New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1886-05-19
Farm and Household.
A Few Cooking Items.

Few Cooking Items.
Shrewsbury Drop Cake Three quar-
tiers OF h. of sugar, LIZ Id. of butter
to be well beaten together; then add
eggs, teaspoonful Of rose water, and
half a. nutmeg. Drop thecakes on flat
buttered tins. Sprinkle sugar on the
cakes before putting in the oven.
Hard Card Gingerbread.-One cup Of
molasses, one cup of sugar, one-half
cup OF sour milk one-half cup OF but
ter, one half cup Of lard, a little salt,
one egg, scant teaspoonful Of ginger,
and a heaping teaspoon of saleratus.
Mix quite hard. Roll out, cut in cards
to suit your pan, and bake in a quick
oven.
Ham for summer nse.-Fry 1t, not
quite as much as when it is taken d.
rectly to the table, pack it in a stone
Jar as fast as it is fried. When it is
all in the jar put plate over it that
will fill the jar as closely as possible;
put a Weight on the plate heavy
enough to pack the ham firmly and
let it remain on twenty-four hours.
Then remove the weight and put nice
melted lard around the edge of the
plate Don't set. it in place cold
enough to have the lard shrink from
the jar. After taking ham from the
jar for use carefully replace the lard
around the edge Of the plate.
/, "Poor mans Indian bread" Take
the pieces OF dry cake, broken cookies,
dry fried cakes or even wheat bread;
soak and make fine in sour milk, add
sufficient saleratus to neutralize the
acidity of the milk, and stir in sifted
Indian meal to make q stiff batter.
Pour into a creased baking dish and
steam one and one-hsH hours, and
bake twenty minutes. Where all
bread is used, half a cup of molasses
should be added, and Titles SALT Tin
fruit cans that have had the tops re-
moved, make pretty and convenient
tins for baking this kind of bread. Fill
about two-thirds full, and the bread
will rise enough to fill the tins, and you
have roll ofnice bread at small cost"
Delicate Molasses Gingerbread.-Use
two cupfuls Of flour, measured after
sitting, one cupful of molasses, half
cupful of sour milk or cream, one tea
spoonful of soda, one of ginger, half
q tea-spoonful of salt, one generous
tablespoonful of butter and one OF
water Put the molasses, milk, salt
and ginger in bowl. Dissolve the
soda in the cold water, and add it,
with the butter, melted, to the
mixture in the bowl Now add the
-four, and beat quickly. Pour the
mixture into three deep tin plates
that have been well buttered, and
bake in quick oven from Is to 20
minutes. Serve while fresh; it viii be
especially nice then.
Cream OF Asparagus.-Two quarts
OF stock; about thirty stalks OF aspar-
agus; one.half cupfu! OF good cream;
two tablespoonful OF flour; butter the
size OF a pigeons egg. Boil the aspar-
agus in the stock; cut and save some
Of the points to serve in the soup. The
remainder press through the sieve
Put the butter into a saucepan and,
when it bubbles, throw in the flour,
which cook minute without coloring,
stirring it we'll with the egg whisk.
Pour in the stock and the asparagus
pulp, gradually at first. Let it boil a
minute, then add the cream, which
heat, but do not let it boil, for fear OF
curdling. Season to taste with salt and
pepper. When the soup is in the tu-
reen ready to serve, sprinkle the aspar-
agus roots on top. This will make
two and one-third quarts of soup.
Half or third OF the quantity can be
made if desired. This is one of the
best Of the cream soups.-"Diet for
the Sick"
1,n Ho1p