Evening star., 1913-07-27
Various Swrnnmer Recipes

criss-crossed. lattice fashion. are very
decorative when one wants to do some
thing a little extra for luncheon. In
this case. wash and peel q half-doxeii
large potatoes and let them lie In cold
water for few moments. Then with a
sharp vegetable knife peel round and
round like an apple. keeping the strips
of one width. Don't make too thin or
they will break. Fry In plenty Of hot
fat for about eight minutes or until light
Iy Drowned. Drain on a wire sieve or
soft paper and sprinkle with salt and
pepper and serve on a hot dish. Thess
are delicious served hot with salad.
Deutsche Kuchen.
Dutch and German dishes are gradu-
ally growing In favor here. and the
Deutsche and pfaumen kuchen find abun-
dant appreciation. To make the Deutschs
kuchen. allow to each pint OF soft bread
batter two well beaten eggs. one cupful
of sugar "a little more or less to suit the
family taste). q half cupfui OF butter and
a few gratings of lemon rind. Beat we'll
instead Of kneading in order to keep It
as soft as possible. Let 1t rise over
night. In the morning roll. cut in sheets
half an inch thick handling as little as
possible, and lay in a well buttered pan.
Sprinkle with bits Of butter. sugar and
cinnamon. let II rise and bake about hf-
three leaves. Cut almonds. raisins or cit
ron may also be sprinkled on II de-
sired
II a pflaumen kuchen or prune cake
is desired. cover the dough after II IS
rolled out with a layer of stewed prunes.
halved and with the skin side down.
sprinkle lightly with sugar and cinnamon
and bake one-quarter of an hour
Scenes for Breakfast.
A delightful breakfast bread arc the
scones which may now be bought at all
Of the Scotch bakeries and sometimes at
the German. Toasted and buttered they
make delicious accompaniment to the
morning cup OF coffee.
Snow Cake.
Stir to q cream a half cupful Of but
ter. Beat the whites Of six eggs to Q
stiff froth and sift into them one and
one-half cupfuls of sugar. Beat well.
add the creamed butter and beat again.
Next add. little by little. two and one
half cupfuls OF flour sifted together with
two teaspoonfuls Of baking powder and
one cupful Of milk, alternating the
milk and -four so as not to make the
mixture too thick or too thin. AT the
last flavor with a few drops each OK
almond and vanilla. Bake slowly.
Tomato Salads.
A tomato salad il capable OF as many
variations as the fillings Tor stuffed to-
,natoes, but in whatever way prepared.
do not infiict the skins upon the con-
sumner. Tc remove the skins deftly. try
-i,ner one OF these two ways: Plunge
lur = second into boiling water. then
skim and chill. or remove the stem and
L.. nAf
fruit. pressing gently with the dull
edge from the stem and downward
until all the surface has been covered.
After ! little experience this ls almost
easily 0oI.e as when scaIded ana Inc
skill cCines of as readily. For a oredk-
las, salad. chill the tomatoes. cut into
quarters, cover win trencn dressing
maze Ey mixing vinegar with an even
teaspoonful OF salt and a liberal
spT.nkiing Of pepper. and serve directly
from .he Ice 80 that II has not ums
to wilt. Tomatoes either sliced thin
o. chartered are excellent sprinkieu
with sweep peppers cut with the sc.s-
sois into waIer-thln ribbons: with u
sprinkhng of chopped parsley. or chives
or equal amounts chopped chives. tar
ragOn and chevril Spanish onions cut
wafer thin are also delicious with to-
matoes. whether served alone or on
is another satisfactory combination to
use with tomatoes.
Salad Of Eggs and Spinach.
Place a nest Of lettuce leaves-little
ones--in a salad bowl Add some cold
boiled spinach tossed up with French
dressing. Have ready some hard boiled
eggs Remove the yoliks and press
them through q "ricer" over It. Slice
the whites ana arrange them around
the spinach in q circle.
EMMA PADDOCK TELFoRD.