Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-28
MOTHER USED TO MAKE
COUSIN JESSIE's MoLASSEs COOK
les MAKE MOUTH WATER.
A List Of Other Things, the Titles Of
Which Sound Good, ANY
Way.

| day sacred to "auld lang Syne." Tho
| guests ask for the "old Dishes" for they
feel a hunger for those that they had in
chiidhood-those that mother" grand
mother" "Aunt Samantha or cousin
! Hannah used to make In the old farm
! house kitchen "up the state" back east. I"
, down In old Virginia" or lover In Penn
| sylvania.''
| For such the following recipes are given.
| CLEANED first hand, after long sampling and
most cordial approval:
| Cousin Jessie's Molasses Coolxies.-They
are to be eaten with the morning cup of
coffee Put into a pan one and one-third
cups OF molasses. one cupful Of brown
sugar. one beaten egg and one cup Of short
ening that has been softened by the fire.
Stir. and add one cupful of sour milk, one
! heaping tablespoonful of vinegar. Beat we'll
until the soda stops "purring." sprinkle in
one tablespoonful each of ginger and Gin.
as can be handled. Roll out in a sheet
about half an inch thick. cut out with a
cookie cutter. lay in creased dripping
pan. not allowing them to crowd. and bake
in a rather quick oven.
Port Byron Fried Cakes.-Mix together
two cupfuls Of sugar, two eggs. four table,
spoonfuls OF melted shortening, one cupful
OF water, one cup Of sweet milk. four tea
spoonfuls OF baking powder. a little salt
and grating Of nutmeg or any other fla
voring desired. Add -four to mix very soft,
cut In rings or twists and cook in deep fat.
Card Gingerbread (Windham).-This is
an old Catski1l mountain receipt. Stir to-
gether two cups of molasses, one cup Of
sugar. one cup good ''drippings." one scant
cup of cold water. a dessertspoonful Of
ginger and teaspoonful OF soda dissolved
in tablespoonful of water Add flour to
make rather soft, pour in a dripping pan
or square biscuit tin and bake in a medium
hot oven. Although not usually baked in
cards" the same rule holds good for
cookies.
one cupful Of butter and two cupfuls of
sugar. Add one cup Of sweet milk and
four cups Of flour which has been sifted
with small teaspoonful Of soda and two
well. then at the last fold in the stiffiy
beaten whites of six eggs Flavor with
vanilla or almond and bake in bar tins.
This cake keeps we'll and remains moist to
the end.
"The Naples" Hermits.-Mix together
two cupfuls of sugar. one cup of lard, one
cup Of molasses. two eggs, we'll beaten,
two level teaspoonfuls of soda dissolved in
one cup of warm water. six cupfuls Of
flour. one cup of fruit English currants.
seeded raisins or chopped prunes). two
teaspoonfuls of cinnamon and one tea
spoonful of cloves. Mix as soft posi-
BILE. roll out rather thick and cut with
cookie cutter. A few nutmeats may some-
times be added for a change.
Cousin Dol1ies Virginia Fried Mush.-
Mix at night three tablespoonful of flour
with three teaspoonfuls Of cornmeal and
sift twice Put In a double boiler with
enough hot water to make a moderately
thick batter Add two teaspoonfuls OF salt
and cook two hours. stirring often. Spread
In large fiat dish to the depth of one-half
H., os,,rr - -,
in sifted flour and fry very quickly on
hot griddle. Serve piping hot.
Aunt Jeans Germantown Black Bean
Soup-Wash one pint Of the black or "tur-
tle' beans, cover we'll with cold water and
let them soak over night. In the morning
put over the fire In a soup kettle with five
quarts of cold water. Add one-half pound
Of salt pork cut in small pieces and one
quarter pound Of lean fresh beef. Cover
closely and set over moderate fire to
cook slowly. Crate or chop fine one carrot,
two onions and one small turnip. Add
them to the other ingredients and cook
slowly two or three hours. Half an. hour
before serving season with salt. pepper, q
tiny pinch of mace and little ground
cloves Strain through colander and add
one-half gill of sherry or port wine. Have
ready in a hot tureen two or three hard
boiled eggs. sliced, and one lemon cut In
thin slices. Pour the soup over them and
serve Sometimes very small sausages are
boiled for ten minutes with the soup ana
served one to a plate.
Miss tunes" Chocolate Cake.-This is a
..Helderberg' secret, disclosed for the first
time Put into a saucepan one cup OF sugar.
one-half cup of milk. one-half cup OF
broken chocolate. the yolk of one egg ana
one teaspoonful Of vanilla. Beat the mix
ture we'll and place on the stove until 1t
begins to boil and becomes smooth, but 90
not let it get too thick. Then set 1t away
to cool. While cooling. beat one-half cup OF
hAAn INV q
cup of sugar and two well-beaten eggs. one
half cup of milk, In which scant teaspoon
full OF soda has been dissolved. two cups OF
flour and lastly the cooled mixture. Bake
in four tins in q moderate oven for twenty
minutes.
When the cakes are cooled. spread over
and between the sheets Icing made as fol-
lows: Boil two cups of graduated sugar
with one-quarter OF cup of water for five
minutes. Beat the whites of two eggs to
froth and pour the hot strip upon them,
beating all the while until well mixed. The
icing may be used at once. If you do not
wish to frost the sides of the cake. a piece
of stiff writing paper can be pinned around
the cake.
Aunt Samantha's Baked Chicken with
snips.-Wash, parboil and scrape
quart OF parsnips. Split a spring chicken
down the back and lay in the dripping pan,
skin side up. Arrange the sliced parsn'ps
around the chicken. sprinkle with salt ana
cupful has been used. and top with two or
three thin slices of salt pork. Put enough
hot water In the pan to prevent burning
and bake until chicken and parnsnips are
done to a delicate brown. Put the chicken
on hot platter and arrange the parsnips
around IL. Make a cream gravy from the
drippngs in the pan and serve with sweet
potatoes.
Grandmother's Cider Apple Sauce.-Boil
a gallon of sweet. unfermented cider down
to two quarts. Have ready one-half bushel
Of nice sweet apples pared cored and quar-
tered Put the cider In a granite or porce-
lain kettle. and when boiling add as many
apples as the kettle will hold Cover and
simmer very slowly without stirring until
the apples are tender Skim them out into
a stone pot and add more apples until all
are cooked Pour the strip over the apples
and put away to cool. The next day drain
OF the sirup boil down until quite thick,
and then return to the Jar. The pieces of
apple should be distinct, tender, rich and
juicy.
Aunt Miles Yankee Puffs.-Beat two
ounces of butter to cream. add two table,
spoonfuls of sugar, the well-beaten yolks
Of three eggs and beat again. Add three
cupfuls of milk, a saltspoonful of salt and
dredge in slowly three small cupfuls of