Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-09-07

steadily until it begins to thicken. then
add the oil In larger quantities. increasing
until you can add a tablespoonful at q
time. After q little exchange the fork
for an egg beaten. which will do the work
more thoroughly and rapidly. When the
dressing is thick and glossy add two
same amount Of tarragon vinegar. alter
mating with the rest of the OIL If you
wish to increase the amount of mayon-
naise You can whip the whites Of the
eggs and add them at the last II you
wish to make it richer add a half cup
full whipped cream.
Cornmeal Bannocks.
Sift together one pint Of cornmeal, one
tablespoonful of sugar and one teaspoon
full of salt. Pour over the mixture enough
milk or milk and water to moisten. Let
1t stand until COOL add three we'll beaten
eggs. Spread half an inch thick on
well creased pans and bake in a hot oven
Cut into squares. Split and serve hot and
we'll buttered.
Moonshiners' Corncake.
Make a thick batter with yellow corn
meal and warm water. Salt to taste.
Cover and let stand in warm place
out of a draught until 1t rises. Have
muffin pans very hot. put them on the
stove drop a teaspoonful of butter in the
bottom Of each and when it bubbles fill
the pans half full of batter. Bake in
moderate oven. They should rise to the
top of the tins.
Miss Waldron's Home Economics
Cornbread.
Sift together one cupful each yellow
cornmeal and white -four, three level
teaspoonfuls OF baking powder, one level
teaspoonful Of salt and one tablespoon
full Of sugar. Add one beaten egg. and
two cupfuls milk and water mixed. Beat
we'll and pour into q buttered pan. In
baking in a coal or wood stove. start
the bread baking on the bottom Of the
oven. Then II the top doesn't brown
fast enough it can be changed to the
top. II started on the top, a crust will
form so 1t cannot rise and it will be
raw OIL the inside.
North Carolina Peach Pie.
Lay halves of soft peaches (peeled
open sides up, on your crust and fill
them with sugar and moisten that with
cream. Put several spoonfuls of cream
in the crust, among them and crate a
little nutmeg over all. Bake till the
crust and peaches are done.
1SACu M4dEIudlaOG.
Peach nla.nalade should be made the
same day peaches are canned or pre-
served, as the speckied or inferior parts
of the fruit can he utilized in the mar
malade. After the fruit IS pared and
stoned. weigh and allow three-sourths Of
a pound OF sugar TO each pound of fruit;
crack the pits Of fifth Of the fruit used
and steep the kernels in a closely cover
ed vessel for twenty minutes; put the
sugar in the oven to heat. the same as
for jelly, while the fruit cut in small
pieces is cooking on the back OF the
range. or in a small kettle. set in a
larger ore containing hot water; stir
and press the fruit, but do not add
water; when it is. quite tender. add the
water strained from the steeped ker-
nels and the sugar. and cook ten or
fifteen minutes. stirring almost con-
stantly; pour into ea-t.isn bowls. or
small cheese or Eiariiis:ads pets, and
when cold cover WI.ti saafafi:le; d change
in flavor may IL obtained by adding
vanilla to so1nc CT the narmalade-a
teaspoonful to quart of the marmalade,
or the juice Of lemon to every two
quarts EMMA PADDOCK TEI4FORD.