The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-06-12
The Honemaker's
Corner
BY MARY DOUGLAS

form of recipe for luncheon bread
this week. The recipe given by Mrs.
Florence M. Long, "Kents Chance"
Route l, Boonsboro, sounds unusu-
ally good. Mrs. Long added a note
saying that recently she and her
family were the guests of friends
in Pennsylvania and her hostess
served this hot bread and it was so
good that she came away with the
recipe, and now she is sharing it
with us. That's what l call being
a good neighbor."
Pain MOllet des Ardennes
Luncheon Bread
Beat 8 eggs with tablespoons
sugar
Add " cup soft butter or mar
garine
cups -four (Sift before measur-
ing)
" teaspoon salt
Dissolve 2 cakes fresh yeast in 8
tablespoons lukewarm milk.
Add these ingredients to the bat
ter. Beat well for 8 minutes. Place
in a creased bread pan or a g. tube
pan. Let it rise in a warm place
until it has doubled in bulk (about
212 hrs). Bake the bread in hot
oven (450 FL about 20 minutes
Serve it piping hot. Pull apart at
the table with 2 forks.
A homemaker who halls from the
state of Washington rates this as one
of her best cake recipes.
Mahogany Cake
112 cups of sugar
2/3 cups of butter or other short
ening
IA cups of milk
70 cup of cocoa
l teaspoon of vanilla
l teaspoon of soda
2 cups (scant) of sifted cake flour
3 eggs
Take half the milk "a cup), add
the cocoa and cook until thick like
custard, then set aside to cool.
Cream the sugar and shortening and
add the well-beaten eggs. Add the
cocoa mixture, then add the other
half of the milk, in which the soda
has been dissolved. Lastly, add the
flour and vanilla, mixing we'll The
batter will be thin. Cook in a loaf,
or in layers, in a 375-degree oven.
Ice with your favorite icing.
According to reports there is to
be a large production of crab meat,
which is now coming in large guam
titles to the sea ports. Crab meat
makes a nice cool CONCEALED salad
to serve at luncheon or card party.
So here is a recipe that you may
like to try:
Jellied Crab Salad
l pound (212 cups) of crab meat
1a cup of cold water
l tablespoon of salt
3 tablespoons of lemon juice
1/3 cup of chopped sweet pickle,
or relish
tablespoons of chopped pimento
cups of boiling water
tablespoons of sugar
tablespoons of plain gelatine
Y cup of chill sauce
l cup of chopped celery
hard cooked eggs
After you have soaked the gela-
tine in the cold water, add the boil
ing water, salt, sugar and lemon
juice. Stir thoroughly and cool.
Add the remaining ingredients and
pour into mold which has been
dipped into cold water. Serve on
crisp lettuce, with or without salad
dressing. Shrimp, lobster or chick
en- may be used instead of the crab
meat, and you will have salad that
will certainly meet with the favor
of your family or guests.
It's the strawberry season you
know, and while our own Washing
ton County crop, already cut short
by the freeze and now beseiged by
bugs or beetles that sap the life
from the plants, there will no doubt
be plenty shipped in from other
places, and we will want to use
them in all the delicious ways pos
sible. Short cake perhaps leads the
way when we think of strawberries.
And the way my Mother used to
make it is still my favorite.
She started with two big faky
sheets of biscuit dough made with
plenty of shortening and baked in
a shallow pan. The bottom half
was buttered a plenty-yes I said
buttered-while it was still piping
hot, then heaped with slightly
crushed, sweetened berries until it