Evening star., 1917-10-26
FOOD. HEALTH, HOME AND THRIFT


J half teaspoonful OF soda. Thin this
mixture to a batter with sweet milk
and bake, filling the irons only half
| full, as corn meal waffles swell thicker
| than those made of wheat.
| Rice Waffies.-Sift together q quart
] of -four. half a teaspoonful of salt, a
teaspoonful of sugar and two teaspoon
fuls of baking powder. Add next
! cup OF hot boiled rice. or II 1T has been
boiled the day before and is cold warm
it in a cup Of hot milk Add also a
+; pint OF cold sweet milk. a heaping
| tablespoonful of butter. melted. and the
well beaten whites and yolks of two
eggs. Bake carefully, as these waffies
are especially delicate.
| Sweet Potato Wafiles.-Sift cup OF
-four and a teaspoonful each of baking
| powder and salt. Add cup of dry,
| mashed sweet potato and a teaspoonful
one egg light, add a cup and half Of
milk and stir well with the other in
gradients. Bake at once in well heated
! creased waffle irons.
| Apple Fritters.-Make batter of half
pint of sweet milk, a pint of flour
sifted with a heaping teaspoonful OF
| baking powder, a tablespoonful OF
| sugar. a pinch Of salt and two eggs,
well beaten. yolks and whites separate.
| ly. Into this batter put thin slices OF
tart apples. Take up in spoonful a
slice In spoonful of batter and fry
until brown in boiling lard or other
shortening. Serve with sirup or vine
| gar and powdered sugar. Any fruit
may be prepared in similar manner.
! bananas or pineapple being especially
nice. Canned peaches or pears may
| also be used.
Fried Corn Meal Mush-when frying
corn meal mush, dip each slice in crack
| er dust before frying and you will
| find that the lard will not splash all
over the stove and the slices Will also
! have a browner. crisper crust when
a frfa in IA
Have it hot when placing in the frying
pan 1t fries better than when cold.
Home Made Sirup.-Mix together one
pound of dark brown sugar, one pound
| Of granulated sugar, one-half a pint
of water and one teaspoonful of va
nIlla Put on the fire and bring to a
| boil and allow to boil for two or three
| minutes When cool it is ready to
serve It is better and cheaper than
| imitation maple sirup.
| Doughnuts-One cup of sour milk.
! one-half cup of New Orleans mo-
| lasses, one even teasponful OF ginger,
one teaspoonful of salt, one teaspoon
! full of soda, one egg. four cups OF -four
| and a dash of nutmeg. Do not have
! the lard too hot or the doughnuts will
| brown on the outside before they are
fully cooked through. on the other
| hand the lard must be hot enough so
| that when you have put them in the
| fat they will sink to the bottom and
| then rise quickly to the top. Place a
| piece of bread in the fat. While the
| bread may burn, the doughnuts will
not. and a lovely golden brown will be
| the result.
! Crullers-One-half cup OF butter, two
! and half cups Of sugar, one cup Of
sour milk. two eggs, one teaspoonful
| Of soda. one teaspoonful of nutmeg and
| one teaspoonful of cinnamon and -four.
/ Cream the butter and sugar. add the
| eggs. beaten separately, and stir in the
other ingredients and enough -four to
| make a soft dough. Roll out thin and
| fry in hot lard. Tho fat should be of a
! temperature to cook the crullers
! brown in about minutes time. Sift
| powdered sugar over them while they
are hot.