The Washington herald., 1913-08-28
Steamed BnrIeN.


Steam one cup of barley. well washed
In cold water, and then cover with one
quart of cold water. Add a level tea
spoonful of salt. 1t will require to steam
four hours; therefore cook it the day be-
fore, or in a fireless cooker over night If
cooked in a double boiler. place over the
fire in the morning, stirring in a cup of
boiling water. Reheat and serve.
Calls Head Cheese.
Have your meat dealer clean and chop
open the head for you. Wash well in
cold water; cover with boiling water and
cook gently until the meat begins to drop
from the bones. Drain out of the broth;
remove every Particle of bone and chop
fine. Season with salt. pepper, and Gel
cry salt TO suit the taste. Measure the
liquor left in the boiler and add cupful
to the meat, with half a package of gel
atine dissolved in half cup of cold wa
ter. Mix all well together. Rinse round
stone basis or a bowl with cold water and
arrange slices of hard-boiled eggs and
sprgs of parsley in the bottom. Then put
in the meat, pressing il down tightly.
Cover with a cloth or thick paraffin pa
per: place a heavy weight on this and set
on ice. Make il early in the morning or
the evening before. Turn out on a plat
ter. garnish and serve in slices. The shin
and part of the leg may be used instead
OF the head. The head makes enough
for two meals. So will the shin or
knuckle.
Fig Cake.
Take three eggs. one cup sugar, two
thirds of cup of butter, three-quarters
of a cup Of milk; two and a half cups
flour. two teaspoons baking powder. about
eighth of a teaspoonful grated nutmeg
and one teaspoonful vanilla. Work the
butter and sugar to a smooth creamy con-
sistency. Add the eggs beaten separately;
then the milk and f1avoring. Mix in two
cups of the flour thoroughly: then add the
baking powder to the remaining half cup
of flour and add to the batter. Beat
slightly and lake in four layers.
Fig Filling.
The filling is made as follows: Chop a
pound of fresh figs to a pulp. Boil one
and one-half cups of sugar together with
live tablespoons of water until it will
form a soft ball when tested. Then add
the chopped figs and the white of the egg
beaten stiff. Spread between the layers
Immediately.
Blackberry Pudding.
One egg, one cup sugar, one cup sweet
milk. half cup of butter. half cup lard,
Two cups Vi Slll6u llOuTt quarter VI d Tea
spoonful of salt, two teaspoonfuls of bak-
ing powder and one pint of blackberries
Beat butter, lard and sugar to cream,
add beaten egg, milk, and flour alternate
ly. the salt and baking powder mixed
into the flour. Steam in a mold or kettle
for two hours.
CrumpetS.
Three cups of warm milk, half cup Of
yeast, or half a yeast cake dissolved in
half cup lukewarm water. Two table,
spoons melted butter, one saltspoon salt
and same of soda and flour to make a
good batter. Set these ingredients as a
sponge, leaving out the butter and soda
When very light beat in the melted but
ter, and the soda dissolved in a little
hot water. Also add half cup of flour
that has been sifted. Fill muffin or patty
pans half full of the batter. Let them
stand for fifteen minutes, then bake in
rather a quick oven.
Ramakins.
Beat together two eggs, one teaspoonful
melted butter, one teaspoonful of an
Chovy sauce, half saltspoon of salt and
dash of cayenne. Then add three table
spoons grated cheese, and last of all
teaspoon of flour wet with cream. Spread
thickly upon rounds of nicely toasted
bread and place in oven to brown lightly.
Baked Apple Jelly.
Fill two-quart granite or earthen dish
with alternate layers of sliced tart apples
and sugar and bake three hours, covered
closely. Delicious, and should turn out
a solid pink mold of jelly.
Peach1eche Cream.
Pare and slice twelve peaches; put them
in a baking dish and sprinkle with half
cup powdered sugar. ScaId a pint of milk;
add one tablespoonful butter, two table
spoonfuls co-nstarch wet with little cold
mix ana add a pinch salt. When the
mixture begins to thicken remove from