St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-11-15
Choking Recipes,

| Corn Waffles-One handful of sifted flour
| and the same of meal, one tablespoonful of
| lard or butter, enough sweet milk to make
! thin batter; grease your wafer irons with
! little butter tied up in a rag and bake
| quickly.
Ginger Snaps-One cup of sugar, one
cup of molasSes, four tablespoonfulS of boil
ing water poured over two tablespoonful
| of soda, half cup of butter, half cup of
lard, flour enough to make a stiff dough,
four tablespOonfuls of ginger; roll out very
thin and bake i'll quick oven
Rose JeIly-One box of Cox gelatine
soaked in pint of cold water. juice of four
| lemons. two cups of sugar; add to this one
| quart OF boiling water, beat to froth the
whites OF ten eggs, then strain the boiling
water and geatine over the eggs and beat
| until it cOngeals flavor with vanilla; color
half of this mixture with Burnett's extract
OF strawberry, put the pink on top and
serve with rich cream sweetened and fla
| vOred with vanilla or boiled cuStard.
| Spiced Bread-Sift into pan one pound
| of flour, put into half pint warm milk
half pound of butter; stir the milk and but
ter into the -four and wine glassful of
good yeast and a little salt; mix these we'll
| together and set in warm place, but not
| then add half pound of sugar. a half
grated nutmeg, large spoonful of CHINA
mon and wine glass of rOsewater; mix
| these well into sponge, pour into pan
and set to rise again; let it rise half hour
| and bake in slow oven.
A Delicate Puddng-Take half pound
of stale sponge cake or any other sweet
cake and soften them in milk; put a layer
of the mOistened cake IN an earthen baking
dish; then a layer of preserved fruit, either
strawberries or raspberries; then another
layer of cake and so on until the dish is
half full, having the top layer of cake.
Beat one egg very light with two tablespoon
fuls of sugar and mix with one quart of milk.
Pour this slowly over the cake and add two
tablespoonful of sherry. Bake in mod
crate oven for half an hour and serve cold.
Scalloped Oysters-An excellent recipe
for scaIloped oysters is this; Put quart
of oysters with their liquor in saucepan
on the fire. At the first boil drain the
liquor from the oysters and set them aside
Set in a saucepan on the fire with two
| ounces of butter in it; as soon as the butter
is melted stir in a teaspoOnful of flour;
when it is rather brown add the oyster
| liquor gill of gravy and salt and pepper
| to taste; boil gently for ten minutes, STIR
ring occasionally: while the sauce is boiling
| put the oysters on scaloped shells, two or
| three oysters on each shell; pour some of
| the sauce, when it is cooked. on each, dust
with fine bread crumbs. put a little piece of
butter in the center of each shell and bake
| for twelve minutes in a good oven; place
| the shell on a large platter, garnish with
parsley and serve.
Lemon Jelly Custard-A most delicious
and delicate desert is made in this wise:
Put one box or two ounces of gelatine to
soak in little cold water for an hour; then
put three pnts of cold water in saucepan
on the fire, with the thinly-pared. yellow
rnd of three large or four small lemons and
the clear juice of the same; also one coffee
cup of sugar; when brought to boil, re-
move the rind and add the gelatine: stir till
dissolved, simmer for five minutes and pour
into an earthen dish to cool; then make a
boiled custard of one quart of milk one
coffee cup of sugar. a little salt and vanilla
favoring and the yolks only of five eggs;
set this away to cool also; when ready to
serve cut up the jelly, which should be quite
stiff, into small squares OF dice, put into
your desert dish and pour the boiled custard
over it; the colder it is, without being
frozen, the better: the top may be frosted
with the whites, if desired; the jelly alone,
made more acid by using less sugar, is very
agreeable and appetizing to enthusiastically
digeSted by very weak stomachs.