The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1923-02-11
CHEESE RINGS.

One-halL cup mix One-QuHE-
ter cup butter or substitute,
three-quarters cup flour. one
half teaspoon salt, one-half cup
grated cheese, two eggs.
Heat butter and milk to boil
ing point in saucepan, stir in
the flour, salt and cook and
stir till mixture leaves the
sides Of the pan. Turn into a
cold dish and beat in the
cheese and the eggs one at a
time. With a pastry bag and
small plain tube shape on oiled
paper into small rings. Brush
with beaten egg, fry in hot fat
for three or four minutes.
NotePaper should be of
such a size as will lie on top
Of fat. When rings float, re-
move paper and turn rings to
finish cooking.
CRANBERRY PILE.
Two cups water, three cups
sugar, six cups cranberries, two
tablespoons butter, one tea
spoon salt, two tablespoons
lard, four cups flour, four tea
spoons baking powder, one and
three.quarter cups milk.
Sift together the flour, bak-
ing powder and salt, rub in
the shortening until as fine as
meal. Add milk enough to
make dough soft enough to
handle. Roll dough out one
inch thick and cut into three
oval sheets about size Of bis
cult pans). Bake fifteen min
utes in hot oven.
Make a syrup of the water
and sugar. Look over cram
berries, wash and add to syrup,
cook without stirring until ber-
ries burst. Place a layer of
the cranberries on one of the
crust sheets, then crust and
cranberries alternately, having
cranberries on top. Serve hot
with whipped cream.
CRANBERRY SAUCE.
Six cups cranberries; three
cups granulated sugar, one-half
cup water.
Wash and look over cram
berries, place in granite stew
pan. On top of them put the
sugar and the water. Do not
stir. After they begin to- boil
cook them ten minutes, closely
covered. Remove scum. They
win jelly when cool, and the
skins will be soft and tender.
CRANBERRY PUNCH.
One pint cranherries, one and
one-half quarts water, one and
One-half cups of sugar, four
oranges two lemons Qarge).
Cook together the. cranber-
ries, water and sugar until the
berries are soft. Strain and
cool. When cool add the
strained, orange and lemon
Juice. Freeze until partly stiff.
CORN CAKES.
One cup cornmeal =. (yellow),
1ne cup flour, three teaspoons
baking powder. one-half tea
spoon salt, four tablespoons
sugar, one and o11e-half cups
milk, three tablespoons melted
shortening. one egg.
Sift together flour, salt, bak-
ing powder, and sugar, beat
egg, add milk and beat this
mixture into the flour, add
melted butter and beat until
light Pour batter into two
shallow baking pans. Bake
about thirty minutes in hot
oven
POTATO SALAD HOT
One quart potatoes (ten
small ones), one-quarter pound
bacon, cut in fine pieces; one
onion medium sized, cut fine;
one teaspoon salt, one-eighth
teaspoon pepper. one-half tea
spoon sugar. one-half teaspoon
flour, one-half cup vinegar,
0ne-half cup wafer.
Wash and boil potatoes.
When soft peel and while hot
cut into one-quarter-inch slices,
mix together the seasoningS
and sprinkle over potatoes. lift
ing them carefully so as not
to break and yet to get an
seasoned. Place bacon in pan
and fry until a light brown,
add onion, brown slightly, then
add potatoes and mix we'll
Heat vinegar and water to-
gether and pour over the mix
ture in frying pan. Heat
through to absorb liquid, turn
into serving dish and serve hot
Note-If salad seems dry add
q little boiling water. Salad
should have CLASSY look,
without being lumpy or greasy.
DATE TORTE.
One table spoon butter,
creamed; one cup sugar, one
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