Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-03-10
HOMEMAKERS COLUMN.

10 solicited. Address: Editor HOMENAKIRs'
COLUMN. Oxford Democrat, South Paris. Ne.
Gingerbread and Plain Cake.
Gingerbread Is one of the old "stand-
bys" that most housekeepers like to
keep on hand. 1t Is simple and yet
palatable enough to please children, and
Is often called on to fill an "aching void"
when waiting for the heartier meal. The
ingredients are much the same in all
recipes; only in the proportions do they
differ, and the addition OF fruit. If the
cake is of solid kind It must be baked
in slow oven, while the moist ginger
bread requires hot oven to make 1t rise
thoroughly.
NEVADA GINGERBREAD.
This is . favorite cake used in the
family of q Western lady, who declares
it to be delicious. Take one cupful
of New Orleans molasses and bring it to
the boiling point, then add one cupful of
brown sugar, one-half cupful of butter,
two tablespoonfuls of ginger and very
scant teaspoonful each of ground cinua-
mon and nutmeg; add also small salt.
spoonful of salt. When this has boiled
nearly to the candying point, stir in one
teaspoonful of soda and set 1t aside to
cool. When nearly cold add one cupful
of buttermilk, the yolks of three eggs
beaten light and three cupfuls of flour.
Lastly fold in the whites of three eggs
whipped stiff. Put in your pans and
bake in q very moderate oven. 1t de-
stroys the flavor to hurry it. Sometimes
vary the recipe by adding one cupful of
raisins, seeded and dredged with flour.
SOFT GINGERBREAD WITHOUT EGGS.
Stir together one cupful of sour milk,
one cupful of molasses and one cupful of
sugar; melt two tablespoonful Of butter
and add also one teaspoOnful each of
ground cinnamon, ginger and soda, also
nne-half a teaspoonful of salt. This
quantity will make one loaf and perhaps
half dozen little cakes baked in patty
or gem pans. Sprinkle little sugar
over the cake as it goes in the oven.
aINGERsNAPs.
Two cupfuls of sugar added to one
cupful of molasses; stir and add one and
a half cupfuls of lard or two cupfuls
of butter, one-half cupful of hot water
or sweet milk with one teaspoonful of
soda dissolved in it. Then add the
spices-one tablespoonful of ginger and
the same amount Of cloves, two table
spoonfuls of cinnamon and flour enough
to mix we'll. Roll thin, cut out and
bake.
BERMUDA GINGERBREAD.
Stir together one cupful of molasses,
one cupful of sugar and one cupful of
butter. Beat four eggs very light and
add to the mixture. Into one cupful of
milk dissolve one teaspoonful of soda
and stir in, and then add four cupfuls of
-four. At the last put in little salt
(about pincb) and one tablespoonful
each of ginger and cinnamon.
aossAMER GINGERBREAD.
Mix together one cupful of butter, two
cupfuls of sugar, one cupful of milk,
three and two-thirds cupfuls of flour and
one tablespoonful of ginger. Spread
this mixture az thin as possible on the
bottom of baking tin. Bake in quick
oven. Cut in squares as soon as taken
from oven.
COOKIES.
Use One-half cupful of butter and the
same amount of lard; one cupful of
sugar, one cupful of molasses, one scant
cupful of milk with one teaspoonful Of
soda dissolved,in it, one teaspoonful of
ginger, the same of salt, and flour to roll
out as soft as possible.
HERMITs.
Stir together one and one.half cupfuls
of brown sugar, one-half cupful of mo-
lasses, one cupful of butter, one-half a
cupful of milk in which has been dis
solved one teaspoonful of soda, two we'll
beaten eggs, one teaspoonful of cloves,
two teaspoonfuls of cinnamon, nutmeg
to taste, and three cupfuls of flour, or
stiff enough to drop from spoon into
your baking pan. At the very last add
one cupful of stoned rsisins which have
been rubbed in little flour.
GINGER PUFFs.
These are very nice for the school
luncheon. Put into pan one cupful Of
New Orleans mOlasses, one-half cupful
of brown sugar, half a cupful of shorten
ing (half butter and half drippings.)
Dissolve one dessertspoonful of soda in
one cupful of sweet milk and add also a
large teaspoonful of ginger and little
salt. Lastly fold in three cupfuls of
sifted flour and bake in a moderate oven.
VINEGAR COOKIES.
Put two cupfuls of molasses in your
mixing bowl and mix through it one cup
full of butter or lard; then add two we'll.
beaten eggs, two tablsspoonfuls of vine
gar, one tablespoonful of ginger, one of
soda or saleratus and flour enough to
roll. Roll about half an inch thick, cut
into round cakes and bake in a quick
oven.
APPLE SAUCE CAKE.
Beat to a cream one cupful of sugar
with one-half a cupful of butter. Add
one cupful of apple sauce, which has
been strained and had one teaspoonful
of soda stirred in it. Add one cupful of
seeded raisins, one teaspoonful Of CHINA
mon, One-half teaspoonful each of cloves
and nutmeg and one and three-fourths
cupfuls of -four. Bake in moderate
oven.
HICKORY NUT MACAROoNs.
Beat the whites of two eggs to froth
and add slowly one cupful of pulverized
sugar aud one cupful of nuts chopped
very fine; mix thoroughly and drop on
buttered tins. Bake slowly.
OLD-TIME CRULLERs.
Mix two cupfuls of sugar, four eggs
and one cupful of sweet milk together.
Use two scant teaspoonfuls of baking
powder sif,ed through enough flour to
make a smooth paste. Roll hard and
thin and cut into pieces about three
inches square. In each piece make four
incisions. Twist these into fancy
shapes. Fry in hot lard.
SPICE FINGERS.
Beat to a cream one heaping table,
spoonful of butter, one teaspOonful of
lord apd scant on pful of hrOWn aupar