Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-18
New England Supper

1NeW England ONpper
genuine New England supper usually
includes baked beans. GROWN bread a loaf
OF rye and Indian, or Johnny cake dough-
nuts. squash pie. baked apples a dish OF
some old-fashioned preserves sweet pickles.
| mangoes. New England loaf cake coffee
| or cider The supper may begin II desired.
with stewed oysters. and a baked Indian
pudding may be included in the menu In
the service Of the supper use old IA snioned
dishes as far possible.
| Here are a few recipes for the dishes our
New England grandmothers used to make.
| modified slightly to suit modern conditions.
which bars the old brick oven. These
dishes may also be used for the Thanks
giving dinner IL one wishes to achieve the
| old time atmosphere
| "Rye'n Injin Bread"
Sift into the mixing pan one pint OF yell
| low cornmeal and turn over 1t enough
| boiling water to scald. every portion; let
| this rest fifteen minutes then mix TO a
soft batter with cold water when luke
| warm beat in quarter OF a compressed
yeast cake moistened in half a cupful OF
| lukewarm water. level teaspoonful of
! SAT-, half cupful of molasses into which
mas been stirred a half teaspoonful of soda
| ana TWO cups OF rye meal: beat hard. cover
| warmly and set In warm place TO raise
| over night In the morning when light
| with cracks appearing on the surface stir
| down. and. having creased and dradged
WI M.h nour round iron or steel pan, turn in
| the dough. smooth over the ton dredve
win nour and again set to raise; when
| nsht DaKe In moderate oven for two and
a mar hours. covering after the first hour
| win TN cover Whep ready to serve cut
| into thin wedge-shaped slices II you pre-
this: ~
Bosom Brown Bread.
Sill before measuring some yellow corn
meal and rye meal, then take one pint each
and sift together with two level teaspoon-
fuls each soda and salt Add one cunr,,l
tscano dark molasses and two cupfuls hut
terInilk or sour milk. and stir until well
mixed. Pour in a creased mold with tie,,
cover and steam three hours never allow
| ing the water to stop boiling. Where small
| loaves are preferred, baking powder cans
| VIII De found excellent for the purposa
In this case the steamng process will be
| much shorter. Instead of boiling ON ton
OF the stove the molds may be set In !,
pan of hot water In the oven. A cunfnl Of
seeded or lralved raisins may be added ia
| this batter If desired.
Election Cake.
Rub to light white cream one cup and
half of butter and two Guns of SMEAR
Add three eggs beaten light continuing
the beating after they added to the
butter and sugar mixture. Next add three
cups of -four siftcd with two teaspoonfuls of
pure baking powder. alternating little by
llttie with cup of milk. Have ready two
cups OF seeded raisins. one cup currants
washed and dried. half cup chopped Cit
ron, the yellow peel OF a half lemon and a
half cup almonds blanched and shredded
Dredge these ingredients lightly with flour
ana add 10 the batter together with a half
teaspoonful each bitter almond and grated
nutmeg. As soon as the fruit is folded In
| lightly. turn into a round paper-lined tin
and bake In moderate, steady oven about
| an hour and half.
Ounces With Cider and Molasses
| Colonial style).
Pare and halve the ounces, removing
the cores. Boil these in sweet cider until
tender, then strain through a sieve For
nVe pounds ounces take a quart nice mo-
lasses. a pound of brown sugar and the
water in which the ounces were cooked
Add the whites of two eggs, bring to a
boil. remove from the fire and skim Con-
tinue to boil and skim until perfectly clear
then take off the fire. COOL put in the
ounces and cook until tender. II there f.
not syrup to cover them full and plenty add
more cider. Orange peel or a few slips
green ginger boiled in the syrup give a
pleasant flavor.
Boiled Cider Apple Sauce.
Boil gallon of new. sweet cider down
10 Two quarts. Pare. quarter and core half
bushel sweet apples preferably pound
sweets Put the cider in a porcelain kettle
and when 1t boils add many apples as
the kettle will hold. Cover closely and
cook without stirring until the apples ara
tender. Skim them out without breah,ne
add more, and SO keep cooking until All
are done Pour the syrup over the apples
and set away to cool. The next day drain
Off the syrup. boil down until quite thick
and again pour over the apples. The pieces
of apple should be distinct and the Juice OF
| a jelly-like consistency
Pumpkin Chips, a Colonial Sweetmeat.
Select a good sweet pumpkin the old
Connecticut field pumpkin is besD halve
it, take out the seeds and strings and cut
as large portion as you wish to pre-
serve in chips about the size OF a dollar
To each pound of the pumpkin allow "a
pound of fine white sugar and two table
spoonfuls lemon juice. Put the chips in a
deep dish and sprinkle each layer with
sugar. Turn the lemon juice over the
| whole. Let this remain for a day. then
boil the whole together with a cup of
| water allowed to each three pounds pump
kin, a tablespoonful ground ginger tied in
bags and the shredded yellow peel of the
I lemons. As soon as the pumpkin is tender
turn the whole into stone crock and set
in a cool place for a week. At the end of
that time pour the syrup off the chips.
boil down into a thick syrup, then pour
back and seal.
Boiled Cider Pie.
This is an old New England dessert be-
! loved Of many. Allow to FIVE tablespoon
fuls rich. syrupy. boiled down cider five
tablespoonfuls moist maple sugar and let
| 1t come to boil. Beat two eggs and pour
the hot syrup over them. returning to the
fire for two or three minutes. but stirring
all the time. Add half cup seeded rails
ms and a half teaspoonful grated nutmeg.
Line a pie plate with good crust. pour
in the mixture, dot the top with a few bits
| of butter. then cover with a top crust
not as. preferred. If no top crust is used
| a meringue may be substituted. Beat the
| whites of two eggs to stiff froth with two
| tablespoonfuls sugar. AS soon as the pie
| Is baked and cooled for about five minutes
spread the meringue over the top then
turn to the oven. which should be cooled
down. to puff slowly and turn a golden
| brown. II the oven Is still too hot when