The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-01-31

sugar; stir baking powder into the -four
and add to the above; bake in a quick
oven, as jelly cake. The cream-boil
one and one-half cups of milk and add
one and one-half tablespoonfuls of corn
starch stir it in; as soon as it boils
sweeten and flavor to taste.
WOULD you know how to make
chicken croquet? Well tell you: One
large chicken; two sweet breads; two
ounces butter; one wine-glass of milk;
one loaf of stale bakers bread; pepper,
salt, parsley, onion and two eggs. Boil
the chicken and sweet-breads sepa-
rate until tender--saving the chicken
broth. Chep both together very fine; !;
season with pepper, salt, parsley and
one teaspoonful of grated onion. Crate
or rub bread until you have equal guam
titles of crumbs and chicken. Take as
much chicken broth as will moisten the
crumbs; add the milk, butter and let
| boil; then stir in the crumbs, mix the
meat and when sufficiently cool, stir in
the two eggs, well beaten. Mold into
croquetes; roll in crumbs or Indian
meal and fry hard.
A YOUNG bachelor from Iowa has sent
a receipt for making ginger snaps, which
our lady readers may try, if they like.
Nothing can equal experiments in bring
ing out good things to tickle the palate
of the epicure at the tea-table: Here it
is: One-haif cup of sugar, one-half cup
of molasses, two third cup of shorten
ing, one-half teaspoonful of soda, one of
ginger, one egg, -four enough to roll.
Folks that have eaten these, the bachelor
says, say they are good. Here is another
receipt for the same tea-table snaps, sent
by Wisconsin lady. She says they are
good. Try them. She calls them molasses
ginger snaps: Take a teacup and put
three tablespoonfuls of warm water,
three of lard, one teaspoonful of soda,
one of salt, one of ginger, and finish fill
ing with molasses; repeat this measure
three times, mix with flour to roll, and
bake quick.
MRS J. M. Downs writes to the
Chicago Inter Ocean: Seeing call few
weeks ago for recipe for graham bread
which has not been answered, thought
| would write some of my receipts, as
think they cannot be beaten. The first
is for gems: Take any quantity of foul
desired, wet it with warm water so that
it will be stiff to stir with a spoon, put
in little good stiff yeast. Ifwanted fol
breakfast set in the evening, and keeI
just warm enough to rise very light, bui
not to settle again. In the morning dc
not stir it, but dip carefully into you
hot gem-pan; bake in a hot oven; shoulC
cool some before eating. If you wan
some good healthy bread, set enough
sponge over night and you will hav'
some left from your gems; after break
fast stir in little fine -four with spoon
turn in a basin, let rise little, just ST
it looks porous, but not to raise in tn
pan much; have ready kettle of boil
ing water, put the bread on to steam
covered tight; steam two hours; thi
should get quite cool before eating; ant
now comes a splendid pudding, bette
than Indian. Take the sponge you hat
left from gems, put in one cup sugar
two eggs, one cup English currants,
little butter, enough fine -four to sti
!, stiff with spoon, turn in a basin, lie
l raise little more than for bread, stear
t two hours; does not need to cool muc
before eating; use any kind of puddin
| sauce, to suit the taste. I consider tina
1 better or more healthful pudding car
S not be made. If the bread or puddin
: rises too much it is spoiled. Try ther
and report what success.