1009. 
THE RUKAL NEW-YORKER 
641 
Sugar Gingerbread. 
Can .some one give me the recipe for old- 
fashioned sugar gingerbread, that is rolled 
In a sheet before baking, such as our grand¬ 
mothers used to make? sirs. c. r. ii. 
This is the old-fashioned sugar gin¬ 
gerbread given by Mrs. Lincoln in the 
"Boston Cook Book:” One-half cup 
butter, one-half cup cream, one and 
one-half cup sugar, two teaspoons gin¬ 
ger, one scant teaspoonful soda. Mix 
stiff with flour, and roll thick or thin. 
Hard gingerbread, which is a different 
recipe, is also rolled in a sheet for bak¬ 
ing. It requires two cupfuls New Or¬ 
leans molasses, one cup butter, one ta¬ 
blespoonful ginger, one teaspoonful so¬ 
da, flour to mix very stiff. Heat (but 
do not boil) the molasses and butter. 
When the butter is melted, add the 
ginger, sifted, the soda, dissolved in a 
little boiling water, and the flour. Roll 
very thin, and bake in a quick oven. 
Koumyss. 
Heat one quart of rich sweet milk to 
95 degrees F. Boil to a syrup one 
tablespoonful of sugar with two table¬ 
spoonfuls of water. Dissolve one-third 
compressed yeast cake in a small por¬ 
tion of the warm milk. Stir all to¬ 
gether. Put in beer bottles that have 
been very thoroughly washed and boil¬ 
ed. Let stand upright near the range 
or anywhere at a temperature of 75 
degrees F. for six hours, then lay bot¬ 
tles on side for 12 hours on ice, and it 
is ready for use. Care should be taken 
not to heat the milk over 95 degrees F. 
I have made hundreds of bottles accord¬ 
ing to the above recipe and never knew 
it to fail. E. s. c. w. 
Your request from a New Jersey 
reader for a recipe for koumyss leads 
me to give you a simpler one, which I 
have used for years, and have found 
invaluable during attacks of colitis and 
inflammation of stomach. I have often 
used from two to three quarts daily, 
never tiring of it, as one often does of 
a clear milk diet. It should be made 
daily, unless bottled. Place three pints of 
new milk in a fruit jar, add one cup 
of hot water, one tablespoonful of su¬ 
gar and half a compressed yeast cake. 
Cover and set on back of range until 
foamy when poured (from four to 
six hours, usually) then chill. This 
will keep two days in cold weather, or 
on ice in Summer. If bottled place 
bottles on side till opened. I prefer to 
make it daily of fresh milk; cold milk 
should be warmed before using. 
_ s. F. D. 
A City Woman’s Garden. 
Mrs. Jack tells us of her garden, but 
does not go into details quite as fully as 
I could wish. I have never had land 
enough to run a commercial garden, but 
I have done many things with small 
spaces. Our grounds now comprise six 
lots, and a Greater New York lot con¬ 
sists of 20 feet by 100 deep. On this is 
a large house, a good-sized garage, and 
the driveway in from the street; a 
driveway straight in, with a circle. This 
makes it exceedingly handy for the 
auto, but eats up my ground. Inside the 
circle the ground is raised in a mound, 
the center used as a flower bed, which 
I make tropical with the large castor 
beans in center, and tall red Cannas 
around, with border of low white an¬ 
nuals. There is lawn, and more lawn, 
and flower beds, and all manner of 
shrubs, and clumps and hedges and trel¬ 
lises of roses, besides three horsechest- 
nuts, two pines and a poplar, and by the 
garage two large weeping willows. 
But now for the garden. In front, 
two weeping mulberries feed the birds 
and the ‘‘kids” to repletion. A crabr 
apple tree furnishes apples enough for 
the family jelly. Three other apple 
trees are coming into bearing—remem¬ 
ber we bought the place only a little 
over five years ago—the cherry trees are 
in bearing, the Bartlett and Seckel 
pears begin to bear in two years, the 
plums are coming into bearing, and the 
six peach trees try to outdo themselves. 
Last season I came in every day with a 
great basket of luscious Elbertas. We 
ate all we could, of course, everyone 
else had to share, until I could hear the 
empty peach shelves in the store room 
murmuring, but after all, the shelves 
were filled with the finest canned fruit. 
We planted Gold Queen raspberries. 
There must be staked, but instead of 
using single posts we drove posts, and 
nailed a 2x2 rail on top. I tie an ex¬ 
press cord at one end, sweep in a lot 
of canes, loop my cord along down the 
rail, until all of one side is tied up trim 
and straight, and then come back on 
the other side in the same way. Cuth- 
berts do not really need tying, but the 
Queens do. From these bushes we sim¬ 
ply revel in raspberries, fresh, in pics, 
in cans and in jam. If there is a sur¬ 
plus I make raspberry vinegar, which 
is delicious in Summer drinks. Nearby 
is the long row of red currants and 
white. We think the white the most de¬ 
licious for the table, but for canning or 
jelly I mix the glowing wine of the red. 
The strawberry beds—well, in the early 
season, we feel that the strawberries 
pay best of all. That is before we see 
the pails and baskets of late fruit come 
in. But certainly the little beds do bear 
immensely, and no fruit shipped can. by 
any possibility taste as delicious, as that 
just picked in the sun. Of course the 
asparagus bed has yielded up its wealth, 
earlier in the season. And the great 
squabby pieplants close to the fence 
have been stripped and stripped again, 
and never seem to mind it. 
There is a wineberry, trained against 
the house. It is a beauty, but not whol¬ 
ly practical. The Loganberries become 
a sort of drug on the market, because 
they are sour. 
And then come the vegetables. Let¬ 
tuce and radishes and little onions at 
all times. Then peas, and beans and 
green corn, and beets and carrots and 
parsnips and tomatoes, and oceans of 
cucumbers, parsley for garnishes and 
red peppers. This year there will be 
garlic planted alongside the chives and 
horseradish. We squeeze a few squash 
among the corn, and a pumpkin or two 
will not object to clinging to the hedge, 
having nowhere else to grow. I had 
forgotten the grapes, of which we have 
Concords and Niagaras, 18 vines. From 
the day of the first radish to the day 
of the last ear of corn, our table is 
supplied, as we plant many plantings of 
each, about two weeks apart. Yet, on 
this lot of 100x120 feet is still left so 
much lawn that we have to hire a man 
to trim it, and I have more flower beds 
than I can tend, really. A little soil 
and a little sun. and lots of energy— 
that is all that’s needed, kit clover. 
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You bend every energy towards 
making your farm productive. 
What are you doing towards 
making it attractive ? 
4 
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Not attractive as a piece of improved 
real estate; not attractive as a money¬ 
making institution, but attrac5tive as a 
home. 
If there was a farm implement that 
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Would you not, just as willingly, 
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