. American cookery. I | cup molasses 1 teaspoonful salt | 1 cup thick sour milk 3 slightly rounding tea- ^ teaspoonful soda, spoonfuls, bakingpowder scant and meas-ured level ^ cup nut meats,chopped ^ cup raisins, chopped Sift together the dry ingredients:sift the soda into the sour milk, andbeat thoroughly; add the molasses andbeaten egg and stir into the dry in-gredients; stir in the nuts and raisinsand turn into a buttered bread stand fifteen minutes, then bakeabout forty-five minutes. Query No. 2608. — Recipe for lady fingers. Lady Fingers 3 eggs ^ a cup sugar I Grated rind | lemon

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. American cookery. I | cup molasses 1 teaspoonful salt | 1 cup thick sour milk 3 slightly rounding tea- ^ teaspoonful soda, spoonfuls, bakingpowder scant and meas-ured level ^ cup nut meats,chopped ^ cup raisins, chopped Sift together the dry ingredients:sift the soda into the sour milk, andbeat thoroughly; add the molasses andbeaten egg and stir into the dry in-gredients; stir in the nuts and raisinsand turn into a buttered bread stand fifteen minutes, then bakeabout forty-five minutes. Query No. 2608. — Recipe for lady fingers. Lady Fingers 3 eggs ^ a cup sugar I Grated rind | lemon) I a cup flour Beat the yolks thick, and tl:dry; add lemon rind to yolks,in the sugar gradually; fold in ADVERTISEMENTS Only the best and purest maltvinegar-made in our own brewer-ies, on the banks of the RiverStour, Worcestershire,England-is used. It takes over two years of careful preparationand ageing to produce the full, rich, mellow flavour^ A good wine cannot be made in a day — neitherwas Holbrooks Sauce. It is better to use nosauce at all than a saucethat is not Holbrooks.

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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp