MACAROON ICE CREAM

Mrs. G. Shelly

Roll until fine one-half pound dried macaroons; add one-half cup sherry wine, let stand three hours. Whip one and one-half pints heavy cream until solid, then fold in macaroons. Cook one cup of sugar and one-half cup water for two minutes; cool and add to one quart thin cream, combine mixtures, add three-fourths tablespoonful each vanilla and almond extracts and a pinch of salt. Freeze, pack in mold and let stand in ice and salt from two to three hours.

FROZEN PEACHES

Miss B. L. Chandler

One can or twelve large peaches, two coffee cupfuls sugar; one pint water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form.

STRAWBERRY ICE CREAM

Three pints thin cream; two boxes berries; two cups sugar; few grains salt. Wash and hull berries, sprinkle with sugar, cover and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to consistency of mush, add gradually fruit juice, and finish freezing.

PEACH ICE CREAM

Mrs. R. J. Roulston

One quart peaches, one pint milk, two cups sugar, one pint cream. Put sugar in peaches and dissolve before sifting. Mix and rub through a potato ricer after sugar is dissolved. Add milk and cream. Freeze.

CHOCOLATE ICE CREAM

One quart thin cream; one cup sugar; few grains salt; one and one-half squares Baker's Chocolate or one-fourth cup prepared cocoa; one tablespoonful vanilla. Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt and flavoring, and freeze.

FIG ICE CREAM

Mrs. George Lomax

Three cups milk; one cup sugar; yolks five eggs; one teaspoonful salt; one pound figs, finely chopped; one and one-half cups heavy cream; whites five eggs; one tablespoonful vanilla; two tablespoonfuls brandy. Make custard of yolks of eggs, sugar and milk; strain, add figs, cool and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mold.

ICE CREAM

Mrs. Everett Maynard

One quart cream, one pint milk, two eggs, two cups sugar, one-half cup flour. Sift flour and sugar; beat eggs and milk and cook in double boiler. Strain, and add vanilla to taste.

PINEAPPLE CREAM

Two cups water; one cup sugar; one can grated pineapple; two cups cream; make syrup by boiling sugar and water fifteen minutes; strain, cool, and add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.

MAPLE PARFAIT

Mrs. Earl Combs

One cup of maple syrup: three eggs; a pinch salt; two cups whipped cream; one teaspoonful lemon juice; beat eggs very light, bring maple syrup to boiling point: pour it on the eggs, beating while pouring. Cook all together until thick, then set aside to cool. When cool, add whipping cream, mix thoroughly, turn into mold, cover closely and bury in ice and salt for three hours.

ANGEL PARFAIT

Mrs. Frank A. Simmons

Boil together one-half cup sugar and one-half cup water until a soft ball can be formed. Whip whites of three eggs until foamy but not stiff; pour syrup in a fine stream over them, beating until cold. Add one tablespoonful vanilla. Fold in one pint thick cream, beaten stiff. Turn into a quart mold and pack in salt and ice for four hours. Serve in high glasses and decorate with candied cherries.

CAFE PARFAIT

L. E. Kennedy

One pint whipping cream; two tablespoonfuls black coffee; sugar to taste. Whip until stiff; put into a colander to drain. Pack in ice for three hours.

GRAPE PARFAIT

Put one cup of sugar over the fire with half a cup of grape-juice, bring to a boil and cook until it will spin a thread from the tip of the spoon. Have ready the yolks of three eggs, beaten well, pour the grape-juice syrup upon it, and add two cups of whipped cream. Turn into a mold, pack in ice, salt and leave for three hours.

FROZEN PUDDING

Mrs. K. T. Cary

Two-third quart milk, two tablespoonfuls flour, two tablespoonfuls gelatine, two eggs, one pint cream, two cups granulated sugar, one-half pound apricots or cherries, vanilla to taste. Soak gelatine in warm water two hours. Put milk in double boiler and scald. Stir eggs, flour and one cup of sugar together and add to milk. Cook twenty minutes. After it is cold add gelatine, cup of sugar, cream and vanilla. Freeze.

BISQUE

Mrs. Henry Thayer

One pint of cream whipped; three eggs beaten separately; one and one-half pints of sugar; one tablespoonful vanilla, stir gently together, put into ring mold and pack in ice and salt for five or six hours.

FROZEN FRUIT COCKTAILS

Peel, seed and chop three large oranges; shred or chop one fresh pineapple or a can of the fruit; peel and mince fine three bananas. Pour over all one cupful of grapejuice, sweeten the mixture to taste, and turn into a freezer. The fruit must not be frozen too hard, but it should be well chilled and partially congealed. Serve in fruit cocktail glasses, with or without whipped cream on top.

GRAPE WATER ICE

Boil one quart of water and one pound of granulated sugar for five minutes without stirring after the boil is reached. Add to this two cupfuls of grapejuice, the juice of two oranges and of two lemons, and the grated peel of one of each fruit. Turn into a freezer and freeze slowly.

PINEAPPLE SHERBET

Soak a tablespoonful of gelatine into two tablespoonfuls of cold water and pour over this one pint of boiling water. Set aside until cold. Add to it one cupful of sugar, one can of chopped or shredded pineapple, and half a pint of grapejuice. Freeze. Serve in sherbet glasses.

CHOCOLATE SAUCE FOR ICE CREAM

Mrs. E. Oliver

Two squares bitter chocolate; one cup hot water; one-half cup sugar; one teaspoonful vinegar; pinch of salt and flavoring, boil ten minutes.

TEA SHERBET

Mrs. A. H. Wagoner

Make half a pint of Ceylon tea; after five minutes standing, drain off the tea and put it aside until cold. Add one pint of grapejuice, half a cupful of white sugar, and turn it into a freezer. When half frozen, put in a dozen quartered Maraschino cherries, and continue to freeze until the mixture is so stiff that the dasher will not turn. Pack for an hour before using.

FRUIT SHERBET

One-half envelope Knox sparkling gelatine; one orange; one and one-half cups sugar; one lemon; three cups rich milk. Grate the outside of both orange and lemon. Squeeze out all the juice, add to this the sugar. When ready to freeze, stir in the milk slowly to prevent curdling. Take part of a cup of milk, add the gelatine. After standing five minutes, place in a pan of water (hot) until dissolved, then stir into the rest of the milk and fruit juice. Freeze. This makes a large allowance for five persons.

APRICOT SHERBET

Miss Maude Higgins

One quart apricots; one quart milk; one pound sugar. Put fruit through soup sieve. Then mix all together and freeze in ice cream freezer.

MILK SHERBET

Mrs. Harry Hankins

One and one-half quarts milk, one cup cream, one pint sugar. Partly freeze. Add juice of three lemons and two oranges, whites of two eggs, beaten stiff. Turn freezer slowly until frozen.

A DELICIOUS SHERBET

Whip one-half pint cream very stiff, sweeten with confectionery sugar; set away to chill. Chop fine one large banana, one orange, one-half cup English walnuts, one-half cup preserved pineapple, one-half large marshmallow. Just before serving beat the fruit and nut mixture through the cream and serve at once in sherbet cups with a cherry on top. Enough for six persons.

MAPLE MOUSSE

Yolks four eggs beaten very light; heat one cup of maple syrup in double boiler, when hot stir into the beaten yolks, and put back into double boiler and cook until thick. When cold mix lightly with one pint of cream whipped. Turn into mold and pack in ice and salt for four hours.

PEACH MOUSSE

Mrs. J. H. Shanley

Whip one pint of thick cream until it is fluffy; add one cupful of sugar and one teaspoonful vanilla. Mash up a pint can of peaches and mix them in with the cream. Pour this mixture into a mold that has been wet with cold water. Pack the mold in equal parts of chopped ice and coarse salt and let it stand for four hours, when it will be ready to use.

MAPLE MOUSSE

Mrs. T. D. McMicken

Two-thirds cup maple syrup; two eggs; one-third quart cream; beat yolks ten minutes, add syrup gradually and put in double boiler and cook twenty minutes. Beat whites till dry, pour cooked yolks and syrup over while hot, and set to cool. Whip cream and pour cold cooked syrup over, being careful to only fold in. Put in mold and pack in ice and salt, half and half, two or three hours.

GRAPE MOUSSE

Whip stiff one pint of cream, sweetening it as you whip it with three-quarters of a cup of powdered sugar. When the cream is stiff and firm, fold in half a cupful of grapejuice, pack the mixture in a mold in ice and salt, cover this closely, and let it stand for three or four hours.

CAFE MOUSSE

L. E. Kennedy

Yolks of five eggs; one-half cupful coffee; one cupful sugar; one pint whipped cream. Pack in freezer and let stand four or five hours.

CAFE MOUSSE

Genevieve Macklem

One pint of whipped cream, very stiff, one-half cup hot coffee, very strong; one-half cup sugar; two eggs, yolks beaten with sugar; pour coffee on yolks and stir until cool or beat. Pour this on whipped cream and add whites of two eggs well beaten. Pour into mold, cover tight, and pack in salt and ice for five or six hours.

ORANGE PUNCH

Juice of six oranges and grated rind of one. Mix with one pint water, one cup sugar and one cup cherries, bananas and chopped nuts. After this is well frozen, take out dasher and beat in one-half pint of whipped cream. Repack and let stand for three or four hours.

COCOA FRAPPE

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three and a half quarts of scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.

PINEAPPLE FRAPPE

Two cups water; one cup sugar; juice three lemons; two cups ice-water; one can shredded pineapple or one pineapple, shredded. Make syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.

FROZEN EGG-NOG

Mrs. Will J. Davis

Put one quart of milk, a good sized stick of cinnamon; six cloves and six whole allspice in a double boiler and scald. Beat the yolks of a dozen eggs until thick and light, gradually adding two cups of sugar, beating constantly. Add one-half teaspoonful each of salt and nutmeg. Strain spices from milk and pour milk slowly into the egg mixture, continue beating. Cook over hot water, stirring constantly, until thick enough. Remove from stove, cool, then add three pints thick cream and freeze slightly. When about to serve add one-fourth cup each of Jamaica rum and cognac.

FRUIT PUNCH

Mamie Johnson

Two cups sugar; one-half cup orange juice; one cup water; one-half cup lemon juice; one cup strawberry juice; one cup pineapple juice and one-half cup maraschino cherries. Boil sugar and water to a syrup and add the fruit juices. Let stand twenty minutes and strain and chill. Add whole cherries. Sweeten to taste or weaken if necessary. Serve ice cold.

CRANBERRY PUNCH

Mrs. Frank Germaine

Stew one quart of berries until soft. Pass through a sieve; add to pulp juice of three oranges, one tablespoonful liquid from maraschino cherries and sugar to sweeten. Cook twenty minutes, cool and freeze. Garnish each cup with a teaspoon of whipped cream, candied cherries and a mint leaf. Set sherbet cups on plates and serve with lady fingers.

WATERMELON ICE

Mrs. Charles S. Clark

Put watermelon pulp in potato ricer and squeeze juice out of it. For one quart of liquid add juice of two lemons and sugar to taste. Freeze.

LEMON ICE

Sue C. Woodman

Juice four lemons; two cups sugar; strain juice into sugar; let stand two hours on ice; one pint milk or cream. Freeze.

LEMON ICE

Mrs. Alice Snively

Four cups water, two cups sugar, three-fourths cup lemon juice. Make a syrup of the sugar and water. Add lemon juice. Freeze.

ORANGE ICE

Four cups water; two cups sugar; two cups orange juice; one-fourth cup lemon juice; grated rind of two oranges. Make syrup by boiling water and sugar for twenty minutes; add fruit juice and grated rind; cool, strain and freeze.

ALMOND ICE

Two pints milk; eight ounces cream, two ounces orange-flower water; eight ounces sweet almonds; four ounces bitter almonds. Pound all in marble mortar, pouring in from time to time a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let cool in a bowl or pitcher before pouring it into the mold for freezing.

FROZEN LEMONADE

Mrs. Frederick T. Hoyt

Boil one pound of sugar in one pint water for five minutes, add one pint of cold water, the grated rind of one lemon, and the strained juice of four. Turn into a freezer, and turn until frozen like snow, serve in lemonade glasses, and topped with a piece of candied or fresh lemon.

LEMON ICE

Belle Shaw

Juice of four lemons; whites four eggs; two cups sugar; two cups water; one tablespoonful gelatine. Add gelatine to whites of eggs; mix sugar, water and lemon juice together, then add to beaten whites of eggs, and freeze.

THREE-OF-A-KIND ICE

L. E. Kennedy

Three oranges; three lemons; three cupfuls sugar; the whites of three eggs and three cupfuls water. Freeze. This will serve twenty.



BREAD

"Here is bread which strengthens men's hearts, And, therefore, is called 'The Staff of Life.'"

SPOON BREAD

Mary S. Vanzwoll

One cup buttermilk; one cup boiled rice; one-half cup corn meal; one egg; one tablespoonful melted lard or butter; one-half teaspoonful soda in water; salt. Bake in medium oven thirty minutes.

OATMEAL BREAD

Mrs. F. W. Bentley

One cake compressed yeast; one quart flour, half white and half oatmeal flour; one tablespoonful brown sugar; one teaspoonful salt; one tablespoonful drippings of bacon, melted (hot); one-half cup molasses; put in half water and half milk enough to make a stiff batter. Let it rise and mold into two loaves. Let rise to half its size, and bake in moderate oven thirty-five minutes.

NUT BREAD

Mrs. Stevens

Four cups flour; one cup sugar; two cups nuts; two and one-half cups milk; one egg; four teaspoonfuls baking powder; one teaspoonful salt. Mix dry ingredients together. Beat egg, add milk to egg and pour in the flour, stirring as little as possible. Make in two loaves and let stand covered twenty minutes. Then bake in moderate oven forty minutes.

NUT BREAD

Mrs. T. M. Butler

Sift four cups of flour, one cup of light brown sugar sifted three times, one cup of pecans chopped, four teaspoonfuls of baking powder; one teaspoonful salt. All dry mixture work with hands, add one and one-half cups of sweet milk, one egg beaten light, place in pans, let stand twenty minutes. Then bake forty-five minutes.

NUT BREAD

Mrs. H. D. Sheldon

Two cups of graham flour; one cup of white flour; three teaspoonfuls of baking powder; one teaspoonful salt; one-third cup sugar, sifted together. One tablespoonful melted butter; one and three-fourths cup of milk; one cup of English walnuts. Mix in order given. Bake in bread tin about an hour.

NUT BREAD

Mrs. W. F. Barnard

Three cups flour; four even teaspoonfuls baking powder; one cup sugar; one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup nut meats. Bake slowly one hour.

NUT LOAF

Mrs. R. McNeil

Two cups of flour; three-fourths cup of sugar; one-half teaspoonful salt; three-fourths cup walnuts crushed; three teaspoonfuls baking powder; one egg. Beat egg with milk; add to the mixed and sifted dry ingredients, let rise half an hour, and bake.

GRAHAM BREAD

Mrs. John T. Gilchrist

One cup white flour; two cups graham flour; one teaspoonful salt; one teaspoonful soda; one-half cup dark molasses; one and one-half cups sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five minutes.

RAISIN GRAHAM BREAD

Mrs. Clara A. Baldwin

One-half cup to one cup seeded raisins; one egg; two-thirds cup molasses; one rounding teaspoonful soda dissolved in a little hot water; two cups milk; four cups graham flour. Mix and bake one and one-half hours in slow oven.

RAISIN BREAD

Mrs. T. D. McMicken

One and one-half cups sour milk; one and one-half teaspoonfuls soda; one-fourth cup molasses; one-half teaspoonful salt; graham flour till stiff enough to drop from spoon. One-half cup raisins.

SOUTHERN BROWN BREAD

Sue C. Woodman

One and one-half cups sour milk; one level teaspoonful soda; scant cup brown sugar; two cups graham flour; one cup raisins; one teaspoonful salt; bake one hour.

BOSTON BROWN BREAD

Mrs. Emma C. Portman

Two cups milk, sour; two cups graham flour; one cup wheat flour; three tablespoonfuls molasses or sugar; one teaspoonful soda. Take pound baking powder cans, lard them well and fill two-thirds full; put on lids and set in a kettle which is half full of boiling water; put on the kettle lid and keep boiling three hours; replenishing often with boiling water.

BOSTON BROWN BREAD NO. 2

Mrs. M. A. Stewart

One cup sweet milk; one cup sour milk; one cup New Orleans molasses; one-half teaspoonful salt; one teaspoonful soda; one cup corn meal; two cups graham flour. Add a few raisins which greatly improve the flavor. Put in a five-pound pail, set in cold water (one quart). From time it commences to boil let cook for three hours.

MY MOTHER'S BROWN BREAD

Mrs. Grant Beebe

One cup molasses; one cup milk (sweet or sour); one cup of graham flour and one cup corn meal, stiff; two cups raisins, two eggs; two even teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful salt. Bake one hour in moderate oven.

JOHNNY CAKE

Mary S. Vanzoll

One cup sweet milk; two eggs; one dessert spoonful of sugar; one-half cup yellow corn meal; one-half cup flour to make like cake batter; one-fourth cup melted butter; salt; heaping teaspoonful baking powder.

CORN CAKE

Mrs. J. L. Putnam

Scald one cup white corn meal with one pint of milk; while hot add one tablespoonful of buttered bread crumbs, one of sugar and a little salt. The yolks and whites of three eggs beaten separately. Pour into a well buttered frying pan and bake twenty minutes in a hot oven.

CORN MEAL GEMS

Mrs. K. Larson

One-half cup corn meal; one cup flour; three teaspoonfuls baking powder; one tablespoonful sugar; one tablespoonful melted butter; one-half teaspoonful salt; three-fourths cup milk; one egg. Mix and sift dry ingredients; add milk gradually and egg well beaten and melted butter. Bake in hot oven in buttered gem pans for twenty-five minutes.

CORN GEMS

Josephine Hurlbut

Put two cups of corn meal into a bowl; pour over one cup of boiling milk; add a tablespoonful butter; cover the bowl, allow the mixture to stand until cool; add another cup of cold milk; the yolks of two eggs, well beaten; one-half teaspoonful salt; half cupful flour, and two teaspoonfuls baking powder. Beat thoroughly, then fold in the well beaten whites of two eggs. Bake in gem pans in a moderately quick oven thirty minutes.

BAKING POWDER BISCUITS

Mrs. H. B. Rairden

Thirteen tablespoonfuls flour; one teaspoonful salt; four level teaspoonfuls baking powder; one tablespoonful lard; mix together with milk enough to make dough.

PARKER HOUSE ROLLS

Mrs. H. R. Foster

Scald one pint of milk; one yeast cake put in warm water; two tablespoonfuls sugar; two tablespoonfuls butter; one teaspoonful salt; three cups flour; mix. Raise until double; then add flour to make soft dough. Raise again, and make in roll pans and raise again. Bake in hot oven.

OATMEAL GEMS

Mrs. Henry Crossman

Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half cup sweet milk, one teaspoonful baking powder, one scant cup flour, pinch salt. Bake in hot oven in iron gem pans fifteen minutes.

LIGHT BISCUIT

Mrs. A. J. Atwater

Take a piece of bread dough that will make as many biscuit as you wish; lay it out rather flat in a bowl; break into it two eggs, one-half cup sugar; one-half cup butter. Mix this thoroughly with enough flour to keep it from sticking to hands and board. Knead well for fifteen to twenty minutes; make it into small biscuits; place in greased pan and let rise until they are even with top of pan. Bake in quick oven for half an hour.

POTATO BISCUIT

Mrs. H. S. Mount

One cup of milk; three potatoes (cooked and riced); one tablespoonful lard; one teaspoonful butter; one and one-half teaspoonful salt; two teaspoonfuls sugar. Let cool and add one cake yeast dissolved in lukewarm water. Two eggs well beaten; four cups flour; let raise three hours. Then roll out about one-half inch thickness. Butter, cut, turn over with silver knife and shape like parker house rolls. Raise two hours more and bake about ten minutes. Will make about fifty rolls.

SOUTHERN POTATO BISCUITS

Mrs. Granville Richardson

Three cups flour; three teaspoonfuls baking powder; one teaspoonful salt; one cup hot mashed potatoes; three tablespoonfuls butter or other shortening; one-half cup milk; one egg. Mash the potatoes through a strainer, add salt, milk, butter or shortening and then the egg well beaten. Beat until smooth, then sift in the flour and baking powder. Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.

"ABBIE'S" CORN BREAD

Mrs. Edward E. Swadener

One cupful corn meal; one cupful flour; one-third cupful sugar; one teaspoonful baking powder; salt. Put these through flour sieve, add one tablespoonful melted butter. Beat one egg very light in a cup, add enough milk to fill the cup, stir this in the flour; then add one-half cup more of milk. Use your judgment about quantity of milk. Bake either in one pan or in muffin pan.

MUFFINS

Mrs. John M. Stahl

Beat three eggs and add two cupfuls milk; one quart of flour; two heaping teaspoonfuls baking powder; one tablespoonful sugar; one teaspoonful salt; one tablespoonful melted lard put in the last thing. Bake twenty minutes in a hot oven. This makes eighteen muffins.

AFTERNOON TEA ROLLS

Mrs. C. N. Eastman

One cup hot mashed potatoes; one cup sugar; one cup melted butter; one cake compressed yeast; four eggs; one cup lukewarm water; flour enough to knead. Soak the cake of yeast in lukewarm water at noontime. Put sugar in bowl with mashed potatoes at same time. Then at night put these together. In the morning, add melted butter and eggs well beaten. Stir in enough flour to knead and let rise until light. Make into small tea rolls and let rise until very, very light. Bake twenty-five minutes in moderate oven. Cream powdered sugar and butter to a paste and spread on top of rolls just before serving.

OATMEAL MUFFINS

Dr. V. Racine

One and one-fourth cups cooked oatmeal; one and one-fourth cup bran flour; two heaping tablespoonfuls white flour; one heaping teaspoonful baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut; one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs and cooked oatmeal; add the dry ingredients. The dough should be very stiff. If too moist, use more bran. Bake in your gem pans or muffin rings in a moderate oven.

BRAN MUFFINS

Josephine Hurlbut

Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls sour milk or buttermilk; one-half cup sugar; one tablespoonful shortening; one egg; one and one-half teaspoonfuls baking soda; one teaspoonful baking powder; one-half cup water. Beat shortening, egg and sugar together until creamy; to the sour milk add the soda dissolved in boiling water; then the bran, flour, salt, baking powder and the egg and sugar mixture. Mix thoroughly and divide into buttered gem pans and bake in a hot oven for twenty minutes. Sweet milk may be used by substituting three teaspoonfuls of baking powder for the soda and baking powder specified above.

MUFFINS

Mrs. Harry M. Boon

One and three-fourths cups flour; one-half cup sugar; one egg; two teaspoonfuls baking powder and three-fourths cup milk. Stir all together and bake in muffin tins in hot oven.

MUFFINS

Mrs. Thomas H. Iglehart

Two cups milk; two eggs; three cups flour; three spoons baking powder; pinch salt. Beat eggs, add milk; then flour, into which baking powder has been put. Bake in hot oven.

BLUEBERRY MUFFINS

Esther Blade

Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; one pinch of salt; one and one-half cups of flour with two teaspoonfuls baking powder; one cup blueberries floured. Grease tins. Bake in hot oven about twenty minutes.

MUFFINS

Mrs. George D. Milligan

Big spoonful of shortening (butter or substitute); one egg; three tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls baking powder. Bake twenty or twenty-five minutes.

COLD WATER MUFFINS

Mrs. Edward E. Swadener

One-half pint of cold water put in a bowl and break two eggs in it, beat it until it froths; then add one cupful flour, one scant teaspoonful salt. Bake in a moderate oven forty-five minutes.

SALLY LUNN

Mrs. J. P. Cobb

One cup milk. Quarter cup butter; one-half cup sugar; two eggs beaten separately; teaspoonful baking powder (sifted in the flour); enough flour to make the batter. Bake in quick oven.

FRENCH COFFEE CAKE

Mrs. H. P. Sieh

One cup butter and lard mixed; one cup granulated sugar; two eggs; one cup milk; two cups flour (sifted); two teaspoonfuls baking powder; one teaspoonful vanilla; or one-half teaspoonful nutmeg to suit taste. Bake fifteen to twenty minutes.

Frosting: One-half cup granulated sugar; one tablespoonful flour; one tablespoonful butter; one tablespoonful cinnamon; mix all together and spread over top of cake before baking.

COFFEE CAKE

Mrs. Crouch

One egg; two tablespoonfuls each of butter and sugar; one cup milk; two cups flour; two teaspoonfuls baking powder. Put in pan, melt two tablespoonfuls butter and pour over the top, then sprinkle thickly with granulated sugar and cinnamon.

CINNAMON CAKE

Mrs. C. E. Upham

One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful fat or substitute; one cup milk; two cups flour; two teaspoonfuls baking powder. Bake twenty minutes; take out and spread butter on top; also cinnamon and sugar, mixed. Put back in oven one minute.

CINNAMON ROLLS

Mrs. A. J. Atwater

One quart bran; one pint graham flour; one teaspoonful salt; two teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour milk; scant half pint molasses; one tablespoonful melted butter; one cup nut meats. Bake one hour.

BREAKFAST PUFFS

Mrs. E. N. Wilder

One pint sour milk; one teaspoonful soda; flour enough to make stiff enough to roll. Fry like doughnuts. Eat with syrup.

TOAST PATTY CASES

Mrs. A. J. Atwater

Cut the crust from a small loaf of baker's bread; divide into two or two and one-half inch slices; toast on all six sides. With a sharp knife cut around the inside edge of one side and carefully scoop out the bread, leaving a bottom and four toast sides. You can brush the inside with melted butter and brown if you wish or use as it is. Use as patty shells.

YORKSHIRE PUDDING

Mrs. J. L. Putnam

Sift one even teaspoonful of salt and one of baking powder twice with a pint of flour. Beat two eggs light and add to two cups of milk; turn in the sifted flour and mix quickly. Have ready in a roasting pan six tablespoonfuls of fat reserved from the drippings from the roast of beef. Set it upon the upper grating of the oven. When it begins to bubble hard, pour the batter into it and cook quickly. Cut into squares and serve with the roast.

YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF

Mrs. C. A. Carscadin

Two cups of flour in a bowl with half a teaspoonful salt; beat three eggs and stir into the flour; add two cups milk; stir until smooth; turn into a pan with some beef drippings and bake thirty to forty minutes. If beef is placed on a rack put the pudding under the roast. Cut in squares and serve with the roast.

POPOVERS

Mrs. W. I. Clock

One cup of flour; one-fourth teaspoonful salt; seven-eighths cup of milk; two eggs; one-half teaspoonful of melted butter. Put all into a bowl together and beat for five minutes with egg beater. Grease muffin pan well, bake in hot oven for thirty minutes. Oven must not be hot before putting popovers in.

POPOVERS

Mrs. R. F. Morrow

Three eggs; one-half teaspoonful salt—beat light; one cup flour; one cup milk. Bake one-half hour in hot buttered tins. Makes eight popovers.

FRENCH PANCAKES

Mrs. Charles T. Daily

One cup flour; three eggs, very well beaten separately; a pinch of salt; milk enough to make a real thin batter. Have skillet very hot and greased and spread batter thin.

BANANA PANCAKES

Mrs. C. S. Junge

Mash three bananas to a pulp. Beat two eggs well. Add two teaspoonfuls of sugar and pinch of salt. In two cups of sour milk put small teaspoonful of soda. Mix all together and stir in enough flour to make a thin batter and bake on a griddle.

RAW POTATO PANCAKES

Mrs. E. R. Hornig

Peel and grate about eight medium sized raw potatoes, add one scant teaspoonful salt, two well beaten eggs. Mix thoroughly. Fry in lard on hot griddle to a rich brown color on both sides.

POTATO PANCAKES

Mrs. F. B. Woodland

Boil three medium sized potatoes. Dry and mash. Add two eggs, beaten; one cup flour; one cup milk; one-half teaspoonful salt; dash pepper; two teaspoonfuls baking powder. Fry in buttered pan.

BREAD PANCAKES

Mrs. E. R. Hornig

Cover half a small loaf of stale bread with sour milk, let stand over night. Add one tablespoonful salt, two teaspoonfuls soda, two eggs, and enough flour to make proper consistency. Fry on hot griddle.

SOFT WAFFLES

Mrs. Thomas Meeks Butler

Sift together one quart of flour, two teaspoonfuls of baking powder; one teaspoonful of sugar; one-half teaspoonful salt; mix in one tablespoonful of butter, add two well beaten eggs. Beating the yolks together, then the whites of the eggs to a stiff froth. Add the yolks and one and one-half pints of milk. Add the whites of the eggs after mixing the whole into a smooth batter not too thin and pour into well greased irons.

WAFFLES

V. F. Hollenberger

Mix one pint flour: one pint milk to a smooth paste. Add small cup butter, barely melted. Add to this the well beaten yolks of three eggs, then the beaten whites. Just before baking, add one teaspoonful baking powder, beat well for two minutes, and bake on very hot iron.

WAFFLES

Mrs. J. F. Nicols

One pint of milk; one-half cup butter; three eggs; flour enough to make batter; salt; two heaping teaspoonfuls baking powder. Mix milk, butter, yolks of eggs—stir, then add flour and salt. Stir in beaten whites of eggs. Just before cooking add baking powder. Beat briskly.

WAFFLES

Mrs. Charles T. Daily

Two cups flour; two teaspoonfuls baking powder; one teaspoonful salt; three tablespoonfuls melted butter; one and one-half cups milk; three eggs. Sift dry ingredients, add yolks, well beaten, milk, butter and stiffly beaten whites. Beat well and cook on a hot waffle iron, well greased.

CARRIE WATKINS' WAFFLES

Bertha Z. Bisbee

Three eggs; two cups milk; three tablespoonfuls melted butter; three cups flour; one teaspoonful sugar; two teaspoonfuls baking powder; pinch of salt. Beat whites and yolks separately; add milk to yolks, then salt, sugar and butter, then flour and baking powder. When the iron is hot, fold in the well beaten whites of eggs and bake immediately.

GLORIFIED HOE CAKES

Mrs. Archy S. Corken

(This recipe won a $10.00 Tribune prize for wartime conservation recipes.)

Two cups yellow cornmeal; one teaspoonful salt; three and one-half cups buttermilk; cottage cheese; one cup flour; one tablespoonful sugar; one teaspoonful soda; green pepper. Sift together cornmeal, flour, salt and sugar into a bowl. Pour three cups buttermilk (or sour milk) over the sifted ingredients, and beat well. Dissolve one teaspoonful soda in one cup of sour milk and beat thoroughly into the butter. Spread on well greased hot griddle and fry until little bubbles cover the surface. Turn quickly. Have ready some cottage cheese seasoned with salt and pepper in which has been mixed chopped green pepper or pimento. Spread one-half inch thick on top of hoe cake. Cut cake into quarters and serve on hot plate. This recipe makes four griddle size cakes.

AMBER SYRUP

Mrs. Harry M. Boon

One cup brown sugar; two cups granulated sugar; two cups boiling water. Boil five minutes and when cool add ten drops vanilla. It is hard to distinguish this from maple syrup.



CAKES

"Now, now the mirth comes With the cake full of plums." —HERRICK.

MARSHMALLOW CAKE

Mrs. J. H. Shanley

One-half cup butter; one and one-half cups sugar; two and one-half cups flour; one-half cup milk; two level teaspoonfuls baking powder; five eggs; one teaspoonful vanilla. Bake in layers and spread with the marshmallow paste between layers and on top; also marshmallows cut in half.

Marshmallow Paste: Three-fourths cup sugar; one-fourth cup milk, boiled together six minutes. Melt one-fourth pound marshmallows, add two tablespoonfuls water; combine with the boiled sugar and milk, add vanilla and beat until stiff enough to spread.

GOLD CAKE

Mrs. Charles S. Daily

One and one-half cups sugar; three-fourths cup butter; four yolks of eggs; three whites of eggs; three-fourths cup milk; two cups flour; two teaspoonfuls baking powder; one teaspoonful flavoring. Cream butter and sugar, then add the beaten yolks of eggs, add flavoring to this, then add milk and flour alternately, first sifting flour and baking powder together. Beat the whites of eggs to a stiff froth and add last, folding them in gently. Bake in a loaf cake pan forty minutes in a modern oven.

COCOANUT CREAM CAKE

Mrs. H. S. Mount

One-half cup butter; one and one-half cup sugar; one cup cold water; three cups sifted flour (sifted three times); two heaping teaspoonfuls baking powder; whites four eggs beaten stiff; flavor with vanilla. Cream butter and sugar. Add one-third water and beat thoroughly; then add one cup flour and beat again. Add second one-third cup of water and second cup of flour and continue beating. Into last cup of flour add baking powder and add last one-third cup of water with the last cup of flour and beat thoroughly. Then flavor and fold in the beaten whites of eggs; carefully put in three layer tins. Grate a whole cocoanut. Whip one pint of cream. After cakes are cool put whipped cream on first layer, then cover with freshly grated cocoanut. Continue the same until the last layer is well covered with whipped cream, and then cocoanut.

ORANGE CAKE

Mrs. Martin K. Northam

One-third cup butter; one cup sugar; grated rind of one orange; one-half cup milk or water; one and one-half cups sifted pastry flour; two level teaspoonfuls baking powder; yolks of two eggs, beaten light; whites of two eggs, beaten dry. This makes two small layers.

Filling: The unbeaten white of one egg; add to this one-fourth cup orange pulp and juice, with the rotary egg beater gradually beat in one and one-half cups powdered sugar, beating it slowly. When that is stiff enough to hold its shape spread upon the cake. Long beating makes this icing spongy and white.

EGGLESS CAKE

Mrs. W. H. Muschlet

One cup apple sauce, unsweetened; one teaspoonful soda; one cup of sugar; one-half cup butter; one and one-half cup flour—depends on consistency of apple sauce; one teaspoonful ground cinnamon; one teaspoonful ground allspice; one-half teaspoonful cloves; one-half teaspoonful nutmeg; one-half cup citron, cut in small pieces; one or over cups of nuts. Mix flour, nuts and citron well. Cream butter and sugar till it pops; add apple sauce; which turns brown. Then add spices, flour, nuts and citron. Bake in moderate oven in flat pan about 35 minutes, probably 40 minutes. If preferred iced, cut in squares. Make double quantity, as the longer kept the better.

LADY BALTIMORE CAKE

Mrs. L. B. Maxwell

Take one cupful of butter; two cupfuls sugar; three and one-half cupfuls of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls baking powder; and one teaspoonful rose-water. Cream the butter, add the sugar gradually, beating continually; then the milk and flavoring; next the flour and baking powder and lastly the stiffly beaten whites of eggs, which should be folded into the dough. Bake in three layer cake tins in quite hot oven. To make the filling, dissolve three cups of sugar in one cupful boiling water; cook it until it threads; then pour it onto the stiffly beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of nutmeats (pecans preferred) and five figs cut into very thin strips. This makes enough icing for top and sides of cake.

TUTTI FRUTTI CAKE

Mrs. Wm. J. Maiden

Two tablespoonfuls butter; one cupful sugar; one cupful milk; one egg; two cupfuls flour; two heaping teaspoonfuls baking powder; one-half cupful dates (pitted and chopped); one-half cupful English walnuts, chopped; one-half cupful raisins or figs (or both), chopped; three tablespoonfuls chocolate or cocoa; one teaspoonful vanilla. This makes two layers.

Filling: Three cupfuls 4x sugar; three tablespoonfuls cocoa; six tablespoonfuls melted butter; six tablespoonfuls hot coffee; one teaspoonful vanilla. Mix well and put on cake.

CREAM CAKE

Mrs. W. S. Holabird

One-half cup butter; one cup sugar; yolks of two eggs beaten light; one and three-fourths cups sifted pastry flour; two level teaspoonfuls baking powder; one-half cup cold water; whites of two eggs beaten dry; flavoring to suit.

Cream Filling: One-fourth cup sifted flour; one cup hot milk; one-third cup sugar; one-fourth teaspoonful salt; one egg beaten light; one ounce chocolate; one teaspoonful vanilla extract. Mix flour and salt with a very little cold milk; stir into the hot milk and cook ten minutes, add the chocolate and stir until it is melted and evenly blended with the flour mixture. Then beat in the egg mixed with the sugar, and lastly the vanilla.

LADY FINGER CAKE

Mrs. C. A. Bowman

Five eggs, beaten separately; six lady fingers, browned and grated; three-fourths cup almonds, ground fine; one cup sugar; vanilla to taste. Mix all together, putting in stiffly beaten whites last. Bake in two layers in moderate oven.

Filling: Yolk of one egg; one and one-half teaspoonfuls corn starch; sugar and vanilla to taste. Spread between layers and put whipped cream on top.

WEARY WILLY

Mrs. C. A. Carscadin

Whites of two eggs broken in a cup; enough soft butter to make the cup half full; fill the cup with milk. Sift one and one-half cups pastry flour; one cup sugar; two teaspoonfuls baking powder and pinch of salt. Turn the cup of liquid into the dry ingredients, flavor and beat ten minutes. Bake in rather slow oven in layers or loaf. If well beaten this is a delicious, fine grained cake.

SUNSHINE CAKES

Charlotte Pangburn

Seven eggs; the whites and yolks beaten separately and very stiffly. Then add one-fourth teaspoonful each of salt and cream of tartar; then fold in one cup of sugar sifted three times; also one cup of flour sifted three times, then flavoring, preferably orange flavor. Bake in a slow oven forty-five minutes.

DELICIOUS WHITE CAKE

Mrs. W. F. Barnard

One and one-half cups sugar; one-half cup butter; one cup sweet milk; two cups flour; one teaspoonful baking powder; whites of four eggs. Cream sugar and butter, add milk, then flour and baking powder. Lastly, add whites of eggs, stirring very little after whites are in.

WHITE CAKE (LAYER)

Mrs. Knap

Whites of eight eggs; one and one-fourth cups of granulated sugar; one-half cup water; three-fourths cup butter; two and one-half cups flour; two heaping teaspoonfuls of baking powder. Flavor.

SUNSHINE CAKE

Mary Roberts

Whites of seven eggs; yolks of five eggs; two-thirds cup flour, sifted five times; one cup sugar; one pinch salt; one-third teaspoonful cream of tartar; extract to taste. Beat whites very stiff, then add sugar; beat lightly, then add yolks beat thoroughly; add flour, stir lightly; then add extract. Put cream of tartar in eggs when half beaten.

GOOD LAYER CAKE

Mrs. H. D. Sheldon

One cup sugar; one-half cup butter; two eggs; one cup milk; two and one-half cups flour; two teaspoonfuls baking powder; flavoring. Cream sugar and butter, add eggs beaten lightly, then milk. Sift flour three times before measuring, baking powder with flour in final sifting.

GOOD LAYER CAKE

Mrs. W. F. Barnard

One-half cup butter; one cup sugar; one-half cup sweet milk; three eggs, beaten separately; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Cream butter and sugar; add milk, yolks, flour and baking powder, and fold in whites. Bake in two layers or loaf.

GRAFTON CAKE

Mrs. Floyd E. Jennison

Beat two tablespoonfuls of butter (or substitute) to a cream; add gradually one and one-half cups of sugar; the yolks of two eggs (beaten light) and one cupful of warm water. Stir in two and one-half cups of pastry flour and beat continuously for five minutes. Add two teaspoonfuls of baking powder, one of vanilla and beat again. Now add the stiffly beaten whites, folded in carefully. Bake in two layers.

THE ROBERT E. LEE CAKE

Mrs. Deborah Kaufman

Three eggs; one cup sugar; one-half cup hot water; one and one-fourth cups flour; one teaspoonful baking powder; the grated rind of one orange. Beat sugar and yolks of eggs with small portion of orange peel and half of the beaten whites of eggs. Add hot water, and last the sifted flour with baking powder, and pinch of salt. Bake in two layers in hot oven.

Filling: The rest of the grated rind of orange, half cup sugar, the remaining whites of eggs; whip together and place between layers while cake is hot.

CRUMB CAKE

Mrs. A. Donald Campbell

One cup sugar; one cup flour; one-half cup butter; rub all together with one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful salt. Set aside one-half cup of mixture. Then to portion left add one good sized cup of flour, two teaspoonfuls baking powder, one-half cup of milk, one egg. Mix thoroughly and put in baking pan and sprinkle the mixture, set aside, on top and bake slowly.

WHEATLESS SPONGE CAKE

Sabin School

Four eggs; three-fourths cup sugar; one-fourth cup corn starch; one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat whites of eggs stiff, add sugar and beat again. Add yolks beaten separately; fold in corn starch and potato flour sifted together; add vanilla. Bake in slow oven thirty-five minutes.

SPONGE CAKE

Mrs. E. P. Rowen

Two eggs, well beaten together; one cup sugar, beat into eggs for five minutes; one cup flour; one heaping teaspoonful baking powder in flour; one-half cup boiling water added last. Put into oven immediately.

PRUNE CAKE

Mrs. C. B. Martin

One and one-half cups sugar and two tablespoonfuls butter creamed; yolks of three eggs; white of one egg; add one cup chopped prunes, sweetened and cooked; English walnuts; one teaspoonful cinnamon; one-fourth teaspoonful cloves; little nutmeg; one cup sweet milk; level teaspoonful soda; heaping teaspoonful baking powder; two and one-half cups flour. Makes three layers.

Icing: Cream two cups pulverized sugar and one tablespoonful butter; add whites of two eggs beaten stiff.

WAR CAKE

Mrs. M. A. Flanders

One-half cup corn syrup; four scant tablespoonfuls butter; one-half cup milk; one egg, white and yolk beaten separately; fourteen graham crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts and two tablespoonfuls raisins.

EGGLESS, MILKLESS, BUTTERLESS CAKE

Mrs. C. E. Seaton

Put in a saucepan one cupful of brown sugar; one cupful of water, two cupfuls of seeded raisins; one-third cupful of lard; one teaspoonful of cinnamon, one-quarter teaspoonful nutmeg; one-half teaspoonful cloves, ground, and a pinch of salt. Place over the fire and boil for five minutes. Let cool, then add one teaspoonful soda dissolved in a little hot water; two cupfuls flour, in which one-half teaspoonful of baking powder has been sifted. Put in a loaf cake pan and bake one hour in a moderate oven.

BUTTERLESS, EGGLESS, MILKLESS CAKE

Mrs. M. A. Flanders

Two cups raisins; one-half teaspoonful allspice; one-half teaspoonful cinnamon; two tablespoonfuls shortening; one-half teaspoonful salt; one cup boiling water; one cup brown sugar; one-half cup dates; boil five minutes; when cool, add two cups flour, one teaspoonful baking soda, dissolved in warm water. Bake in a loaf.

BLUEBERRY CAKE

Mrs. Henry Crossman

One quart of flour; three tablespoonfuls sugar; one teaspoonful baking powder; pinch of salt; two eggs; two cupfuls milk; piece of butter size of egg. Scatter baking powder, salt and sugar into flour and sift well, add the beaten eggs, melted butter and milk; stir all together a few minutes, then add berries, slightly floured. Bake in long square tin for twenty minutes or half an hour.

SPONGE CAKE

Mrs. Earl Combs

Three eggs; four tablespoonfuls of cold water: one cup powdered sugar; one cup flour and a pinch of salt; two teaspoonfuls baking powder; beaten whites of two eggs; bake in loaf or layers.

FIG CAKE

Mrs. J. E. Kelly

One-half cup raisins; one-half cup figs, cut fine; a level teaspoonful soda; one cup boiling water. Sit to one side while mixing; one cup sugar; one-half cup butter; one egg; one teaspoonful lemon extract; one heaping teaspoonful cinnamon; one-half teaspoonful cloves; two cups flour; add first mixture and bake in moderate oven.

Frosting: One and one-half cups powdered sugar; one-half cup butter, creamed together; two tablespoonfuls grated chocolate; two tablespoonfuls strong coffee; one teaspoonful vanilla. Do not cook frosting.

LAYER CAKE WITH APPLE FILLING

Mrs. W. F. Becker

Three tablespoonfuls butter; one scant cup sugar; one scant cup milk; yolks of two eggs; one one-fourths cups flour; two teaspoonfuls baking powder; one teaspoonful vanilla. Cream butter and sugar and add eggs; beat five minutes; add milk; then add flour sifted with baking powder; add vanilla, and beat five minutes and put in two layer pans, put filling between layers and on top.

Filling: Whites of two eggs; one-half cup sugar; two large grated apples; one teaspoonful vanilla. Beat one-half hour.

APPLE SAUCE CAKE

Mrs. H. D. Sheldon

One-fourth cup butter; one cup sugar; one egg yolk; one teaspoonful cinnamon; one-half teaspoonful cloves; little nutmeg; one cup apple sauce; one level teaspoonful soda; one cup raisins; two cups flour; pinch of salt. Cream butter and sugar, add egg well beaten and soda dissolved in the apple sauce; add raisins, mixed with flour and spices.

Frosting: One cup of confectioners' sugar; two tablespoonfuls melted butter, enough hot water to spread.

DATE CAKE

Mrs. Edward S. Smith

One cup of dates chopped fine; sprinkle over them one cup of boiling water, and one scant teaspoonful of soda. Let stand while you mix the cake. One cup of sugar; one tablespoonful of butter; one and one-third cups of flour; one-half cup of nut meats; vanilla. Mix and add dates. Bake slowly thirty-five minutes.

CHOCOLATE FUDGE CAKE

Mrs. J. G. Sherer

Dissolve two ounces chocolate in five tablespoonfuls boiling water. Cream one-half cup butter, adding gradually one and one-half cupfuls sugar; add yolks of four eggs, beaten thoroughly, then add the chocolate; one-half cupful milk; one and three-fourths cupfuls flour; two level teaspoonfuls baking powder; one teaspoonful vanilla and add beaten whites last.

Filling: Two cups sugar; one cup milk; one-half cup chocolate; butter size of a walnut. Boil until thick enough and beat until rather stiff. Spread on cake.

CHOCOLATE CAKE

Sharlotte Pangburn

Two cups of brown sugar; one-half cup of butter; one-half cup of sour milk; two eggs. Cream this together. Then dissolve one teaspoonful (level) soda in one-half cup of hot water; one teaspoonful baking powder. Grate one-third cake of Baker's chocolate; add hot water and soda and stir with cake. Lastly add two heaping cups of flour. For layer or loaf cake.

CHOCOLATE CAKE

Mrs. T. C. Hollenberger

One-half cake chocolate; three-fourths cup brown sugar; one-half cup sweet milk; cook until smooth. Add one teaspoonful vanilla. When cold, add to the following: Cake one-half cup butter, one cup brown sugar, two eggs, one-half cup milk, one and one-half cups flour, one teaspoonful soda. Beat whites of eggs separately.

GRAHAM CRACKER CAKE

Mrs. Paul Klein-exel

One-third cup butter; one cup of sugar; three-fourths cup milk; three eggs beaten separately; one package of graham crackers, ground fine; one cup of nuts, one walnut; two teaspoons baking powder. Bake in two layers for twenty minutes.

HICKORY NUT CAKE

Mrs. William S. Wood

One and one-half cupfuls sugar; one-half cupful butter; one cupful sour milk; one teaspoonful soda; two eggs; three cupfuls flour; one cupful stoned raisins; one and one-half cupfuls nut meats, cut up, and one teaspoonful cinnamon.

POTATOE CAKE

Mrs. William Molt

One cup cold boiled potatoes, grated; two cups flour; one cup grated chocolate; two cups sugar; three-fourths cup butter; one-half cup each of chopped almonds and raisins; one-half teaspoonful each of ground cloves, cinnamon and vanilla; five eggs, beat in one at a time; one cup sour cream, or milk; one teaspoonful soda. Bake one hour.

LIZZIE'S NO-EGG CAKE

Mrs. C. A. Carscadin

One cup sour milk; one teaspoonful soda; one cup chopped raisins; two cups flour; one teaspoonful each of cinnamon and cloves; one cup granulated sugar; one-half cup butter and a pinch of salt.

POOR MAN'S CAKE

Mrs. K. Larson

One tablespoon butter; one cup sugar; one teaspoonful soda; one teaspoonful baking powder; two cups flour; one cup raisins; two teaspoons vanilla; one teaspoonful allspice; one cup sour milk; one egg beaten.

RYE BREAD TORTE

Mrs. Harry M. Boon

Four eggs, separate yolks and whites; three-fourths cup butter; one and three-fourths cups each of sugar and rye bread. Let the rye bread dry so it can crumble. Baked in two layers with whipped cream between makes a very rich cake.

DARK CAKE

Mrs. C. A. Carscadin

One-half cup brown sugar; one egg; one-quarter cup each of butter, molasses and strong coffee; one and one-quarter cups flour; one-half cup each of raisins and currants; one-half teaspoonful each of soda, cinnamon and cloves; one-quarter teaspoonful mace. Mix together in above order and bake.

DEVIL'S CAKE

Mrs. R. H. Wheeler

Part 1: One cup light brown sugar; one cupful Baker's chocolate (two squares); one-half cupful milk; thoroughly cook in double boiler and when cool mix with part 2.

Part 2: One-half cupful butter (scant); one cupful brown sugar; yolks of three eggs; one-half cupful milk; two cupfuls flour; one teaspoonful soda dissolved in two tablespoonfuls warm water.

Chocolate Frosting: One cupful sugar; butter size of a walnut; four tablespoonfuls cream; dessertspoonful vanilla; two squares Baker's chocolate. Cook in double boiler slowly.

White Frosting: Whites of four eggs; two cupfuls sugar; two tablespoonfuls water; one cup nutmeats; two teaspoonfuls vanilla. Cook six or seven minutes in double boiler.

DEVIL'S FOOD CAKE

Sue C. Woodman

Yolk of one egg; one-half cup milk; two squares Baker's chocolate; one tablespoonful butter. Cook till thick. Add one cup sugar; one-half cup milk; one-half cup flour; one teaspoonful soda; one teaspoonful vanilla; bake in two layers.

Filling: One tablespoonful cocoa; one tablespoonful corn starch; one-half cup sugar; a small piece butter; one-half cup chopped raisins; one cup milk; one teaspoonful vanilla. Cook until thick.

SPICE CAKE

Mrs. Harry M. Boon

Three-fourths cup sour milk; three-fourths teaspoonful soda; one cup sugar; one-half cup chopped raisins; one-quarter cup chopped walnut meats; piece of butter size of an egg; two eggs; two level teaspoonfuls cinnamon; one-half teaspoonful each nutmeg and ginger; one and one-half cups flour, sifted. Bake in medium oven three-quarters of an hour.

SOUTHERN PORK CAKE

Miss Katharine Orr

One-half pound fat salt pork, minced; one and one-half pounds seeded raisins; three eggs; five cups flour; one cup nut meats; two cups (large) sugar; one cup of molasses; one teaspoonful soda in dry flour; two teaspoonfuls cinnamon in dry flour; one teaspoonful cloves in dry flour. Pour one pint boiling water over salt pork in bowl, and add all ingredients, whip eggs and put in last next to flour. Bake one hour.

MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE

Mrs. Theodore Roosevelt

One cup butter; two cups sugar; one cup milk; four eggs; four cups flour; two teaspoonfuls Royal Baking Powder; one teaspoonful ground cinnamon; one-half teaspoonful nutmeg.

BLACK FRUIT CAKE

Mrs. N. L. Hurlbut

Four pounds dried brown sugar; one pound flour, browned; three-fourths pound butter; one wine glass each of milk, mixed with one of brandy and one of wine; one teaspoonful of soda; one cup molasses; three pounds currants; three pounds raisins; one pound citron; ten eggs; two teaspoonfuls each allspice and cloves; two tablespoonfuls cinnamon and one whole nutmeg. Cream butter and sugar together; mix soda in the milk with the brandy and wine; then molasses and spices; beat eggs separately. Put paper in bottom of pans and bake in slow oven two hours.

CINNAMON CAKE

Bertha Z. Bisbee

One cup each of granulated sugar and milk; two cups flour; a pinch of salt; one tablespoonful butter or lard; two teaspoonfuls baking powder; one egg. Put batter in pan, sprinkle brown sugar thickly over the top, also cinnamon; put lumps of butter all over top. Bakes in about fifteen minutes.



FILLINGS AND ICINGS

COCOANUT FILLING

Boil together one cupful sugar and one-half cupful water until they form a soft ball when tested in cold water; pour slowly while hot into the stiffly beaten whites of two eggs, beating all the time. When stiff add one teaspoonful vanilla extract and one cupful cocoanut. Put between layers of a cake.

CUSTARD FILLING

Dissolve two tablespoonfuls cornstarch in a little milk, put in double boiler with a scant cupful milk and one teaspoonful butter; stir until it begins to thicken; beat the yolks of two eggs and one-half cupful sugar until very light; pour on some of the boiling custard; now turn this back into the double boiler and stir a few minutes, adding flavoring. When cool spread between layers of cake and sprinkle cocoanut or ground nuts over; cover top of cake with thin layer of the custard and sprinkle with nuts.

ORANGE FILLING

Miss Edmonds

Mix one-half cup sugar and two tablespoonfuls flour; add grated rind of one-half orange and one-quarter cupful of orange juice and one-half tablespoonful lemon juice; one egg, slightly beaten; melt one teaspoonful butter and add the mixture, stirring constantly until it reaches the boiling point. Cool before using.

MAPLE FILLING

Mrs. Louis Geyler

Two-thirds cup maple syrup, fill up cup with water; add one-fourth cup sugar; one-fourth cup cornstarch, and one-fourth cup butter. When cool add one-half pint bottle whipped cream.

MOCHA FILLING

Sue C. Woodman

One tablespoonful butter; one tablespoonful cocoa; one tablespoonful cold coffee; one and one-fourth cup powdered sugar; one teaspoonful vanilla.

MOCHA FILLING

One-half pint milk; one-half cup black coffee; one-half cup sugar; yolks of three eggs; three tablespoonfuls blanched almonds chopped fine. Icing of three whites and chocolate.

MOCHA CAKE FILLING

Mrs. Louis Geyler

One large cup strong coffee; two-thirds cup sugar; one tablespoonful cornstarch; cook until clear. Before taking off stove, add large dessertspoonful of butter. When cool, add one-half pint bottle cream whipped.

FIG FILLING

Cook in a double boiler one-half pound figs, finely chopped; one-third cupful sugar; one-third cupful boiling water and one tablespoonful lemon juice, until thick enough to spread.

NUT FILLING FOR CAKE

Mrs. E. R. Blew

One cup sour cream, one cup hickory nuts chopped fine, one cup sugar. Cook in double boiler till thick enough to spread.

SOUR CREAM FILLING FOR LAYER CAKE

Mrs. W. F. Becker

One cup sour whipping cream; one-half cup sugar; one-half cup walnuts chopped; one teaspoonful vanilla.

LEMON FILLING

Mrs. G. D. Prentiss

One cupful sugar; one egg; one tablespoonful butter; juice and grated rind of one lemon. Boil over hot water until thick and creamy.

LEMON ICING

Mrs. J. T. Wilcox

Whites of two eggs beaten to a froth, one pound powdered sugar and one lemon grated.

WHITE ICING AND FILLING

Mrs. De Vries

Cook together one and one-half cupfuls sugar and one-third cupful water until it threads; let cool a little and break in the whites of two eggs well beaten. Beat until cold and put between layers and on top.

MARSHMALLOW ICING

Mrs. W. D. Hurlbut

One cup granulated sugar; one-fourth cup water; stir until dissolved and boil until it forms soft balls when dropped into cold water. One-half pound marshmallows in double boiler with two tablespoonfuls hot water, stir until melted; now pour hot syrup gradually into this mixture, beating constantly, add flavor, beat until cold.

CHOCOLATE ICING

Mrs. E. G. Cooley

One cupful granulated sugar; one egg; three tablespoonfuls sweet milk; two squares Baker's chocolate. Stir the whole egg, unbeaten, into the sugar; add the milk and grated chocolate. Cook, stirring constantly, for three minutes; flavor with one teaspoonful vanilla. Let cool before putting on cake.

CHOCOLATE CREAM FROSTING

Miss Nora Edmonds

Beat the whites of two eggs; stir into them enough powdered sugar to make a smooth paste; add one teaspoonful vanilla. Spread on cake. Melt enough bitter chocolate to make a coating over this.

QUICK ICING

Miss Shay

Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; spread on cake, using a knife dipped in hot water to make it smooth.

BOILED ICING

Two cupfuls sugar, one-fourth teaspoonful cream of tartar and one-half cupful cold water. Stir until it boils. When it just drops, beat in seven teaspoonfuls to the stiffly beaten whites of two eggs; then boil the syrup until it threads, add to the eggs, beating all the time.

FRUIT ICING

Into one-fourth cupful of orange, lemon or other strained fruit juice rub as much sifted confectioner's sugar as will form a smooth, glossy icing; it must be thick enough to be applied without running.

TUTTI FRUTTI ICING

Mrs. A. Donald Campbell

Mix with boiled icing one ounce each of citron, candied cherries, seedless raisins, pineapple and almonds cut very fine.



COOKIES

WALNUT JUMBLES

One and one-half cupfuls of sifted pastry flour; one teaspoonful of baking powder; one-half cupful of granulated sugar; one-quarter cupful of butter; one-half cupful of shredded walnuts; one egg; one-quarter cupful of milk.

Method: Sift flour, baking powder and sugar together, rub butter in as for pie pastry. Beat egg well and add milk. Beat this into the flour, then add nuts. Knead lightly and roll half an inch thick. Now strew sugar over, press down with rolling pin and cut into small rings with a doughnut cutter.

SPICE JUMBLES

Use the recipe of Walnut Jumbles with these variations: Take three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed spices, cinnamon, cloves and allspice, and if need be add more milk if dough gets too thick. Top may be strewn with chopped nuts also.

ANISE TEA CAKES

Four eggs; one pound of fine granulated sugar; one pound of sifted pastry flour; one teaspoonful of fine anise seed.

Method: Beat eggs and sugar for at least half an hour, then beat in gradually as much of the flour that is needed to be able to handle at once. Take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters. Now brush flat tins with melted wax, strew anise seed over and place the cakes half an inch apart. Let stand over night, then bake a golden color. They will look as though they were frosted.

CHILDREN'S SPONGE CAKES

Mrs. C. A. Carscadin

One and one-half cups flour; two teaspoonfuls baking powder; one cup sugar; two eggs broken in a cup and cup filled with milk or cream. Stir all together in a mixing bowl, beat hard for five minutes and bake about ten minutes in muffin pans.

FRENCH TEA CAKES

Mrs. C. A. Carscadin

One-half cup brown sugar; one-half cup butter; creamed; one-half cup milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two teaspoonfuls baking powder; two eggs and one cup of raisins. Bake in muffin tins.

HOT TEA CAKES

Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful salt; one egg; one and one-half cups flour; two teaspoonfuls baking powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order given and bake in muffin tins ten or twenty minutes.

LIGHTNING CAKE

Mrs. W. F. Barnard

One large cup flour; one large teaspoonful baking powder; one scant cup sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and baking powder together, throw in milk and eggs; then add five level tablespoonfuls of soft butter, vanilla, and then salt. Bake in gem pans.

AFTERNOON TEA CAKES

Mrs. W. N. Hurlbut

One cup butter; half cup sugar, beaten to a cream; two cups flour; one teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon into a floured pan and bake in moderate oven.

BROWNIES

Mrs. W. N. Hurlbut

Two eggs; one cup sugar; half cup butter; half cup flour; two squares melted Baker's chocolate; half cup chopped walnuts; one teaspoonful vanilla. Beat butter, sugar and unbeaten eggs together. Bake on buttered paper and cut while hot, in squares.

EGG ROLLS

Mrs. W. N. Hurlbut

One pint flour; two eggs; half teaspoonful salt; half cup milk; four tablespoonfuls butter; three level teaspoonfuls baking powder. Sift flour with dry ingredients; cut butter into flour with a knife, beat eggs until light and add to milk. Add this to flour and mix lightly. Roll out on floured board till three-quarters of an inch thick. Shape, brush over tops with white of egg, and sprinkle with granulated sugar. Bake fifteen minutes in quick oven.

SOUTHERN COOKIES

Mrs. T. D. McMicken

One cup butter; one and one-half cups sugar, creamed together; beat in three eggs; one cup milk; three cups flour; two teaspoonfuls baking powder; one cup chopped nuts; one-half cup raisins. Drop on buttered tins.

OATMEAL MACAROONS

Mary Roberts

Three cups rolled Quaker oats; three teaspoonfuls baking powder; one tablespoonful butter; one cup white sugar; two eggs; one-half teaspoonful almond extract. Cream butter and sugar, then add eggs, well beaten. Mix rolled oats and baking powder together, add to butter and eggs. Drop one-half teaspoonful, about two inches apart, in well buttered pan. Bake in moderate oven. If not quite stiff enough add more rolled oats.

MACAROONS

Mrs. W. D. Hurlbut

One tablespoonful butter and one-half scant cup sugar creamed. One well beaten egg; one and one-half cups dry oatmeal; one teaspoonful each of salt and baking powder and two teaspoonfuls almond extract. Stir and drop on well greased pans.

MACAROONS

Beaten whites of two eggs; one and three-fourths cupfuls granulated sugar; two cups shredded cocoanut; one-half cupful chopped walnut meats; two cupfuls corn flakes. Mix all together and drop on well buttered tins. Bake until brown.

SOFT WHITE COOKIES WITH RAISIN FILLING

Mrs. M. A. Flanders

One and one-half cups sugar; three-fourths cup shortening; one egg; one-half cup milk; one level teaspoonful soda dissolved in a little milk; salt, nutmeg. Mix well one cup sugar (reserving one-half cup for sprinkling on top of cookies before baking) with shortening, egg, milk, soda, pinch of salt and a sprinkle of nutmeg and flour. Use enough flour to enable to roll and cut.

Raisin Filling: One-half pound raisins; one-half cup water; one-half tablespoonful butter; flour. Put raisins in a pan with water and butter and as they come to a boil, thicken with a tablespoonful of flour, mixed with a little water. Put one layer of cookies in baking pan, spread with the raisin mixture, then place another cookie on top of each; sprinkle with sugar and bake.

BUTTER COOKIES

Mrs. J. R. Kline

One pound butter; one cup sugar; two eggs; rind one-half lemon; juice of one-half lemon; six cups flour; one teaspoonful baking powder; one cup almonds chopped fine. Cream the butter; add the sugar, then the yolks of eggs, slightly beaten. Add rind of lemon, and the flour well mixed with the baking powder; then the lemon juice with only enough flour to handle. Chill the dough, and when thoroughly cold roll. Cut with the small biscuit cutter, brush with white of egg. Sprinkle a little sugar on each cookie, also some chopped almonds. Bake in moderate oven a delicate brown ten to fifteen minutes. Will keep for weeks.

ROCKS

Mrs. F. B. Woodland

One cup butter; one and one-half cups sugar; three eggs; two and one-half cups flour; one pound dates, stoned and chopped fine; one pound of walnuts, chopped a little; a teaspoonful soda dissolved in two tablespoonfuls hot water; one teaspoonful cinnamon; one and one-half teaspoonfuls allspice. Drop on buttered tins and bake. The dates measure one full cup. The walnuts about two cups. These are stirred in the last with part of the flour. Don't roll, but dip with a teaspoon.

OLD-FASHIONED SUGAR COOKIES

Mrs. C. W. Woodman

Two cups of sugar; one cup melted shortening; two eggs; one cup sour cream; one teaspoonful soda; one teaspoonful nutmeg; a little lemon flavoring; one teaspoonful baking powder in flour; one teaspoonful salt. Flour enough to roll.

COOKIES

Mrs. J. A. Osborne

One and one-half cups sugar; scant cup sour cream; one-half cup butter; one level teaspoonful soda and nutmeg; two eggs, beaten whites added last; heaping teaspoonful baking powder in flour. Roll thick and sprinkle with sugar.

FAVORITE COOKIES

Mrs. Earl Combs

One and one-half cupfuls of sugar; one cupful of butter; one-half cup of sour milk; one level teaspoonful baking powder; one teaspoonful grated nutmeg; flour enough to roll out, making it quite soft. Mix butter and sugar, then add milk and soda, nutmeg and flour lastly. Roll thin and put a little sugar on each cooky and bake in hot oven.

OATMEAL AND COCOANUT COOKIES

Mrs. T. C. Hollenberger

One cup light brown sugar; one-half cup shortening (scant); one egg; one cup flour and one teaspoonful baking powder; one cup oatmeal and shredded cocoanut mixed; a little salt and vanilla. This will be quite stiff. Drop from spoon in small pats.

CORN FLAKE COOKIES

Mrs. S. Friedlander

Three cups corn flakes; one cupful flour; three-fourths cup shortening (butter and lard); one-half cup raisins, chopped; two teaspoonfuls baking powder; one teaspoonful cinnamon; two eggs; one cup sugar. Drop with spoon on greased tins.

CORNFLAKE KISSES

Mary Roberts

Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. Add cornflakes until substance will hold shape when dropped from teaspoon, on to buttered paper. Bake fifteen minutes in slow oven.

NUT KISSES

Mrs. C. A. Carscadin

To the white of one egg, well beaten, add ten teaspoonfuls pulverized sugar, a little ground cinnamon and cloves and a cup of chopped nuts; flavor with vanilla. Put teaspoonful of mixture on bottom side of pie pan and bake ten minutes in a moderate oven.

MERINGUE SHELLS

Mrs. C. A. Carscadin

Whites of four eggs beaten twenty minutes; one cup sugar; one teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five minutes to one hour. Moderate oven.

CREAM PUFFS

Mrs. Paul Klein-exel.

One-half cup flour; one-half cup of boiling water; one-quarter cup butter; two eggs; one-quarter teaspoon of salt. Add salt and butter to water. When boiling add flour all at once, stirring constantly until mixture leaves the side of pan. Remove from fire, add unbeaten eggs, and beat constantly while adding one at a time.

MACAROON COOKIES

Mrs. W. D. ("Ma") Sunday

Four cups cornflakes; one cup shredded cocoanut; one cup granulated sugar; one cup chopped almonds. Beat whites of four eggs very stiff, and mix all together. Bake in a slow oven about twenty minutes.

HERMITS

Mrs. J. H. Shanley

Cream one and one-half cups of butter and two cups of brown sugar; beat four eggs and add to butter and sugar; one level teaspoonful soda in a tablespoonful of hot water; then add two and one-half cups flour; one pound of dates (cut small) and about one cup chopped walnuts; flavor with vanilla. Drop by spoonfuls on pan and cook for about 45 minutes.

ROCKS

Mrs. H. B. Rairden

One pound brown sugar; one pound raisins; one pound currants; one pound walnuts; one-half teaspoonful each cinnamon and nutmeg; one-half cup sour milk; one-half teaspoonful soda; three eggs; flour enough to make stiff. Drop on well buttered tins and bake.

MARGUERITES

Mrs. W. L. Gregson

Make frosting from two tablespoonfuls of thick sweet cream and powdered sugar; flavor; spread frosting over long salted wafers; sprinkle with chopped nuts and bake in moderate oven. Allow to stand in dripping pan until cool, to guard against breaking. Melted chocolate or pink fruit coloring added to frosting makes variety. Dainty for afternoon teas, etc.

CHRISTMAS COOKIES

Mrs. Adolph Holeman

One-half pound of butter; one-half pound of sugar; two eggs, beaten separately; one pound of flour; one teaspoonful baking powder; one teaspoonful vanilla. Roll out thin and cut spreading top of cookies with the white of egg and sprinkle sugar over the tops before baking. These will keep for months in a dry place.

OATMEAL COOKIES

Mrs. A. J. Atwater

One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough.

OATMEAL COOKIES

Mrs. W. D. ("Ma") Sunday

One cup sugar; one-fourth cup lard; one-half cup butter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar. Drop on greased pans. Bake in quick oven.

OATMEAL COOKIES

Mrs. Minnie E. Bodwell

Cookies: One-half cup of lard; one-half cup of butter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour. Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.

LACE OATMEAL WAFERS

Mrs. F. T. Hoyt

One cup of sugar; one tablespoonful of butter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.

DROP CLOVE COOKIES

Mrs. C. E. Upham

Two cups sugar; one cup shortening; two eggs; one cup molasses; two teaspoonfuls soda dissolved in little hot water; six scant cups flour; one cup cold water; three teaspoonfuls salt; one teaspoonful cloves; one teaspoonful cinnamon; raisins if wanted. Drop with a teaspoon.

DROP COOKIES (LIGHT)

Two cups of sugar; one cup of shortening; two eggs beaten light; one cup of milk (sour); one teaspoonful each of soda, salt baking powder—the latter well mixed with the four cups of flour—and grated nutmeg or any desired flavoring. Mix well and drop in small teaspoonfuls upon a greased pan. Allow room to spread. Bake in a quick oven.

PEANUT COOKIES

Mrs. L. Ficklen

One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts rolled; enough flour with baking powder to make stiff batter.

CHOCOLATE COOKIES

Mrs. H. S. Mount

Cream one cup of shortening, one cup of brown cugar, one cup of white sugar. Then add four squares (one-half of one-half pound cake), melted chocolate, one-fourth cup milk, one-half teaspoonful of baking powder, flour enough to roll very thin. Bake in cookie pans.

CHOCOLATE NUT COOKIES

Mrs. J. W. Moss

One tablespoonful grated chocolate; one cup chopped nut meats; one cup seeded raisins; one cup sugar; one egg; two tablespoonfuls butter; one-half cup milk; one and three-fourths cups flour; one teaspoonful powdered cinnamon; one teaspoonful vanilla extract.

CHOCOLATE FINGERS

Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate. Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.

DROP COOKIES (Dark)

One cup of brown sugar; one-quarter cup shortening; one egg; one-half cup each of hot water and molasses; one teaspoonful each of soda, baking powder, cinnamon, cloves and salt; one-half teaspoonful of ground nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix well, drop in small spoonfuls upon a greased tin, and bake in a quick oven. This makes a small batch.

GINGER SNAPS

W. B. McKinley (his mother's recipe)

Two cups brown sugar; two cups molasses; one cup lard or butter; one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda; one teaspoonful cinnamon; one-half teaspoonful cloves; two tablespoonfuls ginger; add flour enough to roll. Put molasses, lard, sugar and spices on the stove, let get hot. When cool dissolve the soda in the milk, add flour and milk alternately, roll very thin and bake.

GINGER BREAD

Mrs. A. P. Roberts

One cupful molasses; two cupfuls sour milk; three cupfuls flour; one-half teaspoonful each nutmeg and cinnamon; scant half cupful sugar; two eggs; one heaping teaspoonful ginger and a teaspoonful soda dissolved in the sour milk.

SOFT GINGERBREAD

Mrs. T. C. Hollenberger

Two-thirds cup molasses, fill cup with sugar; one-half cup butter, fill cup with hot water; two cups flour; two teaspoonfuls ginger; one-half teaspoonful cinnamon; one teaspoonful soda, dissolved in a little of the hot water; one egg.

GINGER BREAD

Mrs. Eustace

One cup molasses; one cup brown sugar; one-half cup butter and lard; two eggs; two scant teaspoonfuls of soda in one cup of sour milk; three cups of flour; one teaspoonful each of ginger and cinnamon; one-half teaspoonful each of cloves and allspice. Bake slowly.

GINGER BREAD

Mrs. W. F. Barnard

Two-thirds cup molasses, fill up cup with granulated sugar; one-half cup butter, fill cup up with hot water; two scant cups flour; one egg, beaten light; one teaspoonful ginger; one teaspoonful cinnamon; one teaspoonful soda. Bake in moderate oven about one-half hour.

COLONIAL GINGERBREAD

Mrs. Floyd E. Jennison

One cup molasses; one-half cup sugar; one-half cup shortening. Pour over the above, one cup warm water in which one level dessertspoonful of soda has been dissolved. Let mixture cool; then add two and one-half cupfuls flour (sifted); one teaspoonful each of ginger and cinnamon and lastly two well beaten eggs and one cup (or less) of English walnut meats. Raisins may be added, if desired.

CHOCOLATE GINGERBREAD

One-half cup molasses; one tablespoonful each of melted butter and lard; one-half cup brown sugar; one-fourth teaspoonful each of ginger and cinnamon; one heaping tablespoonful grated sweet chocolate, mixed to a paste with a little hot water. Blend the ingredients thoroughly, then stir in one teaspoonful soda in one cupful of sour milk; flour to stiffen. Bake twenty minutes.

CINNAMON STARS

Two tablespoonfuls of butter; one cupful of sugar; two eggs; one and one-half cupfuls of sifted pastry flour; one teaspoonful of cinnamon; one-fourth teaspoonful of baking powder. Method: Cream butter, sugar and eggs until light, sift all dry ingredients together, then stir into egg mixture. Take onto a floured board, using a very little more flour if needed. Roll quite thin, then cut with a star cutter. Bake on waxed tins in a very moderate oven.

CALIFORNIA COOKIES

Mrs. E. T. Clissold

One cup molasses; one egg; one-half cup milk; one cup chopped raisins; one-half cup butter; one-half cup sugar; one-half teaspoonful each of cloves, nutmeg and cinnamon; one teaspoonful soda. Drop in spoonfuls in buttered tins. Bake quickly.

DOUGHNUTS

Mrs. H. P. Sieh

Two cups sugar; four eggs; one cup buttermilk; six tablespoonfuls hot lard; one teaspoonful nutmeg, one of soda and one of salt. Flour to make a good rolling dough. Cut and cook in hot lard.

MOLASSES SQUARES

Mrs. E. Oliver

One cup sugar; one egg; two tablespoonfuls shortening; three-fourths cup molasses; one teaspoonful soda dissolved in molasses; one cup milk; two and one-half cups flour (after sifting); one cup raisins; one teaspoonful each cinnamon, cloves and one-half teaspoonful nutmeg. Beat egg, add shortening, molasses, milk, spices and last the raisins (floured). Bake in two shallow pans. Any desired frosting.

GINGER BLOCKS

Four tablespoonfuls of butter or butterine; one-third cupful sugar; one egg; one-half cupful of golden drip syrup; one-half cupful of milk; one and three-quarters cupfuls of sifted pastry flour; one teaspoonful of baking powder; two teaspoonfuls of ginger. Method: Cream butter, sugar and yolk; then add the sirup and beat hard. Sift dry ingredients together, and then add, alternating with the milk. Whip white of egg and fold in. Bake in square tins. When done cut into blocks and sift confectioners' sugar over. To make the blocks of uniform size trim the very outer edge of cake before cutting. These rims can be used for a pudding some other day.

PUFF BALLS

Mrs. J. Dana Brown

One egg; three-fourths cupful sugar; one scant cupful milk; one and one-half cupfuls flour; and one-half teaspoonful baking powder; pinch of salt. Mix and roll out and cut with the smallest biscuit cutter and dropped in hot fat.

DOUGHNUTS

Mrs. J. H. Shanley

Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls baking powder sifted with three cups flour; spice and flavoring to suit your taste. When these are put into the boiling lard they sink, but rise almost at once and turn themselves. They never break apart when frying, as they contain no shortening, yet they are sufficiently rich to satisfy anyone.

DOUGHNUTS

Mrs. T. C. Hollenberger

Three eggs beaten very light; one cup sugar; four tablespoonfuls melted lard, add to the eggs and beat all together. One teaspoonful salt and a little nutmeg or lemon rind grated; one cup thick sour milk with one-half teaspoonful soda dissolved in it; add flour with one heaping teaspoonful baking powder sifted with flour—three cups, with enough more to make a very soft dough.

DOUGHNUTS

Miss Shay

Two eggs, well beaten; add one and one-half cupfuls sugar; one-half grated nutmeg; one cup milk; two heaping tablespoonfuls butter, melted; two heaping teaspoonfuls baking powder sifted in the flour and flour enough to make the dough roll easily, about three pints of flour.



PICKLES

"How Cam'st in Such a Pickle?" —SHAKESPEARE.

SLICED PICKLE

Mrs. William H. Fahrney

One peck cucumbers; thirty small onions; four green peppers; two red peppers; slice and soak over night in salt water. Soak cucumbers separately, rinse in cold water. One-half gallon vinegar; two tablespoonfuls mustard seed; one tablespoonful celery seed; six cups brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered alum. Let the vinegar and seasoning come to a boil, add the onions and peppers, cook five minutes; then add the cucumbers and cook five minutes. Can hot.

MUSTARD PICKLE

Mrs. William Molt

One quart tiny cucumbers; one quart large cucumbers, cut or sliced; one quart green tomatoes, cut in pieces; one large cauliflower, divided; five green peppers, chopped fine; one quart button onions, cut up. To four quarts of water add one pint salt and pour over the vegetables and let stand twenty-four hours; then heat in same brine just enough to scald; turn into colander and drain. Mix one-half cup flour; six tablespoonfuls mustard; two tablespoonfuls tumeric, with enough cold vinegar to make a smooth paste; add one cup sugar and enough vinegar to make two quarts in all; boil this until it thickens and is smooth. Add this to the pickles and cook until they are heated through, about fifteen minutes; pack in Mason jars and seal.

MUSTARD PICKLES FOR TWO QUART JAR

Mrs. Wm. J. Maiden

Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; piece of horseradish root; fill jar with vinegar. Wash and wipe pickles and pack in jar, then pour over the above mixture.

PICKLES

Alice H. Tolmie

Slice 25 small cucumbers with a large onion, put in salt brine and let stand for three hours, then drain and boil in following syrup: One quart vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful ginger, one teaspoonful each of celery seed and tumeric powder. Boil five minutes and can.