The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1882-02-09
Domestic Recefpts,

Ginger Cookies. cups New Or
leans molasses, one cup lard, one-half
cup sugar, one heaping teaspOOnful
soda dissolved in three-quarters of a
cup of warm water, one teaspoonful
ginger, one large teaspoonful cinnamon,
One-half teaspoonful cloves. Mix with
enough flour to keep them from sticking
to the board, and bake q nice brown
color. l consider them Just as good as
! the bakers cookies
New England Baked Indian Pudding.
One quart of milk, three-quarters cup
OF mOlasses, two teaspoonfuls ginger.
one-half teaspOonful cinnamon, a bit of
salt. Stir these thoroughly together,
and let come to a boil. Have ready
three dessert-spoonfuls of Indian meal
wet in a little cold milk; put it into tho
/ hot milk, and after stirring thoroughly
let it boil five minutes. This should be
made early in tho morning, and set
away to cool. When needed for dinner,
take two eggs well beaten, two table
| spOonfuls melted butter, half a teacup
cold milk; stir this into the first mix
ture, and let it hake two hours.
! Macaroni Italienne. - Twelve
sticks of macaroni Ga quarter of
pound), half pint of milk, two table
spoonfuls of cream, two of butter, one
of flour, some salt, white pepper and
cayenne, and a quarter of pound of
cheese. Break and wash the macaroni,
and boil it rapidly for twenty minutes
in two quarts of water. Put the milk
on III the double boiler. Mix the butter
and flour together, and stir into the boil
ing milk. Add the seasoning, cream
and cheese. Drain and dish the maca-
roni. Pour the sauce over it, and serve
Immediately. One tablespoonful of
mustard can be stirred into the sauce if
you like. If the sauce and macaroni
are allowed to stand long after they are
put together, the dish viii be spoiled.
If they cannot be served Immediately,
keep both hot in separate dishes.
Yorkshire Pork Pies.-Use lean, fresh
pork; have two or three pounds-if the
pie is to be large one; cut the pork in
to strips about two inches long and half
an inch wide; line a buttered pud-
ding-dish with puff paste, put in the
pork, season with pepper, salt, and
sage, wet with half pint of sweet cider
or wine, put small pieces of butter over
the top, cover with thick puff paste. cut
fancy figure on the top, brush over
with beaten egg; bake an hour and q
half, or, if small pies are preferable,
bake in small patty pans.
Oatmeal Samp.-Put pint of oat-
meal to soak in warm water few hours
before cooking it; just water enough to
cover it; then pour this mixture into
boiling water, little at time, with
good pinch of salt, and let it cook slow
ly, the same as a cornmeal hasty pud-
ding, for half an hour longer. A pud-
ding can be made of it by using eggs,
milk, sugar, raisins, and cinnamon, the
same as for other puddings.
French Salad Dressing.-Three table
spoonfuls of oil, one of vinegar, one
saltspoonful of salt, one-haf salt
spoonful of pepper. Put the salt and
pepper in cup, and add one table
spoonful of the oil. When thoroughly
mixed, add the remainder OF the oil and
vinegar. This is dressing enough for a
salad for six persons. If you like the
flavor of onion, CRATE little juice into
the dressing. The juice is obtained by
first peeling the onion, and then grating
with a coarse CRATER, using good deal
of pressure. Two strokes will give
about two drops of juice-enough for
this rule.