The Washington herald., 1913-03-02
Grilled Beef on Toast.

Melt a large spoonful of butter or pork
dripping in a frying pan and when II Is
hot lay in slices of cold beef and heat
through thorough. II the beef left
overs are not in slices, but scraps, then
chop coarsely. and heat. Make a sauce
of two tablespoons hot water. two OF
butter. a tablespoon each of Worcester
shire sauce and tomato catsup, a dessert
spoonful OF made mustard; quarter of
a teaspoonful of salt. pepper to taste
and a teaspoonful lemon juice or vinegar.
For those who like onion chop half a
medium-sized onion and brown II in n
tablespoonful of butter and add to other
materials. Thcken with a Tablespoonful
of flour rubbed smooth with a teaspoonful
of cold water. Lay the delicately
Drowned slices of hot buttercd toast in
hot platter; lay the grilled beef in the
toast. pour the sauce over the meat and
toast and serve very hot.
Hominy wames, Raiscd.
Use the small hominy for these. To a
cup OF boiled hominy add a pint of scald-
ed milk. and n tablespoonful of butter,
a pint of -four, half teaspoonful of salt.
tablespoonful Of sugar ana scant half cup
of yeast. Beat well, cover and set in
warm place to raise over night. In the
morning add two well-beaten eggs. yolks
and white beaten separately and bake
in hot. well creased waffle irons. This
recipe will answer as well for waffies
and mullins, making the batter a little
thicker.
Apricot Fritters.
Make a halter of one cup of flour: one
tablespoonful OF butter, half teaspoon
full of baking powder; pinch of salt, and
one well-beaten egg. Then the batter
with the juice from can of apricots.
using about half a cupful. Have ready
enough hot fat to float the fritters; take
up half an apricot. dip into the batter
and then fry. Dust the fritters with
powdered sugar. Half can of apricots
will probably be enough for family lunch
con, the remaining half can be used next
day in a dainty dessert.
Prune Cream Pie.
Stew. stone and press through a col
ander enough prunes to make a pint OF
pulp. When thoroughly cold add cup
OF thin cream. thickened with a tea
spoonful of cornstarch rubbed smooth in
a little cold milk. Add the well-beaten
yolks of two eggs and third of a cup of
sugar. Put In one or two spoonfuls of
apricot juice left from the luncheon dish.
Line a pie plate with good paste and fill
with the mixture and bake in a brisk
oven without burning. Beat the whites
up stiff and white and when the pie is
baked, stir two tablespoonfuls of pow
dered sugar into the beaten whites and
heap up over the pie. Brown slightly
and eat hot or cold as preferred.
Almond Blanc Mango.
Scald a quart of milk in a double boil
er. Mix together four tablespoons of
cornstarch, four of granulated sugar and
a pinch Of salt. Pour the hot milk grad
ually into the dry materials, stirring con-
stantly. Return to the double boiler and
cook and stir until it thickens: then stir
in about half a cup of blanched and
chopped almonds and turn into molds.
Set on ice TO chill and serve with whipped
cream, plain cream and sugar or choco-
late sauce.
Ham Balls.
A nice way to use up scraps of lean
boiled ham. One cup of minced ham. one
egg, one cup of soup stock or water.
saltspoon OF dry mustard, teaspoonful of
Worcestershire sauce; one tablespoonful
of butter. and teaspoonful Of four.