The Washington times., 1925-01-16
TEUTOIV FOODS
OFFER WIDE
VARIETY
German Cooks Supreme on
Salads, Sauces and
Deserts
Cheese Rings.

LIE pOAAAS IA ShUGGptAllp Silt iii
the -four, salt and cook and stil
till mixture leaves the sides OF
the pan. Turn into a cold dish
and beat ii the cheese and eggs
one at q time. With pastry
bag and small plain tube shape
on oiled paper into small riggs,
Brush with beaten egg. fry in
hot tat for three or four min.
utss.
Note Paper should he ~ s,,r,
q size as win lie. on top OF tat.
When rings float. remove paper
and turn rings to finish cook
ing.
Cranberry Pile.
Two cups water, three Guns
sugar, six cups cranberrfes. two
tablespoons butter, one teaspoon
salt, two tablespoons lard, four
cups -four, four teaspoons bak-
ing powder, one and three-Quar-
ter cups milk.
Stft together the flour. baking
powder and salt, rub in the
shortening until as fine as meal.
Add milk enough to make dough
SOFT enough to handle. Roll
Tough out one inch thick and
cut into three oval sheets (about
size OF biscuit pans1. Bake fffs
ten minutes in hot oven.
Make q syrup Of the water
and sugar. Look over cram
berries. wash and add to syralp.
cook without stirring until Der.
ries burst. Place 4 layer of the
cranbeTries on one Of the crust
sheets, then crust and cranbey.
ries alternately. having cram
berries on top. Serve hot with
whipped cream.
Cranberry Sauce.
Six cups cranberries. three
cups granuiated sugar, -one-half
cup water.
Wash and look over Gran.
berries, place In g4Anit~ Stew
pan. On top Of them mt rlle
sugar and the ysa1er. Do not
stir. After they begin to hOil
COOK them ten minutes, closely
covered. Remove scum. They
win Jelly when cool. and the
skins win be soft and tender.
Cranberry Punch.
One pint cranherriea. one and
one-hak quarts water, one and
one-haH cups Of SUGAR. HOur
oranges. two lemons Qargel.
Cook t0gUtlner the eraT1avarrins
water and sugar until the berries
are son. Strain and cool. when
cool add the strained grange and
lemon juice. Freeze until partly
stiff.
Corn Cakes:
One cup cornmeal {yeIIowl. one
cup -four. three teaspoons bak.
ing powder. One-half teaspoon
salt, four tablespoons sugar. one
and one-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 bat.
ter into two swallow baking
pans. Bake about thirty min.
utes in hot oven.
Potato Salad Hot.
One quart potatoes (ten small
onesl. One-Quarter pound bacon.
cut IN fine pieces; one onion
medium sized, cut fine: one tea.
spoon salt, one-eighth teaspoon
pepper. 0ne-half teaspoon sugar.
one-half teaspoon flour. one-half
cup vinegar. one-haR cup water.
Wash and boil potatoes. When
sort peel and while hot cut into
one Quarter-inch slices, mix to-
getner the seasoninEs ana
sprinkle over potatoes. lifting
them carefully SO as not Is
break and yet to get an
seasoned. Place bacon IN nan
ana Try until a light brown. ada
ONION, brown slightly, then add
potatoes and mix well. Heat
vinegar and water together and
pour over the mixture in irving
pan. Heat through to absorb
nquid. turn into serving dish
and serve hot.
N0te-h salad seems dry add
a httAe boiling water. Salad
should have a CLASSY look, with.
out being lumpy or greasy.
Data Torte.
One tablespoon butter, creamed,
one cup Of sugar, one egg, one
pound dates, one TEASPOON soda.
one saltspO0n salt, one and one.
half cups flour (scant), one-haIi
cup walnut meats, sliced: one
cup hot water.
Cut dates in halves, removt
stones and put TO soak in water
several hours before heginnInr
tcrte. Add sugar to creanned
butter. and when well mixed add
egg and water, beat wen. mis-
flour. salt and soda and" add tc