Evening star. [volume] (Washington, D.C.) 1854-1972, 1955-05-05
BY VIOLET FAULKNER

Behold! There was a cake
baken :" I Kings 1876.
Visitors to the Flower Mart
at the Washington Cathedral
tomorrow will have an oppor-
tunity to not only taste the
cake made from a biblical
recipe but buy the recipe.
Have you heard how scrip
ture cake" originated? The
story goes like this: In Colo
NAL days, people competed to
see who knew their Bible best.
The women who prided them
selves on their cake recipes
would put them into this
scripture cake" form. In or
der to find out what ingredi-
ents went into the cake you
had to read the Bible. Most
of the social events centered
around the church, and bake
sales and church socials were
q popular type of entertain
ment. Scripture cakes were in
great demand.
Mrs. Stuart Symington will
be in charge of the booth
where samples and copies of
the recipe for the cake will
be sold. The booth will be dec
GRATED to resemble a guard
house at Buckingham Palace.
Remember Nom
It's time to take the piggy
bank out of Information and
celebrate another special holi-
day. Sunday, remember, is
Mothers Day. The queen of
your domain is about to hold
court and what to give" is
the big question. Our sugges-
ton is a day off. A day
completely free to do as she
pleaseS no cooking, no
dishwashing, no picking up
after the family. Make her
truly a queen for a day"
Do you know the observance
Of Mothers Day dates back to
the early part of the cen
fury? In 1907, a Miss Anna
Jarvis Of Philadelphia held a
memorial service for her,
mother on the anniversary of
her death. The next year
churches all over the city
adopted the custom in honor
of all mothers. In 1914. Presi-
dent Woodrow Wilson made
the day legal.
Poultry Plentiful
Polish up the kitchen rotis-
serie, the outdoor barbecue
equipment, there are millions
of tender, meaty young flyers
and broilers on the way at
bargain prices. The Poultry
and Egg National Board re-
ports that S to 10 per cent
more broiler-fryers will be
marketed in May than a year
ago. Local food chains will
be offering you a choice of
fryers, Long Island duckling,
or small Beltsville turkeys for
the week end.
Speaking of poultry, in case
you're not dining out this SUM-
day and want something real
ly special in honor of Moth
er's Day, why not have Rock
Cornish game hens? These
delectable little birds are
grown at Idle Wild farm in
Pomfret Center, Conn, and
shipped, packed in ice, all over
the country, as far west as the
Rocky Mountains. Each bird
weighs about a pound dressed
and when baked look like min
iature versions of fat, roasted
turkeys. The meat is tender,
f1ne-grained and white even
to the drumsticks. AS for
flavor, it isn't gamey, yet it is.
It's more subtle than chicken
or SQUAD. The bone structure
is light, so it's easy to split
them for broiling or they may
be stuffed and roasted whole.
Allow l bird per serving.
Tops in Eating
The boned-stuffed Rock
Cornish game hens top any
thing I've ever eaten. The stuff
flng is made of wild rice. mush-
rooms, diced ham, bread. spices
and laced with cognac.
a special recipe from the chef
at Club 81. They come frozen,
pan-ready and need only q bit
Of basting with butter to make
them something out Of this
world. You can fancy EN- UP
with sour cream, wine sauce