Evening star., 1948-10-15
OLD GINGERBREAD RECIPES.
SCONES.
fEssNzu n y n>>assA

SCONES.
| (From N. B., Bsr,pyH.)
VIII you accept copy Of recipe
for gingerbread from Q recipe which
is an exact copy Of Hard Ginger
bread" . recipe used since 177e2 In
fact the name Of 1t Is "1776 Hard
Gingerbread" One cup sugar, cup
molasses OZARK molasses, sorghum
lpreferred), ! loosely packed cup lard
Chog lard), -four sufncient to make
soft dough, I tablespoon ginger, /
Tablespoon soda, dissolved In / cup
hot water, pinch Of salt. Roll .
little thick, mark top every " inch
with back Of knife. Bake In mod
crate oven. The older these get the
better they are. Gut into squares
(this Is a 'favorite, time-tested
recipe that Is as good today as In
ITO.
Another gingerbread recipe II .
copy of one that was used to feed
the soldiers Of the Revolution and
later of the Civil War when soldiers
were being mustered out Of service.
Muster Gingerbread: One and .
half cups molasses (dark), Y cup
lard, y cup warm water, I teaspoon
each Of saleratus and ginger, salt.
Rub all the humps from the
lsaleratus and beat 1t dry with the
molasses until the molasses u Ill
10 foam. Add the lard. . generous
pinch Of salt. the ginger and the
water gradually. Use Just enough
pastry -four to make q dough that
can be rolled into sheets, which
when baked will be from " to X
inch thick. Bake In . hot oven,
taking great care not to scorch.
This Is Q very old recipe and for
merly the gingerbread after baking
was rubbed with molasses to make
1t shiny. It viii keep . long time
in . covered crock or tin.
Another recipe from this same
old file Of ancient (almost) recipes
is "0randmothers Hard Ginger
bread" One-half cup sugar, y cup
shortening, " cup dark naolasses,
teaspoon baking soda, 1 cups dour,
" teaspoon salt, teaspoon ground
lginger. Cream the SUGAR and
shortening, then add the molasees
into which the soda has been stirred
and dissolved. sift and add the
-four, salt and ginger. turn onto q
flour board and work with the hands
until smooth. Roll out about u
inch thick and cut into oblong
strips. Bake In moderate oven about
40 minutes.
I also have . Scotch scone
Recipe" that is over 90 years old
and will add 1t to this 80 others
may copy. -Four cups sifted flour,
2 tablespoons shortening, l teaspoon
soda or 2 teaspoons baking powder,
l teaspoon salt. Rich buttermilk
to make medium stin dough or use
sour cream and omit shortening.
Silt together dry ingredients. Rub
into chilled shortening. Stir In
sufficient buttermilk to make me-
dunn stih dough. Divide dough into
portions. Roll each circle y inch
thick, size of teaplats. Mark into
quarters like pie. Bake on hot grid
die, browning first one side, then
other side. Split and butter while
warm.
FINISHING FURNITURE.
(From Mrs. J. r. J., Washington. }
For Mrs. w. @. L., Washington:
The high luster on the legs Of your
dining room table may be toned
down by rubbing with q soft cloth)
with q creamy paste made of DOW.
dered pumice stone and nnseed oil.
Rub this on well, then polish with
clean, soft cloth. This gives that
dull satin" professional look. Wax
may be applied afterwsrd II you
wish.
We have. IN our time, refinished
number Of pieces Of furniture and
always ended up with that high
gloss, which Just didn't look right,
because we didn't know about the
pumice and oil. Then recently we
did some bookcases, finishing OF as
described above, and they really
look wonderful The powdered pun
ice and hnseed oil may be pur-
chased ct hardware or drug stores,
I believe.
Incidentally, I understand that
these two products, plus all the
friction from the rubbing. make Q
highly combustible combination, 20
would advise you to completely
dispose OF the cloths when you are
through. We live In an apartment
and throw ours IN the incinerator.
CUCUMBER PICKLE.
(From Mrs. r. r. r.. Herndon.J
For Mrs. J. A. B., Union Bridge,
who wanted sweet cucumber pickle.
This is easy and foolproof. Wash
your cucumbers. Slice lengthwise,
pack In quart glass jar, put one
teaspoon Of salt, I'LL with vinegar,
seal. Set aside for six weeks, then
pour OF vinegar. Fill jar with
sugar, put few mixed spices - you
all. Doesn't take % much sugar.
Seal and set aside.
Before I use mine I set jar In
refrigerator. They are Just right and
brittle and get green. ! never could
make cucumber pickle before but
this 10 grand. No changing brine
and two or three-day method. It's
wonderful.
PACKING DEvuLED EGGS;
GREECE?
(From Mrs. J. A. McC.. Chevsrly.)
May I Offer o suggestion that I
have found to be very successful?
A little late in the season, I know,
but II you have an occasion to pack
a picnic lunch and want to pack
deviled eggs, empty the ice cubes
from the tray, but leave the dividers
in the tray, then put into each
cube section q half deviled egg.
Cover with waxed paper and the
eggs will arrive In fine shape.
I have been reading with real in
terest the articles you readers have
been Offering about living condi-
tions In other countries. My hus-
band is an Air Force officer and