The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-04-27
Recipes.
The Conmoner.

AACoCA Wig OACCA L w ClSIl TIC
fruit and allow an equal quantity of
sugar, the thinly pared rind of a
lemon and little ginger. Lay the
figs in cold water for twenty-four
hours, then simmer them until tender;
put them again in cold water and let
them remain for two days changing
the water each day; if not quite soft,
simmer again, and replace in cold
water until the next day. Make a
syrup of two-thirds of the sugar al
lowed and water in proportion of a
pint to two pounds of sugar, and SIM
mer the figs in this syrup for ten
minutes. In two days pour the syrup
from the figs onto the rest of the
sugar already weighed. After adding
the lemon and ginger boil the syrup
for five minutes, when the fruit can
be added and cooked slowly until done
and transparent. The figs may be
cut in halves, if liked. Put away in
small glass jars.
Black Cake-Two pounds of flour,
two pounds Of sugar, two pounds OF
butter, eight pounds of raisins, four
pounds of currants, one pint of grape
juice, two pounds Of citron, two dozen
eggs, two ounces of nutmeg, two
teaspoonfuls of cloves, and enough
good molasses to make it more moist
and black. This will make two very
large loaves, or four ordinary ones.
It would be. best to try one-fourth Of
the proportions at first.
Nut and Date Bread-Measure one
cupful of warm mush made from any
kind of wheat preparation; add one
quarter cup of sugar, one-half level
teaspoonful of salt, two tablespoon
fuls Of melted butter and one-fourth
yeast cake dissolved in four table,
spoonfuls of lukewarm water; mix
we'll and add one cup of finely chopped
or rolled walnut meats, one cup Of
stoned dates cut into pieces. Mix flour
enough to make dough, and let rise
over night. In the morning, knead,
shape into loaves, let rise in the pan
and bake, as you would any bread.
Eggs in Cases-Mix two tablespoon
fuls Of creamed butter with four table
spoonfuls of bread crumbs, one table,
spoonful of chopped parsley and a
seasoning to taste of salt and pepper;
butter small patty-pans and put a
layer of the bread crumbs in the bot
tom; break an egg into each pan,
cover with a layer of the crumb mix
ture, and put the pans on a baking
sheet of tin; set in the oven and bake
four or five minutes.
Buns-One-half gallon light-bread
sponge, one pint of white sugar, two
eggs, one-half pint of soft butter or
lard, one pint of warm water and a |
pinch of salt mixed with enough warm |
flour to make soft dough. Put into
a creased jar and let rise. Knead well
and make into biscuits and place into
a we'll buttered pan half inch apart.
Let rise, and when light, press down
lightly with the back of the fingers,
let rise again, and bake in a moderate
oven.
Cold Tongue-Cut cold tongue in
small thin slices, chop tablespoonful
zach Of onion, mushroom, tomatoes
md parsley, and beat with two table,
,poonfuls of butter. Put this mixture
INTO saucepan, and when it gets hot,
lrop in the pieces of tongue which
ave been seasoned with salt and
,epper; toss over the fire several
minutes until heated through, and
erve at once.
Spoon Cornbread-Over half cup
ul of cornmeal, pour a pint of hot
milk, and stir well, bringing to a boil
oeether; add a saltspoonful of salt
i'd STIR in two tablespoonful of but
y, let stand to cool to lukewarm,
ben add four eggs we'll beaten, but
ot separated; turn into q butteied
alfih6 nm and cook half IN hour in
OK oven. Eat with maple syrup.