The Washington herald., 1913-06-05
By Ida ANEs WILLIS.
Dixie Mufh ms.

Of white cornmeal, two teaspoonsrul OAK
ing powder. one tablespoonful sugar one
teaspoonful salt; work into TINS taole-
. spoonfuI of butter or lard; beat. ana aoo
three eggs. with a pint OF milk Beat
all together to q smooth. firm batter
Egn ,ha muffin rings about half full.
Have the sriddle well creased; place the
muffin rings on it, and then pour in the
halter Do not turn until the batter
rises TO top Of the rings, then slip knife
or cake turner under the ring and with
a quick deft turn of the wrist, turn
muffin and ring over. Split open; butter
and serve with maple syrup, or plain.
Fruit Salad.
Remove the pulp from two grapefruits
and mix with small bottle of stuffed
olives cut in rings, and shredded sweet
green pepper. Serve with a cream may
Cnnaise dressing.
Fresh Boiled Beef.
Wash four pounds of brisket in cold
water; then put into a kettle with boiling
water 10 cover. Skim when it boils up;
then place where il will keep at simmer
ing point for nearly two hours, adding
when it begins to boil two teaspoonsful
salt. a few whole peppers. a slice eachs
of onion and carrot. When IL is done
place on a heated platter, pour little
of the liquor over it TO moisten' anc
serve horseradish sauce with it
Iors-radish Sauce.
Melt third of a cup of butter in
saucepan. stir in half a cup of hour ana
let il bubble then add a pint of warm
milk and stir until il is smooth let boil
about twenty minutes. seasoning with
salt and pepper to taste. Add two stalks
of fresh grated horseradish or an equal
amount of bottled horseradish with vine
gar strained of. Do not let stand after
adding the horseradish. Instead of the
milk YOU can use the liquor in which
the meat is boiled. Some like II better
than the milk. and it is more wholesome.
When the bottled horseradish is used
and YOU have one two egg yolks TO
spare beat them light and ada to the
sauce with a little of the vinegar just
before serving.
strawberry Rice Cups.
Cook your rice in milk IN a double
boiler. sweeten to taste: add salt and
a little butter Have your strawberries
Washed hulIed. and drained. and when
ready TO take up the rice take a buttered
,,llstdrd cup o. a cream dipper and take
up some Of the rice. put in several ripe
sugared berries. pressing carefully into
the rice. and then add enough rice TO
cover and turn out on serving dish with
berries heaped around each cup and on
top Serve with cream.
Cheese Fondu.
Take pint of sweet milk. a bowl
tpintD of bread crumbs. same amount or
cheese cut fine one tablespoonful of but
ter saltspoonful of salt. and one beaten
egg Set away for half an hour before
using and then bake in the oven until
firm and light brown. about twenty min
utes.
richer fondu is made with one cup
hot milk one cup soft white crumbs OF
bread quarter pound of fresh milk
cheese shaved fine, one Tablespoonful
butter. half teaspoonful salt. three eggs
beaten separately. the yolks until lemon
colored and the whites very stin, and
folded in the last thing. Bake about
twenty minutes in moderately hot oven
stuffed Onions.
Use the large Spanish onions boiled
in salted water for an hour, or until
they are tender. but not quite done;
change the water twice. adding fresh
boiling water and a little salt each time.
When they are done enough. lift out
onto wire sieve or drainer and let cool
Then remove the core or heart from
each onion and fill the cavity with a
mixture of seasoned bread crumbs.
cooked calfs brains. and enough cream
sauce or tomato sauce to moisten well
Arrange in a buttered baking dish. pour
little butter over each. and bake IN
hot oven until tender and brown. bast-
ing from time to time With butter. and
at the last adding some fine bread
crumbs and minced parsley mixed with
the butter Curried rice should accom-
panv this dish. but if you are not fond
Of curry serve a plain cream or mush-
room sauce
Asparagus Custard.
When the asparagus has been boiled
tender and drained without cooling, pre-
mare a pint of white sauce. add three
beaten egg yolks and three ounces Of
Parmesan or rich yellow cheese stirring
over the fire just long enough to melt
the cheese but not cook it hard. Lay
the asparagus in the dish. add the sauce.
and cover with buttered crumbs and
and serve hot.
Veal Fricandeau.
Get three pounds of lean veal from top
of the leg. Trim and rub well with
salt pepper. and -four. Cut two small
onions into dice and fry brown in
little bacon or ham fat Remove the
onions when a light brown and put in the
meat. adding more fat if needed. Brown
il well all over. as quickly as possible.
Lay the meat in a pan with large skew
ers crossed under it to keep it from
sticking il you have not rack. Add
quart Of boiling water and some mixed
sweet herbs tied in piece of cheese
CLOTH cover closely. and cook in mod
crate oven for three hours. II you use
a self-basting rooster. do not uncover II
for that length of time. Otherwise. haste
frequently enough to keep. the surface
from becoming too hard and dry. When
done, take up the meat. remove the
herbs. and pour off the fat Add some
cold water. if there is not enough for
the gravy in the pan liquor. Let it boil
UP. add some flour thickening. and stir
until il boils Up smooth and thick; season
TO taste with salt and pepper.
Apple Batter Puddins.