Machias Cook Book

3 cups flour, I cup molasses, i cup sugar, i cup yi butter and 'yi lard, I cup sour milk, heaping teaspoonful soda, teaspoonful cinnamon, doves, ginger, nutmeg. Add a cup of stoned raisins as an improvement. Mrs. Caroline F. Frve, Washington, D. C. CREAM GINGERBREAD. I egg, I cup brown sugar, i cup sour cream, 2 teaspoons ginger, J^ teaspoon cinnamon, i teaspoon soda, i teaspoon salt, sift into flour, stir in flour enough to spread in the pan, about i J^ cups, sprinkle white sugar over the top before, baking. Lucy T. Ames. HARD GINGERBREAD, No. i. I cup molasses, i cup sugar, i cup, % lard, % butter, i cup water, flour to roll itj and make it up ovier night, placing it where it is cold. Mrs. Caroline F. Frve, Washington, D. C. HARD GINGERBREAD. I cup molasses, i cup sugar, 1 cup butter, - yi cup sweet milk, I laige teaspoonful soda, i teaspoonful of ginger, i whole egg, salt, roll hard. "He may live without love, what is passion but pining? But where it tl^e man that can hve without dining?" APPLE TAPIOCA PUDDING, No. i. 1/2 cup tapioca in water soaked over night, in the morning add I cup sugar, and 3 half pints boiling water, and cook on stove 5 minutes. Pare and core about 8 good sized apples, put them in an earthen dish, sprinkle J^ cup sugar and a little nutmeg orer this and cover with the tapioca* This ia to be eaten cdid with cream sauce. Mrs. Hattie Gardner. APPLE TAPIOCA, No. 2. To yi cup tapioca add i}4 pints cold water. Let it cook until clear, ^tirring often to prevent burning ; add >^ cup stigar; flavor with nutmeg or cassia. Pare and core 8 tart apples, place in a deep dish,*and over them ;rpour^ the japioca. Bake until apples are soft. Serve with cream and sugar.. Emma. F. McDonald. I use minute tapioca. J>PLAIN TAPIOCA PUDDING. Soak 3 tablespoonfuls of tapioca in just water enough to cover, (overnight). In the morning boil i quart of milk with the tapioca. When scalded add ^ cup of sugar, salt and the beaten yolks of 3 eggs, stir them in the milk and remove from the stove, flavor, beat the whites to a stiff froth. CREAM TAPIOCA PUDDING. Soak over night 3 tablespoonfuls of tapioca. Pour off water and boil ten minutes in i quart of milk. Beat the yolks of 4 eggs with a cup of sugar and 3 tablespoonfuls of cocoanut. Stir into the milk and boil 5 minutes more. Pour in a dish and frost over with 4 whites and a sprinkle of cocoanut. Brown in oven. Marie Kelly, Whitewater, Wis. ^ INDIAN TAPIOCA PUDDING. Soak 2 tablespoonfuls of pearl tapioca 2 hours in water. Put 1 quart of milk on stove to scald ; wheb hot add 5 tablespoons of Indian meal and stir it carefully, al3o add the tapioca. Beat i egg, add ^3 cup of molasses, little salt and cinnamon and small piece of batter, after it begins to cook add i cup cold milk. Bake all together for 3 hours. Mrs. Ernest Crane. CHOCOLATE PUDDING, No. i. Scald I pint of milk, add to it the yolks of 2 eggs beaten well with a small cup sugar, 2 small tablespoonfuls of corn starch and 2 tablespoonfuls grated chocolate. Cook in the double boiler until it thickens, then pour it in the dish to be served from. Beat the whites to a stiff froth with a tablespoonful sugar, place on the pudding and brown in the oven. Florence M, Paiten. CHOCOLATE PUDDING, No. 2. •I quart milk put on stove in double boiler, heat scalding hot. Beat up 2 eggs, 3 tablespoonfuls of flour, a little salt, beat into milk, melt chocolate, beat in, make as dark as you like, serve with whipped cream. Very nice. . Mrs. I. W. Leghton, Portland, hkc. COCOANUr PUDDING.