The Washington herald., 1913-08-24
RECIPES WHICH FIT
HOT AUGUST DAYS
Dainty Dishes, Nutritious and Tooth
some, Made of Foods APPrO-

pirate to Summer Season.
BREAKFAST.
Sliced Peaches, Sugar and Cream.
Broiled Salt MackereL
Corn Mullins. Coffee
LUNCHEON.
Martha's Curried Potatoes.
Blackberry Puffs. Cocoa.
DINNER
Jellied Veal
Taxed Stuffed Tomatoes. Corn Fritters.
Rice Ice Cream. Vanilla Wafer.
Coffee.
RroiIed Mackerel-Split the fish down
the hack, take out the backbone, WASH
in cold water, dry with clean cloth. Qt
very salt, soak overnight in cold Water)'
Place on the broiler, spread with butter
and when the upper side is broWneG'
turn and brown the other side after put-
terring it slightly. Sprinkle with lemon
mice or serve with slices Of lemon.
Corn Mufins-The ingredients for these
are one cupful of corrmeal, one cupful o.
hot water, one tablespoonful Of butter
cne tablespoonful of sugar, one and one
half cupfuls of milk. one cupful of -four
two and one-half teaspoonfuls Of bak
ing powder, one-half teaspoonful OF sat
and one egg. At night pour the boiling
water on the cornmeal, spread with but
ter and let stand over night IN the
morning, after sitting and mixing the
baking powder and -four together, add al
the other ingredients. Beat together and
pour into hot buttered muffin pans. Bake
twenty-five minutes in hot oven.
Martha's Curried Potatoes-Mince a
small onion very fine; fry it and des-
sertspoonful of curry powder in table
spoonful of butter in heavy saucepan
Add six cold boiled medium-siZed pota-
toes, which have been dried or sliced.
Season with salt and celery salt; Zone
half teaspoonful of each). Add a cupful
of seasoned stock and one teaspoonful OF
lemon juice Shake the pan often over
the fire while stewing for fifteen minutes.
Dish and serve very hot
Blackberry Puffs-The ingredients are
two cupfuls of sifted flour, two level tea
spoonfuls OF baking powder, one-half
tea spoonful of salt, two tablespoonuls of
sugar, two eggs, two tablespoonfuls of
melted butter, one cupful of milk ana
enc cupful of very ripe blackberries. Sift
together the dry ingredients. Beat the
eggs, beat in the butter and then the
milk and add to the dry ingredients.
Beat together and then stir in the cupfui
Of berries. Steam in buttered cups for
half an hour.
Blackberry Sauce-Crush two cupfuls of
berries with one of sugar and strain. Or
cook them together a few minutes and
pour over the pufTs. For four puffs use
half quantity of the sauce.
JeIlied Veal-Cover a veal shank with
cold water, let come to a boil and skim
carefully. Add one medium-sized onion,
a bay leaf, a small piece of red pepper,
one teaspoonful of salt, and six whole
cloves. Boil slowly until meat falls off
bones. Take out meat, strain liquid, and
let it cool while the meat is picked into
small pieces. Remove all grease from
the liquid by means of sheets of tissue
paper or by skimuling, then add liquor TO
the meat. Place in bowls on the ice to
become firm and cold. This may be served
in slices plain or in the form of salad
by placing each slice on a lettuce leaf
and covering with mayonnaise dressing.
a nice meat dish for hot day.
Corn Fritters-Instead of following the
usual recipe, after scoring the corn from