The Washington times., 1934-03-02

IN q TO
tempt ones Betsy CaSwen S''''''
appetite, and
weaken ones ambition to be
slim and sylphlike. To begin
with, they are always varied, and
delightfully."- surprising; but there
are a few regular standDys,
around which certain groups are
sure to be found.
For instance, If you want to
find a young gentleman who
Is prominent in the hunting
field, and, one who has much
to do with motor cars, you
have only to look for the big
silver basket Of mince and
apple turnovers, and there they
both are. entirely absorbed in
the business Of the moment,
which has nothing to do with
either horses or cars.
A certain lady always en-
SconceS herself behind a lus-
cious cocoanut cake, and any
one wishing to talk to her needs
must acquire a chair and a
slice at the same time. Not a
hardship, I can tell you'd
Another lady has a fudge-cake
location, and the most crowded
vantage point is usually around
the chiveS sandwiches. There
is always delicious hot choco-
late as well as tea, and more
and wonderful daintieS are
constantly appearing-and, as
constantly, and more rapidly,
even, disappearing!
Sign Of arrival"
Everyone fingers long after
the usual tea hour, for the
whole atmosphere is so condu-
Give to a true feast of reason
and a flow of SOUP that 1t
becomes very difficult to tear
oneself away.
Perhaps, if I were told I had
to select the one thing in the
edible line which seems to
especially belong to Mrs. Hert's
afternoons" I would instantly
say "beaten biscuit! These are
among the ever-present stand
byS, and a treasure jealousy
guarded from the newcomers by
those who have been dropping
in at Mrs. Hert's for several
years.
When you have attained the
right to linger in the vicinity Of
the beaten biscuit, leisurely, and
without snatching, you have
really arrived!
And here is the recipe for
them, for which I am most
grateful to Mrs. Hert.
Beaten Biscuit"
/ quart flour
/ teaspoon salt
2 tablespoons shortening
Knead the above ingredients
well together, then with an
equal quantity of ice-water and
milk pour slowly into the mix
ture, continuing to knead with
hands until dough is quite stiff.
It is now ready for the beaten
biscuit machine. Place same in
machine, and constantly roll
backwards and forwards. First
single then double the dough
occasionally. This rolling takes
about 20 minutes.
A constant popping Of the
dough will be heard due to air.
Dough is now ready for biscuit
cutter. Place dough on slab,
and with a round beaten biscuit
cutter cut dough into round
shapes. The cutter has 8
prongs, which puncture the
dough a top. Place biscuits in
baking pan, and bake for 20
minutes in slow oven. Biscuits
can be greatly improved If
baked a second time.
If you do not possess a
beaten biscuit machine, the
beating may be done with a
hammer or heavy potato masher.
SATURDAYS MENUS
Luncheon
Calf'S Liver and Bacon
Creamed Potatoes
Stewed Celery
Rice Pudding"
Children'S Supper
Cream Of Split Pea Soup
Cauliflower
Baked Bananas
Milk
Dinner
Cream Of Slit Pea Soup
Broiled SweetbreadS
Wild Rice
Cauliflower
Fresh Shredded Pineapple
Coffee ,.
"Rice Pudding
Four cups milk, 1-3 cup rice,
grated rind " lemon, Y tea
spoon salt. " cup sugar, "
cup raiSinS.
Wash rice, mix ingredients,
and pour into buttered pudding
dish. Sat in nan Of hot water.