Temperance cook book

GRAHAM CAKE. One cupful of sugar, two eggs, half cup of sweet cream, one cupful of Graham flour, one teaspoonful of baking-powder. Bake in a deep tin, adding currants and chopped raisins, and baking in small cake tins makes a nice children's cake. To BOIL POTATOES. Put into cold water, well covered, and boil quickly. When done just enough to stay on a fork, held perpendicularly, pour off the water, return to the fire, shake in the kettle and evaporate the steam. Serve at once, hot. For mashing, use a fourtined fork, or wire masher. Season delicately. Do not mash to a paste. No pepper. CABBAGE. A royal vegetable when properly cooked. Shave fine, put into boiling water, just enough to cook and leave juicy. Cover tightly; cook fifteen minutes; thicken with a little white flour. and milk; thin with milk enough to make rather juicy, and serve hot; is much sweeter without salt. One beaten egg with the last milk. Some put in a little vinegar. Onions prepare same as above. PARSNIPS. Pare and slice, cook until tender, but not broken, and season same as cabbage. If wanted to fry, or bake, do not thicken but remove from juice while a little hard. In cooking cabbage, parsnips and onions, have just water sufficient to cook them and leave a little juicy. CRACKED WHEAT PUDDING. In a deep pudding dish put layers of cold cooked cracked wheat, and tart apples sliced thin with two tablespoonfuls of sugar, one tablespoonful of raisins. Fill the dish, have the wheat last, add cupful of cold water. Bake two hours. CARROTS. Pare, split fine, and cut into half inch pieces; cook from two to three hours; season with milk. Delicious with or without a little salt. POP CORN*. Excellent food especially for dyspeptics. Take always at meals. Corn well roasted and ground fine, also makes a rich dressing for mushes, with milk or cream. ORANGES. For food, should be pared with a sharp knife, removing only the yellow of the rinds, leaving the white pulps; slice, and sprinkle with sugar, and let stand half an hour. The pulp is mucilaginous and modifies the acid and is nutricious. BAKED APPLES. Pare tart apples, core with a corer or small knife. Place them in pans, and fill cavities with sugar. Bake in a slow oven until tender. If sweet apples are used, it is better not to pare; sugar not needed. BAKED PEARS. Take a stone jar, and fill it with alternate layers of pears (without paring) and a little sugar, until the jar is full, then pour in as much water as the jar will hold. Bake in a moderate oven three hours. BAKED PIE-PLANT. Cut two pounds of pie-plant into a pudding dish, sprinkle over it half cup of sugar and two tablespoonfuls of flour, or what is better half a cup of rolled bread crumbs. Add water, until the pie-plant is two-thirds covered. Bake in a quick oven, thirty or forty minutes. This method of preparing pie-plant removes the medicinal taste, and makes an acceptable spring dish. PEACHES A LA STRAWBERRIES. Ripe peaches cut in small pieces, with soft, mild eating apples, in the proportion of three peaches to one apple, mixed with sugar, and left to stand two or three hours, makes excellent mock strawberries. FRAGMENTS.