The Washington herald., 1913-10-19
TO SERVE AT
THE HOME TABLE
Practical Recipes Which win Help
the Housekeeper Vary the
Daily Fare.
BY Ida AMEs WILLIS.
Ham and rice Resiah.

Ham and Rice Relish.
A cupful of finely chopped crumbs and
trimmings OF cold boiled ham Mix with
n cup OF boiled rice while hot, add
tablespoonful butter and seasoning or
pepper. Pile lightly On a dish and pour
ever 1t the following sauce: Beat three
eggs. add pint Of milk. little salt and
pepper. Cook in a double boiler until
slightly thickened.
Roll Breakfast Cake.
These may be made up the evening be-
fore. Place in the baking pan and set in
cool place to raise slowly until morn
ing. then baked for breakfast Set a
small sponge, Just enough to make a pint
Of dough. When this is ready to place
In baking pans. add to II four scant ta-
b!espoonsful butter, two of sugar, the
weli-beaten white Of an egg. saltspoon-
full Of soda dissolved in a little warm
water, and half teaspoonful OF ground
cinnamon. or IL you use it a few drops
Of rose water hayoring. Mix thoroughly
together, using sufficient flour to make
a dough stin enough to roll out. Roll
out quarter Of an inch thick and spread
with following: two-thirds of a cup Of
sugar, beaten light with one egg. Roll
up like jelly cake and with sharp knife
cut transversely into pieces an inch
thick. Set on ends, close together in
buttered baking pans and let stand until
very light and then bake in rather a
quick oven These are good cold as well
as hot.
Southern Corn Pone-
Sift and measure a quart Of soft, vel.
low corn-meal. add a teaspoonful of salt
and mix to a soft dough with cold water,
adding a tablespoonful of melted butter,
mold into oval cakes with the hands,
and bake in weIl-greased pans in a very
hot oven- The crust should be brown.
Split open. butter well and eat hot.
Macaroni Rarebit.
Put a Tablespoonful butter in Won,
omelet pan, or outlet pan OF your chafns
dish. When hot add a cupful OF cold
boiled macaroni. cut fine and to IL a
small cup Of grated or fineIy-shaved
rich cheese and two weIl-beaten eggs
Dust with pepper, cook until set and
serve on toast II cheese is very fresh,
add tablespoonful OF salt. Do not cook
too long or cheese win harden.
grippe Ice.
Make a syrup with one and half pounds
OF sugar, one pint Of water bring to a
bon and pour hot over four pounds of
ripe Concord grapes, which have been
mashed to pulp. Cover and let stand
for an hour. then rub through a sieve,
add the juice Of a lemon and freeze
When partly frozen add the whites OF
two eggs beaten stifr with two table,
spoonfuls powdered sugar. Mix i'm well.
and finish freezing. Then pack and set
away for two hours.
stewed Lamb with Peas and Carrot.
Take two pounds Of neck or shoulder a.
lamb or mutton and cut up in conyenient-
" slzed pieces. season with salt and pep-
per and spread over II two small onion,
minced fine, teaspoonful OF n,inoaS
parsley, two level tablespoonfuls bu,tsr
cut up and dredge with -four Put into a
heavy stew pan. one of brown and wbits
earthenwsre or aluminium, the hest
Cover closely and set over a modera,s
neat or over back of coal range wbers
the meat will simmer in its own Juice but
not boil' for about two hours or untiI
tenoer; COOK the peas in as little water as
possible, adding a few leaves of fresb
mint and teaspoonful of su9ar - a.
water evsporate, so that when the meas
are done there Is very nttIe; add botb
peas and liquor to the stewed lamb. cnt
the carrot In dice, cupruI will be sum
Client and cook in plenty Of water until
tender; season with salt, while cooking
and when done drain on all the water
adding the carrot dice only to the stew:
add more salt and pepper II desired, and
serve garnished with fresh parsley.
Cream Pie.
Beat one egg light without separatinr-
add two-thirds OF a cup of su9ar and
beat well Pour into the egg and sugar
one and half cupfuls of good sweet
cream; mix, season with a pinch of saIt.
CRATE in a little nutmeg, and bake SLOWLY
In moderate oven The success of both
custard and cream pies lies in the baking.
Cooked too long, they win be watery.
when set firmly, like jelly, in the middle.
lne Sustard Is done. Another test is to
watch carefully when il puffs IN IN tho
middle and test with a knife blade in the
middle OF the custard. When il comes out
clean it is done.