Newark evening star and Newark advertiser., 1912-12-21
TIMETABLE

Homemade Slrup-Now is the time
when everyone is using strip, and
maple sirup is very expensive. so l
make my own One 10-cent can corn
sirup. one pint pure maple sirup. one
pound granulated sugar, one pint
water. Boil sugar and water to sirup.
add other sirup, let come to boil and
bottle. Makes almost three quarts
sirup ana costs about u cents a
quart. Maple sirup is 35 cents a
quart. This looks and tastes the
same and is pure.
Ginger Cookies-Two cups New
Orleans molasses, one cup granu-
lated sugar, one cup lard melted after
measured. one cup buttermilk, three
small teaspoons soda. one-half tea
spoon salt, one tablespoon ginger.
Stir as thick as possible at night,
roll out in morning. (or any other
time) aud bake in quick oven.
Sweet Potato Pie-Our family is
very fond of this pie. Perhaps some
of the sisters would like to try it.
To two cups hot sweet potatoes boiled
and mashed add half cup of sugar
and two well-beaten eggs, two table-
spoons butter, grated rind and juice
of one lemon. two cups milk. Beat
until light and fiaky. Bake with un-
der crust only. until firm
To Cook Veal-Take round slice of
veal of medium thickness, -four well
on both sides, put in spider with
plenty of butter, brown on both sides.
Cover with hot water. put cover on
spider and simmer until nearly
cooked. then season with salt and
pepper. The flour and water make
nice gravy and should be poured
over meat when ready to serve.
Steamed Fig Pudding-Quarter
pound figs chopped fine. quarter
pound beef suet chopped fine, two
cups bread crumbs, two tablespoons
flour, one cup brown sugar. two eggs,
one-half grated nutmeg. To chopped
figs add suet, bread crumbs and flour,
then brown sugar, then well beaten
eggs (if too dry add one tablespoon
full milky then nutmeg. Stir all to-
gether thoroughly and quickly, pour
in bowl, cover with creased wax
paper and steam three hours. This
pudding is a fine substitute for plum
pudding. Serve with a lemon sauce.
Lemon Sauce-Pour cupful boiling
water over one cup granulated sugar.
boil fifteen minutes, then add one
teaspoon butter and half teaspoon
essence of lemon.
Pudding Sauce Gust a little differ
ent and fine for our holiday pud-
dings)-AIix thoroughly one-half cup
sugar, one tablespoon -four: sift it
When clear add two tablespoons but
into one cup boiling apricot juice.
ter and juice of one-half lemon.
Cream Pie-Lay a pie plate with
rich crust and bake. Filling: Two
eggs, using the whites for frosting;
six tablespoons sugar, heaping table
spoon cornstarch, piece butter size
of walnut. pinch of salt, two cups
milk: cream together and cook in
double, boiler. When removed from
fire add two teaspoons lemon. Pour
in crust Whip whites. adding two
teaspoons sugar and one of vanilla,
Brown in hot oven This makes a
large pie.
Oatmeal Squares-Make rich b.s-
cult dough, roll il out almost as thin
as pie crust, then sprinkle literally
with hne-cut oatmeal: roll across
once 10 press the grains into dough.
Mark deeply with knife to separate
INTO squares. then bake quickly and
serve hot with butter. The oats bake
into crust so appetizing that you
wish they were all crust.
Economy Cal1es-I have an original
economical sweet cake for the little
ones (grown-ups like them, tool.
Make a rich quick Biscuit dough, add
two cups of light yellow sugar, as
many seedless raisins as you can con-
veniently stir in, and stir in small
handful of the little bright red cin-
namon drops Candy. Make it all
with the spoon and drop in spoon
patties in a dripping pan. Sprinkle
each with granulated sugar and bake.
These are simply great.
Squash Bread German recipe1-
Two cups squash, one-fourth cup of
sugar. two tablespoons butter, three
cups milk (scalded). one yeast cake,
-four TO knead.