The Washington herald., 1913-10-22
WOMAN AND THE HOME ,.l. ssss esss., s Man.
THE TABLE AND
THE KITCHEN
BY LIDA AMEs WILLIS.

l ny !" lLisASs
Fish Cakes.
These may be made quickly of any left
lover cooked fish or canned salmon mixed
with dry bread crumbs and seasoned to
taste with salt and pepper, or the fish
mixed with mashed potatoes. Or II the
fish is very dry and you have no mashed
potatoes on hand. blend with the dry
lcrumbs and a little thick white sauce.
You may add egg. a little onion juice.
and parsley. For the salmon a dash of
lcatsup or Worcestershire sauce adds zest
to the dish.
Delicate CornmeaI.
This should be made with sour milk.
Take one pint of milk, one level teaspoon
full of soda or pint of sweet milk,
and a heaping teaspoonful of baking
powder. One tablespoonful of lard, a
pinch of salt, and white cornmeal to
mako batter the consistency Of sponge
Bake in a quick oven for twenty minutes.
.. Maryland Biscuit.
Three pounds of-fiour, Southern wheat
/ flour or a good patent -four. half a pound
of pure lard, and cold water to make n
sIiff dough. Also a little salt. Lay a
cloth on the table, dredge with flour and
| put the dough on this. Beat II with a
hard wooden mallet or fiat iron, IL you
do not possess the broad hammer used
by the old-time Maryland cook. Roll up
the dough, and repeat the beating and
rolling until the dough will snap when
q small piece is pulled of. Pinch off the
dough in small biscuits and knead them,
thumb in the middle Of each, into smooth
biscuit. hollow I'm the center. Pick with
a fork and place in creased pans. not
near enough to touch, and bake in a
fairly hot oven about twenty minutes;
they must not brown much.
stuffed ToIaatoes.
Select six good-sized firm tomatoes. cut
slice from one end. scoop out the inside
and Ill with the following dressing: Two
cups finely chopped bread crumbs. one
small onion chopped fine. one tablespoon
full of butter. zone teaspoonful salt, and
quarter teaspoonful pepper. Bake them
until tender, but not broken, and serve
with sprigs of parsley stuck in the top of
each one.
Miss Hates Apple Pudding.
Take the yoIks of four eggs. six large
ripe pippins, grated; three tablespoonfuls
butter. half cup sugar. the juice and half
the peel OF a lemon. Beat sugar and but
ter to a cream, stir in the yolks and
lemon with the grated apple. Pour into
deep pudding dish TO bake. Crate nut
meg over the top. Eat cold with cream,
plain or whipped.
Baked Mutton, CutIets.
Prepare the outlets as for frying by
dipping them I'm beaten egg and then
covering with fine, dry bread crumbs.
Lay them in a dripping pan with very
little water in the bottom; sprinkle with
pepper and salt, and bake, basting often
with butter and hot wafer. When they
are done make a little brown gravy with
the stock in the pan. a little hot water,
flour. and seasoning. If there is no fat
or liquid in L pan after frying or baking
your meats there is always enough
brown. glazed juices of the meat stick
ing 10 the pan 10 make good gravy
stock by adding cold water, from one
half to a cupful, ard stirring IL while
the water heats to boiling point. Too
much good stock is thrown away by not
making use OF this residue from the
browning Of meat in sauteing.
Parsnip Balls.
These are well worth while making.
Mash a pint of boiled parsnips, add two
tabIespoonsful butter, half a teaspoon
full salt. u little pepper, two tablespoons
ful cream. Mix and beat together over
the fire until the mixture bubbles. Re-
move from the fire and before il cools
beaten egg, then into bread crumbs. Use
the frying basket for these balls and fry
pale brown in boiling lard. -
Peach Flummery.
Pare and quarter enough ripe juicy
peaches to make a pint when sliced. Put
on to stew in a pint Of water and a cup
of sugar, let cook until tender without
breaking. Mix three tablespoonsful of
cornstarch in a little cold water and add |
TO the peaches. and stir them constantly. |
Cook five minutes. then turn into a mold |
and set away to cool. Eat with cream |
and sugar.
Virginia Stew.
Cut up a medium-sized chicken as for |
frying. Allow a potato for each men, |
Der Of the family, two ears of corn cut |
from the cob, a generous handful of /
lima beans, three nice round tomatoes, |
salt and pepper TO taste. First parboil |
the chicken, then add the vegetables |
and simmer an hour and a half longer. !
II will require about a quart of water. |
When done serve in a deep dish. with