Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-08-13
Household Recipes.

e'~~~
ons.
Bakers Gingerbread. II hire e.
fourths OF a pound of flour, one
quart of molasses. one-fourth of a
pound of butter, one ounce of sal
aratus and one ounce of ginger.
Lemon Beer,-Put into a kcg
one gallon of water, two sliced lem
ons, one tablespoonful of ginger a
scant pint of good strip, and one
half pint ofyeast In twenty-four
hours 1t will be ready for use. III
bottled, the corks should be tied
down.
Soda Beer.-A very cooling sum-
mer drink may de made by adding
to two quarts Of water two pounds
Of white sugar, the beaten whites
of two eggs, two ounces OF tartaric
acid, two tablespoonfulls of corn.
starch, mixed smooth in little OF
the water. Put over the fire and
boil two minutes. When cold, fla
vor with wintergfeen. Bottle, and
when wanted for use, dissolve IN
half a glass of cold water third
of teaspoonful of soda, and then
pour into it two tablespoonsful OF
soda, and then pour into it two ia
bic spoonfulls of the bottled mix
ture. 1t will foam to the top OF
the glass,
Ginger Drink.-Put to six gal
Ions of water eight pounds Of loaf
sugar, the beaten whites OF three
eggs, and three ounces of the best
ginger. Powder the ginger finely
and mix with little water before
adding it to the mass. Boil gently
for three quarters of an hour, re-
moving any scum which may arise
to the surface. Let cool; add the
Juice of three or four large lemons
and teacupful of yeast. Put into
cask and bung it very tightly.
1t will be fit to use in ten days.
Rhubarb Tea.-Boil or rather
simmer, two pounds of rhubarb for
an hour or two in a quart of water;
strain into a pitcher, adding water
to make up the quart. After it Is
cold, add the juice ola lemon, and
sugar to sweeten.
Ginger Pop.-Bsil two ounces OF
best, white Jamaica ginger root IN
six quarts of water for twenty min
utes, strain, add one ounce of cream
of-tartar and one pound Of white SUI
gar. Put over the fire and stir UNI
til all Of the sugar is dissolved and
then put into an earthen jar. Now
put in one fourth ounce OF tartaric
acid and the rind Of one lemon. Let
it stand until one can bear his fin
ger in it with comfort and then add
two tablespoonfuls of yeast, Stir
well, bottle and tie down the corks.
Make few days before wanted for
use.
White Spruce Beer.-Dissolve
ten poudes of loaf sugar in ten gal
Ions of boiling water; and four oun-
ces essence of spruce, and when al
most cold, add ne-half pint of good
yeast. Keepin warm place, and
the next day strain through flannel;
put into bottles and wire the corks.
Hoc-Cakes. The genuine South
crn hoe-cake is made Of corn.meal
and water, with little salt, and
worked with the hands until stiff
enough, so that it will neither run
nor crack when patted down and
made into little loaves an inch or
two in thickness. Bake as already
described as also in ashes, when it
is called ash-cake. 1t is as inno-
cent of sweet or any other kind OF
milk as is the Potomac river, and
is mighty poor food at the best,
Pineapple Pie.-Pare and CRATE
one good-sized pineapple; cream,
one cup of sugar, and a third of a
cup of butter; beat the yelks and
whites of five eggs separately. 10
the cream, butter and sugar add the
yelks, then the apple, and lastly, the
whites.
Bake in open shells of paste.
Eat cold.
Canned Pine-Apple.-Make a sir
up in the proportion Of three plnts
of water; boil five minutes, skim
and add the sliced pineapple; boil
until clear and tender. Have the
cans hot, fill and seal as quickly as
possible.
Ginger Beer.-Ten pounds OF
sugar. nine ounces lemon juice, one
half pound of honey, eleven ounces
of bruised ginger root, nine gallons
of water. and three pints of yeast.
Boil the ginger half an hour in one
gallon of water and then add the
rest of the water and the ingredi-
ents and strain. Add the beaten
white of an egg, one-half ounce es-
sence of lemon and let stand four
days when it may be bottled.
Short-Cake. -Short-cake as
made fifty years ago by an aunt o.
mine, were made by adding one-hal
pound of butter to one quart of ted
id or warm water, with flour to
make the dough just right to kneat
long time-from one to two hours
as there in lay the secret of light
ness. About one-ffth of the butter