The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-11-27
HOME ECONOMICS

citron Toured slightly. Evaporated
or dried apple, soaked, chopped, and
boiled for a short time in the mo-
lasses, may be substituted for a part
of the fruit If wished. Boil in a
pudding-boiler or hours. This
will keep a week or two or may be
, made the day before. Serve with
Concordia sauce which is ordinary
hard sauce with a little fruit juice
or soft jam added to the sugar and
butter. Scant the latter consider
ably. Beat to cream and pile in
a glass dish.
Old-fashioned Pumpkin Pie
Bake the pumpkin until soft and
scrape from the skin. To ~ cup
fuls of pumpkin add 2 cupfuls of
boiling milk, n of cupful of brown
sugar, 2 well-beaten eggs, n tea
spoonful each = of cinnamon and
ginger, and a teaspoonful of salt.
Pour hot into place lined with
paste with high crimped rim. One
egg and tablespoonful of finely
pounded cracker-crumbs may be
used instead of two eggs. Some per-
sons like the flavor of molasses in
pumpkin pie. If desired, use Il cup
full of this and " cupful of sugar.
A few raisins are sometimes added,
If according to family tradition.
Sweet Potatoes a la New Jersey
Boil as many sweet potatoes as
required, slice in rather thick slices,
and put in a buttered pudding dish
while hot with alternate layers Of
sliced mellow apples. Sprinkle each
apple layer with brown sugar, and
bits of butter. Salt slightly each
layer of potato. Have for the top
layed potato sprinkled with brown
sugar and bits of butter. Add a
couple of tablespoonful of hot water
to start steam, and bake in a good
oven until apples are soft.
Wholesome Pudding
One cupful natural brown rice, 1
cupful apple butter, egg, V cup
full milk, 3 tablespoonful sugar, "
teaspoonful salt.
Soak the rice overnight in cold
water to cover. Cook in the same
water in a double boiler with the
salt until tender. Beat the egg, add
| the sugar and milk, then the cooked
rice, and fill pudding dish with
alternate layers of this mixture and
apple butter, having the rice on top.
| Bake till brown in moderate. oven.
Serve with cream or caramel sauce.
Ginger Puddin0
One-half cupful molasses, IN
tablespoonfuls melted fat, " cupful
sour milk, " tablespoonful soda,
grated rind n orange, rs cupfuls
entire-wheat -four, l tablespoonful
orange juice, " tablespoonful salt,
" tablespoonful ginger.
Mix the soda, ginger and salt with
| the flour and add to the rest of the
ingredients. Beat all thoroly. Pour
into a well-greased mold and steam
30 minutes. Serve with orange sauce
by mixing cupful brown sugar with
tablespoonful of -four Pour over
u cupfuls boiling water and boil
till thickened. Add 1 tablespoonful
| butter and grated orange rind
Frozen CfanbeTrieS
Four cupfuls cranberries, 2-3 cup
full seeded raisins, 21a cupfuls sugar,
cupfuls boiling water, juice 1
orange, juice Y lemon.
Cut raisins in halves, add to cram
berries with sugar and water, and
cook Is minutes, skimming when
necessary. Add fruit Juices, rub
thru a PURGE strainer, cool, and
freeze to mush in 8 parts of ice
to l part of salt.
Spiced Cranberries
Two quarts cranberries, 2-3 pint
vinegar, 2-3 cupful water, cupfuls
sugar, 2 tablespoonfuls ground Gin
namon, l tablespoonful ground
cloves, 1 tablespoonful allspice.
Combine the ingredients, boil
gently for as minutes, and put up as
usual in jars or glasses.