Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-09-09
Tested Recipes
Gingerbread.


/. Mix a cup of sugar with a cup OF
molasses. Soften half cup OF the
best shortening and mix with the
rest Stir in two and a bali cups OF
sifted flour. Dissolve in cup OF
boiling water level teaspoon OF BIZ
carbonate of soda and mix with the
rest. Last of,~all stir in without
4 beating one egg The mixture should
lhe about as thick as for cake. If it
seems too thin-it depends upon the
molasses-add a little more sitted
flour. Use a pan deep enough to
allow of good rising. Line with but
tered paper, letting this stand up be-
yond- the; sides. Turn in the batter
and bake for one hour in very slow
oven. Do not open the door once
during the baking. Raisins dropped
on the top Just before baking will
+, sink into the dough as it rises.
Baking Powder Biscuits. y
,Sift two, Sups of flour with four
teaspoons of baking powder and half
teaspoon of Tsalta Into this chop
-four tablespoons of lard, then mix to
dough with just enough milk to
make dough that can be rolled out.
Cut into rounds and put, just touch
ing, in baking pan. Bake brown In
quick oven, rub tops with melted
butter.
Whole Wheat Bread.
Mix together two cups scalded milk,
half cup of molasses, and one and
half teaspoons of salt. Let cool
slightly and when luke warm add one
fourth of cake of compressed yeast
dissolved in one-fourth of cup of
warm water, and stir in five cups Of
sifted whole wheat flour. Stir well,
then."let rise until doubled in bulk,
beat again, turn into creased bread
pans, filling these only half full, let
rise again until doubled, then bake
for an hour iii a moderate oven.
Baked Pears, 1a
Get the nottoo-ripe sickle pears.
In each pear stick two whole cloves.
Put in.pan and turn in a syrup made
by cooking together for five minutes
a cup of sugar and cup of water.
Cover che baking pan and cook slow
ly for three-quarters of an hour, or
until the pears are soft enough to
pierce easily ~,
:. Baked Lima Beans and Pork.
Cook q four-inch square of salt pork
ior bacon until done, then take out and
in the same water cook quart of
lima ,beans,i measured after Smelling.
When tAe skin curls back when you
blow on it, drain beans, put pork in
center of baking dish and pile beans
around, I Bake until pork is Drowned.
In the winter dried limas may be
used after soaking, ~
Drop>Nut Cookies.
Cream one-fourth of cup of butter
with half a cup Of sugar, Sift cup
of flour with two teaspoons of bak-
ing powder and half a teaspoon of
salt and add to the sugar and butter.
Moisten with one-fourth of "a cup Of
milk, stir in twoa eggs unbeaten, a
cups of chopped nut meats, either
peanuts, walrults or pecans, flavor
with vanilla or lemon and drop BIZ
teaspoons on a~buttered. sheet. Leave
iooih W oplCdu dlu DdkC QUICKLY
~- Mustard Pickles. y
Chop by hand twelve little cucum-,
bers after peeling, pint of small
silver-skin onions, a small caulifloW-
er, quart of green tomatoes and
three large green peppers. Lay these
down With thick sprinkling of salt
between and let stand over night. In
the morning bring to scald and \
drain. Bring three pints of cider vine. I,
gar to the boiling point, and stir into
it paste made Of a. quarter of
pound Of dry mustard, one-fourth Of
an ounce of turmeric, a scant half cup
of flour and half a cup of sugar. wet
with a cup Of cold vinegar. Cook
aftef adding 70 the boiling vinegar for
twenty nnmutes, then stir in the
chopped vegetables, bring to the boil
again and let cool. When cold put
into Jars or crooks and seA.--Wonl-
ans World. ~