Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-02
Good Cake Not Difficult
for Good Cook to Make

salt, half pint of milk. Mix the salt
and flour together, rub IN the marga-
rine or butter and add the sugar, cara
way seeds and cut peel. Add the milk
and beat the mixture well. Lastly, add
the baking powder, mixing it thorough
ly in. Half-fill a buttered cake tin
with the mixture and bake in a mod
erately quick oven about one and half
hours, protecting the top with but
tered paper. When done, turn out the
cake and cool.
Coffee Cake-One cupful of -four,
one-half cupful Of sugar, one-half cup
full of butter or margarine, two eggs,
two tablespoonfuls OF strong coffee.
Cream the butter and sugar together,
beat the egg yolks little, mix the cof-
fee with them and add them to the
mixture; Whisk the whites of the eggs
to very stiff fToth and add them, all
ternately with the -four, lightly mixing
all together. Hal!-fill buttered tins with
the batter and bake 10 to Is minutes
in a gentle oven. Sift little fine white
sugar on them before serving.
Lemon Cake-One and half cupfuls
of butter or margarine, one-han cupful
of sugar, two eggs. a quarter of a pint
of milk, finely grated rind of small
lemon, small teaspoonful of baking
powder Cream the butter and sugar
| together, slightly whisk the yolks of the
eggs. mix the milk with them and add
! to the mixture Beat the froth and add
| them, a spoon at a time, alternately
with the -four, TO the batter; stir in
the grated lemon rind and the baking
! powder and half-fili buttered tin with
| the mixture. Bake about 40 minutes in
moderate oven protecting the top
| with buttered paper until firm TO the
touch and lightly Drowned.
Leftover Corn.
| To many persons canned corn Is one
! of the most delicious OF all canned veg
| etables There are many ways of sery-
| ing it, too, and, as a leftover, 1t can
| be made into delicious things.
| Corn mullins can be made from any
| ordinary muffin batter, with cup OF
canned corn, drained from the juice,
added.
| For breakfast you can make a deli
| cious om2let from canned corn left at
dinner the day before. This calls for
four eggs and enough corn to make
cupful Put tine corn in the top OF a
| double boiler with a tablespoonful of
| -four and a tablespoonful of butter and
| with salt and a little pepper, and cook
4 for four or five INITIATES. Now beat egg
| whites and yolks separately, add the
cooked corn tc the yolks gradually and
then fold the mixture into the whites
Have the Omelet pan evenly puttereoi
pour in the egg mixture and cook slowly
Corn PufTs.--To make these have
ready scant two cups Of canned corn
Mix with two eggs, pepper. salt and
three ourths teaspoonful of baking soda
Have ready some fine dry bread crumbs
and mix enough with the corn to fall
into cakes from the end OF a spoon. Fry
like griddle cakes on gridiron or frying
pan.
Corn Custard.-This calls for a cup
each of canned corn ana cooked lima
beans, three eggs and pint of milk
and is hearty enough 10 form the SUBJ
stautlal dish for luncheon or q simple
dinner Lightly beat the eggs without
separating and pour over them gradually
the milk that has been scalded Ado
the vegetables and salt and pepper q
season. Mix well and pour into but
tered baking dish, place the dish in q
pan Of water and set into the oven IL
bake.