The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-26
PA u1ine's Mu Rns.

Take a pint each of flour and milk,
two eggs, one tablespoonful butter and
one of sugar, two teaspoonfuls baking
powder, and half teaspoonful of salt
Mix all the dry ingredients together.
Beat the eggs light and mix with the
milk. Stir the liquid gradually into the
flour until you have a batter smooth and
free from Jumps Beat vigorously for a
few minutes, and then pour into but
tered muffin rings placed on a hot, we'll
creased griddle and bake in a quick
oven.
Duchess Soup.
One quart of milk, two small white
onions, two eggs, two tablespoonfuls
butter, two Of flour, two tablespoonfuls
grated cheese, and salt and pepper to
taste. Put the milk on to heat in double
boiler. Fry the onions in the butter for
about twenty minutes, but do not brown
Then stir in the flour and cook two min
utes longer Add the milk and cook ten
minutes, stirring until it thickens and
is smooth. Add the seasoning and cheese
and when ready to take up add the
eggs beaten with a few spoonfuls of the
soup. Do not let the soup boil after
the cheese and eggs are added
Dreamed Apple Tart.
|. Line a deep pie dish with good pastry
and put in about three cupfuls of
chopped apples mixed with three-quar-
tiers of cupful of soft white sugar, the
juice of lemon, and little grated rind.
Cover and bake until well done. Lift
the crust when it has cooled enough and
pour in a pint of whipped cream. Do
not replace the upper crust, but set
aside with the pie. to serve when ice
cold. If you use a very deep dish, the
upper crust may be broken into the APP
pies and the whipped cream poured over
the whole. -
silver md Gold Pie.
For the silver part, take a large white
potato and peel and CRATE it into a deep
plate. Add the juice and grated rind of
a lemon, the beaten white of an egg,
cupful of white sugar, and cupful Of
cold water Stir we'll together and make
into a single crust in a dish deep enough
to hold twice the quantity of the silver
part. Make a custard of one cupful Of
milk, teaspoonful of cornstarch, one
egg. sugar to- taste, and flavor with
grated nutmeg or sherry wine. Pour
over the silver layer and return to the
oven and cook until set. When done,
you may finish with a meringue if you
wish or serve without.
German Ome1et.
Five eggs, five tablespoonfuls cream
or rich milk six thin slices of bacon,
and level teaspoonful minced parsley.
Beat eggs and cream together and add
parsley. Let the bacon simmer for five
minutes in boiling hot water. Put a
piece of butter in your omelet pan and
brown a little. Then pour in thin
layer of the egg batter. Lay on this the
slice of bacon, drained well, and pour
in the remainder of the egg mixture.
Place over fire when it will cook
slowly but gradually, and when il begins
to stiffen turn over in the following man.
ner: Put tiny bits OF butter on lid
that fits the omelet pan; press the lid
close to the pan and turn upside down
with omelet on the lid; then slip it back
into the pan, brown side uppermost. and
let other side brown. The lid should be
heated before turning out the omelet
onto 1t. II cold, it will chill the omelet
and it will not be so nice. Do not fold,
but turn out onto heated dish.
Coffee Cake.
Set a sponge with pint of lukewarm
milk, 2-cent cake of yeast, half tea
spoonful of salt, and half a pound OF
-four. Let rise in warm place for two
hours; then stir in half a cupful of
quarter cupful finely shredded citron or
candied orange peels, one cupful sugar. |
and three eggs beaten light Knead in |
enough -four to make a dough; about a /
pound. Divide the dough into three even