The Washington times., 1911-01-13
OLD-T|ME RECIPES
FAST DISAPPEARING
Modern Wife Too Busy to
Bake Cakes and
Pies.
CORNER BAKERY
DOES THE WORK
Some of the Things Our Grand
mothers Used to
Make.
By FRANCES CARROLL.

YAM afraid Il is true that the modern
wife has too many interests out
side the home to consider It worth
her while to fill her kitchen with
the constant delightful odors OF cake
baking and pie making, such as greeted
her in her grandmother's kitchen When
she uesd TO stick her childish nose In
the kitchen door just to get Whin OF
III. delicious aroma when she was
very little girl.
Wistful men eat the cakes and pies
that come from the corner bakery, per-
haps without remonstrance, but all this
does not prevent them from longing. Tor
the dainties, the making of which ther
own mothers and grandmothers placed
before card clubs, suffrage meetings.
teas, and receptions.
All Kitchens Not Neglected.
All modern wives do not neglect their
kitchen, as your children may be able
y tell you If you but ask them, for IT
is quite possible that your little john
ME is thinking of the real home Kitchen
In the house of some friend Of his while
he muncheS the bakery doughnut at
your table. For there are still old
fashioned kitchens where the boys stone
the raisins and the girls beat the eggs
for mother on a Saturday morning,
carrying with them through life the
memory of her delicious white icings,
gingerbread. and spice cake.
And if you will observe closely you
will soon discover that the home where
the wife and mother makes the da!ntles
is the home where your children like
best to visit.
Here are a few of the old fashioned
recipes that stand in danger of being
lost altogether II thev are not more fire.
Quently used in cur kitchens:
Sally Lunn.
Are YOU old enough to remember the
mothers for tea, and they had Sally
I.unn? 1t was good, wasn't It? And 1t
isn't bit hard to make.
You heat two eggs, and add a lump
of soft butter the size Of an egg, put
in three teaspoonfuls Of sugar, one
half pint of milk, one pint Of -four. and
sift in three teaspoonfuls Of baking
powder; stir all together, and bake in
shallow tins for twenty minutes
Soft Gingerbread.
Gingerbread was another fsvorite. es-
pecially when it was first baked and still
hot, and it, too, is not hard for even
an amateur cake maker. You take one
cupful of sugar, one of butter. one Of
sour milk, two eggs, one cupful OF mo-
lasseS, four cups sifted -four, tablespoon
full ginger; two teaspoonfuls of soda.
dissolved in a little water; add grated
lemon Juice Mix in the regular way
and bake
Raised Doughnuts.
And the doughnuts. Nobody ever had
such good doughnuts as grandmother
used to make when she raised them
with yeast.
or course there are lots Of modern
recipes for doughnuts, but for the old
fashioned kind you must take three
quarter Cupful butter, three eggs
(whites), one teaspOonful ground CHINA
mon, one pint milk. Al night make
sponge with milk; One-half yeast cake
or one-half cupful soft yeast and the
sugar next morning.
Add butter melted and whites of eggs.
Mold and let rise; when light cut in
small round cakes.
Set in warm place and when light
fry in hot lard. Roll in powdered
sugar.
Spice Cake.
We mustn't forget the spice cake
either. That was a great favorite to
serve with negIs when we had guests
on winter afternoons. 1t is very rich
and fine, and the reciDe cabs for the
maker to stir for five minutes two cup
fuIs of sugar with one Of soft butter.
add four beaten eggs and stir for five
minutes longer, then mix cupful of
sweet milk, a grated nutmeg, a table,
spoonful of cinnamon, one of mace, one
o. Glove; measure three cupfuls OF -four
and mix with 1t two teaspOonfuls of
cream of tartar and one of soda
Sift twice and stir in with the rest
of the ingredients. Bake from forty
to sixty minutes in moderate oven.
White Mountain Cake
On special occasions there used to be
white mountain cake, too, for which
grandmother took two cupfuls of sugar.
two-thirds Of cup OF milk the whites
OF seven eggs, tWo-thirds of cup of
butter, two cups of -four. one of corn
starch, two teaspoonfuIs OF baking
powder. She baked it in jelly tins
For the frosting she would take the
whites of three eggs and sugar, adding |
some cocoanut.