Evening star., 1920-01-30
Especially Tested Rec
ipes for Pastry, Soups
and ChOwders-FOOd
Value OF Doughnuts.

Value OF Doughnuts.
1t is with the stomach as il is with
the system as whole: it can thrive
only by exercise. If the stomach is
guarded against everything not easily
diSestible everything that demands of
it a little hard work. it Will never
learn to take care of the food that
will inevitably get into it some VIZ!
and somehow at some time. Il =
due to the young to prepare ami
tougher them for the orld they are
in. Every part of the system calls
tor toll To strengthen it. AS the mind
: eeds problems and the teeth need
fber, so does the stomach need dough-
nuts. or their equivalent. They should
not be given to babies but well
made doughnut is a delicious. nour-
IShlng food for children or grown
ups.
Comforts.-This is a doughnut that
is delicate. digestible and quickly
made Mix thoroughly two eggs we'll
beaten; one cup of sugar. one tea
spoonful of melted butter. one cup of
sweet milk, three and half cups of
! hour sifted with two teaspoonfuls Of
! baking powder. little salt and some
grated nutmeg. Drop the batter from
teaspoon into boiling fat. With a
'i'iN pi idNlitt perfectly TOuHu Dd lis
can be produced. When they are cold
t"ll them in pov tered sugar.
DoughnutS That Keep Well-Bon
dnd mash very fine five mediums sized
! potatoes. add one and a half caps OF
sugar. two eggs. one scant cup of
milk. three. teaspoonfuls of l"elted
| butter. four teaSpoonfulS of baking
powder and a pinch each OF sail ana
OF nutmeg. Min thoroughly and fly
IN hot lard having rolled and cut the
ooush as for ordinary Ioughnuts.
Cereal Bread. Biscuits and Pudding.
liominy Bread.-To two cups of
cold boiled hominy add two beaten
eggs a Scant cup of milk. two table
Spoonfuls of melted butter. two ta-
b.esEo Eoonfuls of flour and one-half a
teaspoonful of salt. Bake in but
tered tin one-half an hour in a mod
crate oven This will serve SIX. This
hominy bread is Of a soft consist
ency. IT is delicious with butter or
maple sirup.
Corn Bread.-To two cups of hot
boiled hominy add TWO tablespoon
tuls of butter and four ergs beaten
until light. Mix thoro" "ghly. Stir in
gradually. first enc pint of milk and
then o1c-half pint of corn meal
making a batter of the consistency
of rich bel ed custard If it should
he thicSe- add little more milk.
Bake in a deep pan in an oven that
than at the top. SO that the bread
may rise. 1t has the appearance
when cooked of baked batter pud-
ding. and ought to have almost the
delicacy of baked custard.
Indian Cake Without Eggs-AIix
one tablespoonful of lard with two
tablespoonfuls OF sugar: add one
cup of milk. three-quarters cup of In
dian meal and one cup and n quarter
of white -four in which have been
CT cd aX flaS f-,I nr do.
two even teaspoonfuis of cream of
tartar and a little salt. Bake in
cake pan or muffin tins in hot oven.
Oatmeal Biscuits.-Oatmeal bis
cults Will keep in an air-tight box
for weeks. Mix together three-Quar-
tiers pound of oatmeal. one-qarter
pound of -four. one teaspoonful of
baking powder. little salt and a
large tablespoonful of Sugar. Add
three ounces of shortening. rubbing
it in well. and mix the whole with
/, a little milk into a stiff paste Roll
out thin. cut into squares or rounds,
put on a baking sheet in a moderate
oven and bake until light brown.
Oatmeal Macaroons-Cream two
level tablespoonsful of butter with
one-half cup of sugar and cream the
two mixtures together, adding two
and one-half cups of oatmeal. two
and one-half teaspoonfuls of baking
powder. one-half teaspoonful of salt
: Il
of two eggs. beaten to froth. Drop
with a teaspoon on buttered baking
sheets in a slow oven.
Delicious Pudding.-Soak one cup OF
rolled oats overnight with enough
water to cover. In the morning add
one cupful of veal broth skinned and
strained. Put into double boiler with
, a little salt and cook one hour Take
one quart of milk. add one-half cup of
bread crumbs and soak for half an
y y. ,s.-fN n hn
: oats and cook for half an hour longer.
stirring oft en-; then turn the mixture
into a bowl. When it is cold beat III
on tablespoonful of melted butter.
three beaten eggs. little salt ana
uenper and one cup Of chopped veal
when thoroughly mixed. pour it into
buttered mold and steam one hour
and half Turn out and serve hot
/ Soups and ChOwders.
Rice and Celery Soup.-Cook one cup
I of rice in three pints Of milk uhtll
very tender. Press through sieve.
. Cook until tender two heads OF celery
/ end press through a sieve. Add TINS TO
| the rice with a quart of stock. Season
/ with salt and pepper and dasn .!
cayenne Rice water is the basis D!
! another delicious soup TO one pint Vi
/ rice water add one pint OF the Julce
! carrots and two onions minced anu
! one tablespoonful of minced green
/ nannar Cook until the vegetab bles are
! very tender: then add one-haif cup , OF
cold boiled rice and one teaspoon ny,
Of minced parsley. Season win SAT-
/ pepper and a dash of celery SAT-
Boston Soup-Take one-halt pln. !.
I of baked beans, one-half pint OF
stewed tomatoes, one pint of water.
cne level teaspoonful of salt one
third taaspoonful of pepper and one
half teaspoonful Of mustard ru' a.,
~ ;,oredjents into stew pan ana
s;nn,er for half an hour with the
- oorored. then rub the mix