Rensselaer Republican, Volume 24, Number 42, Rensselaer, Jasper County, 16 June 1892 — seasonable Recipes. [ARTICLE]

seasonable Recipes.

One Egg Cake. —One and one-half cups of sugar, one cup of milk, one-' half cup of butter, two and one-half cups of flour, two and one-half teaspoonfuls of baking powder and one egSCookies. —Cream two cups of sugar with one of butter; add four beaten eggs and one teaspoonfui of soda dissolved in a gifl of milk; flavor with cinnamon, and work in four teaciipfulaof sifted flour. Roll and cut out. Soft Gingerbread. —One cup of molasses, one teaspoonful ; of salai'atus, one teaspdonfut of lard, Cvvo-thirds teaspoonful each of salt and ginger, and. one cup of sour milk. Mix soft. Mix them in the order ia which they are given. -~=: Dried Lima Bean Soup.—Soak one quart Lima beans over night; the following day boil them until tender; drain and press them through a coiander; put them over the fire with a pint of veal stock: put a pint of milk, on the fire, and when it bails thicken it with two tablespoonfuls of flodr rubbed into one aflutter, stir until it thiokens and then add it to the stock, and season with salt atid pepper; let it boil up once; add the beatea- yolks of two eggs and serve. , Starch Polish.— Pour about on* quart of boiling water over a pound, of gum arable, stir and soak until the gum is dissolved, then strain through a fine cloth and bottle for use. Add Hjne tablespoonful of this to each pint of starch. See that your irons are perfectly smooth from rust, and the polishing-iron in good condition and fore using the polishing-iron, moisten the collars and cuffs with a very weak solution of this gum arabic water. Cornstarch Pudd/ng.—F«s one pint of milk and one-half cup of sugar in a. double boiler, and when it boils thicken with two Heaping tablespoons Of cornstarch in a little cold milk; let it cook a few minutes, remove froth \he stove and beat in the whites of two eggs beaten to a stiff froth. Pour this into the dish you wish to servo it in, and when it is cold pour a custard over it made of one pint of milk, onohalf cup of sugar, and when this beds add the yolks Of the eggs and tne teaspoonful of vanilla, the whole to be beaten cold.