The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1920-07-16

point and then reduce the heat and
simmer gently until tender When
cooked drain, add quarter of pint
of cream (or milk thickened with
one level teasponful of -four, salt
and paprika to taste and add two
tablespoonful of butter. Set over hot
water and let the seasoning steam in.
Serve in croustades of fried bread.
Strawberry Punch
Mash one pint of hulled berries and
place in a large DO wl,with cupful
of sugar, bit of stick cinnamon, half
sC cupful of cold tea, the juice of two
lemons and finely sliced orange.
Stand in the ice box to chill and ripen,
and just previous to serving add a
pint of cracked ice, one pint of large,
hulled berries and three pints of car
donated water. Serve in tall glasses
with long handled spoons, so that the
fruit can be eaten.
Cream of Green Peas
This is one of the most delicious
of the summer vegetable soups. Wash
and shred the pods from two pounds
of peas, cover with a quart of boiling
water, add two slices of onion and
cook for forty minutes, then strain.
Cook the shelled peas in this liquor.
when tender press with the liquor
through pure sieve. Season with
salt and paprika to taste and add a
cupful of rich crea msauce Reheat
and stir in three tablespoonfuls Of
whipped cream.
Southern Strawberry Shortcake
Sift together two and half cup
fuls of flour, four teaspoonfuls of
baking powder, half teaspoonful of
salt and one tablespoonful of sugar
Rub in with the fingertips four Level
tablespoonfuls of shortening and wet
to soft dough with about one cupful
of chilled milk, handle as little as
lay in the creased pan, drawing the
dough slightly away from the center
so that the upper crust will bake flat.
Bake in a quick oven, split and spread
with softened butter Divide boxful
and half of berries, MASKING the
smaller ones and keeping about one
third of the finest fruit for the top.
Add sugar to taste to the mashed Der.
ries and let stand for half and hour
Use half the crushed fruit between
the split cake, place the large berries
on top and dust with powdered sugar.
Serve Immediately with thick chilled
cream and a pitcher containing the
remainder of the crushed, sweetened
fruit. The cake should be lukewarm
and the cream icy cold.
Nut Bread With Yeast
Three cups of -four, one cup OF
chopped nut meats, one cup of scalded
milk, one-quarter cup of lukewarr1
water, one-half yeast cake, one table
spoon of shortening, two tablespoons
of molasses.
| Dissolve the yeast in a little of the
lukewarm water, then stir in remain
ing water. Let the scalded milk be
come lukewarm and then add the
yeast mixture. Add molasses, nut
meats and half the flour and beat until
the whole mixture bubbles thoroughly
Then add shortening and remainder
of the -four
Knead for ten minutes, place in
SI6dSeu DOWl dAQ lCdNC III u =" a. liz
place to rise. When double the bulk
cut down, knead again, shape into
small loaves and place into creased
pans. Cover and set in warm place
to rise, then bake in moderate oven.
Nut Drop Cakes
Two and one-half cups of -four, two
thirds cup of raisins, one cup of sugar,
two cups of sour milk, one-quarter cup
of molasses, one teaspoon of salt, one
teaspoon of cinnamon.
Sift dry ingredients together, add
milk, butter and molasses, nuts and
raisins. Drop on creased pan by
spoonfuls and bake in a moderate
Curried Lamb
Finely mince two small onions
and one-half sour apple. Heat about
three tablespoonfuls of drippings and
fry the mixture. Remove it and
brown the lamb, cut in small pieces
(about one and a half pounds lean