Things Mother Used to Make | Page 7

Add boiling water, sugar and juice of lemons. Stir well and strain into mould or small cups.

=Strawberry Shortcake, No. 1=
1 Pint of Flour 1/3 Cupful of Lard A little Salt Milk enough to make a stiff dough 1 Box of Strawberries 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda
Put the salt, soda, lard and cream of tartar, into the dry flour, mix with milk (water will do), divide into halves and roll large enough for a Washington pie tin. Spread butter over one, lay the other on top, bake twenty minutes. Hull and wash and mash the berries and sweeten to taste. Separate the two cakes, butter, and place the berries between. Serve hot.

=Strawberry Shortcake, No. 2=
1 Tablespoonful of Butter 2/3 Cupful of Sugar 1 Egg 1/2 Cupful of Milk 1 Teaspoonful of Cream of Tartar 1/2 Teaspoonful of Soda 1 Box of Strawberries 1 Cupful of Cream
Cream together the butter and sugar and add the well-beaten egg and milk. Stir the cream of tartar and soda into the dry flour and beat all together. Bake in two Washington pie tins. Hull, wash, mash and sweeten to taste, the berries. Put half of these between the two loaves, the other half on top, with whipped cream on top of all.
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EGGS
=To Boil Eggs=
Put your eggs into a bowl which can be sent to the table. Pour boiling water over them and let stand eight or ten minutes. It is essential that the water be boiling. This way of boiling eggs, though so simple, is going out of fashion, unfortunately, as it makes a wonderful difference in the appearance of the egg when broken open, and above all, in its digestibility. Eggs should never be boiled in any other way for invalids.

=Eggs on Toast=
Toast as many slices of bread as desired. Butter well and pour over these just enough salted water to soften. Have ready a dish of boiling water. Stir it round and round with a spoon or fork, break the egg and drop into this swirling water. Remove from the water in from four to six minutes, as preferred, and place one on each slice of bread. Serve hot, with a dash of pepper, if liked.

=Plain Omelette=
2 Eggs 2 Teaspoonfuls of Water Pinch of Salt
Beat whites and yolks separately. Put together, salt, and add water. Pour onto a hot buttered frying pan and fry one side until it is puffed up, then turn half over and serve at once.

=Ham Omelette=
Make a plain omelette and add two-thirds of a cupful of chopped boiled ham. Pour into the hot frying pan and cook both sides.

=New England Poached Eggs=
4 Eggs 8 Tablespoonfuls of Milk Butter the size of a Walnut 1/2 Teaspoonful of Salt
Break the eggs into a sauce pan with milk, salt and butter. Cook until they thicken, stirring constantly. Remove from fire before it wheys. Serve hot with a dash of pepper.
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=FISH=
=Clam Fritters=
1 Egg 1 Cupful of Milk 1 Cupful of Bread-flour and a Little Salt
Beat the egg and half the milk, adding the flour gradually, to make the batter smooth. Salt, and add the last half-cupful of milk. Put one clam into one teaspoonful of batter and drop into boiling lard. Serve hot.

=Fish Balls=
1 Cupful of Hot Mashed Potatoes 1/2 Cupful of Shredded Cod-fish 2 Teaspoonfuls of Melted Butter 2 Tablespoonfuls of Milk
Put the fish into a piece of cheese-cloth, let cold water run over it, and squeeze dry. Mix ingredients all together. Take a little flour in the hand and roll half a tablespoonful of the mixture between the palms, to the size of a small peach. Fry in deep fat.

=To Boil a Lobster=
Have a large kettle on the fire with plenty of boiling water, deep enough to cover the lobster well. Put into this one cupful of salt, if you cannot get the sea-water. When the water is galloping, put in the lobster, head foremost, and keep it under water. Boil from twenty to thirty-five minutes according to size.

=To Dress Lobsters Cold=
Crack the shell of the claws carefully, remove the meat and place on a platter. Turn the lobster on its back, lay a heavy knife on the middle of the tail, all the way up to the body. Give it a gentle blow with a hammer, then with both hands turn back the shell and draw out the tail intact. Twist off the claws from the under side of the body and remove the body from the shell. Open and remove the stomach and sandbags. Open the tail in length, halfway through, on the under side, remove the black vein from the body to the end. Dress with parsley and serve.

=Baked Mackerel=
1 Mackerel 3 Small Slices of Salt Pork Salt to Taste
Split open the mackerel,