Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-02-26

FOR The CHilDREWS LUNCH.
When the children with their "shining
morning faces" trip more or less re-
luctantly to school, the necessity OF
providing something palatable for
their lunches comes prominently to the
fore. Little folks are always fond OF
sweets, and therefore cake In some form
Is apt to slip into the lunch basket,
though mothers are constantly becom-
ing more opposed to the richer varieties.
Therefore the following recipes for GIN
gerbread and cookies, some Of which
have already found favor with two gen.
erstions OF children will doubtless be ac-
eeptable to those who for months must
provide daily lunch.
SUGAR GINGERBREAp.-One pound OF
-four, three-quarters Of pound OF sugar,
half pound Of butter, two eggs, three
teaspooDfuls Of ginger, one teaspoonful
Of soda.
Weigh the -four, sift 1t and put 1t In a
mixing bowl, add the sugar and ginger.
Mix well, rub the butter into 1t, beat the
two eggs well, dissolve the soda thor
oughly In what remains OF the beaten
eggs after pouring them into the MKT
ure: IL this Is not enough, add very
little milk. Mix the whole thoroughly,
roll 1t out on buttered sheets OF tin, or II
preferred, cut into shapes with cooky
cutter.
SUGAR CooKIEs.-Three-qua OF 4
cupful of butter, one and one-half cup
fuls of sugar, one egg, one cupful OF
sour milk, one teaspoonful OF soda, one
teaspoouful OF essence OF lemon.
Cream the butter and sugar, add the
beaten egg, dissolve the soda thoroughly
10 the sour milk, and pour into the MKT
ure, then add the flavoring, and lastly
stir in flour enough to roll the dough
out. BE careful To use no more than Is
necessary to prevent the dough from
sticking to the board.
MoLAssEs Observation-Disclosures cup
full Of molasses, one-third OF cupful OF
milk, one-third OF cupful Of butter, one
egg, one teaspoonful Of soda mixed In
the molasses, one teaspoonful OF ginger,
one teaspooniul OF salt, two cupfuls Of
iour.
Put the ginger and salt into the flour,
beat the egg and add IL to the milk, dis
solve the soda thoroughly in the mo
lasses, melt the butter, add the butter
and molasses TO the egg and milk, aud
pour the whole upon the flour. Beat all
we'll together and bake either in pans or
small cake tins. The latter form Is bet
ter for school lunches, because the slices
are apt 10 crumblc.
GINGER CookIEs.-One cupful OF mo-
lasses, one cupfui OF sugar, one cnpful
Of butter. one egg, one large teaspoon
full of ginger, one teaspoonful Of soda
dissolved in little water.
Cream the butter and sugar, boil the
molasses, beat the egg, and aGd them
with the soda 10 the butter and sugar.
Stir in -four enough 10 roll out.
CARAwAY CookiEs.-0ne cupful Of
butter, two cupfuls Of sugar, one-half
cupiul OF milk, one egg, one teaspoonful
Of soda, two teaspooafuls OF caraway
seeds.
Cream the butter and sugar, add the
milk, he beaten egg, the soda
the seeds. then stir In flour enough 10
roll out.
HERMITs One cupful of butter, one
cupiul and half Of sugar, two eggs, a
teaspoonful each Of ground cloves, all
spice, cinnamon and nutmeg, half tea
spoonful of soda, one cupful of currants,
| Que cupiul Of raisins (stoned and chop
ped -four enough TO roll out.
Cream the butter and sugar together,
add the eggs, well beaten, the soda
lthoroughly dissolved Ia little water,
then the spices aud fruit. Lastly stir In
the flour. roll out, cut into rounds, and
bake like cookies.
This is variety OF hard cake OF which
children are very fond.
Coop DouGHNUTs.-One quart Of
iiour, piece of butter the size Of an
egg, one cuptul OF sugar, one egg. halls
nutmeg grated, pinch of salt, one
scsnt teaspoonful of soda and two OF
cream OF tartar.
Cream the butter and sugar, add the
beaten egg, nutmeg and salt. Dissolve
the soda in little water, pour II IN, put
the cream of tartar into the flour, slit IL
into the other ingredients, and stir we'll
together, adding enough milk or luke
warm water To mix thoroughly. Roll
the dough about an inch thick, cut into
circles or any shapes preferred, and fry
in boiling lard.
In some parts Of our country, this
cake goes By the name Of cruller, the
term doughnut being applied only when
made from raised dough.
BUNs.-Three cupfuls Of sweet milk,
one cupful of white sugar, one cupful of
yeast. Mix little thicker than for bat
ter cakes. Set TO rise over night. In
the morning add one cupful OF butter,
one cupful OF sugar, one nutmeg (grat-
ed, one tablespoonful OF extract OF
lemon, half Il teaspoonful OF soda. Mix
thoroughly, set 10 rise, then mold, put
into pans and let rise again. Beat up al
egg and brush over the tops with IL just
before putting into the oven 10 bake.
Make the buns the size OF a small biscuit.
This old fashioned recipe was In use
before the invention of yeast cakes, but
as In most households they have super
seeded the yeast Of our grapdmothers'
day, il will in many cases be found more
convenient TO substitute one for the cup
full Of Yeast mentioned in the directions.
GINGER CRiSPs.-One tescupful OF
sugar, one teacupful Of molasses, one
teacupful OF butter, one tablespoonful
of ginger, one teaspoouful Of soda dis
solved in one-half teacupful OF vinegar,
one egg, seven teacupfuls Of flour.
Cream the butter aud sugar, add the
beaten egg, then the mOlasses, ginger
and soda. Lastly stir In the -four and
bake in thin cakes fifteen or twenty
minutes.
IT is WELL TO REMEMBER.
That an old tin bakes much better
than new one.
That apples need washing aud wiping
before using for any purpose.
That rubbers once used should be
thrown away; new ones used every
time will ensure perfectly kept fruit.