The Washington herald., 1913-10-22

dish of plain-boiled rice. which is the
only extra vegetable needed with this
stew.
steamed Fish, Egg Sauce.
Mrs. Cameron says she steams her
fyh in the following manner: When the
fish Is thoroughly cleaned and washed,
wipe dry, and secure The tail in the
mouth OF the fish to form a circle or
curve in the body when done. Let IL
stand fer an hour in cool place in half
pint OF vinegar, seasoned with salt
and pepper. Then pour on the vinegar
and put the fish in the steamer. over
boiling water. Steam twenty minutes,
or longer. II fish Is good size. When the
meat readily separates from the
bones the fish is done. Drain we'll
and place on a heated dish, with
garnish of cress or parsley and radishes
Egg Sauce. - -
To one cup OF milk add a cup of water
and hes< In double boiler. When hot stir
in two level tablespoonfuls Of -four made
smooth with little cold water. Season
&C" taste with salt and pepper. Add two
well-beaten eggs Just before taking from
the fire and stir in a tablespoonful of but
ter. Boil two, eggs hard, take on the
shells and slice them over the fish with
cress or parsley interspersed.
Peach Custnrd.
Line the bottom Of a bHttered pudding
dish with pared and halved freestope
peaches that are nice and ripe. Place
them with the cavities up. Fill these with
soft sugar. Make plain cornstarch Gus
tard, stir over the fire until the desired
consistency, quite thick, and pour over
the peaches Cover with a thick
meringue-the whites Of two eggs saved
from the number used in the custard-
brown delicate color in the oven.
NoodIed Ham.
To make the noodles beat an egg very
light with salt spoon Of salt and add
as much flour as will be required to
make stiff dough. As eggs vary In
size, the exact amount of flour cannot
be given. Work smooth. roll cut very
thin and cut in narrow strips; roll these
between the hands until round like maca-
roni, then cut in pieces an inch or two
IN length Lay on a board near the fire
to dry. Then put two -cupfpls OF them
into stewpan and pour over them
enough boiling water to just cover. Let
them boil ten minutes. Chop enough Cold
boiled ham to make large cupful
The broken bits and crumbly parts of
boiled ham are used up in this way.
Butter a baking dish, put In a layer of
III dllcu HOOuicct lncn more nam. more
noodles, and so on until the dish IL full.
having the top layer of noodles. Beat
two eggs, add a cupful OF thin cream
or rich milk, and pour over the top.
Cover with a thin layer of butterei
crumbs and bake>a delicate brown. Serve
from same dish.
Caramel Cake.
Cream a scant half cup of butter, then
gradually add two cups of granulateI
sugar. Mix until white and creamy. Add
a cup OF milk. three cups of -four, sifted
before measuring. and then again with
two heaping teaspoonfuls baking pow
der. Add the whites of four eggs beaten
stiff. Bake in three layers.
The Caramel Filling.
Put a pint of yellow c. sugar with
a tablespoonful OF butter and a cup of
thin cream or rich milk in a saucepan
and cook forty-five minutes; when thick |
enough to spread nicely take from the !
lire and add two teaspoonfuls vanilla |
fiavoring. Stir until cool, but not thick |
enough to set; then put between the |
LAYERS and over the top of cake. White |
icing may be put over the top of the !
cake and the caramel filling between |
the layers only.