Stewed Salsify.
Scrape and drop into cold water as fast as you clean them. Cut into inch lengths; cover with hot water and stew tender. Turn off the water; put in a cupful of cold milk. Stew in this ten minutes after the boil begins; add a lump of butter rolled thickly in flour; pepper and salt as you fancy. Boil up once and pour into a deep dish.
Soft Gingerbread.
- 1 cup of butter.
- 1 cup of molasses.
- 1 cup of sugar.
- 1 cup of sour or butter milk.
- ½ lb. of raisins, seeded and cut in half.
- 1 teaspoonful of soda, dissolved in boiling water.
- 1 teaspoonful of cinnamon.
- 2 eggs.
- Nearly 5 cups of sifted flour, enough for tolerably thick batter.
Cream butter, sugar, molasses, and spice; set the mixture on the range until lukewarm. Add the milk, then the beaten eggs, the soda, and at last the flour. Beat hard five minutes; put in the fruit dredged with flour; beat three minutes, and bake in small round tins.
Eat warm all that is needed for dessert. The rest will keep well. This gingerbread is uncommonly fine.
Café au Lait.
- 2 cups strong made coffee—fresh and hot.
- 2 cups of boiling milk.
Strain the coffee from the boiler into the table coffee-pot, through thin muslin. Add the boiling milk and set in a vessel of hot water, a “cozey,” or a thick cloth wrapped about it, for five minutes. Then it is ready for use. Pass with the gingerbread.
