Durham cook book ...

SOFT GINGER BREAD. One-half cup butter, one-half cup boiling water, one cup dark molasses, one-fourth teaspoonful salt, one heaping teaspoonful ginger, one teaspoonful cinnamon, one-fourth teaspoonful allspice, one-fourth teaspoonful cloves, one teaspoonful soda, one and one-half scant cups flour. Melt the butter in the boiling water, then stir in the molasses, next add the salt and spices. Dissolve the soda in a little boiling water and stir thoroughly in the mixture. Then stir in the flour, beating all together. Place in buttered pan and bake in moderate oven. — Mrs. M. F. Makkham. CHOCOLATE PUDDING. Two ounces chocolate, one pint sweet milk, onehalf pint water, one cup sugar, butter size of a walnut, four tablespoonfuls corn starch, salt. Melt the chocolate, add milk, and water, then sugar and butter. When it has boiled real good, thicken Avith corn starch mixed with water, flavor with vanilla and let cool. Serve with whipped cream or marshmallow sauce. — Mrs. Buuke Hobgood, CHOCOLATE PUDDING. One quart sweet milk, one-third cup corn starch, two cups sugar, three eggs, two ounces chocolate, one-fourth teaspoonful salt. Mix cornstarch with one half cup milk. Scald remaining milk; beat eggs until light, add sugar to eggs, then the melted chocolate. (Two tablespoonfuls of cocoa will do as well as the chocolate.) Add all to hot milk and cook until thick. Let cool, then add one cup of mashed prunes and one cup of nuts, flavor with vanilla and serve with whipped cream. — Mrs. Isham King. ORANGE PUDDING. Peel and slice five oranges and sprinkle with sugar. Heat one pint milk, one tablespoon corn starch, wet with cold milk, a little salt and the yolks of four eggs. Cook in double boiler and let cool, cover the oranges with the custard. Beat the whites of eggs with one-half cup sugar and spread on top. Sauces ''The daintiest last to make the end most sweet." ORANGE SAUCE. Three egg whites, one cup powdered sugar, juice and rind of two oranges, juice of one lemon. Beat the whites until stiff, add sugar gradually, and continute beating; add rind and fruit juices just before serving. TOMATO SAUCE. Two cups canned tomatoes, one cup water, two cloves, two allspice, two pepper corns, one tablespoon mixed herbs,two sprays parsley, two tablespoons chopped onion, tAvo tablespoons butter, four tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper. Cook the tomatoes with all the seasonings, water and a pinch of soda, until the tomatoes are tender. Then strain. Melt the butter, add flour and tomato juice. Cook until thick.— Mrs. J. B. Riggs. WINE SAUCE. One half pint water, one cup sugar, one-half teaspoonful corn starch, one teaspoonful extract bitter almonds, one teaspoonful vanilla, onehalf cup white wine. Stir two tablespoonfuls sugar on the fire in thick saucepan with one tablespoonful water until very dark (but not burned.) Add boiling water, rest of sugar, the corn starch dissolved. Boil ten minutes. When about to serve, strain, add the extracts and wine. — Miss Maggie Albright. HARD SAUCE. One cup sugar, one-half cup butter; beat both together to white cream, add whites of two eggs, beat again. One tablespoon brandy, one teaspoonful extract nutmeg. Put on ice until needed. — Miss Maggie Albright. Give the growing children KNOX GELATINE