The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-10-18
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a spoon. Cut thin yellow rind in
strips with scissors. Divide oranges in
! sections, remove seeds and tough skin
! and put them into a preserving kettle.
Heat gradually and cook very slowly
| one hour. Add the rind and cook one
hour longer; then turn into glasses.
| Ginger sauce-BruiSe one or two
| pieces of whole ginger, put them into
a saucepan with three ounces of loaf
sugar and pint of water and boil
| for several minutes, then skim and
strain the liquor: Mix little arrow
root smoothly with a little cold water,
stir in the liquor, return it all to the
stewpan and stir over the fire till
| thickened and boiling, then it is ready
| for the table.
Banana cream pie-Put a lump Of
butter in a basin and warm it together
with a little crushed loaf sugar, the
yolks of two or three eggs, little
milk and sherry or angelic, and pulp
of bananas mashed thoroughly. Pour
the mixture in a deep dish, stirring in
the we'll whipped white of two eggs;
place the dish in a moderate oven, and
bake, not too quickly, till done. Serve
hot or cold.
Vermont ginger bread-One cup of
sugar, two tablespoons molasses, four
tablespoons melted butter, one egg,
one cup of chopped raisins, one cup
of sour milk, one teaspoon salt, one
deSSertSpOOn cinnamon, one teaspoon
mixed spices, one teaspoon soda, two
cups flour. Mix sugar, molasses, but
beaten and sour milk. Sift soda with
flour and then sift into mixture. Add
raisins and beat two minutes. Bake
in a medium oven forty minutes.
Moonshiners' Corncake-Make
thick batter with yellow cornmeal and
warm water Salt to taste. Cover and
let stand in a warm place out of a
draught until it rises. Have muffin
pans very hot, put them on the stove,
drop a teaspoonful of butter in the
fill the pans half full of batter. Bake
in a moderate oven. They should rise
to the top of the tins.
Boston Pudding-Peel and remove
the cores from two POUNDS of cooking
apples and cut them into small pieces.
Put them into a stew pan with small
piece of stick cinnamon, two or three
cloves and the thinly pared rind of a
large lemon. Moisten with a small
quantity Of water and stew gently I'M
til reduced to a pulp. When stewed
sweeten the apples to taste with sugar
and rub them through a fine sieve.
Beat the yolks of three eggs and the
whites of one with three ounces of
warmed butter, small quantity OF
grated nutmeg and grated lemon peel,
and the strained juice of half a lemon.
Beat the mixture thoroughly. Butter
and line the edges of pie dish with
puff paste, pour in the mixture and
bake in a moderate oven. Serve as
soon as possible after taking from the
oven.
Brandy Snaps-Rub a quarter Of a
pound of butter into each pound OF
flour used, also half a pound of moist
sugar, two ounces of ginger, a dessert
spoonful of allspice, the grated peel of
half a lemon, the juice of a whole
lemon and half a pint of molasses.
Spread this paste thinly over buttered
baking sheets and bake lightly in q
moderate oven. Cut into squares and
serve.
Sunday Cakes-Mix a teaspoonful OF
baking soda with a pound of flour and
rub it into a half pound of warm but
ter. When quite smooth add three
well beaten eggs, half pound of cur
rants washed and dried, half a pound
of sugar and a few caraway seeds. Mix
all thoroughly and bake in a buttered
tin.
Date Pudding-One cupful of sour
milk, two-thirds cupfu1 of sugar and
molasses mixed, one tablespoonful of
melted butter, one pound of dates
stoned and cut fine, two cupfuls Of gra-
ham flour, one teaspoonful of soda.
pinch of salt. First stone the dates
and cut in small pieces. Mis- together
the sour milk, sugar and molasses,
melted butter salt and soda dissolved
in little warm water); then add the
chopped dates, and lastly the two cup
fuls of graham flour. Steam for two
hours and then put in the oven for
about fifteen minutes. This may be
kept for days, and is better each time
it is steamed. Serve with hard sauce
or just plain cream and sugar.
Peppermint Ice Cream.-One pound of
peppermint stick candy, one-half gal
lon of rich cream. Crush the pepper
mint candy. Heat the cream in a dou-
BILE boiler, then pour it over the candy.
Stir well and allow to cool. Freeze in
the usual way. Serve with small
cakes.
Meat Chartreuse in Rice-Two cup