Graham Bread
Two cups sour milk, two teaspoonfuls soda dissolved in little warm
water, one-fourth cup sugar, one-half cup molasses, one egg, salt, three
and one-half cups Graham flour. Bake one hour.
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Gooseberry Clear Cakes
Take the gooseberries very green; just cover them with water, and, when they are boiled and mashed, strain them through a sieve or woollen bag, and squeeze it well. Then boil up a candy of a pound and a quarter of fine sugar to a pint of the jelly; ... Gooseberry Fool
Remove tops and stalks from two quarts of gooseberries, boil them with three quarters of their weight in sugar, and half a pint of cold water, until soft enough to pulp through a sieve; then mix the pulp with a pint of milk, or cream, if a more exp... Gooseberry Jam
Three-quarters of a pound of sugar to every pound of fruit. Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and boil one hour. Then add the sugar and boil one hour more. ... Gooseberry Jelly
Use the large English gooseberries and follow directions for currant jelly. ... Gooseberry Paste
Pick off the eyes of the gooseberries, and put them in water scarcely sufficient to cover them; let them boil, and rub them through a sieve. Boil up a candy of sugar; put in your paste, and just scald it a little. Add one pound of sugar to a pint of... Gooseberry Pudding
Use either ripe or unripe English gooseberries for this pudding, stem and pick off the flower, wash and cover with water and cook until tender, strain through a sieve. Return to the fire, let it come to a boil, sweeten to taste, flavor with cinnamon... Gooseberry Pudding
Scald a quart of gooseberries, and pass them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of flour, an ounce of butter, and sugar to your taste. Bake it in a modera... Gooseberry Vinegar
To every gallon of water take six pounds of full ripe gooseberries; bruise them, and put them into a vessel, pouring the water cold upon them. Set the vessel in a hot place till the gooseberries come to the top, which they will do in about a fortnig... Gooseberry Wine No 1
To every pound of white amber gooseberries, when heads and tails are picked off and well bruised in a mortar, add a quart of spring water, which must be previously boiled. Let it stand till it is cold before it is put to the fruit. Let them steep th... Gooseberry Wine No 2
To three quarts of full grown gooseberries well crushed put one gallon of water well stirred together for a day or two. Then strain and squeeze the pulp, and put the liquor immediately into the barrel, with three pounds and a half of common loaf-sug... Gooseberry Wine No 3
A pound of sugar to a pound of fruit: melt the sugar, and bruise the gooseberries with an apple-beater, but do not beat them too small. Strain them through a hair strainer, and put the juice into an earthen pot; keep it covered four or five days til... Gooseberry Wine No 4
Proceed as directed for white currant wine, but use loaf-sugar. Large pearl gooseberries, not quite ripe, make excellent champagne. ... Graham Bread
Two cups sour milk, two teaspoonfuls soda dissolved in little warm water, one-fourth cup sugar, one-half cup molasses, one egg, salt, three and one-half cups Graham flour. Bake one hour. ... Graham Bread
With one pint warm milk, one cake of yeast and white flour, make a sponge. One teaspoonful salt not heaped, one-half cup molasses. Let rise, then stir in sifted brown flour till partly stiff, put in baking pan, let rise, then bake. ... Graham Bread
Half a pint of milk, half a pint of water, a pint and a half of white flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid water. Scald the milk and add the half pint of boiling water, set away to cool. Put the flour into the bre... Graham Bread
Two cups graham flour, one and a half cups sour milk, one tablespoon N. O. molasses, one scant tablespoon soda, one tablespoon salt.--Miss F. L. Raymond. * * * ... Graham Gems
To one quart of sweet milk, four cups of Graham flour, a teaspoonful of salt. Stir together and beat well, the longer the better. Have the gem pans very hot, brush well with butter, half fill them with the batter and bake thirty-five minutes. ... Graham Gems
One pint graham flour, one pint flour, one-half cup sugar, one pint sour milk, little salt, and small teaspoon soda.--Mrs. W. H. Nash. * * * ... Graham Gems
One cup sour milk, tablespoon of molasses, pinch of salt, half teaspoon soda, graham flour.--Mrs. Hugh Parry. * * * ... Graham Gems
Two cups graham meal, two cups flour, three cups sour milk, two large spoons sugar. Salt. Soda according to condition of the milk.--Mrs. C. H. Bailey. * * * ... Graham Muffins
MADAME J. T. One cup Graham flour, one half cup ordinary flour, three quarters cup milk two tablespoons sugar, one large teaspoon baking powder, one large tablespoon butter, one beaten up egg and salt. ... Graham Popovers
Beat three eggs very light, and add to them one tablespoonful of sugar, one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a pint each of Graham and white flour, stir the eggs and milk gradually into this and beat until perfectly sm... Graham Pudding
MRS. W. W. HENRY. One and one half cups of graham flour, one cup of milk, one half cup of molasses, one cup chopped raisins, one half teaspoonful salt, one teaspoonful of soda. Sift the graham in order to make it light, but return the bran to the... Graham Pudding
One and one-half cup of Graham flour, one cup sweet milk, one-half cup molasses, one cup chopped raisins, one-half teaspoonful salt, one level teaspoonful soda. Sift the Graham flour to make it light and return the bran to the sifted mixture; dissol...