The Republican. [volume] (Oakland, Md.) 1877-current, 1939-11-30
Homemakers' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent, Oakland.

Demonstration Agent, Oakland.
1t has been the privilege of the
Home Demonstration Agent to see the
recipes entered in the Brer Rabbit con-
test sponsored by this paper. So many
of these recipes were so very good |
am sure that any homemaker would
delight in having them. The follow
ing were submitted by the homemaker
as listed:
Shoo-Fly Pie
One-half cup molasses, u teaspoon
soda dissolved in q cup boiling water,
crumbs, q cup flour, 2 tablespoons of
shortening, p teaspoon cinnamon, l
egg yolk, beaten; " cup brown su
gar, Is teaspoon of each-nutmeg,
ginger and cloves, n teaspoon salt.
Combine the dry ingredients, work
ing in shortening. Line pie pan with
pastry. Make alternate layers of
crumbs and liquid. Top with crumbs
and bake in a hot oven until crust
edges start to brown. Reduce heat
and bake until firm. Serve with whip
ped cream Mrs. r. L. Emory.
Heirloom Coffee Cake
Two cups dark brown sugar, 1 cup
butter OF other shortening, l cup mo-
Iasses, l cup strong coffee (made A 7.
coffee to 1 cup water) Id. currants
and h. raisins, or lb. raisins and l
lb. assorted candied fruit, cup chop
ped nut meats (hickory or black wal
nuts preferred, but pecans, English
walnuts or peanutes may be substitute
ed in sections where more plentifuD A
eggs, l t. soda, l t. cinnamon, t,
cloves, t. nutmeg, a cups flour, 1 t..
baking powder.
Cream the shortening and sugar.
Add the we'll beaten yolks. Beat the
mixture to fluff Add beaten whites
of eggs. Sift flour and spices with
baking powder. Add soda to molasses.
Stir and combine with batter, alter
nately with flour and cooled coffee.
Lastly fold in the fruit and nuts which
have already been thoroughly blended
and lightly but thoroughly Toured to
prevent sinking into batter. Pour bat
ter into paper lined tins. Smooth,
leaving the low level Of batter near
center of pan with the high level Of
the batter around the outer edge of
the pan. Bake at $50 degrees for one
hour.
Frosting-Boil cups light brown
sugar Cor one cup dark brown with /
cup of granulated) with " cup of
water until it spins dry thread. Pour
the syrup slowly over 2 beaten egg
whites, beating while pouring. Con-
tinue to beat preferably in open air.
until of proper spreading consistency,
and cool. Fold in chopped nuts if de-
sired or if cake is to be on display
whole, arrange nut meats on top of
the frosting. Mrs. John M. Robey,
Washington, D. C.
Orange Gingerbread
One-half cup shortening, u cup of
strained orange juice, 1k cups flour,
Il teaspoon baking soda, " cup brown
sugar, Y teaspoon salt, t. cinnamon,
well-beaten eggs, " cup molasses,
Il teaspoon baking powder, " t. all
spice.
Cream shortening with sugar; add
eggs; mix thoroughly; heat orange
juice; add molasses, then add to the
creamed mixture; sift flour, measure
and sift with salt, baking soda, bak-
ing powder and spices; add to frs
mixture; beat until smooth; pour into
well-oiled pan. Bake in slow oven $50
degrees for 25 minutes.
Mrs. Olga Elliott, MT. Lake Park.
Colonial Pumpkin Pie
One and one-half cups canned or
cooked pumpkin, l cup brown sugar
firmly packed, teaspoon cinnamon,
Is teaspoon allspice, slightly beaten
eggs, z teaspoon allspice, slightly
eggs, p teaspoon salt. teaspoon Of
rated milk Cor other)
Combine pumpkin, brown sugar,
salt, molasses and spices and mix
well; add eggs and milk; pour mixture
into unbaked pie shell; bake in hot
oven AIS degrees F. 40 to 45 minutes.
Very nice served hot or cold with
wedges of sharp cheese. (This makes
very delicious pumpkin pie).
Mrs. E. E. Sollars, Deer Park.