Democratic Sentinel, Volume 14, Number 40, Rensselaer, Jasper County, 31 October 1890 — THE KITCHEN. [ARTICLE]

THE KITCHEN.

Ginger Snaps. One cup and a half of molasses, twothirds of a-cup of butter or lard, one teaspoonful of soda, one-half a cupful of water, two tablespoonfuls of ginger. Mix soft, and roll very thin; bake in a< quick oven. Put in the same pan so they will not touch each other. To 801 l Klee. Take one cup of rice, cover with cold water, and let It boll until the water Is most gone, then add one cup of milk. When that bolls, stir in one beaten egg, and then season with lemon, vanilla or nutmeg. When done, serve with butter and sugar stirred to a cream. Crab Apple Jelly. Wash and wipe Siberian crab apples, quarter, but do not core, put in a kettle, and cover witli cold water; cook until soft. Strain twice through a jelly bag. Put the juice on and boil twentyfive minutes. Add a pound of sugar to every pint of juice, with the Juice of one lemon. 801 l until it Jellies. Beef Tea. Cut two pounds of lean beef very fine, with sharp knife. Pour a pint .of colt# water over it and let it stand for several 1 hours in a double boiler on the back of the stove, where It will heat to the boiling point but not boil. When the Juice is all extracted from the meat so that, the meat is white, drain off the liquid/ and salt to taste. Quince Marmalade. Pare, core and slice the quinces Stew the skins and cores by themselves, with. Just water to cover them, and when soft' strain through a jelly bag. Let this, liquid cool, and when cool put the quinces into it. Boil, stir and mash a» the fruit becomes soft, and when reduced to a paste stir in a small threequarters of a pound ■of sugar to every pound of fruit. 801 l fifteen minutes, stirring constantly. Put into small jars or glass cans. The juice of three or four, oranges to every six pounds of fruit some consider an addition. Grape Wine. One gallon grape juice, three pints cold water, tfiree and one-half pounds brown sugar; stir the sugar into the grape Juice; pour*the cold water on the squeezed grape skins, and let it stand on them over night In the morning pour it off, squepHng the grape skins again, and add this juice and the water to the juice and sugar. With this fill a demijohn very full, reserving part of the grape Juice in another vessel; as the juice effervesces, it must be skimmed every morning, and the demijohn filled again from the reserved juice. When the effervescence ceases, filter the wine, bottle and seal it. Keep in a dark, cool place.