Are you cooking and baking more these days? If so, here are a few recipes from the December 11, 1913 Skidmore New Era of Skidmore, Missouri. Featured are recipes for Steamed Pudding from Mrs. Allen Murray of Stanton, Nebraska; Doughnuts from Mrs. Clyde Wright of Skidmore; Spanish Rice from Celia Hutt of Skidmore; Nut Cake from W. S. Zeller; and Ginger Snaps, also from W. S. Zeller. Sounds like comfort food to us.
Two and 1/2 cups bread crumbs, 1 cup milk, 1/2 cup molasses, 1/2 cup butter (scant), 1 egg, 1/2 teaspoon cloves, nutmeg and cinnamon, 1/2 teaspoon soda, steam 1 hour. Use lemon sauce.
Mrs. Allen Murray, Stanton, Nebr.
One and 1/2 cups sugar, 3 eggs, 1 cup sweet milk, 2 tablespoons melted butter, 3 (?) generous teaspoons baking powder, a little salt, flour to roll soft. Put some granulated sugar in a paper sack after draining and while doughnuts are hot put in sack with sugar and shake well.
Mrs. Clyde Wright.
One cup of rice, 2 medium sized onions chopped fine, 2 pimentos or green peppers chopped fine, 3 cups water, 2 cups strained tomatoes, 1 tablespoonful of butter, 2 teaspoonsful of salt. Let boil on stove, cover and bake in oven 1 hour.
One and 1/2 cup sugar, 2/3 cup butter, 1 cup sweet milk, 2 cups flour, whites of 3 eggs well beaten, 2 teaspoons baking powder, flavor bake in layers. For filling — Yolks 3 eggs, 1 cup sugar, 2/3 cup sweet milk, 1 tablespoon corn starch, cook until it thickens. Add 1 tablespoon butter, teaspoon flavoring extract, 1 cup nuts rolled fine.
W. S. Zeller.
One cup butter, one cup molasses, one cup brown sugar, one beaten egg, one teaspoon vinegar, one large teaspoon soda dissolved in two tablespoons of hot water, one-half teaspoon ginger and other spices to taste. Enough flour to make a soft dough, roll thin, bake in a quick oven.
W. S. Zeller.