Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1914-05-01
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If lemon is warmed before squeez-
ing it, nearly double the quantity of
juice will be obtained.
If one is not fond of the cold pork
baked in beans, it is better to grind
the pork up fine in food chopper and
add to beans after they are parboiled
1t will season the beans better, and
there will be no pork to be left over
In making dumplings, if you will roll
each one in -four you can make them
much softer and they will not get
heavy.
Place one pint of bread crusts in a
bowl and at night strain in a pint OF
new milk let stand overnight, and add
to the mixture one well-beaten egg,
one teaspoonful of baking powder and
enough flour to make thin batter;
fry in small cakes on buttered griddle.
Brownies-One and one-half cupfuls
of dark brown sugar creamed with one
cupful of butter. Add three beaten
eggs, one and one-half cupfuls of
chopped raisins and one half cupful of
chopped walnut meats. Sift three
cupfuls Of flour with two teaspoonfuls
of baking powder and one teaspoonful
of cinnamon Add to the first mixture
alternately with one third cupful of
cold water. Drop by the spoonful on
buttered baking sheet and bake for
ten minutes. Put together in pairs
with jam between.
Walnut Molasses Bars-One- quarter
cupful of butter and lard mixed, one
quarter cupful of boiling water, one
half cupful of brown sgar, one-half
cupful of mOlasses, one teaspoonful OF
soda. Stir all the ingredients thor
oughly, add three cupfuls of flour mix
ed with one-nalf tablespoonful ginger,
one-third tablespoonful nutmeg, one
eighth tablespoonful Of salt. Let stand
over night on ice. Roll one-quarter
inch thick, cut into bars and spread
with chopped nuts. Before putting the
nuts on brush the face with milk. Bake
slowly eight minutes.
Molasses Cookies-One cupful OF su
gar, one cupful Of molasses, one cup
full Of shortening, one egg, four tea
spoonfuls soda, one teaspoonful cream
tartar (heaping), one teaspoonful of
vanilla, one teaspoonful of salt, two
cupfuls of flour, three-fourths cupful
of boiling water. Add -four as 1t may
be needed to make the dough stiff
enough for rolling.
A good filling for two pies: Take
one and one-half cups Of stewed
and sifted pumpkin, two tablespoons
of wheat flour, two teaspoons OF GIN
ger, one teaspoon Of cinnamon, all
snice. one teaspoon of salt, one cup OF
sugar or two-thirds Of a cup OF mo-
lasses, two eggs and one quart OF milk
Mix until smooth and fine grained, add
the beaten eggs last.
French pancakes make delicious
dessert when properly made. Mix a
cupfuI of sifted flour with little salt
and a tablespoonful of baking powder
Mix a well-beaten egg with three
quarters Of a cupful Of milk and a ta-
blespoonful of melted butter and add
it to the dry ingredients. Beat until
smooth. Cook in a fiat, big sheet, and
when done on both sides, spread with
currant jelly. Roll carefully and
sprinkle with sugar. Serve immediate
ly.
Dried Apple Jelly-Splendid jelly
NAV be made from dried apples. Put
the apples on with more than enough
water to cover. Let cook slowly until
done, strain off the Juice and proceed
as for jelly from fresh apples. This
makes a fine jelly and the apples make
splendid sauce.
Southern Tea Biscuits-If you want
these for supper at they must be
| begun at l. Into a quart of sifted flour
\ rub a tablespoonful Of sugar, tea
spoonful of salt and a tablespoonful
each of lard and butter. Dissolve one
half cake Of compressed yeast in a lit
tie warm water, add to cupful OF
milk. and mix we'll with the flour; cov-
er and set in a warm place to rise
When it is light, turn 1t out on the
bread board and roll out to the thick
ness Of half an inch. Cut out into
| rounds and put two together with
melted butter between. Let them rise
an hour and bake in moderate oven
Raised Mufins-Dissolve one-half
cake of compressed yeast in cupful
of lukewarm milk or water, add half
teaspoonful Of salt. one pint of luke
| warm milk, or milk and water, one
tablespoonful of sugar, two table
spoonfuls Of lard or butter, two eggs
well beaten, and sifted -four enough to
| make fairly stiff batter. Let 1t stand
over night to rise, and in the morning
fill muffin pans half full and bake In
quick oven.