Evening star., 1933-06-16

"YoU have, unwittingly, been awfully
good to me- for it is entirely
through your efforts that I can poach
an egg and bake a lemon bread pud-
ding (yum YUM Two years ago We
started housekeeping with large apart
ment and a cook. Today both have
vanished and I turn to your column for
my daily chat with you, and you can be
very proud of your pupil if one can be-
lieve my husband
June 18 is his birthday and perhaps
you will help me plan simple midnight
meal that can be kept hot for eight
people in a tiny kitchenette. We've
had rarebits and broiled cheese and
bacon versions so often-and the sand
wich and ice cream menu is so what
have you" that I'd love to have some
thing different. Also, how in the world
does one make four scrambled eggs look
like four instead of two? So far this
has been the bane of my existence. I
shall watch your column eagerly for
reply and thank you for your wonder
full cooking lessons
That's the kind of letter that warns
the cookies of the heart of a food
editor.
I'll answer the scrambled egg ques-
ton first. The only trick I know to
increase the volume of the shrinking
scrambled eggs IS to use plenty of milk
with them and to cook them in a dou-
BILE boiler. Cooked in this way, two eggs
will take as much as third or even
half cupful of milk. You can do this
in heavy utensil instead of a double
boiler, If the surface is small and If
you keep your fire low and stir con-
stantly. BY the way, scrambled eggs
with shad roe make q good supper
dish.
Now for more about late supper
menus. Every one semes to like any
thing that is usually associated with
breakfast for a meal at this hour. If
the night happens to be cool. baked
sausages with corn griddle cakes baked
on your table grill or griddle put over
table stove, with fresh maple sirup to
finish up, will be as good in Summer as
in Winter. You know you don't have
to prick the sausage If you bake them,
or If you cook them In heavy frying
pan tightly covered. Another good
thing about them is that you can start
cooking them at dinner time and fin-
ish them just at the moment you want
them.
Also, you can now get Virginia water
ground corn meal at one of the chain
stores. I used to depend upon its being
sent me by loving friends from Virginia
or Rhode Island until recently. South
ern corn cakes are thin and baked on
griddles, whereas Rhode Island John
ny cakes" are thick and are fried in
frying pan with much bacon fat. Did
you know that Johnny" is a derivation
OF Journey" and that these cakes were
given this title because they were baked
to take on journey, whether on foot,
horseback or stagecoach, in Colonial
days? incidentally, if any one has a
copy OF Johnny-cake paper, I am a
prospective buyer
Frizzled beef with corn cakes or plain
gr1ddle cakes or waff1eS is another mid
night suggestion. The beef can be
cooked in butter sprinkled with flour
and Drowned ready to add the milk at
the proper moment Of serving. Celery,
radishes or mixed vegetable salad 60
well with this type of menu.
II you prefer something less break
fast-llke, deviled crabs or crab meat au
gratin Is a good choice. They can be
prepared ready for browning in the
oven. Creamed mushrooms are always
popular at this hour, although their sea-
son is coming to an end. l like to serve
them in one Of those deep poultry plat
ters and to put on top OF them tiny rich
baking powder biscuits and also pass
more buttered biscuits with them. A
few cut pimentos give color and tang
Of flavor to this dish
Another type of supper favored by
many is an array Of cold cuts, sardines,
anchovies, salad, cheese, buttered white
and rye bread. and toasted crackers
You can have these as simple or elabo-
rate as you like. by using varieties of
hors d'oeuvres. Men especially seems to
like this type Of supper. Then there Is