The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-09-11
WOMAN B. B !. !. - !. u u
CHOICE REGI PEs FOR |. 4.
SIS THE H0USEKEEPER
ssleoted, Purloined and Gathered Fronn,
the Best Culinary Authorities II II
.5s n Of the Day. s. 81 n

ss Cu9tArd SAuc0-One n4 quart SS; milk
ynlks of eggs, with 2 extra eggs
added, K cup sugar. When cool flavor
with vanilla. . Sss es$S. y 55; ss sssR#
When cooking cranberries, ,pieplant,
gooseberries, put q good pinch Of table
salt In them It takes that sour tinge
out Of them and lin this way lessons
the amount 81 sugar, to sweeten. 81 "
Vinegar Pie. Line pie plate as for
rustard pie. Take tablespoonful but
ter,s.sh cup sugar, 2 teaapoonfuls Of
flour, Mix altogether Sand put in pie
plate, then take i cup strong vinegar,
fill the cup with water and pour over
It and bake. It lis fine / @ s 5 a
Molasses Cookies. 10 me and s. cups
molasses, n 81 cup sof sugar, 2 egs, tea
spoon each Of cinnamon and ginger,
pinch Of salt 1z.cup Shortening, * cup
strong coffee. m this dissolve 8 tea
spoons scant of soda: flour: to roll.
They are better to stir up right before
baking. s>s.&5 ss No. f.5 zs s E.
Ginger cookies.-A large cup buster
and lard mixed, Il cup sugar, /; cup
molasses, Y cup water u tablespoon
ginger, 1 tablespo cinnamon, / tea
spoon cloves, i teaspoon Of soda! dis
solved In hot water; flour for a mod
erately stiff dough. Roll out thin and
bake quickly. III 3. q. e, , =ss5z * j
sEggIess Gingerbread. One half cup
molasses Or syrup, Y cup brown. sugar
], teaspoon lard or butter; beat to-
gether. Add gradually 4 cup milk,
~ cups flour, 2 teaspoons baking
powder. &teaspoonfuls ground ginger.
Bake In moderate oven in one cake, or
they are nice in stew pans. Very good,
|. Snow Observation-Disclosures 4 box GEL
atine in i pint cold water, when soft
add ! pint Of boiling water, the grated
rind and juice Of 2 lemons, az cups
sugar. Let. stand until cold and begins
to- stiffen, then beati:in the whites OF
eggs, we'll beaten, pour into a mold
and a.. set on ice. : Serve with custard
| White M uffins.-Take i $teacupful
OF Of milk, add 2: beaten eggs, II cup OF
sugar and teaspoonsful OF melted
butter Then sift ia g. teacupsful OF
flour, to which has been added 8 tea
spoons baking powder Stir altogether
beat or 3 minutes and bake in a
quick oven in pa tie pans They are
/! fine ~es15 Is +,*4zs# b. 81: I.
Salad Dressing.--Mixst teaspoon each
Of mustard, sugar, melted butter, flour
and salt, n tablespoonful cayenne pep
per. Add the .yolk of II egg beat
we'll: Add tablespoonsful.o Of hot vine
gar; cook until it::thickens slightly.
! Add u cup thick, sweet cream. beaten
stiff. 4 Lei cool. - ~ y i: IS; st5st
! Fruit cookies-EW,5otl,. eggs. 3 Guns
brown sugar. cup butter OF lard; 2
tablespoons spur. erssaaa1 or milk.
tesaspoonfnl soda.s llyed In cream
OF milk menHoneh above, 2teaspoons
cinnamon. 2 cups z Chopped: 4 rafstns
(seeded ones are sbest) Flour enough
to make soft dough that can be
handled nicely. Mix quite thorough
~ and bake IN q rather quick oven.
10 Cream Walnuts:-Four cups Of
/ sugar k cup Of water. boil. until /.
Tails from the spoon in ropes Remove
from the fire, and flavor with vanilla,
! Add 1 cup Of walnut goodies and stir
until white and creamy; when cool
enough to handle roll in balls, then nut
on a plate, that has been slightly
creased with butter, and le.. stand
| until cold. & ~ 5+ss]3 SgJ,,5{si n
! Orange, Cake. ione cup sugar q Cur :
butter, v cup sweet milk 5 eggs. ?
sups flour, ! * teaspoonfuls baking
powder; flavor to. taste. r: .t
Filling for cake.-one orange, crate
out side and Juice. Stir in sugar until
stl1f and put between layers. This
recipe makes g. layers 4. 81 ;5.s- y; =
Chooolate Il Coffee Cake. ne Il: Z. cur i,