Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-12-21

Melt In saucepan two CableSpoOnSfuls
Of butter. then turn in one-half OF a cur
Of milk and q half cup Of sugar. Bring
to boil and cook twelve minutes, being
careful to prevent 1t scorching. Push to
| the back Of the fire, add a third of q cup
of shredded cocoanut and a half tea
spoonful OF vanilla, and beat until the
mixture is creamy. Pour or drop by
spoonfuls on to q buttered pan.
Candied Dates and Prunes.
Steam the dates until plump and tender,
then boil In granulated sugar and dry on
a board or waxed paper. The prunes
should be soaked In cold water until
soft and plump. then rolled In sugar and
dried. II preferred. after steaming or
pumping. in cold water. remove the pits,
then stuff with chopped peanuts or al
monds, plain or mixed with sugar and
white of egg. Sour cream and chopped
nuts make a good filling. as also French
cream made by boiling until 1t almost
threads one cup OF granulated sugar and
half cup of hot water. Do not STIR
After the dates or prunes are stuffed
close each one to give its original form
and roll In graduated sugar.
Genuine New Year Cakes.
cakes, beat to cream one pound OF su-
gar. one-half pound OF butter and one
quarter pound of lard. Add Q coffee cup
of buttermilk, which Ii better than any
sour milk that can be used. and q level
teaspoonful Of soda. dissolved In a little
milk Add a saltspoonful Of salt and a
handful of caraway seeds. then flour to
make stiff. These need quite q little mix
ing. Roll thin and bake In iron molds,
cutting out with a Jigger.
Some of the old Dutch families still
have in their possession these molds, rep
resenting birds on branches, baskets of
grapes or horns Of plenty. and use them
religiously every New Year. The cakes
/, can be made only In cold weather. on ac-
count Of their richness.
Palmer New Year Cakes.
Beat to a cream a half pound Of butter
and half pound Of sugar. add two and q
half pounds Of pastry flour and mix
well. Make hole in the center OF tho
mixture and pour in a cup OF lukewarm
milk that has a third OF a compressed
yeast cake dissolved In It Let the bat
ter stand overnight and in the morning
add an ounce of caraway seed and beat
vigorously. Set the batter in q warm
place to rise, and when double its bulk
roll it into a sheet about a quarter of an
inch thick. Cut into oblong cakes about
two and half inches wide by five inches
in length. By the time all are cut out
the first will have risen enough to bake.
Put into a moderate oven and let stay
until they turn to q delicate brown.
Brush over with milk when taken from
the oven to give a glossy surface.
Stroezel.
Warm, not boil, one pint OF milk. Dis
solve one yeast cake in some OF the milk,
add two tablespoonfuls OF butter. three
tablespoonfuls of sugar. one tablespoon
full Of salt two eggs and a pint and a
half OF flour. and mix all together like
coffee cake. Cover and let rise all night
in a warm place. In the morning put on
plates about half an inch thick let 1t rise
very light, then spread with q sort OF
icing made by beating together one-haf
cup each Of butter and sugar until
Ii forms. Then add one cup of flour.
This will rise in the baking in little
points Bake in q quick oven.
Cream Cheese Salad.
Have the cheese, homemade or Neuf-
chatel, very cold. Just before dinner is
served run through potato ricer, allow
ing the particles to fall lightly on bed
of crispy heart lettuce leaves. Decorate
with stars Of picked beet and pour
French dressing over all This is daintier
IL served on individual plates.
EMMA PADDOCK TELFORD.