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Show IHHHHHHJ HAVE STOOD TES -JM RECIPE KNOWN AND USED FOR 'lH YEARS. 1 t Jl Will Bring Back to Many the Joys of ' cf Their Childhood Days and the , - ! Good Thing Mother Used . "HI to Make. 'iH It is a singular thing how as Wo grow older tho Inherited or childish iHB tastes for certain dishes take prcce- .Hj donco over tho lntor and acquired --'HI tastes. No water Is no sweet arid re- . ' vHfl freshing ns that which trickled over '-H (ho inonsy sides of the' "old oakon . 'lH bucket," fortIn those 'days wo didn't iHfl bother our heads over such unlmpor ',H tant things as microbes ,or surface Hi drainage. No trapped drink. In crys- '.iH tnl flagon compares with' tho pink lorn- onndo that blissfully crownod a visit -H to the crcus or country fair. No s 'H broad is so delightfully satisfying as Hfl tho "salt rising;" tho fat brown loot or "rys n'ingen," or tho spoon bread H of tho south, though wo might find VHI to-day tho first malodorous, tho soc- liB ond conrso nnd heavy, and the, third ''Hi apt to be soggy. Oh, for tho "fruit ' 1 H loved of boyhood," tho plea and cooki les "mothor usod to make," the turn- overs and "Jolly boyB," tho Jumbos" and "hermits;!' sarid tarts and card H glngorbrcnd that made our school -H lunch baskets the envy of our mates. H Would you llko somo of. these re- 1 clpcs gleaned first hand from prac- H ttced housewives, north, south, east -3HI and west? Every recipe Is not only Lfl rich in association, but so good that it is still in use In, the families orig- Inally brought up on it iH High Bridge Gingerbread. This l " H still In use in an old homeetcad JHJ where the fifth generation Is In poo- session. Put, In a pan ono cup iaolas- (-rH ses, ono cup brown sugar and one cup " HB molted butter. Add. a dessert spoos ;H ful soda and stir until dissolved aac iHl foamy. Add ono cup. sour milk Id "Hi which a dessert spoonful soda ha - 'HJ been dissolved and Btlr until the whole H mixture Is foamy. Add two beaten. eggs, a tcaspoonful grated Btmeg H and a dessert spoonful of cinnamon, , H a tablespoonrul ginger and three cups H of flour. Stir until well blended, then " -''H bake in a moderate oven. H Maple Wood Hermits. Mix togeth ' , er two cupfuls sugar, one cup nokia- ,4H ses, one cup pure lard, softened, and two level teaspoonfuls soda dissolved 'HI In a cup or warm water. , Add! two ' ikfl well-beaten eggs, two teaipooafula cln- 'H namon, ono teaspoonful cloves, six VsVI cupa flour and one cupful fruit, which flfl may bo seeded raisins, chopped Beg- uIhI Ush currants or chopped prunes. Mix 1h1 very soft, cut out with a cooky cut- ' 9fl ter and bake on floured Una la a me- 'h1 dlum hot oven. J 'HI Auntlo Coo's Ginger Snaps, Boll .H one pint of molasses. When cooled -;H to milk warm beat into it one beaten aka egg nnd ono teacup butter and lard. 'H mixed and melted. Add two table- ' spoonfuls glngor, then work in ono . tcaspoonful soda dissolved in a spoonful warm water and enough sift- cd flour to onablo you. to roll out tho . H dough easily. It must bo rolled . H wafer thin, tho snaps stamped out and '-' BJ baked quickly, Remove carefully from Hb tho pnn and lay on sheets ot paper un- 1 til cold nnd crispy. HJ |