The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-03-08
The Honenaker's
Corner
By MARY DOUGLAS

My good friend Mrs. Ruth Fore
man, South Mulberry street, has con-
tributed two recipes for this weeks
Corner" The first one should be
good for two reasons. First, the
ingredients are all found in the
Scriptures and second, we will have
to read our Bibles to find out what
the ingredients are and l am sure
a little more reading of this book
will help us all to meet some of the
great problems of this day.
Bible Cake
Az cups of-lst King, 4;22
cup of Judges 5:25 (last clause)
cups of Jer. 6:20
cups of LIST Sam. 30:l2
2 cups of Nahum 3:12
2 teaspoons of 1st Sam. 14:25
Jer 17:1l
z cup of Judges 4:19 Cast clause)
teaspoons of Amos AS
Season to taste with End Cron. go
Mix in the usual manner and bake
in a stem loaf pan in a moderate
oven until done,
$50"
This second recipe sounds very
tasty and can use up some of your
leftover roast.
American Chop Suey
Fry four strips of bacon until crisp
While the bacon is frying add two
finely chopped onions and fry until
brown. Add two cups of ground beef
or ham and cook minutes, stirring
constantly. Remove from the fire and
add an equal quantity of cooked
macaroni, place in a baking dish,
season to taste and pour over all 2
cups of tomatoes Cover with bread
crumbs and brown in hot oven.
Eggs are cheaper now, and can
often take the place of the meat
dish in our meals You can put much
of your own individuality into the
cooking of eggs. Scrambled eggs
form a good example, as it is really
remarkable to see how totally diff
ferent scrambled eggs are when
cooked by different people 1t makes
all the difference whether you put
milk with them or cream, whether
you beat them much or little-and
then again the seasoning has much
to do with the result obtained Here
are some tips on cooking eggs:
Boiled Eggs
Pierce the round end of the egg
with a pin or needle. This allows
the air to escape and the egg will
not crack or break even when taken
from the refrigerator and plunged
into boiling water.
For soft boiled eggs, leaving the
yolk very soft and the white partly
cooked, place in boiling water and
boil 3 minutes.
For soft boiled with the yolk very
soft and the white cooked, boil 4
minutes
For medium boiled, with the white
of the egg cooked firm and the yolk
soft, boil minutes. Then remove
from the boiling water and place
under running cold water for a few
seconds. For hard boiled eggs, boil
for 20 minutes and, place in cold
water for few seconds before she'll
ing.
Here is a recipe for
Individual Egg Omelets
Serves Four
8 Eggs
70 cup of hot water
teaspoon of salt
1/8 teaspoon of cayenne
4 tablespoons of butter
tablespoon of finely chopped
chives, if desired
Beat eggs we'll. add seasoning and
hot water Cook in double boiler,
stirring slowly and constantly until
mixture thickens like custard Place
one tablespoon of the butter in
frying pan and when very hot pour
in one fourth of the mixture from
the double boiler, or sufficient for
one omelet. Brown to light golden
brown, fold over carefully, and place
on hot plate and continue to make
the others, and serve. If you desire
to serve the omelets with a Spanish
Sauce here is a recipe
Spanish Sauce
4 tablespoons of chopped onion
tablespoons of chopped green
pepper.
Glove of garlic cut in half
cup of peeled chopped mush-
rooms
& 6 tablespoons of butter
Salt, pepper, and a speck of
cayenne