Left-overs made palatable

Mix the molasses and soda, and beat thoroughly, add the milk, ginger, salt, shortening and flour. Let it stand several hours in the refrigerator to get thoroughly chilled. Take half of the mixture on a slightly floured board and roll to one-fourth of an inch thickness. Shape with a round cutter. Bake in a moderate oven. SUGAR CAKES 2 cups sugar 3 eggs I cup butter Made Palatable 57 2 teaspoons mace 1 teaspoon soda \ cup sour milk \ teaspoon lemon extract 4 cups flour Beat the sugar and butter to a cream, beat in the eggs, add the sour milk with the soda dissolved, flavor with the lemon, add the flour and roll as thin as for wafers. Shape with a cooky cutter, sprinkle with sugar and bake crisp. DROP GINGER CAKES I cup brown sugar \ cup butter 1 cup molasses 1 cup sour milk 1 egg well beaten 1 teaspoon ground ginger 1 teaspoon soda 3^ cups flour Mix in the order given in the recipe, creaming the sugar and butter till soft. Beat well. The dough ought to be a little thicker than soft gingerbread. Drop a dessertspoon of the dough on a buttered baking sheet and bake quickly. If desired, a cup of floured raisins may be added just before putting the cakes to bake. INDIAN PUDDING i£ cups sour milk 2 eggs 1 teaspoon soda ij cups corn meal 1 cup dried cherries 2 tablespoons sugar J teaspoon salt Beat the eggs, add the milk and soda. Stir in the corn meal, sugar and salt. Beat well. Add the cher- 58 Left-Overs ries. Put into a buttered mold and steam one and one-half hours. Serve with hard sauce. BRANDYWINE INN PUDDING • I cup sour milk 1 cup molasses J cup butter 2 cups raisins 2 eggs 1 teaspoon soda i teaspoon nutmeg £ teaspoon cinnamon 3 cups flour Mix the ingredients in the order given and beat well. Steam for four hours in a buttered mold. SAVORY PUDDING (AN OLD-FASHIONED DISH SERVED WITH A BOILED DINNER) 2 cups Indian meal 2 cups boiling pot liquor from corned beef 1 cup sour milk f teaspoon soda i teaspoon salt Scald the meal with the pot liquor. Stir well, add the sour milk in which the soda and salt have been dissolved. Beat well. Steam for three hours in a mold. Serve with corned beef and cabbage. CORN FRITTERS ij cups sour milk 2 cups flour 2 eggs £ teaspoon salt I teaspoon soda I cup corn scraped from the cob Mix the sour milk with the soda. Stir in a little flour, then the eggs slightly beaten. Add the remain- Made Palatable 59 der of the flour, last the corn and beat well. Fry in hot fat. SOUR CREAM PIE i cup sugar i£ tablespoons flour Dash salt Grated rind 1 lemon 2 eggs I cup sour cream 1 tablespoon lemon juice Line a pie plate with paste, prick it, fill with flour to keep the paste in shape and bake in a quick oven. When baked, empty the flour, it can be used as browned flour, and pour in the following filling: Stir together the sugar, flour, lemon rind and salt. Mix with the well-beaten eggs, sour cream and lemon juice. Pour into the paste shell and bake in a cool oven till the custard is firm in the center. Serve thoroughly chilled. MUSHROOMS IN SOUR CREAM 2 cups mushrooms 4 tablespoons butter £ onion Salt and pepper J cup sour cream 1 teaspoon chopped parsley Clean and separate the mushrooms from their stems and roll in flour. Put the butter to melt in an omelet pan with the chopped onion. Add the mushrooms, sprinkle them with pepper and salt and brown them, shaking occasionally. When cooked pour in the sour cream, allow them to boil up and serve. Sprinkle with the chopped parsley before sending to the table. 6o Left-Overs COTTAGE CHEESE. 4 quarts sour milk i teaspoon salt Dash white pepper 4 tablespoons cream