The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-02-23
Recipes.

i Recipes.
The Commoper.
4 Colonial Gingerbread This is a loaf
cake. To make, put a cupful of New
Orleans molasses in mixing bowl
with a half-cupful of butter and a
half-cupful of sugar; over this pour a
cupful of boiling water in which a
level dessertspoonful of soda has al
ready been dissolved. Stir well and
let the mixture cool, then add cup
full of chopped walnuts and a cupful
Of chopped and seeded raisins, a tea
spoonful each OF cinnamon and gin
lger, two and one-half cupfuls Of
flour, and lastly, two well-beaten
eggs. Bake in a shallow pan and
serve warm from the oven.
Fruit Flavoring- is made from
the peels of lemons and oranges.
Soak the peels over night in salt and
water, and in the morning drain, and
cover with fresh water, and bring to
a boil. Drain again, throw the water
away, and cover again with fresh
water, adding enough sugar to make
a thick syrup. Bring to boil and let
the peel simmer in this until it has be-
come tender, and by this time the
syrup should have thickened consider
ably, but not to the candyinQ point.
Remove from the. fire and put into
self.sealing jars at once. Some oof
the peel, chopped fine, with little Of
the syrup added, gives delicious
flavor to cake; when preparing for
the cake, chop the peel fine, add con-
fectioner's sugar and sufficient water
to make it Of the right consistency.
Endive Sauce-Clean and trim off
the outside leaves and place the en-
dive in stewpan of boiling water,
boiling it for twenty minutes, then
in cold water. When
cool, squeeze each leaf separately to
remove as much water as possible,
then remove the roots and chop the
leaves fine. Put the chopped leaves
in stew-pan with two ounces of
fresh butter, salt, sugar and nutmeg
to taste as seasoning, cook five min
stirring constantly, rnoisten
with a cup of white broth, cover
buttered paper, put on the lid and let
simmer gently for half an hour; then
add a label Of white sauce, half a pint
Of sweet cream, reduce quickly over
A brisk fire, rub through sieve and /!
serve. .
Hot Chocolate for Vanilla Ice r
Cream-Place one pound of light
brown sugar in graniteware sauce
IAN, and with it two ounces of scraped
bitter chocolate, one-fourth pint of
resh milk and an ounce of best but
er. Boil together until it forms a
loft ball when dropped into cold
water, then take from the stove and
lavor with vanilla. Pour into the
auce bowl and serve hot with each
portion of cream. The cold cream
Immediately hardens the hot sauce,
which forms smooth coating oyer
t. The two do not unite, and the
aste Of the two separate flavors is
delightful. In preparing the sauce
are Must be taken that it is not boiled
90 long, else the coating will harden
90 much, making it difficult to man.
&c with spoon or fork, while if not
oiled long enough, the two flavors
re apt to blend. Experience alone
an teach the exact stage when done;
may be made early and re-heated
efore served.
Rhubarb Meringue-Cut six large
ranges in halves and remove the .
enters with sharp knife and .
queeze the juice into a basin. Put
ITO sauce pan one gill of water J
nth half gill Of. sugar and let boil.
Wash and slice thinly one pound of
ice, red rubarb and add to the syrup;
ook all gently for half an hour and
train the juice into a basin. Place
he rhubarb in the orange hulls and
our the juice Of the oranges and
hubarb into clean saucepan. Mix
j .. basin two Tablespoonful Of corn
tarch with a little cold water, stirt
ito the boiling juice and cook five
,inutes, stirring Ill the time. and
hen pour over the rhubarb IN sthe
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