Life Everlasting Yeast, page 6. Boil 6 large potatoes in 3 pints of water. Tie a large handful of life-everlasting bloom in a muslin bag, boil with the potatoes. Drain the water on enough flour to make a thin batter. Set on the stove and scald enough to cook the flour. When cool add the potatoes, half a cup of sugar, one table-spoonful of ginger, two tablespoonfuls of salt, and a teacupful of yeast. Let it stand in a warm place until it has thoroughly risen. Mix in corn-meal enough to roll out and cut into cakes or crumble up. Dry in the shade. White Ginger Snaps, page 200. Two cups of sugar, 1 cup of butter, 1 cup of sour milk, 1 table-spoonful ginger, 1 teaspoonful of soda dissolved in 2 table-spoonfuls of boiling water; add enough flour to make a stiff dough. Roll very thin, place them in a well buttered pan giving plenty of room to spread. Bake quickly. Cough Syrup, page 257. Take 1/4 pound of hoarhound herbs, 1/4 pound of life-everlasting, boil in 3 quarts of water, then strain; add 1 teaspoonful of tar and 1 pint of honey, 1 table-spoonful of ginger. Boil slowly until reduced to 1 quart of syrup; when cool add 3 ounces of paragoric; bottle for use. Take one teaspoonful as often as needed.Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |