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Show i v. ...i;c. . . . i Measior M - . "" f Hints on va.ee j COOKING WITHOUT EGGS c ! Parties ' - -Jfl e 5PS L ' ' 'Ml : fil. HOUSEKEEPERS CAN DEFY INCREASED. COST OF FOOD Sweetmeats that can be Made just as Nourishing and Appetizing as Expensive Dishes MANY EXCELLENT RECIPES . . FOR EGG-LESS CONFECTIONS How to Reduce Cost of Cooking to a Minimum without Impairing Quality of the Food in a double boiler and stir in one cupful cup-ful of sugar, then the cornstarch. Stir the mixture constantly until it coats the spoon; then add one-half teaspoon- on a hot dish. Serve with milk seasoned sea-soned with sugar and flavored with vanilla, or with a hard sauce made by creaming pulverized sugar with butter Ey mixing the dough the night before and putting it on ice it will be found easy to handle. Ginger Gems ' Put one cupful of molasses, one cupful cup-ful of sugar and one large tablespoonful of butter in a saucepan and warm slightly, but do not melt; beat well and stir for ten minutes; then add two table-spoonfuls table-spoonfuls of ginger, one teaspootiful of cinnamon, ana gradually, one cupful of sour milk. Si rt one teaspoon ful of soda with five cupfuls of sifted flour and add to the mixture; have gem irons very hot; rill two-thirds full, sprinkle granulated sugar over the tops and bke in a quick oven. By rolling this mixture one-half inch thick it can be cut into cookies. Boiled Icing Boil together one cupful of sugar, one-half one-half cupful of sweet milk and one tea-spoonful tea-spoonful of butter until thick; add one tcafpoonful of vanilla and beat until cool enough to spread on cake. Johnny Cake One cupful of Hour, one-half' cupful of corn-neal, one tablespoonful sugar, one tcaspoonful-salt. one-half tcaspoon-ful tcaspoon-ful baking soda; sift all together, then add one and one-fourth cuplul sour or buttermilk, beat until smooth; pour into a greased pan and bake for about twenty minutes in a quick oven. Sour Milk Cake Sift together one and one-half cupfuls cup-fuls of flour, one tcaspoonful each of soda, pulverized cloves, cinnamon and nutmeg. Cream one cupful of sugar with one cupful of butter add the flour and one cupful of sour milk alternately, add one cupful raisins with one-half cupful of flour and beat thoroughly, baking in a moderate oven. Bread Cako Take a pint of bread sponge, add one-half one-half cupful granulated sugar, four table-spoonfuls table-spoonfuls of butter and one-half pint of lukewarm milk, one-half cupful dried currants or dates, one-half tcaspoonful grated nutmeg; mix these well together; add sufficient flour to mike a thin dough. Let it rise until it has doubled its original bulk. Then turn it out on a floured board and ' roll out an inch in thickness. Butter a bakjng-tin large enough to hold the rolled-out dough and fit it into the tin; cover and let it rise until double its original size, and when ready to place in the oven brush' the top with cold water and bake in a moderately moderate-ly hot oven; when done have a thin paste made of cornstarch and hot water; brush the top with this; sprinkle thickly with cither dried poppy or caraway seeds and return to the oven a few moments. ' Tea, Cakes One quart of flour, two cupfuls of sugar, one and one-half tablespoon t'uls of butter, four tcaspoonfuls of baking-powder.- Sift thc flour, sugar and baking-powder .together, in the bowl Work the butter through and through, and mix the dough with sweet milk to a, consistency, which can be molded, laid I one cupful sweet milk, two and one-half cupfuls of flour, one cupful of raisins, one tcaspoonful of crcam-of-tartar and one-half tcaspoonful of soda, both sifted with the flour; one-half tcaspoonful each of cinnamon, and cloves. Pour into a baking-tin and bake in a moderate mod-erate oven. Old-Fashioned Scotch Cake Mix one-quarter pound each of drippings, butter and sugar thoroughly with the hands; odd a little salt and one pound of sifted flour, using the hands to mix. When all are thoroughly blended, put into a baking-pan and pat down until about one-half inch thick. Bake in a moderate oven until the cake is a delicate brown. Remove from the oven and let it stand a few minutes, then cut into squares and turn the pan upside down. . Farmer's Cake Cream together one-half a cupful of butter and one cupful of sugar; add a pinch of salt, one-half tcaspoonful of cloves, one tcaspoonful of cinnamon and one cupful of raisins. Dissolve one tcaspoonful of soda in a little warm water, and stir, into a cupful of sour applesauce. Beat to a smooth batter and add two cupfuls of sifted flour. Bake forty-five minutes if necessary. Gingerbread Mix one cupful of Porto Rico molasses, mo-lasses, one cupful brown sugar and one tablespoonful of butter together; add gradually otic cupful of sweet milk. Measure five cupfuls of. flour, add two tablespoon fuls of baking-powder and one and one-half tcaspoonful of ginger gin-ger and cinnamon ; sift and add to the either mixture and bake in a large, shallow shal-low biscuit pan. This is to be eaten while warm. If sour or buttermilk is to be used, then substitute one tea-spoonful tea-spoonful of baking-soda for the baking-powder, baking-powder, and' less ginger can be used. One-half cupful of raisins may be added if desired. and bake in a hot oven until a delicate brown. Doughnuts One cupful of sugar, one-half tea-spoonful tea-spoonful nutmeg, one tcaspoonful of salt; half cupful of sour cream, one and one-half cupful -sweet milk, two table-spoonfuls table-spoonfuls of melted butter, one-half tcaspoonful of soda and one and one-half one-half tcaspoonful of baking powder; add flour until dough can be easily handled ; cut and fry in smoking hot fat; drain jon paper, and sugar when cold. j Puritan Pudding I To two quarts of milk add two table-spoonfuls table-spoonfuls of uncooked rice, one-half cupful molasses, one-four, i tcaspoonful of salt. Bake in a buttered dish in slow oven for four or five hoars, stirring stir-ring occasionally; serve covered with whipped cream. Squash or Pumpkin Pie or Tarts Mix one quart .of milk with one-half cupful of cooked and sifted squash or pumpkin; season with sugar, cinnamon, salt and ginger; add one tablespoonful of molasses and mix one tcaspoonful of cornstarch with two crackers rolled to a powder; moisten with one-half cupful cup-ful of the seasoned milk; then cook all over hot water until free from raw taste. Bake in one crust Lemon Pie Mix one cupful of sugir with two tablcspoonfuls of cornstarch, cook in a double boiler with one cupful of hot water until transparent; then add two tablcspoonfuls of melted butter, beat, and just before removing from the fire add the grated rind and juice of one lemon. This may be used for a cake filling. When used for pic, bake between be-tween two crusts. Suet Pudding Take one cupful of finely-chopped beef kidney suet and add to it one tcaspoonful tca-spoonful of salt, one teaspoon ful each of cinnamon and cloves, one-half a nutmeg grated. Warm a cupful of mo-; mo-; lasses, add to it a tcaspoonful of soda, land when the latter is dissolved pour 1 the molasses over the suet and spices, mix quickly and stir in a cupful of ALTHOUGH the cost of an egg seems but a small item in the sum total of food expenses, it comes under the list of luxuries luxur-ies when not actually necessary as food; and when the price begins to soar to that point where the average housekeeper house-keeper begins to be as choice of using eggs as she is of her best china, then she often wishes for cgglcss recipes. There are many which come under this head, and also which call for eggs, in which the number can be lessened without any serious detriment . to the confection; but the careful housewife hesitates during the high-price - season about using ecn one egg in making hot breads, cakes, etc., reserving them as substitutes for meat Even in recipes calling for eggs, if quantity and not quality is, sacrificed, one will secure good results. Poor eggs arc dear at any price, and while eggs cannot be too freh for serving as food, less fresh ones can be used when combining com-bining them with other ingredients; stale eggs, though, should never be employed; it is better not to have any. The feeding and forced habits of the ordinary fowl have a greater influence over the flavor of eggs than is generally recognized, and the breed of the fowl also influences the quality. Unlike meat, the cheaper eggs can necr be said to be just as good as or more nutritious than the dearest Cockles and Gerat Chocolate- Icing Mix one and one-half cupful of granulated gran-ulated sugar, three-quarters cupful sweet cream and four tablcspoonfuls melted sweet chocolate. Boil briskly for five minutes, then remove from the fire and beat until it begins to thicken. Add one tcaspoonful vanilla and spread quickly over the-cake. Should it thicken too much, thin it with cream Coffee Cake Sift one teaipoonful each of salt, cin- ful of vanilla, and turn into cups dipped in cold water; serve with cither whipped cream, plain cream or marmalade marma-lade or jam. Fruit Pudding Cut entire-wheat bread into half-inch slices, and butter after removing the crusts; then cut into small pieces about an inch square, place in a buttered dish and seasoning with a little grated nutmeg. nut-meg. Swiss Cream Squeeze the juice of two lemons in a granitewarc dish; add a bit of the rind grated and also the juice of one tart orange; sweeten to suit the taste and add one-half pint hot rich mi'k (cream is preferable if it can be obtained) ob-tained) ; set the dish in a pan of hot It is the small, useless expenditures and waste which tell in the household expense, and require the closest watching, watch-ing, and especially is this so in eggs. If one has been used to making coffee with egg, just try it with the shccll alone, or even without The philosophy of using an egg in the beverage is to clear it, and the shells will do this as well as the yolk or white. Before the egg is broken rinse the shell in clean, cold water. If an egg is used for hot breads, takes or cookies, save the shell, and when emptying empty-ing it for the food run the finger around the inside to remove every particle of the albumen- This is too often neglected neglect-ed by many housewives, and in a dozni eggs the amount of albumen saved often nu-ajurcs two tablcspoonfuls quite an item when eggs are expensive. Remember, Remem-ber, though, that when eggs arc eliminated elimin-ated cream or milk must be used, as water will not answer. All mca-surements given here are level unless otherwise stated. All dry ingredients in-gredients arc measured after -sifting and then sifted again ; in measuring, level off with a knife. If the batter seems too stiff, remember that cake without eggs requires a Miffcr batter. Cookies Take two-thirds of a cupful of -softened butter, one and one-half cupful of j our cream, two cupfuls of sugar, one namon and cloves with one and one-half cupful of flour. Cream one cupful of, sugar with one-half cupful of butter; add one-half cupful of molasses; beat well, then add alternately flour and one cupful of cold, strong coffee, in which one tcaspoonful of soda has been dissolved dis-solved Lastly, add the floured raisins and b-at thoroughly before turning into a paper-hncd pan. Bake in a quick oven, and when cold, ice. For extra occasions decorate with a bunch of grapes formed of raisins, the stems and leaves of citron; cook all in a little water for five minutes, then dry in a cloth before using. Buttermilk Muffins One quart fresh buttermilk, one tea-spoonful tea-spoonful of soda, a pinch of salt and enough flour to make a stiff batter; then add two or three tablepoonfuls sour cream. Dissolve the soda in a little of the buttermilk, then add the other ingredients. Bake in hot gem pans in a hot oven, , : : Coffee Call sour milk. Sift three cupfuls ot nour and add enough to make a batter thick enough to show the track of the mixing-spoon after it is quickly turned around in the batter. A cupful of raisins, currants or chopped figs may be added, flouring them well before putting into batter. Pour into a cov- ercd pail and steam four hours. . Colonial Pudding ; Wet six tablcspoonfuls of yellow cornmcal with enough milk to moisten; add to one cupful of hot milk and cook in a double boiler until it thickens; add one cupful of molasses, one quart of sweet milk and salt to taste; stir thoroughly pour into a buttered baking-!ih, baking-!ih, adding one-half cupful of raisins, and -bake in a moderate oven three hours. . ' . - Tapioca Pudding . Mix four tabloponnfuls of tinsoaked tapioca, one-fourth teaspe-onful pt salt and one-half cupful of Migar. with one quart of milk; pour this mixture over one-half pared and pitted peaches laid in a buttered dish, and bake m a moderate mod-erate oven, stirring during tnc first half of the time. Cornstarch Pudding One pint r.f new .milk with six tablcspoonfuls tablc-spoonfuls of cornstarch. Mtrrrd to a "aste; have one quart' of boiling milk J g(juh It Puritta Puddtor "Mi WUrpt Crotm . Bread Sponge Muffins Take' one pint of warm water for every dozen muffin, one-third cake of compressed yeast, one-fourth teaspoon-ful teaspoon-ful of salt. Set this as a sponge in the evening, making the batter a little thicker than for pancake?, and beat thoroughly. In the morning have gem pans greacd, and in cold weather warm tliTn: pour in the batter, filling pan half full: let ri.se at least an hour and bake in hot ovn. teaspoonful of oda and four cupfuls of pastry flour. Stir the butter and sugar together, then add the cream, then the flour m which the salt and soda have l been well sifted together. Add more 1 flour if neces-ary to make a dough to be well handled. Roll out on hoard and cut. baking in a quick oven. Keep ! thr materials all cold while rolling out, tmd the cookies vill requ ire le:s flour. on th pastry-board and rolled half an inch thick, riavor with nutmeg, vanilla va-nilla or lemon, according to taste, then roll out thinly on a floured board; cut into little cakes and bake in a quick OVCn' Sweet Milk Cake One cupful of sugar and one-li3lf cun- ful of butter beaten to a crcjm; add Wafers Place one cupful of dripping m a warmed bowl and mix thoroughly with one cupful of sugar; add one-third cupful of sweet milk, one-half tcaspoonful tcaspoon-ful grated nutmeg, one saH-'POonful of salt, one rounding teaspoon'"' of baking-powder, and flour enough to roll out w clL Cut into rounds or - squares and over each layer sprinkle dried cur-L cur-L !,'oraiS'"S ,and -,ts 01 c'on; pour ,PJhCk JD tIlC T,ovcn very mj.de of the pan and slip the" pudding water and cook over the fire until the mixture is thick; stirring constantly; pour from a good height into a dish to allow the mixture to froth well; then set 'on ice to become firm; scr-? with I flavored milk. |