SOFT GINGERBREAD. MRS. M. VOSE.
One cup molasses, one-half cup shortening, one cup sour milk, one
teaspoon soda, just a pinch of ginger, flour to make as stiff as
sponge cake.
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SNOWY MOUNTAINS
Boil up two pints of milk and fifteen lumps of sugar with a bit of vanilla. Add three soup-spoonfuls of semolina, and let it boil for fifteen minutes, while you stir it. Take it from the fire, and add to it the yolks of two eggs and their whites that you ... SODA CAKE
1 lb. Flour--2d. 1/2 lb. Currants--2d. 1/2 lb. Sugar--1d. 6 oz. Dripping 1 1/2 teaspoonsful Carbonate of Soda 1/2 pint Milk--2d. Total Cost--7d. Time--Two Hours. Rub the dripping and the flour together; clean and stir in the currants and s... SODA CREAM
Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water. When cold add the well-beaten whites of three eggs, stirring well. Bottle for use. Put two large spoonfuls of this syrup in a gla... SOFT BOILED EGGS
The quicker way to prepare eggs is to drop them in a stew-pan containing boiling water, and let boil 3-1/2 to 4 minutes, when the white part of the egg should be "set" and the yolk soft, but a soft boiled egg is said to be more easily digested if dropped ... SOFT BOILED EGGS. MRS. W. E. THOMAS.
Put eggs in a bowl or pan; pour boiling water over them until they are well covered; let stand ten minutes; pour off water, and again cover with boiling water. If you like them quite soft, eat immediately after pouring on second water; if you like them h... SOFT GINGER CAKES. MRS. J. S. REED.
One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one teaspoon of salt, one teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. Bake in gem pans. Add soda the last thing; beat ... SOFT GINGERBREAD
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager. Whites of four eggs; one pound of sweet almonds; one pound powdered sugar; a little rose water. Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, poun... SOFT GINGERBREAD
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large. One cup molasses, one cup sugar, one-half cup water, one-half cup lard, one teaspoonful soda, season with ginger or cinnamon, put flour in until stiff enough to roll out thin and cut into small... SOFT GINGERBREAD. GAIL HAMILTON.
One-half cup sugar, one-half cup butter, one cup molasses, two and one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of boiling water (put this in last). ... SOFT GINGERBREAD. MISS KITTIE M. SMITH.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda, one tablespoon melted butter; stir this together; then pour on half a cup boiling water, and stir in one pint flour. Be sure and have the water boiling, and beat well. Pour into the p... SOFT GINGERBREAD. MRS. E. A SEFFNER.
One quart of flour, one cup of sugar, one cup of molasses, one cup of butter, one cup of sour milk, two teaspoonfuls of soda, three eggs, one tablespoon of ginger, one teaspoon of cinnamon. ... SOFT GINGERBREAD. MRS. G. E. SALMON.
One cup molasses, one-half cup sugar, one-half cup butter or lard, one-half cup sour milk, two and one-half cups flour, two eggs, one teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in the milk. Bake in a moderate oven about half an h... SOFT GINGERBREAD. MRS. M. VOSE.
One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge cake. ... SOFT MUFFINS
Six eggs. A pint of milk. A quarter of a pound of butter. A quarter of a pound of powdered white sugar. A pound and a half of flour, sifted. A tea-spoonful of powdered cinnamon. Warm the milk slightly. Cut up the butter in it and stir it a lit... SOFT SHELL CRABS
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager. Have one large crab picked from the shell, and shred fine, and the shell well cleansed. Heat one egg well, add one _tea_-cup sweet cream; butter, size of an egg, melted; one sherry glass of sh... Sole a la Normandie
Take a large sole (one without a roe). Remove the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven. Brush the fish with melted butter. Insert in the f... SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager. Two large onions, sliced and fried with one cup of finely chopped salt pork. Add to it three pints of boiling milk and juice of one can of clams, in which has been cooked two large potatoes, thinly slice... Some prefer the eggs poached.
... SOPA D'ORO: OR GOLDEN SOUP.
Clarify a pound of sugar in a quarter of a pint of water, and the same quantity of orange flower-water; cut into pieces the size of dice a thin slice of toasted bread, or cut it into shapes with a paste cutter, throw it, while hot, into the sugar, with an... SORREL SOUP
Wash and scrape a pound of carrots, slice them, treat two medium sized potatoes in the same manner, add a bay leaf, a sprig of thyme and a chopped onion. Cook all with water, add salt, pepper, and cook gently till tender, when pass it through a sieve. Put... SOUBISE CUTLETS
1 lbs. Neck Chops--5d. 1 1/2 oz. Butter--1 1/2d. 1 oz. Flour 3 Onions 1 gill Milk Pepper, Salt, and Lemon Juice--1d. Total Cost--71/2 d. Time--20 Minutes Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in ... SOUFFLÉ AU CHOCOLAT
Take a pound of apples and peel them. Cook them, and rub them, when soft, through a sieve to make them into a purée. Sweeten it well, and scent it with a scrap of vanilla; then let it get cold. Beat up three eggs, both whites and yolks, and mix them into... SOUP A LA JULIENNE.
Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size, place them in a stew-pan with a little fine salad oil, stew them gently over the fire, adding weak broth from time t... SOUP CRESSY.
Grate six carrots, and chop some onions with a lettuce, adding a few sweet herbs, put them all into a stewpan, with enough of good broth to moisten the whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when...