Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1891-06-19
Selected Recipes.


of brown sugar, one cup OF butter,
one cup of molasses, one cup OF not
water, two and a-half cups of flour,
one teaspoonful of soda dissolved III
the hot water, one heaping teaspoon
full Of ginger, one teaspoonful of Gin
namon, one just even full of cloves,
two eggs.
FIG PUDDING.-Soak two teacup-
fuls bread-crumbs in pint of milk IN
which is dissolved a pinch of soda.
Add half teacupful chopped suet,
half teacupful sugar and three we'll
beaten eggs. When well mixed, stir
in six figs, chopped very fine. To be
eaten hot with rich sauce, or with
butter and sugar stirred to cream.
LEMON PIE.-One lemon, grated
and and juice; one cup of sugar one
cup of hot water, one tablespoonful OF
flour, butter the size of hickory nut,
volks of two eggs. Bake your crust
without filling. Boil the lemon, etc,
and pour into crust. Beat the whites
of two eggs with 3 tablespoonful OF
sugar for frosting, and brown slightly.
CHOPPED Characteristics in sailed
water to make crisp, chop fine, and
season with salt and pepper. For the
salad, take the yolk of two eggs, one
cup of vinegar, one teaspopful mus
tard, two teaspoonful each of butter,
sugar and cream mix well and boil,
pouring hot over the cabbage. Add
the cream to the dressing last, SO it
will not curdle.
BAKING POWDER BISCUIT. For
family of five or six, take three cups
of flour, one and one-half cups of wa
ter, pinch of salt. For two, divide
the recipe by three. Mix, knead
well, roll out, then turn the biscuit
over in little melted lard in a pie
pan-this makes the crust brown nice
". No shortening must be used in
the biscuit Bake quickly.
CORN DODGERS. Two cups of white
corn meal, one tablespoonful of sugar.
Into the dry meal put the sugar ard
salt, then the lard, and pour on sufli-
cient boiling water to melt the lard
and moisten the meal; beat one egg
with q tablespoonful Of milk, then
add it to the sea lded meal and beat
well; pour into gem pans and bake
for half an hour. Serve in n folded
napkin This quantity will make one
dozen dodgers
CHEESE AND EGG SALAD. This is
nice for lunch or for picnic. Boil one
dozen eggs hard, peel and slice them,
and put layer in a dish. Crate on
layer of nice cheese, then put On
another layer of sliced eggs, and so
proceed until the proper quantity of
eggs and cheese has been used.
Sprinkle over the top few capers
and finely chopped pickles, then pour
over the whole q mayonnaise sauce,
and put over the top layer of grated
cheese.
LITTLE CAKES. A correspondent
of the Home Maker writes: If you
have never eaten little cakes made
from the following recipe, put off that
pleasure no longer: One cup of butter,
two cups of brown sugar, four eggs,
one cup of chopped raisins, one tea
spoonful of soda, one heaping tea
spoonful of cinnamon. one teaspoon
even full of cloves and of allspices
Zone of each, of course), about half Il
nutmeg grated. Flour to roll out
smoothly. Cut with cutter.
CHOCOLATE PUDDING.-Take four
eggs and separate the yollls from the
whites; add to the yolks three table
spOonfuls of powdered sugar, one tea
spoonful Of flour and three ounces of
the best chocolate finely grated. Stir
the mixture few minutes, then beat
the whites of the eggs until stiff and
mix the whole together, stirring until
it is all smooth mass. Buttera bak-
ing dish, put in the pudding and bake
in moderate oven twenty-five min
utes. When the pudding is taken
from the oven IL custard should be
poured over it; then it should be