Evening star., 1924-01-18

oasket ana Try in hot deep fat until
| richly Drowned
dough. roll ii about a fourth of an
inch thick, and cut into ovals Bake
in two layers, first brushing the lower
one with melted butter and laying on
1t crisp. cooked small sausage
/ pressed slightly into the dough- Put
on the tops and bake in quick oven
Brush the tops of the rolls with but
ter when removed from the oven
place on fiat serving dish and cover
with a rich cream sauce, to which has
been added q cupful of literally but
tered canned peas.
Some Good Pancakes.
Batter is an old Saxon word mean
| ing TO beat and certainly unless pan
cake batter is well beaten. good pan
| cakes cannot be made. for on this
process depends that Iightness which
Is so essential.
When the mixture is beaten in a
cool place, cool air Is incorporated
men heated. this expands and gives
that lightness with which we are ia
miliar In all well made pancakes.
Properly prepared and well cooked,
they are as digestible as delicious and
| little care and the strict following
or good recipe are all that Is needed
| fer success !
Buckwheat and Cornmeal Cakes
Slit quart of buckWheat with half
| a cupful Of cornmeal and one tea
spoonful of salt. Add a yeast cake
which has been dissolved in half a
cupful of warm water. two table
spoonfuls of molasses and one quart
OF warm water. Beat hard for five
minutes. Set to rise over night
In warm place. If the batter smells
sour In the morning add a little soda
dissolved in warm water. Always mix
your buckwheat cakes in a large jug
rise.
Rice, Pancakes.-Pour one-half a
pint of scalding milk over one cupful
of boiled rice and let stand over night.
In the morning add one cupful and
one-half of sifted flour, two tea
spoonfuls Of baking powder, one tea
spoonful of salt, one tablespoonful Of
sugar, one tablespoonful of melted
butter, two well beaten eggs and one
cupful OF cold milk.
Bread Pancakes.-Pour one pint of
scalded milk over one pint of bread
crumbs and let stand over night. Next
morning add one teaspoonful of salt,
| one cupful OF -four with which has
been sifted two teaspoonfuls of bak-
ing powder and two eggs, the yolks
and whites beaten separately. Don't
| forget tablespoonful of melted hut
ter or lard.
Sour Milk Pancakes.-Do not at
tempt TO use pasteurized milk for
! these, for it does not really sour. il
| merely spoils and the flavor is NOT at
an good. The milk should have the
cream left on it, and be slightly clab-
bered.. a quart is sufficient, and
with it mix enough sffted -four TO
make a batter, add two we'll beaten
eggs, one teaspoonful Of salt, one
lard and a level teaspoonful of soda
dissolved in a little cold water. Add
this last of all, then stir well and
bake.
Peach Griddle Cakes.-Slice thin
ten halves of canned peaches. Sprin-
kle with sugar; Beat two eggs. into
Add one-fourth cupful of sugar, a
sprinkle of salt and enough -four. into
which a teaspoonfuI of baking now
der has been stirred. to make the
mixture into a pancake batter. Stir
the peaches into the batter. Put the
grlddie on the range and put into IL
butter or dripping, Just as you would
for frying pancakes. Pour enough in
the griddle for a cake and fry brown
Use all the batter this way. Serve
with butter and sugar, or sugar and
Tomato Pancakes.-Make a piain
batter with one cupful of hour sifted
into dish with one-fourth teaspoon-
ful OF salt. Add one well beaten egg
and one-half a cupful Of milk. Mix
until smooth, then beat for about
three minutes. Add another half
cupful of milk. Take some we'll
seasoned cooked spinach and rub IL
through sieve, add a few fine bread
crumbs slightly moistened with milk.
about half the quantity of grated
cheese, and season all with salt and
pepper. Have this piping hot. ana as
each pancake is fried, spread with
some Of the mixture and roll. Place
them on q hot platter and pour over
thick tomato sauce and serve.
Homemade Sirup.-Sirup for pam
gether one pound of dark broufn su-
gar, one pound of granulated sugar.
one-half pint Of water and one tea,
spoonful of vanilla. Put on the fire
and bring to boil and allow to boil
Tor about three minutes When cool,
cheaper than imitation maple sirup.