The Washington times., 1924-02-18

/ Corn PUDDING.
| Satisfy Fritters.
Buttered Sweet Potatoes.
| Syllabus.
| Sponge Cake.
Virginia Fried Chicken.
For six persons you will need a
pair Of young chickens Of broiline
size. The two should weigh between
four and five pounds. Cut into
pieces as for a fricassee wash tire
pieces and wipe them dry. Slice halt
a pound Of fat salt pork and try II
on your electric range until the fat
is well cooked out, but not until the
pork browns.
with salt and pepper, roll each In
flour and fry it in the hot fat to a
good brown, turning frequently
/! Tablespoonful of flour into the fat
left in the frying-pan; add cupful
Of rich milk, making 1t half cream
II possible: boil up once and when
the sauce Is smooth and thick pour
it over the hot chicken.
Making Oyster Pie.
Make the pastry by chopping hall
a cupful OF butter and a quarter OF
a cupful of lard or lard substitute
into two cupfuls Of flour. Have ali
the ingredients and utensils well
chilled. keeping them on ice or in q
very cold place until they are need
| ed. II you use an electric motor.
driven mixing machine be sure ia
cool the howl and knife before using
them.
When the shortening is chopped
very fine, either by hand or by
| electricity, add to it small "upful
| of iced water, mix quickly to a soft
dough, take this out of the bowl
and lay it on your chilled bread.
board. Roll lightly into a sheet,
fold this in three, roll it again and
repeat the operation three times,
handling the paste as lightly as pos.
sible. Put into cold place for an
hour or two before making the ME.
Lay Over Top Of Dish.
When you are ready for this, line
shallow pudding dish or deep pie
plate with thin sheet of the pastry,
fill it with crusts of dry bread,
butter the edge Of the dish, cut
another and thicker round Of the
pastry, and lay it over the top Of the
dish.
Bake it in a moderate oven to a
delicate brown. Prepare the filling
of the pie by cooking together in a
saucepan a heaping tablespoonful of
butter and two Of flour until they
are smooth. adding to them a cupful
of mixed cream and oyster liquor.
When this thickens add thirty raw
oysters and a beaten egg, the latter
drop by drop; cook to the point
where the edges Of the oysters begin
to crimp. Season with teaspoon.
full Of salt and a little pepper, lift
the pastry cover carefully from the
pie-dish, remove the crusts, put in
the oysters, replace the top and
send the dish to table. Time your
cookery so that the pastry will be
done at the same time as the oysters.
Corn Pudding.
Into two cupfuls of chopped
canned corn beat two eggs, whipped
light, a cupful of milk to which you
have added a pinch of baking-sooa.
tablespoonful each of melted
butter and of sugar and half tea
spoonful of salt.
Turn into creased pudding-d.sh
and bake in medium oven for
twenty minutes, covered, uncover
and brown. Serve in the dish in
which it was cooked.
Satisfy Fritters.
You may perhaps know this vege.
table as oyster plant. but its real
name is satisfy and it it is by this
latter name that Washington knew
1t. Satisfy, being q root crop, is
easily obtainable at this time of year
and as 1t keeps very well is sure to
be fresh and unwithered.
| Scrape the skin from a half dozen
| good siZed satisfy roots and, having
laid them in cold water for twenty
F., minutes, put them in a kettle with
| just enough water to cover. Cook
with high" heat either on the top
of the electric range or, If possible,
in the oven. When the satisfy is
tender take it out of the kettle and
set aside to cool. Then mash and
using a little milk, make a smooth
paste. To each cupful of this paste
add tablespoonful Of butter and a
beaten egg. Season to taste with
salt and pepper and form into cakes
about the size of small fishballs.
Dredge with flour and fry to a
golden brown in shallow fat in a
| skillet.
Buttered Sweet Potatoes.
Boil sweet potatoes Of medium
size until tender; scrape the peel
from them and cut each in two
llengthwise. Lay them in a deep
hot vegetable dish and on each
piece put teaspoonful of butter.
Set the dish in the oven and
leave it there until the butter is
melted and begins to sizzle; then
send to the table.
How SylIabub Is Made.
Rub six Jumps Of sugar on the
rind of two large oranges until the
oil from the skin has yellowed and
flayored the sugar; crush them ana
the juice of the oranges, which has
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