Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-09

scraps Of dry bread in milk or cold
water. Beat the bread and milk to-
gether and add little salt. If you use
sour milk, dissolve the baking soda in
a little hot water, enough to sweeten
the milk, and add this to the bread
and milk. Sift in enough -four to make
the batter a little thicker than when
eggs are used. If sweet milk Is used,
put the baking powder in the flour and
sift into the bread and milk. Use
bread enough to thicken the milk con-
siderably Beat for three minutes.
These are light and tender.
Crumb PancakeS.-Soak one cup1ul
of bread crumbs in two and one-fourth
cupfuls of skim milk for three-fourthS
of an hour, then add half cupful OF
-four four teaspoonfuls OF baking pow
der. one teaspoonful each Of salt and
sugar. one teaSpoonful Of melted fat
and an egg. Cook on hot griddle ike
other pancakes. If sour milk Is used.
substitute half a teaspoonful OF baking
soda in place of the four teaspoon1us
of baking powder.
Oatmeal Pancakes.-Put two cupfuls
OF rolled oats into three cupfuls Of boil
ing water. Cover and let stand for 10
minutes. Add'a pinch of salt, table,
spoonful of sugar and, one by one, two
unbeaten eggs Mix all together and
Immediately fry the batter by the
spoonful in butter. If the pancakes
don't hold we'll together when frying,
add tablespoonful of -four to the bat
ter. Serve as hot as possible, with pow
dered sugar or with a compete OF fruit:
Sugared sliced oranges are good served
with these pancakes.
Cornmeal Pancakes.-Add half cup
full of cornmeal to one and one-han
cupfuls of boiling water and boil tor
five minutes. Turn into bowl. add one
and one-fourth cupfuls of milk, two
cupfulS of wheat -four. mixed and sifted
with one and one-half tablespoonful OF
baking powder. one and one-half tea
spoonful Of salt and one-third cupful
OF sugar. Add one egg well beaten ana
one tablespoonful Of melted butter, COOK
on a creased griddle and serve with
sirup or stewed fruit.
Cereal Specials.
To make quick fried mush, first make
some cornmeal mush in the usual way.
except that it is not necessary to cook 1t
as long. Have a tablespoonful each OF
lard and butter smoking hot in skillet.
Lift the hot muSh to the skillet by
spoonfuls and fiatten it out. 1t fries
quickly and is sweeter and crisper than
when allowed to get cold and then fried.
Dip each slice in cracker dust before
frying and you will find that the lara
will not splash all over the stove, and
the slices will also have browner.
crisper crust when done, than If fried
in the usual way.
Cornmeal With Meat-To a double
boilerful of cornmeal mush add a cup
full of leftover chopped meat. cool, then
fry. Serve with catsup, chill sauce, or
mustard.
Corrmeal With Fish-To the same
oV1 nf al
full OF fish, or can Of shredded sardineS,
cool, then fry. Serve with any sauce or
.catsup.
Cornmeal With Bananas-To the
same amount of cornmeal mush add
some bananas. cool, then fry, and serve
with lemon sauce.
Oatmeal Mush With Apples-Core
some apples. leaving large cavities.
Pare and cook the apples until soft In
water together, allowing one cupful Of
sugar to one and one-half cupfulS of
water. Fill the cavities with oatmeal
mush. Serve with sugar and cream
The strip should be saved and used
again. Sliced bananas or sliced peaches
are excellent served this way.
Drowned Rice.-Brown one-third Of
a cupful Of rice in the oven until 1t is
the color of wheat. Put one cupful of
boiling water with one-half a teaspoon
full of salt in q double boiler. Add the
rice and cook for one hour. This is de-
licious with maple strip.
Rice With Prunes.-Cut into quarters
pruneS that have been slowly stewed
with sugar and a little grated lemon
peel. Make a rice custard by pouring
over one cupful of cooked rice one quart
Of milk, two well beaten eggs. one cup
full Of sugar and a liberal busting of
grated nutmeg Cook the mixture
until the custard is smooth, then add
the boiled prunes. strip and all. Cook
for five minutes longer and serve cold
with cream.
Barley Raisin Cakes.-To two beaten
eggs add one-half a cupful of sugar, a
pinch of salt, one teaspoonful of lemon
extract. little cinnamon and grated
nutmeg. half a cupful of sour cream.
three-fourths Of a cupfuI of molaSses
into which you have stirred one fourth
teaspoonful of baking soda and three
cupfuls Of barley -four mixed with
three teaspoonfuls of baking powder
Beat the mixture we'll and stir int t
one cupful Of small seedless re 5Ins.
Bake in gem pans.
Prunes With Cereals. - Cooked,
chopped prunes may be stirred into
cooked cream Of wheat, oatmeal.
cracked wheat, hominy, rice or other
cereal.
Prunes With Leftover Cereal-Ar-
range layer Of leftover cereal in an