The Dawson news. (Dawson, Ga.) 1889-current, 1904-10-05
RECIPES.

Banana Shortcake-Make rich
biscuit crust, bake in jelly cake
tins not too thick layers. When done,
split open with forks and butter while
hot, three layers being enough for one
cake. The two bottom layers and one
top make the best shape. Take about
three good-sizad thoroughly ripe ba-
nanas and shred finely with fork.
Spread q layer of the fruit on the
crust, adding the least bit of salt, and
Sprinkle well with powdered sugar
Add the next layer in the same way
On the last one spread fruit very
thickly, we'll mixed with sugar, so as
to form a sort of icing. Serve with
soft custard favored with vanilla.
Huckleberry Loaf Cake-Sift two
cupsfrls of flour with two heaping
teaspoonful of baking powder and
a quarter teaspoonful of salt.
Cream cupful of butter with two
cupfuls Of powdered sugar, stir in the
beaten yolks Of four eggs, a half pint
of sweet milk, half teaspoonful each
of powdered nutmeg and cinnamon,
and the stiffened whites of the four
eggs added alternately with the sifted
-four. Last Of all stir in lightly
quart of hucllleberries thickly dredged
with flour. Turn into a creased
mould with a funnel in the center and
bake.
Chow Chcw-Half a peck green
tomatoes. two large heads of cabbage,
fifteen good sized onions, twenty-five
cucumbers, on@l pint horse-radish, half
pound mustard seed (whfte), one
ounce celery seed, one ounce tur'
me1ic, half a teacupful ground black
pepper. Cut the tomatoes, cucum-
bers, onions and cabbage small, and
pack them in salt for one night. In
the morning drain the salt off, and lay
them in vinegar and water for day
or two, then drain them again Boil
the spices in half a gallon of vinegar,
win three pounds brown sugar, and
pour it over while hot. Repeat this
for three days, then mix five ounces
mustard and half pint of the best
salad OIL Add two quarts more of
vinegar when the pickle is cold. This
is good to eat in two months.
Chocolate Ice Cream. One quar-
ter square of chocolate, one table
spoonful of sugar, one tablespoonful
of boiling water, OGe-tnird cupful OF
thin cream, few grains Of salt and
two drops of vanilla. Melt chocolate
in small saucepan placed over hot
water, add sugar and boiling water
gradually, stirring constantly. Pour
on slowly the cream, add salt and
vanilla, then freeze
Raspberry Ice.-Three tablespoon
full of sugar, one cupful of ~aspber-
ries, one-third cupful wafer, one
teaspoonful of lemon juice. Sprinkle
~aspberries with sugar. cover and let
stand one hour; then mash and
squeeze through cheeseelotf to ex-
press AS much Juice as possible. Add
lemon juice and freeze. Strawberry
ice is made in the same way as rasp-
berry ice the quantity of sugar de-
pending upon the acidity of the fruit.
spanish IIchle'-FolICS very IhiiA
one gallon green tomatoes; let
them remain in brine one night. Pre-
pare a mixture of white mustard seed,
one pint grated horseradish, one-third
pint green peppers, One-third pint
chopped onion, one tablespoonful
ground black pepper, two tablespoon
fuls cloves, two Of mace; put ia the
jar a layer of this mixture, then
layer of tomatoes, and so on until 1t
is filled. Pour on sufficient cider vim
egar to cover the whole. To one quart
of vinegar, add three-quarters of
pine of sugar; boil together and pour
yer the pickle. This quality will fiji
two-gallou jar.