The Washington herald., 1914-11-06
What the Cook Says.
A Japanese sandwieh.

What the Cook Says.
A Japanese Sandwich.
To two teaspoonfuls OF black coffee
and enough powdered sugar to make
paste the. consistency Of icing. Chop to-
gether six maraschino cherries, three
pecan nut meats. a few shreds Of con-
served pineapple and ginger root. Add
these to the sugar paste and stir until
creamy. Put some Japanese rice cakes
into the oven to freshen them, and while
warm. cut them in halves with a sharp
knife. Spread each half with the tutti-
fruitti mixture. and Join sandwich fash
ion.
Honey Sandwich.
Make a plain sponge cake batter and
bake in the thinnest layers possible. For
the filling. take two tablespoons OF
grated bitter chocolate sugar. two spoon
fuis OF granulated sugar, two table,
spoonfuls Of honey. maple syrup or corn
syrup. ANY Of these Is excellent. Put
these ingredients in an agateware sauce
pan over the fire with tablespoonful
OF cream or milk. and boil until Of the
consistency Of thick honey. II may. af-
ter cooling. be spread on one layer Of
the sponge cake covering with the second
layer like a sandwich. Cut the sand
wiches out in fancy shapes with cutters
m the shape of birds. half moons. etc.
These are delicious served with Cold bev-
erages. They should be served quite
fresh
Roasted BroIIers.
Cut up and fry one small onion until
golden brown. in one Tablespoonful OF
butter. Take your broiler. wash and
put in baking pan. sprinkle with pepper.
salt and flour. add a few dabs Of butter.
about one cup Of water. Add the onion.
and cover tight, cook three-duarters TO
one hour in hot oven
Serve on a platter with the gravy all
around IT,
Pheasants cooked in the same way are
delicious.
Tomato soup.
When you want a tomato soup par
ticularIy hearty. the addition OF noodles
OF rice Is very simple matter The
noodles or rice should. Of course. be
prepared beforehand. and II rice is used
II should be boiled in plenty OF water for
twenty minutes and blanched in coll
ander, so as TO be light, fuzzy. and
whole, then heated again and little
butter added. Prepare can OF con-
densed tomato soup in the usual way
that is, by adding hot water and bring
ing to boiling point: and Just before
serving add a heaping tablespoonful OF
more OF rice to each heaptng plate OF
SOUP. This l. in Itself a substantial and
nourishing dish
Canadian Fried Potatoes
Two cups mashed potatoes. one egg.
two tablespoons cream or milk, sale
pepper TO taste.
Mash the potatoes and egg and other
ingredIents and beat tin very light
When cold. mold in little cakes about
the size of an English walnut. Roll In
cracker crumbs and fry in hot nat
These are a great favorite served with
cold ham or chicken
Apple FrItters.
In the early autumn one can procure
cooking apples even though eating ap-
pies have not arrived Apple fritters
make n very nice luncheon dish. Take
three sapples. peel, core. and cut in
quarter-inch slices: sprinkle hberahE
with sugar and the strained juice OF
one lemon. Sift one and one-half chp-
fuls of -four, a dessertspoOnful OF bak-
ing powder, a tablespoonful OF sugar
and a pinch of salt into bowl sur
three-quarters OF a cupful OF milk into
a welI-beaten egg and pour gradually
into the other ingredients. beating wen
and adding a tablespoonful OF melteu
butter. Dip the apple slices into the
batter and drop them into boiling lard'
irving until they turn golden brown
Drain and serve with powdered sugar.
Some cooks prefer to chop the apples
ane and mix IL with the batter rather
than to cut them into slices as sug-
gested in the recipe above
Sugar Cookies.
To make old-fashioned sugar cookies
the kind that can be Kept fresh for a
week or so in a stone crock-you will
need the following ingredients: Two
hounds Of sugar, one cupful Of butter,
one egg, one cup or clabbered cream.
ono teaspoonful of baking soda, one tea
spoonful Of vanilla extract, one teaspon-
ful of lemon extract. one teaspoonful Of
baking powder. and -four to roll sCN. Mix
as for cake, beating soda into cream
until II foam& Roll as soft as pos
sible and sprinkle sugar over the top
and bake in very slow oven. II the
dough is allowed to stand fifteen to TWEEN
ty minutes before being rolled and the
board and rolling pin are well Toured
they can be handled much softer than
would be imagined and a better cooky
will result.
Sausagettes.
Take three small pork sausages AMI
dip in cold water for few minutes.
Now slip on the skin and form the
meat into fat cakes. Fry in a small
pan until nicely Drowned. Pour on the
surplus fat and add one-half cup of
leftover tomatoes, a little chopped pep
pers, and, II mixture Is too thin, a lit
tie rolled cracker meal may be added.
As soon as hot serve on heated plate.
Toast.
To toast a number of slices of bread
quickly, take the crate from the oven
and place it on the hot stove. On this
ten slices can be toasted at one time,
which Is quite saving in time and
work over hot stove.
Ginger Sponge.
Soak tablespoon Of gelatine in a table
spoonful Of cold water for sevehal hours;
stir Into II Aree cups Of boiling water
and tablespoon Of lemon juice. and add
a teaspoonful OF ginger extract; make 1t
rather sweet with granhlated sugar. using
at least one cup OF sugar; let stand in a
cool place until Il begins to CONCEAL, then
stir in the stifiiy beaten whites OF three
eggs; beat until stiffsand light. then line
dish or mold with preserved or can
died ginger. and pour the Selatine mix