Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1906-02-23
A,NouSEHolO
~ RECIPES )

Spanish Bun-One eupful of sugar.
four tabIespoonfuls of melted butter
half a cupful of New Orleans molasses.
two eggs and one yok of egg, one cup
full sour milk. two eupfuls of four, one
cupful Of seeded raisins; add one tea
spoonful Of cinnamon ind the same Of
nllspice, soda, vanilla and d half tea
spoonful of cloves Bake iii d loaf.
Foam Sauce Dissolve Il tablespoon.
full Of cornstareh in two tablespoonfuls
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 it over the
boiling starch. stirring rapidly, which
causes 1t to foam. Flavor with tea3
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 d
large cupfui of cream, an ounce of
melted gelatine, teaspoonfui of any
kind Of fruit juice and powdered sugar
TO sweeten; pour into buttered mould,
which has been lightly strewn with
chopped almonds and candied fruits.
Serve cold.
Chicken and Nut Croquettes-1ntoa
cupful Of cold. minced chicken stir a
half cupful of blanched and chopped
English walnuts. Make a white sauce
of butter, cornstarch 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 well and set aside to cool; form
into croquettes and proceed as with
chicken fillets.
Raisin Griddle Cakes-Into a cupful
of sour milk ard the same amount of
sweet milk stir two cupfuls of wheat
flour aud one-half cupful of cornmeaI,
teasp5onful of salt. two tablespoon
fuls of melted butter, teaspoonful of
soda and onehalf eupful of chopped
raisins; lastly, beat in two eggs, and
have the griddle on which the cakes
are TO he cooked as hot as possible
without burning.
Sea Cooks MoIasses Hunks-Put
two coffee cupfuls Of molasses in a pan
and warm it. Beat into 1t one tea
spoonful of ground cloves, two tea
spoonfuls Of ginger and pinch of salt.
Then add one eupfHl OF good s'rippings''
and butter mixed and melted. two tea.
spoonfuls OF soda dissolved in a table
spoonful of boiling water and sifted
flour to make very soft dough. Make
into round cakes and bake in a quick
oven.
berries and Chocolate-Straw berries
in chocolate ice cream is a good com.
binatlon. Make chocolate cream with
! a pint each OF milk and cream, scalded
and mixed with three ounces of un-
sweetened chocolate melted in a little
water until glossy, aud one cupful of
sugar. Flavor with vanilla and freeze
When frozen, remove the dasher and
beat well for several minutes. Add a
pint of preserved strawberries favored
Stir the berries and all their syrup into
the Ice cream, and let stand for a good
honr,
Goldfish Souflle- With the fingers
pick to pieces one-half pound of salt
cod and wash well in cold water. Now
cover with boiling water and allow il
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 DO.
tato. Beat this with fork until it is
light aud stir in the Goldfish. Add one
saltspoonful of pepper, the yolks of
two eggs, and lastly fold in the we'll
beaten whites. Bake in a quick oven
until golden brown.