Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-01-22
SOME ECONOMICAL RECIPES.

Recipes that are economical and good
are always welcome TO the housewife,
and as the ones given below meet both
requirements, with the added advantages
OF being easily made. and OF keeping 10
view economy Of digestive force AS well
as OF materials, IL may be that they will
become AS great favorites with our
many readers us In the household where
they have stood the test OF years.
GINGERCAKEs.-lc upful of New Or
leans baking molasses, 3 tablespoonfuls
of melted lard, ginger and any spices
preferred to taste, and pinch Of salt,
IL cupfuls OF sifted -four, rounded
teaspoonful of soda, cupful OF boiling
water. Put the ingredients together In
the order given in the recipe, being sure
TO add the boiling water dn which the
soda has been dissolved) the last thing
The batter is to be quite thin. Bake In
little patty pans, or In shallow pan and
cut it out In squares.
CINNAMON CANE egg, II cuPfuls
of sugar, tablespoonful OF butter, l IA
cupfuls Of sweet milk, 2 IA cupfuls oi
sifted flour, even teaspoonfuls of bak'
ling-powder. Beat the egg, add the
sugar and butter-creamed-then the
milk, and lastly the -four into which the
baking-powder has been mixed, being
sure that the spoons are only even full
Bake in shallow pan. As soon AS II
comes from the oven, rub lightly with n
lump Of butter, and sprinkle with sugar
and cinnamon.
DOLLY WARDEN CANE egg, tea
cupful Of sugar, / tablespoonful OF but
rer. l teacupful Of sweet milk, 2 teacup-
| fuls Of sifted -four, 3 even teaspoonfuls
of baking powder, a pinch OF salt and
little grated nutmeg, or other flavoring.
Mix the ingredients in the order in which
they are given above. With twO-thirds
of the batter fill two layer-cake pans,
and TO the remaining one-third add i
tablespoonful Of baking molasses, !
blespoonful of -four, spices to taste,
l-2 cupful Of seeded and cut raisins, cur
rants or citron. This is for the middle
LAYER of the cake. Put together with
icing.
DouGHNUTs.-l cupful Of thick, sour
cream, cupful of powdered sugar, 2
eggs, teaspoonful OF soda, plnch OF
salt, IA teaspoonful of nutmeg and CHINA
mon each, l-2 teaspoonful of vanilla.
Flour for as soft dough as can be
handled. Mix the sugar and cream, and
let stand while getting the other in
gradients ready. Do not separate the
eggs. but beat them very light. Roll
the dough, cut, and fry In smoking hot
fat Drain. and roll lightly in saucer
of powdered sugar.
GRAHAM PUpDING.-l cupful of bak-
ing molssses, cupful of sweet milk,
3 II cupfuls Of Graham -four, ! tea
spoonful of soda, teaspoonful OF CHINA
mon. a pinch Of salt, cupful OF seeded
and cut raisins. Steam three hours, and
eat with sauce.
SAUCE i teacupful Of sugar, ! table
spoonful Of butter, tablespoonful OF
-four. Beat all together until blended,
and add one pint Of boiling water. Boil
until it has thickened.
The cinnamon-cake recipe can be used
for a steamed pudding, with or without
the addition Of raisins or other fruit-
chopped dates being especially nice. BY
emitting the butter and sugar and CHINA
mon when 1t comes from the oven, 1t can
be used az a layer cake. A cooked
lemon filling is nice with 1t, or simply
Jelly may be used.
The Dolly Warden cake can be varied
by using cocoa instead Of spice and fruit
in the middle layer, and putting It to-
aether with chocolate Icing. :.
Either cake can he baked, and served
with sauce O. hot padding.