The Ottawa free trader., 1878-02-16


Chocolate Candy-SX cups of sugar, two
cups of rich cream, one large tablespoonful OF
butter, scrape half IL cake Of Chocolate, and fla
yor with flour.
Brown Bread.-One pint of sweet milk, two
cups of Indian meal, one cup of rye meal, one
cup of flour, onehaf cup of molasses, and one
teaspooniul of soda. Steam four hours.
Jumbles.-One-half pound of sugar, one.
half pound of butter three fourths pound OF
flour, two eggs, one teaspooniul OF saleratus
dissolved in little water, and onchalf Il nut
meg.
Plain Fruit Cake.-One-half cup OF molas-
ses, filled up with sugar one-half cup OF but
ter, one.half cup of milk, one egg, one. half tea
spoonful of saleratus, cloves and cinnamon
and two cups of flour.
Soft Gingerbrcad.- d.-Onc egg, one cup OF mo-
lasses, twothirds cup OF melted butter, two
thirds cup of sour milk, one teaspoontul OF sal
cratus, one dessert spoonful of ginger and two
and onehalf cups of flour.
Velvet Cake-One pound Of sugar, one-half
pound of butter, four eggs, one cup Of water
and onchalf teaspoonful OF Saleratus, lemon or
other extracts, one pound of flour with one tea
spoonful of cream of tartar.
Cookies-Two cups of sugar, two eggs one
very full cup Of butter one teaspoontul OF sal
cratus boiled IN one-half cup of water and not
used until cold, and nutmeg or seeds, Mix
eggs, sugar and butter very lightly together,
and make stiff enough to roll out well.
Frostng-Onefourth of IA card of isinglasS,
two tablespoonfuls of boiling water, stir until
dissolved and then cool, then add nine tea
poonfuls of pulverized sugar This is for one
cake The cake must be cold. If you want
it very nice, bake like jelly cake and put frost
ing between.
Wahes.-Four eggs, beaten separately, one
quart of sweet milk, one tablespoonful of melt
ed butter, one tablespoonful of sugar, flour
enough to make them as stiff as griddle-cakes,
two heaping tcaspoontuls Of baking powder
mixed well with the flour, and little salt. Put
in the whites Of the eggs just as you are ready
to bake them.
Cocoanut Cake.-Take five eggs, halfa pound
each of butter sugar and flour, one cup of
milk; mix well, and bake in layers-will make
four or five. Put half Il pound of sugar in al
kettle with the milk of Il cocoanut, let 1t cook
little, then add the whole cocoanut, grated
nicely, let it cook till it candies, then spread
between each leyer of the cake and press well.
Snaps-One-half cup of molasscs one-halfI
cup of brown sugar Onehalf cup of lard and
butter mixed, a little salt one-half teaspooniul
saleratus dissolved in one.fOurth cup of strong
coffee. Mix in bowl, beating WELL and add
ing a cup or more Of flour before pouring intoI
the pan of flour to mould. Roll thin and bake
in quick oven.
Cream alfcup Of flour and one
pint of milk boiled together add the yolks of
two eggs, well beaten, onc-half cup of sugar
the juice and grated rind of one lemon, and "A
little salt. Bake the crust, put IN the mixture
and bake that and let it get cold Then spread
the whites beaten to lroth, with sugar to
sweeten, over the pie and brown.
Wine Krout-Put IN stew pan or skillet,
Il piece of butter the size of an egg and let it
brown Chop cabbage fine, add little salt
and water and stew it until tender; then add
one teaCup of sugar, half Il teaCup of wine or
vinegar, Il use vinegar, as do not wish to en-
courage Il taste for liquor Of any kind in my
boys), a little ground cinnamon and pepper.
Boiled Corn Brcad-Thrcc cups Of corn
meal, three cups OF sweet milk, one cup of
-four one cup Of shorts, onc-half cup of mOlas-
ses, one teaspoOnful of soda, and one teaspoon
lul ofsalt. Stir all well together, and boil four
hours IN IA threc-qlart tin bucket, well creased
with butter. Set the bucket in Il kettle of Wa
ter. Among my many valuable recipes, |
treasure this as one of my best.
Rusk.-One pint of milk, one-half cup off
butter one cup of su"pr, one egg, one teaspoon
iul of saleratus, nutmeg and salt, and half a
cup of yeast S,'pu - up over night your
milk, flour and yeast: in the morning add the
rest knead very sit, let il rise again, then put
into the tins and let them rise again; bake
them, and then take the white of an egg and
little white su..,.. and rub over the top while
hot.