The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1918-12-31
Mrs. Arthur L. PetersOn-Ginger
Cookies (Sugarless and
WheatIeSS)

Cookies (Sugarless and
Wheatless)
All measures level-h cup fat
" cups molasses, eggs, n tea.
spoon salt, l teaspoon soda, 2 tea.
spoons ginger; teaspoon cinnamon
l cup corn flour, barley -four to roll
(about 2 u cups.) oeat fat and mo-
lasses thoroly and add beaten eggs
add the sifted -four, salt, soda and
spices. Bake in hot oven.
Pumpkin or Squash Pie (Sugarless
| and Wheatless)
All measures level-Barley -four
crust; u cup barley -four, u tea
spoon salt, Is teaspoon baking
powder, 3 tablespoons shortening
cold water.
Mix and sift -four, salt and baking
powder. Rub in shortening lightly;
add enough cold water to make a
dough easily handled and rolled. Roll
out and line pie plate. Before add
ing filling sprinkle crust with 1-3
cup cracker crumbs. This prevents
sogginess.
Filling-l% cups thick baked and
sleved pumpkin or squash, " cup
molasses, II cup Karo syrup; n cup
milk, 2 eggs, beaten, u teaspoon
salt, teaspoons cinnamon, u tea
spoon ginger, n teaspoon cloves.
Mix, pour into crust and bake in
moderate oven,
Mrs. Thoreson-Cranberry Frappe
One teaspoon gelatine, 1 pint cold
water, l pint cfanberries, n cup
boiling water, l cup "bob-white"
syrup or IN cups syrup, u cup
sugar, juice l lemon. Soak gelatine
in Il cup of the cold water. Cook
the cranberries soft in the remainder
and press thru sieve. Add syrup
lemon and gelatine first dissolved
In the boiling water. Freeze to a
mush and serve with turkey or fowl
instead of cranberry sauce.
Raisin Pie
One-half pound seeded Muscat
raisins, a dash of cinnamon, ~
tablespoons bob white" syrup, dis
solve 119 tablespoons -four to
smooth paste with cold water.
Put the raisins in a pan with
enough cold water to cover them
nicely. Add syrup and when all is
hot add the paste till it thickens, but
do not cook, add cinnamon. Bake
in double crust till crust is done
and brown.
Mrs. j. b. Brokaw-Eggless Cookies
Makes dozen thin ones-Mix u
cup lard or n cup oleomargerine or
a cup butter and n cup any clari-
fled fat beaten creamy, and u CUP
graduated sugar added gradually.
Then add u teaspoon nutmeg and
either vanilla, lemon, or almond ex-
tract, u teaspoon, dissolve Y level
teaspoon soda in n cup sour milk
and add alternately with 2 cups -four
and tiny pinch of cream tarter and
pinch salt. Have dough very soft.
Make 1t into pat and chill for at
least an hour. Have oven very hot
and roll thin. Sprinkle with gram.
lated sugar and bake quickly, about
5 to 7 minutes. Just brown that's
all. They are crispy at first, but be-
come just crusty after standing.
Chocolate Doughnuts
Makes SO medium sized-Beat /
egg and add to it x measuring cup
sugar sifted with large rounding
tablespoons cocoa and u teaspoon
vanilla, dash of nutmeg and pinch of
salt. Dissolve level teaspoon soda
In l cup sour milk and add it with 1
teaspoon hot oil or lard melted and
flour enough to roll. about 3 good
cups. Handle as soft as possible.
Fry in hot oil or lard.
This recipe may be used exactly as
above for white doughnuts, omiting
the cocoa and having the dough |
softer than for the chocolate dough-
nuts.
Grandma's English Christmas
Pudding
This recipe is over 100 years old
and makes one five-pound lard pail
full. The fruit may be prepared any
time and covered in cool place:
One pound ralsins seedless,
pound raisins seedless and put thru
meat grinder, l pound figs put thru
meat grinder, n pound citron put
thru meat grinder, 1 pound currants
(these may be omitted,) 1 pound suet
put thru meat grinder, pound bread
crumbs, dried and ground fine, n
pound fresh walnut meats ground
fine (these may be left out,) pound
brown sugar or i cup honey or
cup syrup drown sugar is best
juice 2 lemons and grated rind, 1
teaspoon ground nutmeg, " tea
spoon salt, 3 eggs, we'll beaten, milk.
Mix all the fruit thoroly with the
hands, add bread crumbs, then all
other things, eggs last and just
enough milk to make it stick to-
gether well to pack into creased pail.
Steam 4 hours first and hour when
Serve with hard sauce. May
be made early in November and will
keep all winter If left in pail and
.horoly cooled each time it is used
from.
Peace-Time Lemon Pie
Bake shell in large, deep pan.
This recipe will serve six large
,ieces.) Put l measuring cup