Arizona republican., 1911-12-03
LONG LIVED AND
 TESTED RECIPES

The following recipes are taken from an old recipe book belonging to an AmericaniZed family of Canadian ancestry Many of them are old and are tried and true"
 At least five generations have test ed the recipe for grandmother pork cake. and it is regarded by the family as one of their most valuable heir looms. Have ready pound of fat pork, chopped fine, with bits of lean ecluded, a pine of molasseS, coffee cupful of sugar, two teaspoonfuls o1 soda, two eggs, pound each ot seed ed raisins. sultanas. walnuts and cur rants and half pound of citron. Flgs may be added, too, and teaSpoonful of any spices desired. Flour is added to make it as stiff as any ordinary fruit cake
 Minnie's brown bread calls for one cup of mola sses one egg. teaspoon ful of soda. a teaspoOnful of salt, two cupfuls of cold water. two cupfuls and d half of cornmeal and one of flour Mix in the usual way and steam an hour. then put it into the oven and bake half an hour.
 For an old-time gold and silver cake. cream one cupful of butter with two cupfuls of sugar and add d cupful of sweet milk. Sift two teaspoonfuls of cream of tartar and one of soda with four cupfuls of flour. Add the other mixture to il. When smooth batter has formed divide il into two parts and break four fresh eggs. Add the yolks to one part and the beaten whites to the other. Flavor each dlf- ferently. but with flavors that go well together.
 For a chocolate batter pudding mix one tablespoonful and d half of melted butter with one egg and three-fourths of cunful of sugar. Add hall q cupful of sweet milk Sift two tea spoonfus of baking powder with one Cupful and d half of flour. Add a square of melted chocolate and let i; steam two hours.
 The following sponge cake Is put together differently from the average sponge cake: Put cupful of milk into a double boiler and let it come to the boiling point. Sift together four times a cupful of flour. cupful of sugar and three teaspoonfuls of baking powder Moisten with the milk. gradually stirring it to a smooth batter. then fold in the we'll beaten whites of two eggs Bake in loai form in an ungreased pan.
 For tutti-frutti candy put through a coarse meat grinder half pound or dates. half a pound of raisins and half pound of blanched almonds Brush bread board liberally with powdered sugar. Kread the miXtur' of fruits in the sugar. roll it out and cut into SCuares.
 The use of apple sauce as mois- tening for fruit or spice cake is quite familiar among housewives, but the following iS said to he an especially good recipe for cake made in this way. and therefore il ought to be wei come to those who like this variety of fruit cake. Have ready cupful Of sour apple sauce. cupful of su- gar. half cupful of shortening, one and three -fourths cupfuls of -four. d teaspoonful each of cloves. allspice. cirramon. nutmeg and salt. cupful of raisins and teaspoOnful of soda Mix in the usual way.
 For Coras suet pudding have ready one cupful of chopped suet. one cup fui of molasses. one cupful of sour milk and one cuDful of the usual fruitS-mixed raisins and currents three cupfuls of flour and half a tea spoonful each of soda. cinnamon. cloves. nutmeg and allspice. Mix to- gether in the usual way and stir the batter hard. Then steam three hours and serve with an appropriate sauce.
 For salad dressing mix quarter of a teaspoonful of powdered mustard with one and one-half tablespoOnfuls of vinegar Add the yolk of an egg then beat in oil until the mixture thickens. When smooth set in on ice until ready to serve. Just before serving add one beaten white of an egg or a little whipped cream. A ferred
 For fish loaf: use two cupfuls of flaked fish. three cupfuls of boiled rice. one cupful of tomatoes strained. a tablespoonful of lemon juice. yolks of two eggs. teaspoonful green pep pers and half an onion. Form the whole into q loaf with soft butter and sprinkle with cracker crumbs Bake thirty minutes and serve with 9arnish of fried potatoes.
 For an easily made batter pudding, sift a pint of flour with two tea spoonfuls of baking powder, a little salt and enough milk to make a bat ter of about the consistency of cake dough. Rub the inside surface of small cups with butter. Half fill or put into each a large spoonful of the batter Steam the little buildings twerty minutes and serve hot. with suitable sauce