BETTINA'S RECIPES
(All measurements are level)
Lamb Stew (Four portions)
1½ lbs. lamb (from the shoulder)
3 T-lard
3 C-boiling water
1 small onion
2 t-salt
1/8 t-powdered cloves
1 C-tomato
2 medium-sized potatoes
2 T-rice
½ C-diced carrots
Wipe the meat with a damp cloth, and cut into two-inch pieces. Place the lard in a frying-pan, and when hot, add the onion cut fine and allow to brown. Add the meat and brown. Add the boiling water to the meat and onion, and cook one minute. Pour all of the contents of the frying-pan into a sauce pan, and let it cook slowly for one hour. Increase the heat a little to allow the stew to boil occasionally. Add the potatoes cut in one-inch cubes, and the diced carrots. In twenty minutes, add a cup of canned tomato pulp or fresh tomatoes to the stew. Add the seasoning (salt and cloves), and cook ten minutes. This allows two hours for the entire stew. If at this time the stew does not seem thick enough, mix four tablespoons of water very slowly with two level tablespoons of flour, stir thoroughly, and pour slowly into the stew. Allow to cook two minutes and serve.
Soft Gingerbread (Twelve pieces)
1 C-molasses
2 T-sugar
1/3 C-butter and lard
¼ C-warm water
1 t-soda
2 t-ginger
1 t-cinnamon
1 t-salt
2 C-flour
Cream the butter and lard, add the sugar, molasses and warm water; mix well. Mix and sift the soda, ginger, cinnamon, salt and flour and add to the first mixture. Beat one minute and pour into a well-buttered pan. Bake in a moderate oven twenty-five minutes. Serve hot or cold.