GINGER COOKIES. FLORENCE ECKHART.
One cup brown sugar, one pint molasses, one-half pint lard, one-half
ounce alum, one-half pint warm water, one ounce soda, two tablespoons
ginger, flour enough to stiffen, and roll. Beat an egg well, and
spread on the top of cakes just before baking.
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GERMAN VEGETABLE SOUP
Take 6 potatoes, half the quantity of onions, carrots, turnips, cabbage and a stalk of celery, cut up into dice-shaped pieces, place all in a stew-pan and cover with a couple quarts of hot water. Let cook about two hours, until all the vegetables are tend... German Waffles.
Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with... GERMICELLI. MRS. W. H. ECKHART.
Stir germicelli into two quarts of boiling water until as thick as mush; add salt. Boil five or ten minutes, stirring constantly. Just before serving, you can stir in a cup of sweet milk, if you wish. When cold, slice, and fry same as corn mush. ... GESCHUNDENE GANS
Take a very fat goose for this purpose. After cleaning and singeing, cut off neck, wings and feet. Lay the goose on a table, back up, take a sharp knife, make a cut from the neck down to the tai. Begin again at the top near the neck, take off the skin, ho... GEWETSH (SERVIAN)
Brown one large onion in a tablespoon of fat, add one teaspoon of paprika and two pounds of neck or shoulder of lamb, cook one hour; have ready one pound of rice that has been boiled for twenty minutes. Take a twelve inch pudding dish, grease, place a lay... GIBLET GRAVY
20 oysters 2 tablespoons butter 4 cups bread crumbs 1 tablespoon chopped parsley 1/4 teaspoon pepper 1/2 tablespoon salt Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, parsley and... GIBLET PIE.
Prepare the giblets as for "_stewed giblets_" they should then be laid in a deep dish, covered with a puff paste, and baked. ... GIBLET SOUP.
Add to a fine strong well-seasoned beef stock, of about three quarts, two sets of giblets, which should be previously stewed separately in one quart of water (the gizzards require scalding for some time before they are put in with the rest); white pepper,... GIBLETS
Heart, liver and gizzard constitute the giblets, and to these the neck is usually added. Wash them; put them in cold water and cook until tender. This will take several hours. Serve with the chicken; or mash the liver, mince the heart and gizzard and add ... GINGER BEER
Take the ripest blackberries. Mash them, put them in a linen bag and squeeze out the juice. To every quart of juice allow a pound of beaten loaf-sugar. Put the sugar into a large preserving kettle, and pour the juice on it. When it is all melted, set it o... GINGER CAKE
1/2 cup brown sugar. 1 egg. 1/2 cup lard. 2 large cups flour. 1/2 cup New Orleans molasses. 1 tablespoonfnl of ginger. 1 teaspoonful soda dissolved in half cup lukewarm water. Beat sugar and lard to a cream, then beat in the yolk of egg, molasses and flou... GINGER CAKES. MRS. P. G. HARVEY.
One cup of brown sugar, one cup of molasses, one cup of lard, one and a half cups of boiling water, one tablespoon of soda, one tablespoon of ginger, four cups of flour; mix, and drop from a spoon into a dripping pan. ... GINGER COOKIES
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager. Beat to a cream one cup of butter, two and one-half cups of sugar and the yolks of two eggs. Add a cup of sour cream, into which has been dissolved a small teaspoonful of soda; beat the whites of four ... GINGER COOKIES. FLORENCE ECKHART.
One cup brown sugar, one pint molasses, one-half pint lard, one-half ounce alum, one-half pint warm water, one ounce soda, two tablespoons ginger, flour enough to stiffen, and roll. Beat an egg well, and spread on the top of cakes just before baking. ... GINGER COOKIES. MRS. CHAS. MOORE.
One pint New Orleans molasses, and one cup butter; let come to a boil; take from fire, and cool, then dissolve an even tablespoonful soda in hot water. Pour into molasses, and stir. Mix in enough flour to roll, and two tablespoons ginger. ... GINGER COOKIES. MRS. JACOB HOBERMAN.
One pint of molasses, one cup of sugar, one cup of lard, one pint of sour milk, one tablespoon of soda, one tablespoon of ginger, one tablespoon of cinnamon, three eggs. ... GINGER ICE CREAM
1 quart of cream 1 wineglassful of curaçao 1/2 pound of sugar 2 tablespoonfuls of orange blossoms water Juice of two oranges Put the sugar and half the cream over the fire in a double boiler. When the sugar is dissolved, take it ... GINGER NUTS. MRS. BECKIE SMITH.
Two cups molasses, one cup sugar, one cup shortening, one tablespoonful soda in a little milk, ginger to taste, flour to stiffen, and roll. ... GINGER SNAPS
From MRS. CLARA L. MCADOW, of Montana, Lady Manager. Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one tablespoon soda, one tablespoon ginger. Well beaten. Mix very soft. Roll _thick._ Bake in a quick oven. ... GINGER SNAPS. MRS. HARRY TRUE.
One cup molasses (scalded), one cup brown sugar, one cup butter, one tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup water, flour to roll out stiff. ... GINGER WAFERS
Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger, and flour enough to make a dough stiff enough to roll out thin. Shape with cutter and bake in quick oven. ... GINGER WATER ICE
4 large lemons 1 quart of water 1-1/4 pounds of sugar Grate the yellow rind of two lemons into the sugar, add the water, stir over the fire until the sugar is dissolved, and boil for five minutes. Strain, and stand aside to cool. When cold, add... GINGERBREAD
To one cup of molasses add one cup of milk, sour or sweet, dissolve one teaspoon of soda in the milk, one tablespoon of butter, one or two eggs, one teaspoon of ginger and one of ground cinnamon, add enough sifted flour to make a light batter. Bake in a s... GINGERBREAD FOR TWO. MRS. M. LEONARD.
Six tablespoons sweet milk, five tablespoons molasses, one tablespoon of sugar, one-half scant teaspoon soda, one and one-fourth cups flour. ... GINGERBREAD NUTS
Half a pound of butter. Two pounds of flour, sifted Half a pint of milk, or cold water. A salt-spoonful of salt. Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife. Thro... GINGERBREAD. MRS. W. H. ECKHART.
One and one-half cups Orleans molasses, one cup brown or granulated sugar, one-half cup lard, one cup boiling water, one teaspoon soda dissolved in the water, two teaspoons ginger, one teaspoon each of cloves and cinnamon, three cups flour, one egg. Put ...