The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1906-02-28
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* RECIPES

lour tablespoonful Of melted butter,
half a cupfulof New Orleans moiasses,
two eggs and one yolk Of egg, one cup
full SOUL milk, two cupfuls of -four, one
cupful of seeded r~aisins; add one tea
spoonful OF cinnamon and the same OF
allspice, soda, vanilla and a half tea-
spoonful of, cloves. Bake in a:loaf.
Foam Sauce-DissolGe a t~eblespoon-
full Of cornstarch in two tabIespoonfuls
of cold water, pour over it a cup%of,
boiling water and cook until clear.
Cream together a half cup Of butter
and one of sugar and pour 1t over the
boiling starch. stirring rapidly, which.
causes it to foam. Flavor with q tea
spoonful of vanilla and two of. vinegar.
Rice Jelly-Cook six ounces of. rice
in a quart of milk until tender, then.
allow it to cool; whip this with n
large cupful of cream, an ounce of.
melted gelatine, a %teaspoonfuI of any:
kind of fruit juice and powdered sugar
to sweeten; pour into a buttered mould,
which has been lightly strewn with
chopped almonds and candled fruits.
Serve cold. go
Chicken and Nut Croquettes-Into q
cupful of Geld, minced chicken stir a
half cupful Of blanched and chopped
English walnuts. Make a white sauce
Of butter, c%ornstarch and cream, and
stir the chicken and nut mixture into
this; stir over the fire until hot; add
gradually. the beaten yolks Of two eggs,
mix wei! and set aside to- cool; form
into croquettes and proceed as with
chicken fllets.
Raisin Griddie Caxes-into a cupfuI
of sour milk and the same amount OF
sweet milk stir two eupfuls of wheat
-four and one-haif cupful Of cornmeai.
a teaspoonful Of salt, two tablespoon
fuls of melted butter, a teaspoonful OF
soda and one-half cupful of chopped
r~iisins; lastly, beat in two eggs, and
have the griddle ON which the cakes
are to be cooked a. hot as possible
without burning. -,~1
Sea Cooks Molasses Hunks-Put
two coffee cupfuls of molasses in a pan
and warm it. Beat into it one tea
spoonful of ground cloves, two tea
| spoonfuls of ginger and a pinch of salt.
Then add one cupful of good "rippings'
and butter mixed and melted, two tea
spoOnfuls OF soda dissolved in a table
spoonful of boiling water, and sifted
flour to make a very soft dough. Make
into round cakes and bake in a quick
oven.
Berries and Observation-Disclosures
in chocolate ice cream Is a good COM
bination. Make a chocolate cream with
a pint each of milk and cream, scalded
and mixed with three ounces of I'm
sweetened chocolate melted in q little
water until glossy, and nj cupful of
sugar. Flavor with vanilla and freeze.
When frozen, remove the dasher and
beat wen for several minutes. Add q
pint of preserved stra wberries Favored.
Stir the berries and all their syrup into
the ice cream, and let stand for q good
hour.
Goldfish Soufie-With the fingers
pick to pieces one-ha)f pound of salt
cod aud wash well in cold water. Now
| cover with boiling waite and allow it
to stand for half an hour, when the
water should be drained off and the
fish pressed dry. Have ready two
cupfuls of cold or warm mashed po-
tato. Beat this with q fork unit; it is
light and stir in the Goldfish. Add one
saltspoonful of pepper, the yolks OF
two eggs, and lastly fold in the WELL
beaten whites. Bake in 4 quick oven
Until q golden brown.