RECIPES TRIED AND TRUE
GINGER BREAD
- 1 cup seeded raisins,
- 1 cup brown sugar,
- ½ cup shortening,
- 1 teaspoon ginger (or to taste),
- 3 cups flour,
- 1 cup baking molasses,
- 1 cup boiling water,
- 1 teaspoon cinnamon,
- 1 teaspoon baking soda.
Put sugar, molasses and shortening into bowl, mix well, add water and baking soda, which has been dissolved in a little hot water; add ginger and cinnamon. Sift flour, add and beat well; last, add the well washed and dried raisins. Bake in Turk's head or brick pan, which has been lined with paper, in moderate oven forty minutes.
KRUMMEL TORTA
- ½ cup dried bread crumbs,
- 1 cup sugar,
- 2 teaspoons baking powder,
- 1 cup dates,
- 1 cup walnuts,
- 2 eggs.
Grind crumbs mixed with sugar, baking powder, chopped dates and chopped walnuts. Beat eggs and stir into the above mixture. Bake in medium hot oven ten minutes. Let cool and serve with whipped cream or pudding sauce.
LEMON PUFFS
Beat yolks of three eggs well with one-half cup powdered sugar, add one-fourth teaspoonful salt, rind and juice of one-half lemon, then whites, beaten stiff, and stir in two cups of flour. Bake in muffin tins as soon as mixed, in moderate oven.
POP OVERS
Mix one cup of flour with one egg and one cup of milk. Add one-half teaspoon salt and beat well. Butter muffin pans, fill half way and bake about twenty minutes.
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