Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-01-21
Household Recipes.

tackled by water.
Household Recipes.
NICE GINGER BREAD cup of
butter; cup of sugar; cup of milk ; l
cup Of molasses cups OF flour; 8 eggs;
l large spoonful of ginger ; 2 Of CHINA
mon; halfa nutmeg grated and 2 teas
poonsiul of baking :powder-I prefer
the Sterllng-put in the last thing and
sifted with the flour.
Cream together your butter and sugar;
add the yolks Of eggs, well beaten,
then the molasses and spice and whites
beaten to a stiff froth, alternately with
the -four. Add, ifyou like, cupful Of
stemmed raisins well Toured. Bake in
a slow oven in bread tins. 1t will keep
a long while good, in either earthen or
tin, and makes delicious lunch with
raspberry jam and glass of rich milk.
CRULLERs.-l egg; 2 tablespoonful
of butter; stir in flour enough to make
a batter just stiff enough to handle, and
half teaspoonful Of baking powder;
season with nutmeg. Roll out about
two inches thick and cut with wlneS
glass. Make depression in the center
into which lay a preserved cherry oil
strawberry or some nice. marmalade,
only a very little; press the dough
roundit, roll in the hands so as to form
into ball, drop into boiling lard deer
enough to we'll cover them fry a rich
brown, and when done take them Out
with a SKINNER and turn them over IN
powdered sugar and little cinnamon
They are very rich.
CINNAMON CAKEs.-2 lbs. of brown
sugar, best; 2 lbs. OF -four; ID. o.
butter; 3 tablespoonsful of freshly
ground cinnamon and2 tablespoonful
Of salt; 8 eggs wine-glass of rose
water teaspoonful of baking powder.
Mix all we'll together as for best cake,
roll very thin, cut and bake.
CHRISTMAS PUDDING.-1 ID. finely
grated bread crumbs; ID. -four; 2 lbs
stoned raisins; 2 lbs. best currants,
(washed and dried:) 2 lbs. beef-suet
minced fine; l nutmeg; ! OF. mixed
spices, ground; grated rlnd of two
lemons; l6 eggs; 4 wlne~glasses Of
sbrxa6y. Nix all thoroughly together,
except brandy, spices and eggs. Bea
the eggs as lightly as possible separate
ly, put the spice 10 steep in the brandy
and add these last, kneading we'll Will
the hand. Now divide into four portions
tie each closely in stout linen pudding
cloth and drop into boiling water; eact
should boil six hours. When finished,
hand them in cool, dry, airy place,
and when you wish to use one drop i
into pot boiling water and let 1t boi
for fifteen minutes, or steam 1t an hOul
if you prefer. Pour over when ready
to serve teacup OLDEST Jamaica spirits
touch with match and carry to table
blazing, with wreath Of holly around
the platter. The blue blazes are sug-
gestive Of future punishment if you eat
too much.
LEMON SAUCE.-Cream well together
two tablespoonful OF butter, eight
tablespoonful Of sugar, two eggs and
four tablespoonful Of cream. When
well mixed add the juice and rInd Of a
lemon. Put the basin containing this
over a vessel Of boiling water and str
until 1t is smooth, CLASSY and the con-
sistency of rich cream.
FRUIT CAKE ID. Of fine white
sugar; ID. butter; l ID. flour; IL eggs;
4 lbs. seed raisins; lbs. currants,
washed and dried l lb. citron sliced;
! lb. Of candied orange-peel; 1t OF. el
ground cinnamon; grated nutmegs;H
OF. OF ground cloves; tumblcr Of
brandy and wine mixed. Put the fruit
together and -four thoroughly with some
Of that weighed for the cake. Put the
spices to steep in the liquor. Cream
together the butter and sugar, and beat
the eggs separately as light as possible
Then mix as for other cake, putting in
the fruit last. Bake in moderate
oven, and, if possible, do not stir the
pans after once in. Try with q straw
after it has been in an hour, and, if it
seems done, just prop the oven door
open and let it stay there until morning,
covered with paper and the fire dying
down. This applies, Of course, only to
those who, like myself, prefer to bake
when the ordinary cooking is all out OF
the way. consider after tea the best
time for fr,,;f coLo