Evening star., 1907-11-09
I 1OUSE=
HOLD
HINTS

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TT + p singular thing how as W. grow
older the inherited or childish tastes
for certain dishes take precedence
over the later and acquired tastes. No
water Is so sweet and refreshing as that
which trI"kled over the mossy sides o.
the old raken bucket" for in those days
Nc didnt bother our heads over such IN
important things as microbes or surface
drainage No trapped drink In crystal
fagrn compares with the pink lemonade
that blissfully crowned visit to the cir
"us or country fair. No bread is s. de-
ightfiliy satisfying as the salt rising"
the fat brown loaf or ''rys n'ingen,"
or the spoon bread Of the south, though
We might find today the first ma!cd r.
GUS tie second coarse and heavy ana
the third apt TO b. sOggy Oh for the
fFuit loved of boyhood." the pes and
cookies mother used to make" the turn
overs and Jolly boys" the ''jumbus and
hermits, sand tarts and card ginger
bread that made our school lunch baskets
the envy OF our mates
Would you like some Of these recIOes
SleaH"d first hand from practicpd house
NIFrS, north. south. east and west? Every
recipe IS not only rich in association, but
50 good that it is still in use in the fami-
les originally brought up an it.
High Bridge Gingerbread.
Ilis 5 still in use in an old homestead
where the i@th generation is in possession.
PUT in pan one cup mola ,ses one cup
hit"H sugar and one cup melted butter
-Add dessert spoonful soda and stir until
dissolved and foamy. Add one cup sour
milk Il; which a dessert spoonful soda has
0eri dissolved and stir until the who'll
miXlur" i fuamy. Add two beaten eggs
q t"aSpronfui grated nutmeg and a des-
s@if spoonful of cinnamon. d tablespoonful
ginger and three cups Of -four Stir
until Wei blended, then bake in q mod
eTat- oven.
Maple Wood Eer1nits.
Mix together two cupfuls sugar. one
cup moiasses, one cup pure lard. soft
ened. and two level teaspoonfuls soda dis
solved In a cup of warm water Add
TWO weH-beaten eggs. two teaspoonfuls
cinnamon one teaspoonful cloves, six cups
hour and one cupful fruit which NAV
oe seeded raisins. chopped English cur
rants "a. or chopped prunes. Mix very soft,
cut out with a cooky cutter and bake on
houred tins In a medium hot oven.
Mrs. Strobeck's Fruit Cake.
Beat to cream one cup butter and
Two OF sugar. Add one cupful molasses |
one cgpful sour milk, one teaspoon full soda |
and stir until the mixture stops "Lurring' |
ADD three well-beaten eggs a teaspoon |
fui each of cinnamon, cloves and nutmeg |
a quarter cup shredded citron or preserved
watermelon rlnd and a cup each of seeded
Iaisins and currants well dredged with
Hour Add Slfted flour to make rather
sun turn into bar tins lined with but
tered paper and bake in a slow oven.
Auntie Goes Ginger Snaps.
Boil one pint of molasses. When cooled
to milk warm beat into 1t one beaten egg
and one teacup butter and lard. mixed and
melted. Add two tablespoonfuls ginger.
then work In one teaspoonful soda dis
solved In a spoonful warm water and
enough sifted flour TO enable you to roll
out the dough easily. 1t must be rolled
wafer thin. the snaps stamped out and
fcied quickly. Remove carefully from
the pan and Law on sheets of paper until
cold ani CriSpN
Old Philadelphia Sponge Cake.
Beat together one pound granulated
sugar and the yolks Of ten eggs until as
Hight as cream. the more these are beaten
the firer Will be the grain of the cake
Add The Juice and grated yellow rind of
beaten 10 a stir froth and add alternate
iy to the mixture with one-haIf pound
shted -four Bake twenty-five minutes il
III d single cake, less IL baked In patty
pans.
New England Indian Pudding.
Boil quart OF milk and turn It over
a pint sifted Indian meal Stir it in
well, So as TO scald the meal. then mix
three tablespoonfuls wheat flour with a
pint of cold milk, stirring IT gradually
into the -four SO as to have it free from
Jumps Turn il on to the Indian meal
and mix the whole well together When
the whole is just lukewarm beat three
eggs with three tablespOonfuls sugar. and
stir into the pudding, with two teaspoon
f0iS salt. two Of cinnamon or half a nut
meg. grated and two tabespoonfuis but
Ter or suet chopped fine. Add if You
wish the pudding very rich. Il cupful
seeded raisins. but they should not b.
put in until the pudding has baked five or
six minutes. 1f raisins are put in an
additional cupful of milk will be required
as they absorb great d aal Of moisture.
very good Indian pudding may BE-
made without eggs. If cup more meal
Is used and no -four. 1t takes three
hours I" bake an Indian pudding without
eggs. with eggs it takes less time.
Philadelphia Lobster Salad.
To make this delecta BILE salad boil two
larh- or TWO medium-sized Holsters and
pick in pieces when cold To max. the
dressing have every dish as cold as pos
sible. Beat the yolks OF two raw eggs
lightly, add 10 them teaspuunful mus
tart wet with vinegar. half tea 7poon-
fui salt ana pinch of cayenne. Beat al
together. then add gradually one cupful
purr olive oil, at first very slowly (almoSt
drop by drop. then as it thiCkens 1t can
be added more rapidly. When quite
thick. whip in the juice Of one lemon
strained. beat rve minutes and then add
t~o tahespoonfuls vinegar preferably
tarragou. Just before the salad goes to
the table add half a cup sweet cream
that ias been whipped to a cupful of
frutu. l-ne salad bowl with lettuce
ieaves. pat in the seasoned meat and
cover with the rest of the whipped cream
Anna Coffin's Wedding Pudding
This delicious pudding IS still Il stand
bS In Nantucket, though dating back to
the prercvuiutlonary days. After the we'd
dius dan festivities, which were conduct
ed VIII ciroums tauce according to the
means ard station of the brides family, 1t
was the srooms family's turn to show
what they could do III the way of enter
tanning. This grand feast went by the
name OF the second day wedding and for
this function bhls pudding was held in
high repUt". Eleven ounces OF crackers
T,S.f I.lI fine