The Washington times., 1894-04-01
Home Recipes
True and Tried

Ginger gems are very easily made when one
knows how. Take two eggs and break into
the mixing bowl whole Measure one coffee
| cup of molasses and one cupof sugar and pour
in with the eggs and beat together until light
and foamy. Measure one scant teaspoonful Of
cooking soda into the cup used for measur-
ing the molasses without washing it out and
| fill up with hot water. Stir thoroughly and
turn in the eggs and molasses and beat
them together. Melt one heaping spoonful
of butter or cottoline and stir into the mixture.
Lastly, stir in one teaspoonful of baking
powder. with one tablespoon of ginger and
three coffee cups of sifted -four. Bake In we'll
buttered heated gem pans, in quick oven.
Excellent for breakfast or luncheon.
Lemon pie has one grave fault as it is
usually prepared, a soggy crust. By fol-
lowing these directions one need never again
complain OF that. First-To make the pie
crust. Use one cup of lard or cottoline, well
rubbed into the sifted -four, with one-half a
teaspoonful of salt. Mix with very cold water
and spoon until it holds together like dough.
Flour well and roll out with as little handling
or kneading as possible, and bake before fill
ing. Lemon filling-To one cup of sugar add
one-fourth Of cup of water, the juice of one
lemon, and the grated rind Of the same. Then
boil these ingredients together. While boiling
add the yolks of two eggs beaten with two
teaspoonsful of corn starch. Fill your baked
crusts and spread over the top frosting made
of the whites of two eggs beaten stiff and
sweetened with two spoonsful of sugar.
Brown frosting to apricot color. From three
to five minutes in the oven ought to do it. If
left too long under the fire the frosting will
be tough.
Pennsylvania pepper-pot is favorite and
nutritious dish much liked by the descend
ants of the old Dutch families of the state.
Tola t-pn LAO fxrn do nf fri
both plain and honeyeomb, and boil together
until tender the day before the pepper-pot is
to be made. The next morning free the meat
from the joint and put into the liquor six
white potatoes, two onions, one bunch Of pot
herbs, one small red peppercorn minced fine,
one-fourth teaspoonful each Of sweet mar
joram, summer savory and basil, with one
cupful of Drowned flour. The -four must be
added gradually, so as not to lump. The
dough balls are made of flour and butter, first
thoroughly mixed and then made into dough
with scalding water. The pepper-pot should
boil at least one hour. and the dough balls be
dropped from a spoon into the boiling liquid
fifteen minutes before serving.
For chicken omelet-Scrape the bits Of
meat left on the body bones Of baked
chicken after it has done service on the din
ner table. Use all the dressing left with it.
Mince fine with the chopping knife. Beat
two eggs light, and add one spoonful OF flour
and one gill of milk. Mix with the minced
chicken and fry in weli-buttered pan on top
the stove. When brown and set, fold over in
half and serve at once. Omelets should never
be allowed to stand and grow cold. This is
good breakfast dish.
Boiled dinners are inexpensive and much
relished by those who like vegetables cooked
with meaty flavor.
Take the hook of ham or shoulder about
three pounds in weight. wash clean, and put
70 rivi in dau in col
Let it come to boil, when it should be re-
moved to one of the back holes in the range
or stove to boil slowly. When nearly done
divide the liquor, putting half into another
kettle on the front of the stove. Into this put
one-half peck of cabbage sprouts, five me-
dium-sized turnips divided into halves, and
let them boil half an hour before putting in
eight white potatoes. By separately boiling
the ingredients the ham is not discolored
with the vegetables. Serve ali the vegetables
in separate dishes. Remove the skin from the
ham before it is sent to the table.
Cornmeal pudding is good finish for a
boiled dinner. Heat one quart Of Dew milk to
the boiling point. With it scald one small tea
cupful of white cornmeal. add one half a tea
spoon of salt and one coffeecupful of molasseS.
Mix thoroughly and bake three hours in
slow oven. 1t should be baked in an earthen
pudding dish and served in it. as it will look
so much nicer. 1t should be when done of
the consistency of abaked custard. Let it
cool ten minutes before serving. A little but
ter on the middle OF each place Of pudding is
all the sauce needed.