Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-03-16
WITH the end of Lent near at hand
wv the forehanded hou seville Is look


w the forehanded housewife is look
ing up dishes that will be suited
to Good Friday and Easter. AS tradi-
tional dishes are always in favor, here
are some that perhaps most of you are
familiar with. but there are always young
and inexperienced housewives coming on
who are glad of all the help they can get.
And first, I know they'll ask for hot
cross buns. While there are two ways
of making them, raising by yeast or the
quicker process in which baking powder
Is used. I should advise inexperienced
cooks to try the latter this year.
Hot Cross Buns, Quick Process.
Sift together one quart Of -four, two
dessertspoonfuls baking powder and a
pinch of salt. Rub in with the tips OF
the fingers butter the size of an egg, or
preferably q smaller amount Of vegetable
shortening. Beat two eggs light and add
to them one cupful of sugar and a pint
Of milk and water mixed. Stir into the
mixture; mix soft, roll out on a Toured
board, cut in cakes, mark with the cross
and bake in a hot oven. Sift powdered
sugar over them. Raisins, currants and
shredded lemon peel may be added, II
desired.
Real English Hot Cross Buns.
Set a sponge over night, allowing three
cupfuls Of sweet milk. one compressed
yeast cake dissolved In one cup of luke
warm water and flour to make a thick
batter. Beat vigorously. In the early
morning add one cupful of sugar, half a
cup of softened butter, a grated nutmeg,
a tablespoonful of salt and -four to make
a firm dough. Knead thoroughly and set
to rise in a warm place. When quite
light place the dough on the molding
board, well sprinkled with flour, knead
again and roll into sheet half an inch
thick. Divide into pieces weighing about
three ounces each, and mold round. Let
them stand few moments, then with
the palms Of the hands roll into oblong
shapes about six inches long by three
WIDE Lay in rows, little way apart.
in a buttered dripping pan, and let
them rise in warm place for ten or
fifteen minutes. Make deep cross on
each bun with sharp knife. and in
stantly place in the oven. Bake light
brown and as soon as done brush the
tops with strip made OF sugar and
water boiled together. Eat warm and
well buttered Currants and shredded
lemon peel may be added to the dough
if desired.
Paschal Fritters.
From time immemorial in England
the custom Of playing ball and eating
cakes has been associated with the
observance of Easter. The cakes are
usually of the fritter that is appro-
pirate for Sunday night supper-eaten
hot or cold-and is made as follows:
Soak four biscuits overnight in cold
water. The next day beat to pulp.
add four well beaten eggs. sugar to
taste, q teaspoonful of powdered CHINA
mon and half cupful chopped fruit.
dates. raisins, apples or slices OF
oranges or pineapple. Have a kettle
Of fat smoking hot. drop the fritters in
by the tablespoonful and fry golden
brown. Take out with q skinner, lay
on brown paper to absorb the fat and
dust with powdered sugar.
The Easter Hare.
With our German and Polish neigh
bors the hare is considered as essential
to the proper celebration OF Easter as
the egg.
In southern Germany the children be-
lieve that Easter eggs are laid by
hares, and it Is a popular custom to
hunt for hares at this season. Indeed,
there is an old saying that unless one
has a hare for Easter bad luck will
attend the individual thus defrauded
throughout the year. The huntsmen
themselves affirm that those who can't
possibly get hare must eat red
herring to break the spell
In conformity with this tradition. the
Belgian hare-the more plebeian rabbit
-or even q wild molly cottontail or
squirrel may be pressed into service.
To Skin a Rabbit.
The southern darby way Of skinning
Brer Rabbit is to nail him up by the
hind feet to hold him, and then run a
sharp knife around the leg above the
foot. Strip the skin of like glove to
where 1t joins the body. Loosen the
skin about the tail, and with both hands