Evening Star Newspaper, January 6, 1922, Page 33

w OMAN’S PAGE S¥ THE EVENING STAR, WASHINGTON N Ay e 2SS D. C, FRIDAY, JANUARY 6, 1922. WOMAN’S PAGE. ot Brea, lls and Panca ~a ri in t Home For Breakfast on Winter Mornings Tested Recipes for Dain- ties That Will Tickle the Palate—Economy in Baking —The Old: Beaten Biscuit—Muf-] fins and Waffles. ! By using prepared flour hot biscuits and muffine can be made for break: without the trouble of rising early. The fiour will keep indefinitely in glass jars if' tightly covered. Keep three Jars. | one for white flour mixture, from which | make wheat muflins, crop biscuits and ! pancakes: one for corn bread and one for graham muflins. The proportion fled with one heaping teaspoon of baking powder. For corn- | bread, , one-half cup of cornmeal and one-half cup of white flour sifted with | cne heaping teaspoonful of baking pow- | der. For-the graham mixture, one-half ; cup of graham flour and one<half cup of white flour sifted with one heaping tea- spoonful of baking powder, :Any recipe | may be followed for the .gther ingre- ' This method is a great time nomy in biscuit-making—Put the wing ingredients into one quart H(I flour and sift: One level teaspoon of salt, one-half teaspoon of baking pow- der, one level teaspoon of soda and lard | the of an egg. Now here is where | the economy comes in: Put one quart of buttermilk .into a large earthern pitcher. Use the amount of butter- milk required to make up your biscuits. After you have made up your biscuits drop a piece of biscuit dough one-half as large as your fist or more into the rest of the buttermilk and add as much hot water to the buttermilk as vou would use to make up bread. Cover the pitcher and place it in the other cold place. Next day stir well! and make up your bisculis or rolis, re- | peating the same process of adding ! dough und water for the ? gin this mixture afresh weeks. It give your bis i light, spongy taste, and is excellent for batter cakes and waffles. If this exact process is followed you will never fail | on biscuits and will have to buy but lit- | i tle_buttermilk. To make biscuits break open even 1y, roll the dough about half as thick | as usual, fold over, run the rolling- | pin over on then cut with a biscuit cutter. 1f you wish to. reheat rolls or cold biscuits, roll them up in wet icebox or ! | touch, paper, place in a pan and let them remain in a hot oven until the paper ; scorches. Heated in this way, they | will be almost as good as freshly baked rolls. This is a good way to heat up baker's rofls also. Faney Rolis. Scald one cup of milk and when cake and one and one-half cups of flour. Beat thoroughly, cover and al- low to stand until light, add one- fourth cup of sugar, one and one-half teaspoons of salt, two eggs, one-third cup of butter and enough flour to knead. Let it rise again until light, shape into round balls or roll out:a plece of dough. butter the inside and fold it over, or form into a long nar- row roll pointed at the ends, or make in the shape of a horseshoe. Place in buttered pans; when light, bake in a hot oven. Beaten Biscuits.—Into one quart of sifted flour s;ork well one tablespoon each of lard and butter and one salt- spoon of salt. After this is well worked in, moisten with one-half pint of sweet milk and work into a stiff Place on a smooth board and hammer of flat- this Dbeat 3 iron until the dough blister: 1 take about thirty minut make the dough into small biscuits about half-an-inch molding them with your hands. the rollingpin _over them to make smo them deeply fork. Bake a light brown. Sou one scant te Pass h and stick with a Sift togeth: pon of soda in a tea- spoon of powder and one heaping- teaspoon of salt. Rub one tablespoon of lard into this mixture. Dissolve one teaspoon of soda three tablespoons of water and then stir in two cups of sour milk. Add this to the flour mixture, beating all quickly to a smouth dough; roll out on a floured board, cut intdb biscuits and bake in a guick oven for about twenty minutes. Rice Muffins.—Scald one pint of jmilk, add to it a tablespoon of butter and allow to cool. veast cake in a fourth of a cup of warm water and add this Stir in two eggs and three cups of flour with which a teaspoon of salt ha been sifted. Lastly, beat in the mix ture a cup of cold boiled rice, let stand over night and bake in gem pans in a quick oven. Cereal Muffins.—Almost any combi- ination of cold cooked cereal may be used with cornmeal propoftions: one cup of cereal. half a cup of milk, one egg, two level teaspoons of bak ing_powder, two tablespoons of m ed butter and half a teaspoon of salt Hominy, wheat and oatmeal lend themselves well to in the following this method of | using left-over cereals. Quick Homemnde Breads. Short Bread.—Take two cups of flour, three tablespoons each: of but ter and lard or drippiugs, three tea. spoons of baking powder, half a tea- epoon of salt and one cup of milk. Mix to a soft dough, pat out three- fourths of an inch thick, cut across in_wedge-shaped pieces, put in a baking tin far enough apart not brush the tops with sweet milk and bake for ten minutes in a hot oven. Corn Bread.—Sift two and one-half {cups of corn meal and one teaspoon | dered sugar. of salt together and rub in one-half three times | Dissolve half a| One cup of corn meal, | to| mixture. Mix all quickly together and turn at once into a well greased pan and bake for about thirty-five minutes in a moderately hot oven. Serve warm. Boston Brown Bread.—Mix one cup of cornmeal, one cup of rye or whole wheat flour, one-half a teaspoon each of salt and soda and two teaspoons of baking powder. Stir in one-half cup of molasses and one cup or more of sour milk. Steam in small cans for two hours or longer. Raisin Nut Bread.—Take three cups of flour, three level teaspoons of bak- ing powder, one level teaspoon of salt and one dessertspoonful of sugar. Sift these all together, then add one-half cup of chopped raisins, one-half cup of chopped, English- walnuts and one and one-half cups of sweet milk. Stir well, place in an ungreased bread pan and bake slowly for one hour. Graham Nut Bread. Mix together quickly three cups of graham flour, one cup of white flour, four teaspoons of baking powder, one teaxpoon of salt. one-third cup of molasses, one-half cup of brown su- hen | T, two eggs, two cups of milk, ona cup of sceded raisins and one cup of chopped nuts. Let rise for twenty !minutes: bake for one hour. Bran Bread.—Sift into a bowl one {quart of good clean bran, one-half a {pint of coarse graham flour, one-half ipint of white flour, one teaspoon of salt and two teaspoons of baking ipowder. Sift these#ngredlents into a !bowl, then add one-half teaspoon of {baking soda dissolved in one table- {spoon of boiling water and added to {one-half a pint of molasses. Add the imolasses mixture to the dry ingre- ;dients with one pint of milk and one ! tablespoon of melted butter. Mix well fand divide into two buttered tins and [bake in a moderate oven for thirty- {fivo minutes. One cup of seeded rai- sins or chopped nut meats may be 'added if liked. :“'Bread Sticks.—When you are mak- ing raised bread, it is a good plan to ! take out a little dough and make some Ibread sticks. Take out the dough vhen it is ready to shape into loaves nd make it into a roll about three- ighths o fan inch thick, then cut it in strips about six inches long, put the strips in a pan some distance apart, brush the top with beaten egg {and sprinkle poppy seed over it. When {it rises sufficiently, bake it. Pancakes and Waflles. Cheese Pancakes.—Take four ounces of flour, half pint of milk, half tea- spoon of salt, two ounces of grated cheese, two eggs and a few grains of ired pepper. Mix the seasonings with *the flour and cheese znd the whole ; combination into a batter with the i i i milk and eggs. Fry as usual to a light i brown and serve very hot. | Jelly Pancakes.—These can be made in'a few minutes and require two cups of flour, two cups of sweet milk, one | egg, one teaspoon of baking powder and a generous pinch of salt. Beat the egg very light, add the milk and {lastly, with just enough beating to | mix all together, the tour sifted twice with the salt and baking powder. Pour enough of the batter into a hot | buttered pan “to cover the bottom: when browned, spread with butter and | jelly, roll up and sprinkle with pow- Serve very hot. Rice Waffles.—Sift together a quart a tablespoon of butter. Beat two eggs | of flour, half a teaspoon of salt, tea- thoroughly and add them. Dissolve | spoon of sugar and two teaspoons of Iune scant teaspoon of soda in a tea- | baking powder. Add a cup of hot spoon of water and stir in two cups of | boiled rice, or, If it has been boiled the ‘““‘]’d of hot Il“l‘:- Ao u‘::‘ 1 D";to:: __—"—l i ¢old sweet m! s {oF butter melted and the well beaten Menu for & Day. whites yolks of two eggs. Bake BREAKFAST. carefully, as these waffies are especially Oranges, Oatmeal. delicate. Bacon Curls. Creamed Potatoes. Sweet Potato Waffles.—Cream to- gether one tablespoon of bu! and Drop Biscuits. Coftee. one teaspoon of sugar, add one well LUNCHEON. beaten egg, one pint of milk, one Vegetable Salad with cup of flour, one teaspoon of baking Mayonnalse. N'd"r'l a nu:nlnsmt:t —n.dudm?::'-l Mikk Rolls. per and grated nutmeg and e : 3 cooked mashed Bweet. potatoes to Preserved Strawberries. make & smooth batter. Bake on hot DINNER. greased waffle irons to a golden brown, dust lightly with powdered cinnamon and serve hot; these waf- fles are delicious to serve with roast duck. Bolled Leg ‘of Lamb, Caper Sauce. Boiled Parsnips. Corn Fritters. Pineapple Salad. Cream Cheese. Saltines. * Coftee. Quick Fried Mush. Make some corn meal mush in the usual way, except that it is not nec- essary to cook it as long. Have a tablespoon each of lard and butter smoking hot in a skillet, lift the hot mush to the skillet by spoonfuls and fiatten it out. It fries quickly and is sweeter and crisper than when al- lowed to get cold and then fried. It is deliclous to serve with fried chicken. HOUSEWIFE’S IDEA BOX —_— Quince Custard. Rub the fuzz off the fruit with a coarse cloth. Slice the quinces, sav- ing the skins and cores, and stew gently in water to cover until they are very tender. Strain through a jelly bag. Measure out a pint of juice and add to it five ounces of sugar. Boil, then pour while hot over the yolks of ten eggs well beaten, stirring all the time. Pour back into a hot bowl, set this in a dish of boil-| ing water and stir over the fire until the custard begins to thicken. Pnuri into glasses, chill and serve. Things You’ll Like | to Make The Proper Time to Wash Windows | Never attempt to wash windows while the sun is shining directly upon them. The sun shining on the wet window tends to streak it. If this occurs, no matter how much you rub and try to polish, the window will re- main streaked. Therefore always wait till the sun no longer shines di- rectly on the window you wish to wash. THE HOUSEWIFE. >-— Beef and Pork Croquets. Take two pounds of beef, half a pound of pork chops, chop the meat and mix it well with one beaten egg, jtwo cups of bread crumbs which have been soaked in water untfl soft, and _season with salt, pepper and nutmeg. iMake into croquets and fry in hot fat. Excellent croguets are made with A knitted muff will keep the hands | t‘";l cups of cgl«; «-‘hovned mut;‘l)n, two 5 ablespoons o utter, one tablespoon cozy and warm on cold days and 100k | o bread erumbs and one cgg. Mix all quite distinctive worn with a sports|together and stir in a saucepan over costume. Knit three or four five- the fire until hvllf'd. Make into small inch wool bands. You ean have them |Cioduets and fry in fat, all of the same color or, for a more daring effect, use different harmoniz- ing colors. Use four bands for a smaller-sized muff and five If you want one somewhat larger. Get or make a pillow the size you want. Join the knitted bands ‘and stitch around the plllow. Cover the ends with knitted bands. Join two worsted tassels to the bottom of each band at the jolning. A knitted muff Is eco- nomical as well as unique. other's () A lusty healJt FLORA. — The Christmas season costs King Molded Cheese in Parsley. Cream cheese molded in the form of bird eggs, and speckled with chop- ped parsley ar paprika are nice serv- ed in little nests made of parsiey or watercress. These cheese eggs can be. colored yeliow with scraped car- rots or the yolk af an egg, or can be colored greew with spinach. ruit | Cornmeal Muffins. Mix tog@ther one cup of white flour, one-half cup of cornmeal, one table-% spoon of sugar, one-halt teaspoon of sait and one-half teaspoon of: soda.. Add one egy_ beaien into one cup of® sour milk and one teblespgon of melt-. ed butter. Beat all thorpughly and: bake in well greased muf§g tins. Spiced Raisins, Put into a preserving kettle three cups of seeded raisins, four tablespoons of vinegar, one-half tablespoon of butter, one-fourth cup of water and one-half teaspoon each of powdered cinnamon, ginger, nutmeg and cloves. Cook gently until the raisins are very soft and the liquid evaporated. Cool, roll in sugar and keep in air-tight jars until wanted. NS 1 5;' One of the surprising things about Fruit of the Loom is that it comes out of the washtub even better than it went in. This famous cotton can be laundered again and again, and the finish seems only to grow finer and the white even whiter. There is no foreign substance in Fruit of the Loom—it 1s all pure cotton, fine, evenly woven, staunch and long- lasting. ' For seventy years women have used Fruit of the m for their white'sew- ing—in nightwear, sheets, shirts, aprons, and many other articles. of the Loom You can buy this time-tested fabric . in leading stores not only by the yard, : but also in ready-made garments; and: not only in white, but now in colors as* well—in colors that are guaranteed fast. Fruit of the Léom is identified by the label, and the white goods are now marked on the selvage. B. B. & R. KNIGHT, Inc. 3 Also Makers of Alpine Rose, Hero and Other Fine Cotton Fabrics Converse and Company, 'Selling Agents day before and is cold, warm it in a | George of Engiand about $40,000. 88 Worth Street, New York. luke warm dissolve in it a yeast sour milk, then add to the corn meal Ask for the REDUCED PRICE when you buy REAM ' WHEAT TODAY Look for“Rastus” on the Package e o T’S as easy as turning the faucet to make delicious pancakes with Pillsbury’s Pancake Flour. Add only water—everything required, even the milk, is in the flour. s You'll wonder how you can make such pancakes with so little effort! Buy Pillsbury’s Pancake Flour from your grocer. A Member of — Pillsburys Family of Fo Pillsbury Flour Mills Company, M 4 O inneapolis, Minn. e i