Chapter III: Part 3

Chop enough carrots to make 2 c; cook in water until tender; press through sieve, reserving liquor; cook rice in milk in db; cook onion in butter; add flour and seasonings; mix carrot mixture with rice and milk; pour on to butter and flour; bring to boiling point; strain and serve; garnish with chopped parsley; if it is too thick, thin with cream or milk.

PEA SOUP

1 can peas, 2 c cold water, 1½ tsp salt, a bit of bay leaf, 3
tbp butter, 3 tbp flour, 3 c scalded milk, 1 tbp chopped onion,
cayenne and salt.

Cook peas, bay leaf, onion and cold water 20 min; press through a sieve; make a white sauce of butter, flour and milk; combine mixtures, add seasonings and serve. 2 c cold cooked dried peas may be used instead of canned peas.

TOMATO BISQUE SOUP

1 can tomatoes, 1 qt milk, 2 tbp chopped onion, ¼ c flour, ¼ c
butter, 1½ tsp salt, 1 tsp chopped parsley, ¼ tsp soda, cayenne
and celery salt, 6 cloves.

Melt butter, add onion; cook 5 min; add flour, milk and seasonings; cook in db 20 min; cook tomatoes; press through sieve; add soda; combine mixtures and strain; serve immediately; if tomato is very acid, it may be necessary to add more soda to neutralize.

POTATO SOUP

5 potatoes, boiled, 2 tbp onion, 2 tbp carrot, ¼ tsp celery salt,
salt, pepper and cayenne, 3 tbp butter, 2 tbp flour, 1 qt milk.

Cook onion and carrot in butter 5 min; add flour, milk, seasonings; cook in db 20 min; add mashed potato; serve after straining; 1 c stewed and strained tomatoes may be added if desired.

SPLIT PEA PUREE

2 c split peas, 8 c water, 3 tbp chopped onion, 1 tsp salt, 2
drops tabasco sauce, 4 tbp chopped pork, 2 tbp butter, 2 tbp
flour, 2 c milk.

Soak peas over night; drain; cook until tender; cook onion and salt pork together 10 min; add to pea mixture; press through sieve; melt butter; add flour, milk, seasonings; cook 5 min; combine mixtures and serve.

VEGETABLES

An adult should have at least 1 to 1¼ lbs of fruit or vegetables daily. Vegetables are too often poorly cooked and unattractively served. Much of the valuable mineral matter in vegetables lies just beneath the skin; therefore, the largest amount of this is retained when they are cooked in their skins. If pared, the paring should be as thin as possible. The water in which vegetables are cooked contains much mineral matter and should be either served with the vegetables or used in soups, gravy, sauces, etc. They should be cooked with as little water as possible so as to keep their flavor.

It is difficult to give a definite time for cooking either root or green vegetables, as it largely depends on their age and freshness.

Cook all green vegetables rapidly, putting them, after washing, into boiling salted water. Spinach is the only vegetable that does not require water other than that which clings to the leaves after washing.

Green vegetables should be cooked as soon as possible after gathering. This is especially true of corn, beans, peas and asparagus. Keep in a cool place to prevent change of flavor. When they must be held after gathering they can be cooked and reheated at time of serving.

* * * * *

Wilted vegetables should be freshened by standing in cold water before being cooked.

Some parts of vegetables often discarded can be well used for food, as the outer leaves of lettuce, spinach, cabbage, or the tops of spring onions may be cooked and used for soups. Beet, turnip, or radish tops may be cooked and served as greens. Celery tops are good for flavoring, and can be easily dried in a brown paper bag hung up in a sunny place.

Green vegetables retain their color better if cooked uncovered. Overcooking of vegetables spoils the flavor and in the case of some vegetables the color.

A wise housekeeper will can, dry or store vegetables when they are in season, so as to have a supply when out of season and high in price. Serve a variety, including the more unusual kinds and you will be surprised how the family will learn to like all kinds.

Average Time Required for Cooking Vegetables in Water.

Asparagus 15 to 20 min.
Beans, lima (green) ¾ to 1 hr.
Beans, string 1 to 3 hr.
Beets, young ¾ to 1 hr.
Beets, old 3 to 4 hr.
Cabbage 20 to 30 min.
Carrots 30 to 60 min.
Cauliflower 20 to 30 min.
Corn, green 10 to 15 min.
Onions 20 to 30 min.
Parsnips 30 to 45 min.
Peas, green 20 to 30 min.
Potatoes 30 to 40 min.
Spinach 15 to 30 min.
Squash 20 to 30 min.
Turnips 30 to 40 min.

=Summer Squash= may be cooked without peeling if very young. If skin is tough, it should be pared. Cook 20 min; drain thoroughly; serve with butter.

=Winter Squash= may be baked, boiled or steamed. Steaming is the best method, as it leaves the squash drier.

=Baked Squash.= Cut into medium size pieces; place skin side up in baking pan, pour a little water in bottom of pan and small amount of fat; salt and pepper; bake until tender; scrape flesh from skin; season to taste. It may be served in the skin if desired.

=Eggplant= should be cut into thick slices, dipped in beaten egg and bread crumbs and fried. Bacon grease is excellent to fry it in. It can also be boiled for half an hour; then cut in halves, scoop out the fleshy part, chop finely, mix with half its bulk of bread crumbs, a little onion juice or finely chopped onion, chopped parsley or any other seasoning desired; replace the mixture in the shell and bake ¾ hr. A little butter can be placed over the top of the filling before baking. Serve plain or with gravy.

=Asparagus= should be scraped and the tough part of stalk removed; tied in bunches and cooked with stalk end in water until tender; boil in salted water. Serve with white sauce or melted butter on toast.

=Green Corn= should be cooked as soon as possible after gathering to hold its flavor. Remove husk and silky fiber; place in kettle of boiling water just long enough to thicken milk of the grain (about 12 min). Always leave husks on till ready to cook it, as it prevents the corn drying and becoming tough.

=Peas= should not be shelled till just before cooking and will have a better flavor if a few of the pods are washed thoroughly and cooked in the water. Cook in as little water as possible and have the water boiling before placing peas in it. Cook about 20 min.

=Spinach.= Remove roots and dead leaves; wash thoroughly in several waters. Do not drain off water, but lift spinach from it so sand will remain at bottom of pan in which you wash it. Put some salt in last water in which it is washed so as to remove any insects that may be hidden in leaves. Boil in just enough hot salted water to cover bottom of pot about 15 min and do not cover pot as it fades out spinach. To cream spinach, drain thoroughly and place in a hot greased frying pan; pour over sweet cream; chop spinach and mix well with cream. This is a very healthful dish. Serve hot with butter.

=Cabbage=, =Cauliflower=, =Dandelion=, =Beet Greens=, =Mustard Greens= and =Turnip Tops=. Pick and remove dead leaves; wash thoroughly and let stand in cold, salted water for an hour to remove any insects that may be on leaves; cabbage is cut into quarters; cauliflower is divided into small flower stalks or tied in a cheesecloth to keep the whole cauliflower in shape; boil until tender; remove from pot and drain thoroughly; place in an earthen dish; place some butter on top and place in oven about 10 min; serve while hot.

=Creamed Cabbage= and =Cauliflower=. Make a white sauce and pour over cabbage or cauliflower when cooked and drained; place in earthen dish; cover with white sauce and place in oven about 10 min; serve hot.

POTATOES AU GRATIN

Put a layer of parboiled potatoes in a baking dish; then a layer of grated or very small pieces of cheese; season with salt and pepper; continue until potatoes and cheese are used, ending with a layer of cheese; add thin white sauce nearly to top; bake until cheese is melted and brown crust has formed on the top.

POTATOES ON THE SHELL

Bake as directed above. When done remove skin from top and scrape out potato, leaving a shell; mash potato with small amount of cream and butter or substitute; season with salt and pepper. Fill shells with mixture; brown in oven; grated cheese may be sprinkled over the top if desired.

SWEET POTATO CAKES

Boil sweet potatoes until tender; drain off water, remove skin from potatoes; mash with a small amount of cream and a little sugar or maple syrup; they should be stiff enough to mold into small cakes; brush top of cakes with butter or substitutes; sprinkle with chopped nuts and brown in oven.

POTATOES WITH CHEESE

2 c sliced cooked potatoes, 1 c thick white sauce, 1 chopped
green pepper or canned pimento, ½ c grated cheese, ½ c bread
crumbs.

Add cheese and chopped pepper to sauce; mix with potatoes, put into baking dish; cover with bread crumbs, brown in oven.

POTATO HASH

3 c cooked potato, 2 c chopped meat or fish, 1 tsp salt, ¼ tsp
pepper, 3 tbp fat, boiling water, ½ c boiling water.

Melt fat in frying pan; add potatoes and meat, mixed; pour water over top; cook slowly without stirring until underside is browned; fold as an omelette and serve hot.

CASSEROLE SWEETS

Pare and slice sweet potatoes and apples, using 1 medium-sized apple to 2 potatoes; place in baking dish, sprinkle with a little brown sugar or add a small amount of syrup; pour over a cup of hot water; bake covered until tender; remove cover; dot top with bits of butter or substitute, and brown.

CANDIED SWEET POTATOES

Boil and cut in halves medium-sized sweet potatoes, lay evenly in baking pan; baste with syrup and butter warmed together; sprinkle lightly with brown sugar; put in hot oven until brown, and serve in the syrup.

POTATO AND BEAN CAKES

1 c boiled mashed potatoes, 1 c cooked mashed lima beans, 1 small
can pimentoes, ½ c bread crumbs.

Mix, season with salt and pepper, and form into cakes; saute in small amount of hot fat or dip in egg and crumbs and brown in oven; serve with tomato or cheese sauce.

ESCALLOPED POTATOES

4 medium-sized potatoes; wash, pare and slice very thinly until the bottom of baking dish is covered; over this layer sprinkle salt, pepper, dots of butter, and ½ tbp flour; add another layer of potatoes and proceed as before; when all potatoes are used, sprinkle buttered crumbs over top; add milk to nearly cover potatoes; bake until tender; this amount will require about 1 hr for baking.

WAYS OF USING LEFT-OVERS

Left-over boiled or baked potatoes may be prepared as hashed brown potatoes, in salad or warmed in milk.

Left-over mashed potatoes can be used in making biscuit or to make potato cakes.

CREAMED CELERY

The outside stalks of 3 heads of celery, 3 tbp butter, 3 tbp
flour, 1½ c milk, salt and pepper to taste.

Wash and scrape celery; cut into in lengths; cook in salted water till tender, which will probably require about ½ hr; drain thoroughly; blend together butter and flour; add milk a little at a time, stirring constantly till the whole boils; cook 3 min; add salt and celery; serve on triangles of buttered toast.

STEWED ASPARAGUS

Cut tender asparagus in 1-in lengths; wash, drain and cook rapidly in salted boiling water until tender; make a cream sauce as given under “Creamed Celery,” and add asparagus, well drained, and a small piece of butter; stir carefully; serve very hot on pieces of buttered toast.

BOILED COWPEAS

The desired quantity of peas to be cooked should be washed in cold water; put in iron pot or stewpan, cover with cold water; drop in a piece of fat bacon, boil slowly until tender; season with pepper and salt; simmer slowly until ready to serve; a small piece of butter will add greatly to their flavor.

BAKED COWPEAS

Prepare as for boiling; when half done pour into baking pan; season with butter, pepper, and to every pt of peas add 1 scant tsp of salt and a pinch of sugar; sear a piece of bacon and half bury it in the middle of the dish; cook slowly until done to a delicate brown; serve either hot or cold.

BOSTON BAKED BEANS

1 qt beans (navy beans or ⅔ soy beans and ⅓ navy beans), ⅓ c
molasses, ¼ tsp dry mustard, 1 tbp salt, 1 small onion, salt
pork, ¼ lb or vegetable oil, ¼ c.

Soak beans overnight in cold water; drain; cover with fresh water and cook at a temp just below boiling point until skins will burst open when blown upon; put ingredients into a bean pot or casserole; cover with water; bake slowly 6 to 8 hr; add water as needed.

CORN OYSTERS

½ pt grated green corn, 3 tbp flour, ½ tsp salt, 1 egg, ½ c milk,
butter.

Scrape or grate corn from cob; sift flour and salt; mix to a batter with egg and milk; stir corn into batter; drop by spoonfuls into frying pan containing a little hot butter; when one side is brown turn and cook the other.

SPLIT PEA LOAF

2 c cooked peas, ¼ c pimento, cut into small pieces, 1 tsp salt,
¾ tsp paprika, 1¾ c bread crumbs, ¼ c canned tomatoes.

Press peas through colander; mix with other ingredients; mold into a loaf; bake 30 min.

BAKED SOY BEANS

1½ c yellow soy beans, ½ c white beans, ⅓ c sugar, ¼ tsp dry
mustard, ¼ lb salt pork, 1 small onion.

Soak beans 12 hr; put into baking dish in which salt pork, onion, sugar and mustard have been placed; cover with cold water; cook in slow oven 12 hr; add water as needed.

FRIED CARROTS

Cut cold boiled carrots into strips; dip in cold milk; roll in flour and fry in deep hot fat; remove when brown; drain on soft paper; sprinkle with salt and serve hot.

HASHED BROWN POTATOES

6 cold cooked potatoes, baked or boiled, salt and pepper to
taste, ½ c salt pork cut in dice and measured after cutting, or ⅓
c butter.

Try out salt pork; when fat is given off remove scraps, or melt butter and let it become quite hot without browning—do not use both pork and butter—put potatoes into fat and toss them about till hot; season; serve hot.

CARROT STRIPS

Scrape carrots; slice them lengthwise in thin pieces and again cut each slice in long pieces; cook until tender in covered pan in as little boiling salted water as possible; when tender, drain and season well with butter, salt and pepper; let carrots simmer for a few minutes in remaining water and butter; serve hot.

BAKED POTATOES

Wash carefully and place in moderate oven; from 45 min to 1 hr is necessary for a medium-sized potato; test by pressing between thumb and finger; when done prick with a fork to allow the steam to escape; if potato is rubbed with a small amount of fat before baking the skin will be softer than otherwise.

BAKED BEETS

Select young, tender beets, wash well, put into a covered baking dish with a small amount of water; bake until tender; serve with butter; this method of cooking brings out the sweet flavor usually lost when cooked in a large amount of water.

CREAMED CABBAGE

Cut cabbage into small pieces and cook uncovered in salted boiling water until tender; drain off water; place in layers in baking dish, alternating with thick white sauce; cover with buttered crumbs and brown in oven.

FRENCH FRIED ONIONS

Cut large onions across into slices about ¼″ thick; separate slices into rings; dip rings into milk, then into flour and fry in deep fat; drain and salt slightly.

FRIED CABBAGE

Melt 3 tbp butter or bacon grease in a hot spider; when it bubbles throw in sliced boiled cabbage and fry a light brown; if a tart taste is desired, add 2 tbp vinegar before taking from the fire; slices of thin bacon fried and served with the cabbage is a nice dish.

HEIDELBERG CABBAGE

2 small red cabbages, 1 onion, 4 cloves, 3 tbp vinegar, 2 tbp
butter, 1 tsp salt.

The cabbages must be hard and firm; halve, lay flat side down; cut across in thin slices; put butter or drippings into saucepan; when hot, add vinegar and salt with cabbage; stick cloves into onion and bury it in cabbage; boil 2½ hr; if it becomes dry, and in danger of scorching, add a very little water.

FRENCH FRIED POTATOES

Wash and pare potatoes; cut into lengthwise strips and soak in cold water until ready to fry; dry thoroughly, place in wire basket and fry in hot fat until just starting to brown; remove; drain on paper and allow to stand until shortly before time to serve; just before serving plunge into hot fat and fry until golden brown; drain and salt.

ESCALLOPED CORN

Butter baking dish and put in a thin layer of cracker crumbs, a layer about 1″ thick of canned corn (or fresh cooked corn), a thin layer of crumbs; dot with butter, season with salt and pepper; add another layer of corn, sprinkle with crumbs, season and dot with butter; cover with milk; bake in hot oven until crumbs are brown.

CARROTS

Scrape them well, and let them lie in cold water half an hour; cook them in boiling water until tender; winter carrots, if whole, require from 1½ to 3 hr; summer carrots from 30 to 45 min; or slice carrots very thin and boil until tender; serve with white sauce or melted butter.

CREAMED CARROTS

1 c cream or milk, salt and pepper, 1 tbp butter, 1 tbp flour.

Make a cream sauce and stir in the boiled carrots cut in dice; stew gently 15 min, add a little chopped parsley and serve.

FRIED CARROTS

Melt some butter in a hot spider; cut cold boiled carrots into long thin strips; when butter bubbles lay in carrots, sprinkle with salt, pepper and sugar; fry till edges are brown and crisp; a little finely chopped parsley is an improvement.

LYONNAISE CARROTS

Chop an onion very fine and fry in 1 tbp butter and nice drippings; add boiled carrots, cut in small dice, with pepper and salt; stir, fry them golden brown; add a little finely chopped parsley; mix well and serve.

GLAZED CARROTS

Cut 4 carrots in ¼″ slices; parboil 10 min; drain and put in saucepan with ⅓ c butter, ⅓ c sugar, and either chopped mint or parsley; cook slowly until glazed and tender; serve around boiled peas.

SPINACH LOAF

2 c chopped spinach, 4 c boiled rice, 2 c thick white sauce, 1
red pepper, chopped.

Mix, form into a loaf; bake 20 min.

VEGETABLE SOUFFLE

¾ c thick white sauce, 3 eggs, 1 c chopped, cooked vegetable or
vegetable pulp (green or dried beans, peas, asparagus, green
corn), salt, pepper.

Beat egg yolks; add white sauce, seasoning, and vegetables; fold in the beaten egg whites; put into a buttered baking dish; bake in moderate oven until firm.

CABBAGE AU GRATIN

2 c boiled cabbage, 1 tbp flour, 1 tbp butter, ¼ c grated cheese,
½ c buttered crumbs, 1 c milk, ½ tsp salt, few grains of pepper.

Chop cabbage, seasoning with salt and pepper put into buttered baking dish; cover with cream sauce made by melting butter, adding flour and seasoning; then milk gradually, stirring constantly until mixture thickens; cover with buttered crumbs and grated cheese; bake for 12 min in hot oven.

SWEET POTATO AND APPLE

4 medium-sized sweet potatoes, 1 tsp salt, ½ c brown sugar, 4
medium-sized apples, 1 c water, 4 tbp butter.

Partly cook sweet potatoes, cut in dice; pare, core and cut apples in cubes; grease a casserole; place in it alternately layers of sweet potatoes sprinkled with salt, and layers of apple; pour over them a syrup made by cooking brown sugar and water; dot with butter; cover and bake 30 min in hot oven; top may be garnished with marshmallows and returned to oven to brown.

FRESH PEAS WITH LETTUCE

2 c peas, ½ tsp salt, 1 small head lettuce, ¼ tsp pepper, 1 tbp
butter, 1 slice onion.

Break lettuce apart and lay large leaves in a greased small casserole; pour peas onto lettuce leaves; place heart of lettuce in center and sprinkle with onion, coarsely chopped; cover closely; bake in hot oven until peas are tender; just before serving add butter, salt and pepper.

DEVILLED TOMATOES

3 large tomatoes, 2 tbp butter, 1 egg yolk, few grains pepper, 1
tsp dry mustard, 1 tbp vinegar, ¼ tsp salt.

Cut tomatoes in half and over cut surface of each half spread butter mixed to a paste with other ingredients; bake in greased casserole dish 30 min in moderate oven.

QUICK SCALLOPED POTATOES

1 pt cooked potatoes, diced, 1 c white sauce, ½ c buttered crumbs.

Mix potatoes and white sauce; pour into greased pudding dish; cover with buttered crumbs; bake in moderate oven until brown; parsley, green pepper, minced chicken, ham or meat, small boiled onions may be added for variations.

BISCUITS, MUFFINS, QUICK BREADS

In making quick breads always sift baking powder with dry ingredients. Have liquids cold, except melted fat, which can be lukewarm, but must not be hot. Always add liquids to dry ingredients as they will mix more smoothly. In making biscuits always add enough liquid to make a soft dough, as this is one of the secrets of making good biscuits or shortcakes. Mix with a flexible knife rather than with a spoon or the hand. The less biscuits are handled, the better. Place a little apart in the pan and they will be lighter and more crusty. The smaller the biscuits and muffins, the hotter you can have the oven and the more attractive they will be. Brush with milk when you want a brown crust; brush with melted butter when you want a tender crust.

Remember these rules in making good biscuits: Have dough soft and nearly sticky; very little handling; a quick oven; don’t allow biscuits to touch each other in pan; use pastry flour.

When baking soda is used in making quick breads mix it with the dry ingredients. The old custom of putting soda into sour milk or molasses is not good practice, because as soon as they are mixed gas begins to escape. A scant half teaspoon of baking soda is about the right amount to use for each cup of sour milk, or an even half teaspoon for a cup of molasses. It is better to use too little soda than too much. In all quick breads except pop-overs sour milk can be substituted for sweet milk. For thin batters, soda and sour milk furnish enough leavening, but for thick batters or doughs, baking powder is usually needed in addition.

Fat makes quick breads tender. Any milk-flavored, clean fat is satisfactory. All fat of meat should be rendered out and clarified and kept for baking purposes.

POP-OVERS

1 c milk, 1 c flour, 1 to 2 tsp fat, 1 to 2 eggs, ⅓ tsp salt.

Stir liquid slowly into dry ingredients to avoid forming lumps; fill hot, well-greased muffin pans (preferably iron or granite because they hold the heat), not more than half full of batter; place at once in hot oven. After 20 min, lower temperature, so that inside of pop-overs will dry out a little without making crusts too hard and brown. Pop-overs require baking about 45 min.

PLAIN MUFFINS

2 c flour, 4 tsp bp, 1 tsp salt, 2 tbp sugar, 1 egg, ¾ to 1 c
milk, 2 tbp melted fat.

Sift together dry ingredients; beat together egg, milk and melted fat; stir liquid into dry ingredients; bake in well-greased muffin tins in hot oven 20 to 30 min.

=Bran=—Substitute 1½ c bran for 1 c wheat flour; add molasses if desired, ¼ to ½ c.

=Whole Wheat=—Substitute 1 c whole wheat for 1 c flour.

=Corn=—Substitute ¾ c yellow cornmeal for 1 c flour.

=Cereal=—Substitute cooked rice, oatmeal, or other cereal for part of flour, ⅓ or ¼.

=Fruit=—Add ½ to 1 c nuts or fruit; double sugar, if sweet muffins are desired.

BAKING POWDER BISCUITS

2 c flour, 2 tbp fat, 4 tsp bp, ½ tsp salt, 2 tbp fat, ¾ c milk,
1 tbp sugar.

Sift dry ingredients together; work in well fat with a fork; slowly mix in milk; stir as little as possible; place on floured board and pat out to ½″ thickness; cut in small biscuits; wipe over top of biscuits with milk; place on greased pan; bake in hot oven 12 min.

WAFFLES

1 c milk, 1⅓ c flour, 2 tbp melted fat, 1 or 2 eggs, 2 tsp bp, 1
tbp sugar, ½ tsp salt.

Mix dry ingredients together; slightly beaten egg yolk, milk; melted fat, then stiffly beaten egg white; have waffle iron hot enough to brown the waffles quickly and well greased unless it is the electrically heated aluminum kind. If it is, you must add 1 tbp melted fat to the batter.

GRIDDLE CAKES

1 c milk, 1½ c flour, 2 tbp fat, 1 egg, 2 tsp bp, 1 tbp sugar, ½
tsp salt.

Sift dry ingredients together; add milk, slightly beaten egg, then melted fat; bake on lightly greased hot griddle. This amount makes 16 to 24 cakes, depending on size of cakes.

FRITTERS

1 c milk, 1 tbp fat, 1¾ c flour, 1 egg, 2 tsp bp, ½ tsp salt.

Mix dry ingredients together; then milk; beaten egg; melted fat; mix well; dip large pieces of fruits, tomatoes, or vegetables into this batter and fry in deep hot fat. When fruit or vegetables have liquid with them such as canned corn, this may take the place of part of the milk.

BREAKFAST MUFFINS

1 c milk, 2 c flour, 2 to 4 tbp fat, 2 tsp bp, 1 egg, 1 to 2 tbp
sugar, ½ tsp salt.

Mix dry ingredients together; add milk; well beaten egg; then melted fat; pour into well greased muffin tins; bake in hot oven 20 min.

Proportions for Quick Breads, Cakes, Cookies, and Pastry.

| Liquid | Flour | Fat | Eggs |Baking| Sugar | Salt
|(usually|(sifted| | |powder| |
| milk) | soft | | | | |
| | wheat)| | | | |
---------------+--------+-------+--------+-------+------+-------+-----
Pop-overs | 1 cup | 1 c | 1 to 2 |1 to 1½| | |⅓ tsp
| | | tsp | | | |
Waffles | do. | 1⅓ c | 2 tbp | 1 to 2|2 tsp | 1 tbp |½ tsp
Griddle cakes | do. | 1½ c | 1 to 2 | 1 | do. | 0 to 1| do.
| | | tbp | | | tbp |
Fritter batter:| | | | | | |
No. 1, cover | do. | 1¼ c | 1 tsp | 1 |1 tsp | |⅓ tsp
No. 2, binding| do. | 1¾ c | 1 tbp | 1 |2 tsp | |½ tsp
Muffins | do. | 2 c | 2 to 4 | 1 | do. | 1 to 2| do.
| | | tbp | | | tbp |
Cottage pudding| do. | 2⅓ c |¼ to ⅓ c| 1 |3 tsp | ⅔ c |¼ tsp
Foundation cake| do. | 3 c | ½ c | 2 to 3|4 tsp | 1½ c | do.
Bp biscuit | do. | do. | 4 to 6 | | do. | |1 tsp
| | | tbp | | | |
Pastry |About 2½| 1½ c |5½ to 7 | | | | do.
| tbp | | tbp | | | |
| water | | | | | |
---------------+--------+-------+--------+-------+------+-------+-----

RAISIN BREAD

1 c corn meal, 1 c corn flour, 2 c wheat flour, 6 tsp bp, ½ tsp
soda, 2¼ c sweet milk, ½ c molasses, 1 egg, 1 c raisins, 1 tsp
salt.

Mix dry ingredients, adding molasses, egg and milk, mixed; bake in a loaf in a slow oven 1½ hr.

VIRGINIA BATTER BREAD

1 c sifted meal, 1 tbp lard, 1 tsp salt, pinch of soda, 1 c milk,
2 eggs.

Mix meal, salt, soda and lard with enough boiling water to make a mush; add egg yolks; thin with milk and then fold in stiffly whites of eggs; pour into greased baking pans and bake 30 min.

VIRGINIA SPOON BREAD

1 qt sweet milk, 1 c white cornmeal, 2 well beaten eggs, 2 tbp
butter, 1 tsp salt.

Bring 1 pt of milk to boiling point and stir into it the cornmeal and salt; cook 5 min; then beat in butter and ½ c cold milk; add the eggs, gradually beating in the rest of the cold milk; pour mixture into well greased baking dish and bake for about ½ hr in a rather hot oven. Serve at once from baking dish.

HONEY BREAD

2 c honey, 4 c rye flour, 1 tsp soda, 4 tsp aniseed, 2 tsp
ginger, 4 tsp powdered cardamom seed, 2 egg yolks, ¼ c brown
sugar.

Sift the flour with the spices and soda and add the other ingredients; put the dough into shallow buttered pans to the depth of about an inch and bake in a hot oven.

ONE EGG MUFFINS

3½ c flour, 6 tsp bp, 1 tsp salt, 1⅓ c milk, 3 tbp melted fat, 1
egg, 3 tbp sugar.

Sift dry ingredients together; add gradually milk, egg well beaten, and melted butter; bake in buttered gem pans 25 min; if iron pans are used they must be previously heated. This recipe makes 30 muffins. Use half proportions given and small egg, if half the number is required.

BERKSHIRE MUFFINS

⅔ c scalded milk, 1 egg, 1 tsp salt, 1 tbp fat, 4 tsp bp, ⅓ c
corn meal, ½ c wheat flour, ½ c cooked rice.

Pour the scalded milk over the meal and let stand 5 min; add the other ingredients, folding in the beaten white of egg last.

RYE BISCUIT

2 c rye flour, ½ tsp salt, 4 tsp bp, 2 tbp shortening, 1 egg, ¾ c
milk.

Sift together flour, salt and baking powder; rub in the shortening and mix to a light dough with the egg and milk. Roll out on a floured board, cut into biscuits and bake 15 min in a hot oven.

POTATO BISCUIT

1 potato, 1½ c flour, 4 tsp bp, ½ tsp salt, ¼ c shortening, 1
egg, 1 c milk.

Boil and mash the potatoes, having them free from lumps; sift the flour, salt and baking powder.

CORNMEAL PUFFS

1 pt. milk, ⅓ c corn meal, 4 tbp sugar, ½ tsp salt, 4 eggs,
grated nutmeg (if desired).

Cook milk and meal together 15 min with salt and sugar; when cool add eggs well beaten; bake in greased custard cups; serve with stewed fruit or jam.

CORNMEAL PANCAKES

2 c wheat flour, ½ c corn meal, 1½ tbp bp, 1½ tsp salt, ⅓ c
sugar, 1½ c boiling water, 1¼ c milk, 1 tbp melted fat, 1 egg.

Add meal to boiling water; boil 5 min; turn into bowl; add milk and remaining dry ingredients mixed and sifted; then egg well beaten, and butter; cook on greased griddle.

HOMINY MUFFINS

1 c cold boiled hominy grits, 1 c sweet milk, 1 egg, 1¼ c corn
flour, 2 tsp bp, ½ tsp salt, 1 tbp melted fat.

Beat milk and egg into hominy grits; add melted fat and dry ingredients; mix well; bake in well-greased muffin pans 30 min.

BOSTON BROWN BREAD

1 c corn meal, 1 c rye meal, 1 c graham flour, 2½ tsp soda, 4 tsp
bp, 1 tsp salt, ¾ c molasses, 2 c sour milk, or 1¾ c sweet milk.

Mix and sift dry ingredients and add molasses and milk; beat thoroughly and steam 3½ hr in well-buttered covered molds or baking powder cans; remove covers and bake bread long enough to dry top.

This may be made also with 1½ c each of corn meal and rye meal and no graham flour. A cup of seeded raisins or prunes or a cup of currants may be added.

CUSTARD CORN CAKE

2 eggs, ¼ c sugar, 1 tsp soda, 1 tsp salt, 1 c sour milk, 1 c
sweet milk, 1⅔ c corn meal, ⅓ c wheat flour, 2 tbp fat, 1 c cream
or milk.

Mix all ingredients but cream and butter; melt fat in deep pan, using plenty on sides; pour in batter; add (without stirring) cup of cream; bake 20 to 30 min; when cooked there should be a layer of custard on top of cake or small bits of custard distributed through it. Milk may be used in place of cream in this recipe.

SPOON CORN BREAD

2 c water, 1 c milk, 1 c white corn meal, 1 tbp butter, 1 tsp
salt, 2 eggs.

Mix as directed for Custard Corn Bread; add eggs well beaten and other ingredients; beat thoroughly; bake in well-greased pan for 25 min in hot oven; serve from same dish with a spoon.

DATE OR FRUIT GEMS

1 c chopped dates, 2 c flour, ½ level tsp salt, ⅓ c shortening, 1
egg, 1⅓ c milk, 4 level tsp bp.

Stone dates and chop coarsely; sift together flour, salt and baking powder; rub shortening into flour; mix in dates and form to a stiff batter with beaten egg and milk; bake in hot, well-greased gem pans in moderate oven about 20 min. Other fruit or berries can be substituted for dates.

COOKIES, GINGERBREAD, AND DOUGHNUTS

Use just enough flour as necessary to roll out dough in making cookies: Too much flour hardens them. If dough is too stiff, work in a little milk or melted butter. Flour rolling pin, board and cutter to prevent sticking. Roll dough out evenly so cookies will bake evenly. Bake in hot oven. They should bake in about 10 min. Jumbles about 15 min. Just before cutting, if a little granulated sugar is rolled into dough it will give them a nice finish. A currant, raisin or piece of nut fruit in center of cookies makes them attractive. Supply yourself with different sizes of cookie cutters and have a variety of shapes. Cutters in shape of animals are nice to make cookies for children. Drippings from fat of meat can well be made up into molasses and spice cookies and used instead of butter. Home-made cookies are cheaper than those bought at the store and more nutritious.

=Drop cookies= in which consistency of batter is such that it may be dropped by spoonfuls on tin and baked.

=Roll cookies=, in which amount of liquid is decreased until a stiff dough is obtained.

=Left-over cake= may be served with fruit, sauce, custards, or crushed and used in puddings.

COCOANUT CREAM COOKIES

2 eggs, 1 c sugar, ½ c shredded cocoanut, 1 c thick cream, 3 c
flour, 3 tsp bp, 1 tsp salt.

Beat eggs until light; add sugar gradually; cocoanut and cream; flour sifted with salt and baking powder; chill; toss on floured board; roll ½″ thick; sprinkle with cocoanut; shape with small round cutter, first dipped in flour; bake on buttered sheet 10 min.

MOLASSES COOKIES

1 c molasses, ½ c shortening (butter and lard mixed), 2½ c bread
flour, 1 tbp ginger, 1 tbp soda, 2 tbp warm milk, 1 tsp salt.

Heat molasses to boiling point; add shortening, ginger, soda dissolved in warm milk, salt, and flour; proceed as for Ginger Snaps.

SOFT MOLASSES COOKIES

1 c molasses, 1¾ tsp soda, 1 c sour milk, ½ c shortening, melted,
2 tsp ginger, 1 tsp salt, flour.

Add soda to molasses; beat thoroughly; add milk, shortening, ginger, salt and flour; enough flour must be used to make mixture of right consistency to drop easily from spoon; let stand 2 hr in cold place to chill; toss ½ mixture on slightly floured board; roll lightly to ¼″ thickness; shape with round cutter, first dipped in flour; bake on buttered sheet 10 min.

CUP CAKES

⅔ c butter, 2 c sugar, 4 eggs, 1 c milk, 3¼ c flour, 4 tsp bp, ¼
tsp mace.

Put butter and sugar in bowl; stir well; add eggs well beaten; milk; flour sifted with baking powder and mace; bake in individual tins; cover with Chocolate Frosting.

WONDERS

1 egg, ¼ tsp salt, about ¾ c flour.

Beat egg; add salt and flour to make stiff dough (about ¾ c); roll on floured board till as thin as a wafer; cut with large round cutter; drop separately into hot fat; fry golden brown; drain; dust with powdered sugar.

PEANUT COOKIES

2 tbp butter, ¼ c sugar, 1 egg, 1 tsp bp, ¼ tsp salt, ½ c flour,
2 tbp milk, ½ c finely chopped peanuts, ½ tsp lemon juice.

Cream butter and sugar; add well-beaten egg; add dry ingredients sifted together; add milk, peanuts and lemon juice; drop from teaspoon on unbuttered baking sheet 1″ apart; place half peanut on top of each; bake 12 min in slow oven.

CHOCOLATE SPONGE

½ c butter, ¼ c cocoa, 3 eggs, 1 c sugar, 1 tsp cinnamon, ¼ tsp
clove, ½ c cold water, 1 c flour, 3 tsp bp.

Cream butter; add cocoa, yolks of eggs well beaten, sugar mixed with spices and water; beat egg whites; add to first mixture alternately with flour mixed and sifted with baking powder; bake in small tins 18 min.

MOLASSES COOKIES

1⅓ c molasses, 1 tsp vinegar, 1 egg (well beaten), 1 tbp ginger,
1 c sour milk, 1 tsp soda (heaping), 1 tbp cinnamon, ⅛ tsp salt,
1 c brown sugar, 1 c shortening (lard or other fat).

Dissolve soda in sour milk and add vinegar, stirring until soda stops effervescing; add melted shortening; then egg, cinnamon, ginger and salt; mix well; add flour; roll out about ½″ thick; cut; place in greased pan; bake in quick oven 10 min.

ECLAIRS

¾ c water, 1 tbp butter, ¾ c flour, ⅓ tsp salt, 3 eggs, 1 tsp bp.

Put water and butter into saucepan; bring to boiling point; stir in flour and salt; cook till mixture forms stiff paste and leaves the sides of saucepan clean; cool slightly; beat in eggs one at a time; add baking powder last, and force mixture through pastry bag onto flat greased pans, in pieces about width of 2 fingers and length of 1; bake slowly till quite light; cool, make an incision in side of each eclair and fill with whipped cream or custard. They may be iced with Chocolate or Coffee Frosting.

CREAM PUFFS

1 c boiling water, ½ tsp salt, ⅓ c butter, 1½ c flour, 4 eggs,
whipped cream or custard.

Bring water, salt and butter together to boiling point; stir in flour and cook till mixture leaves sides of saucepan clean; cool; add eggs one at a time, beating each one in thoroughly; drop by tablespoonfuls some distance apart on greased baking pans; bake ½ hr in a steady oven; when cold, split and fill with sweetened cream or thick custard.

LADY FINGERS

2 egg yolks, 3 egg whites, ⅓ c powdered sugar, ⅓ c pastry flour,
⅓ level tsp salt, ¼ tsp vanilla extract.

Beat whites of eggs till very stiff, adding sugar gradually; add well-beaten yolks and vanilla; fold in gently flour sifted with salt; force mixture through pastry bag onto greased, flat pan; sprinkle well with sifted sugar; bake 8 min in moderate oven.

CUP CAKES

⅓ c butter, 1 c brown sugar, 2 eggs, ½ c milk, 1 c dates, stoned
and cut, 1¾ c flour, 3 tsp bp, ½ tsp cinnamon, ½ tsp nutmeg.

Cream butter; add other ingredients; beat until thoroughly blended (about 3 min); fill greased and floured muffin tins ⅔ full; bake 20 min.

GINGERBREAD

½ c shortening, 1 c molasses, 1 egg, 2 tbp milk, 2 c flour, ½ tsp
salt, 2 tsp ginger, 2 tsp bp.

Heat shortening till hissing; pour into bowl with molasses; add egg and milk; mix lightly; sift together flour, salt, ginger and baking powder; stir in liquid ingredients, beating and stirring only enough to blend; soon as smoothly blended pour into 2 shallow, greased pans; bake 20 min in moderate oven.

SOFT GINGERBREAD

1 c New Orleans molasses, 1 c sugar, ½ c shortening, melted, 1
tsp ginger, ½ tsp cinnamon, 1 c water, 4 c flour, ½ tsp salt, 1
tsp soda.

Stir molasses, sugar and shortening together; add water, flour, salt, soda and spices sifted together; beat hard; bake in 2 greased pans in moderate oven ½ hr.

FRUIT GINGERBREAD

½ c shortening, 1 c sugar, 2 eggs, 1 c molasses, 3 c flour, 1½
tsp ginger, 3 tsp bp, 1 c seeded raisins, ⅓ c chopped lemon or
orange peel, ½ c milk or cold coffee.

Beat shortening and sugar till light and creamy; add beaten yolks of eggs, raisins, peel, molasses and coffee; flour with which the ginger and baking powder have been sifted; then add whites of eggs beaten stiff; bake in greased pans in moderate oven.

GINGERBREAD

¼ c butter, ½ c sugar, 1 egg, ½ c sour milk, ½ c molasses, 1¾ c
flour, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon, 2 tsp ginger.

Cream butter and sugar; add egg beaten slightly; sift dry ingredients; add dry and liquid ingredients alternately; bake in greased pan; serve hot with lemon sauce; this makes an excellent dessert.

LEMON SAUCE

½ c sugar mixed with 2 tbp corn starch; cook in db with 1 c water until transparent; add 2 tbp butter, 1 tbp lemon juice, 1 tsp grated lemon rind, 6 marshmallows cut in small pieces; beat with egg beater until smooth.

CARD GINGERBREAD

⅓ c butter, ⅓ c brown sugar, 1 egg, ½ c molasses, 1¾ c flour, ½
tbp ginger, ¾ tsp salt, ½ tsp soda, ¼ tsp cinnamon.

Cream butter; add sugar gradually; egg well beaten and molasses; sift flour, ginger, cinnamon, salt and soda together; add to liquid and mix; chill, roll in sheets ¼″ thick; bake on buttered sheet; when done cut in squares.

OATMEAL CRISPS

¼ c butter, ¾ c flour, ⅓ tsp salt, 2 tsp bp, ⅓ c sugar, ½ c
oatmeal or rolled oats, 1 egg, little milk if needed.

Sift flour, salt and baking powder together; rub in butter; add sugar and oatmeal; mix to rather stiff dough with egg, adding milk if necessary; roll on floured board; cut in shapes; bake 12 min in moderate oven.

SOUTHERN COOKIES

¾ c milk, ¾ c fat, 4 tsp bp, ½ tsp salt, 4 c flour, 2 eggs, 1½ c
sugar, 3 tsp flavoring.

Cream fat and sugar; add dry ingredients mixed together; add well-beaten eggs and milk; drop small portions of mixture on greased pan; bake in moderate oven about 10 min. This makes about 50 cookies.

BROWN SUGAR COOKIES

1 qt flour, 1 tsp soda, 1 tsp bp, ¼ tsp salt, 1 tsp cinnamon, 3
eggs, 1 c fat, ½ tsp vanilla, ½ tsp lemon, 2 c brown sugar.

Sift together flour, soda, baking powder, salt and cinnamon; add sugar; mix well; cut in fat as for pastry; add eggs well beaten; dough should be stiff enough to handle, but rather soft; add more flour if needed; roll; cut; bake a delicate brown in moderate oven as brown sugar burns easily.

GINGER SNAPS

1 c molasses, ½ c shortening, 3¼ c flour, ½ tsp soda, 1 tbp
ginger, 1½ tsp salt.

Heat molasses to boiling point; pour over shortening; add dry ingredients sifted together; chill thoroughly; toss ¼ mixture on floured board and roll as thin as possible; shape with small round cutter, first dipped in flour; place near together on buttered sheet; bake in moderate oven 9 min; gather up trimmings; roll with another portion of dough; during rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

DOUGHNUTS

3 c flour, ½ tsp salt, 3 tsp bp, ½ tsp nutmeg or cinnamon, ⅔ c
sugar, 2 eggs, about 1 c milk.

Sift together; dry ingredients; mix to soft dough with eggs and milk; cut out; fry in deep fat; drain; sprinkle with sugar.

CRULLERS

½ c butter, 1 c sugar, 2 eggs, 1 c milk, about 3 c flour, ⅓ tsp
salt, 3 tsp bp, ⅓ tsp nutmeg.

Beat butter and sugar together; add beaten eggs and milk; flour, salt, baking powder and nutmeg sifted together; roll out; cut; fry golden brown in deep fat; drain; sprinkle with sugar.

NEW ENGLAND CRULLERS

2 eggs, ¾ c milk, 1 tbp melted butter, 3 c flour, ½ tsp cinnamon
or nutmeg, ⅓ tsp salt, 1 c sugar, 3 tsp bp.

Beat eggs until light; mix with milk and butter; flour, salt, spice and baking powder sifted together with sugar; roll out; cut into rings; fry in hot fat till golden brown; drain; sprinkle with sugar.

JUMBLES

⅓ c butter, ½ c sugar, 1 egg, grated rind of ½ lemon, 1 c flour,
⅓ tsp salt, 1 tsp bp.

Cream butter and sugar; add egg beaten well; lemon rind; flour, salt and baking powder sifted together; drop by spoonfuls on a greased pan; bake 10 min.

ORANGE CIRCLES

3 tbp butter, ⅔ c sugar, juice 1 orange, grated rind 1 orange,
few grains salt, 1¾ c flour.

Put butter and grated rind in bowl; work until creamy, using a wooden spoon; add sugar gradually, continuing the beating; salt, orange juice and flour, gradually; toss on floured board; pat; roll to ⅛″ thickness; shape with circular cutter, first dipped in flour; put on pan covered with buttered paper; bake in moderate oven 10 min.

ORANGE CAKES

½ c butter, ½ c sugar, 2 eggs, 3 c flour, 3 tsp bp, ⅓ tsp salt,
grated rind 2 oranges, juice 1 orange.

Cream butter and sugar; add eggs, one at a time; flour, salt and baking powder sifted together; orange rind and juice; if too stiff, additional juice or milk; cakes must be made stiff to keep their shape; place in little heaps on greased pan and bake in hot oven 10 min.

CAKE CUBES

Bake plain, sponge or spice cake in flat pan; when cool, cut into tiny cubes; ice all over with plain boiled icing to which add green vegetable coloring; or, use white icing with a candy shamrock on top, or sprinkle with green sugar. For St. Patrick’s Day parties.

SOUR MILK GINGERBREAD

1 c molasses, 1 c sour milk, 2⅓ c flour, 1¾ tsp soda, 2 tsp
ginger, ½ tsp salt, ¼ c melted butter.

Mix soda with sour milk; add to molasses; sift together remaining dry ingredients; combine mixtures; add butter; beat vigorously; pour into buttered shallow pan; bake 30 min in moderate oven.

BROWNIES

1 c sugar, ¼ c melted butter, 1 egg unbeaten, 2 sq unsweetened
chocolate melted, ¾ tsp vanilla, ½ c flour, ½ c walnut meats cut
in pieces.

Mix ingredients in order given; line a 7″ square pan with paraffine paper; spread mixture evenly in pan and bake in slow oven; as soon as taken from oven turn from pan, remove paper, and cut cake in strips, using sharp knife; if directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.

MARGUERITES

2 eggs, 1 c brown sugar, ½ c flour, ⅓ tsp salt, 1 c pecan nut
meats cut small pieces, ¼ tsp bp.

Beat eggs slightly; add remaining ingredients in order given; fill small buttered tins ⅔ full; place pecan nut meat on each; bake in moderate oven 15 min.

HERMITS

⅓ c butter, ⅔ c sugar, 1 egg, 2 tbp milk, 1¾ c flour, 2 tsp bp, ⅓
c raisins stoned and cut in small pieces, ½ tsp cinnamon, ¼ tsp
clove, ¼ tsp mace, ¼ tsp nutmeg.

Cream butter; add sugar gradually; then raisins, egg well beaten, and milk; add dry ingredients sifted together; roll mixture a little thicker than for Vanilla Wafers.

VANILLA WAFERS

⅓ c butter and lard in equal proportions, 1 c sugar, 1 egg, ¼ c
milk, 2 c flour, 2 tsp bp, ½ tsp salt, 2 tsp vanilla.

Cream butter; add sugar, egg well beaten, milk and vanilla; add dry ingredients sifted together, and add to first mixture. Proceed as with Ginger Snaps.

ADA’S SUGAR COOKIES

3 c sugar, 2 c butter, 3 eggs, 1 tsp bp, flour sufficient to roll.

Mix in order given; proceed as for Ginger Snaps.

CHEAP COOKIES

1 c sugar, ½ c milk, 1 egg, 1 tbp butter, ½ tsp bp, flavoring,
flour sufficient to roll.

Mix in order given. If desired, 1 tbp ginger or cinnamon can be added; proceed as for Ginger Snaps.

CORN FLOUR COOKIES

⅓ c fat, ½ tsp salt, ½ c sugar, 1½ c flour and 1⅓ c corn flour or
3 c flour, 2 tsp bp, 2 tbp milk.

Mix first 3 ingredients to a cream; add flour, corn meal and baking powder mixed together; milk; roll thin; cut and bake 10 min.

CHOCOLATE-NUT COOKIES

½ c sugar, 2 tbp honey, 2 sq chocolate, ½ c nuts, 1 c flour, 1
tsp bp, 1 tsp vanilla, ½ tsp salt.

Mix and drop by spoonfuls on greased baking sheets; bake 12 min.

PEANUT WAFERS

2 c graham flour, 1½ c crushed peanuts, 2 tsp bp, 1 egg, ¾ c
sugar, 2 tbp fat, 1 tsp salt.

If necessary, add milk to make a stiff dough; roll thin, cut, and bake in a fairly hot oven 10 min.

OATMEAL MACAROONS

2 tbp butter, 1 c sugar, 2 eggs, 2½ c rolled oats, 1 tsp bp, 1
tsp almond extract, ¼ tsp salt.

Soften butter slightly, add sugar, beaten eggs and almond extract; rolled oats, baking powder and salt mixed together; drop by spoonfuls on greased pans; bake 12 min in a hot oven.

MACAROONS

½ lb almond paste, ⅔ c powdered sugar, whites of 4 large eggs.

Break up almond paste with fork; add powdered sugar; mix till paste is pulverized; beat whites of eggs thoroughly; mix with almond paste and sugar; drop by teaspoonfuls on greased paper; spread on baking pans; bake 20 min in moderate oven.

BROWN SUGAR MACAROONS

½ lb brown sugar, ½ lb ground almonds, 3 egg whites, juice of ½
lemon.

Put whites of eggs in bowl; stir in sugar slowly; strain; add lemon juice; put in almonds, a little at a time; mix smoothly; drop by teaspoonfuls about 2″ apart on greased paper laid on baking tins; bake in very slow oven till golden brown.

MIGNONS

½ c butter, ½ c sugar, 3 egg yolks, ¼ c blanched almonds pounded
fine, 1½ c sifted flour, 1½ tsp bp, ½ tsp cinnamon, ½ tsp
vanilla, a little milk if necessary.

Cream butter and sugar; add well-beaten yolks of eggs; almonds and vanilla; sift together flour, baking powder and cinnamon; add to first mixture, with milk if needed, and make a stiff dough; knead slightly; roll ¼″ thick; cut with fancy cutter; brush over with beaten white of egg; sprinkle with sugar and chopped almonds; bake on greased pans in quick oven 10 min.

CINNAMON CAKES

½ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, 2½ tsp bp, 1
tbp cinnamon.

Mix ingredients in order given; bake in individual buttered cake tins.

SPONGE DROPS

3 eggs, ¾ c sugar, 1 c flour, ⅓ tsp salt, 1 tsp bp.

Beat eggs till light; add sugar; beat again; fold in gently flour, salt and bp sifted together; drop by teaspoonfuls on greased pans, some distance apart; bake in hot oven till set.

MARSHMALLOW TEAS

Arrange marshmallows on thin unsweetened round crackers or cookies, allowing 1 marshmallow to each cracker; make a deep impression in center of each marshmallow; in each cavity drop ¼ tsp butter; arrange on tin sheet; bake until marshmallows spread and nearly cover crackers; insert ½ a candied cherry, nut or fruit in each cavity and arrange on fancy plate.

CINNAMON CRISPS

⅓ c butter, ⅔ c sugar, 1 tsp cinnamon, 1½ c flour, 2 tsp bp, ¼ c
milk.

Beat the butter and sugar, and when light and creamy add the cinnamon, flour and baking powder sifted together. Use just enough milk to make a dough that can be easily rolled out. Roll very thin, cut and bake on greased pans in hot oven.

DROPPED COOKIES

½ c shortening, 1 c sugar, 2 eggs, ½ c milk, ½ c molasses, ¾ c
currants, 3 c flour, 3 tsp bp, 1 tsp cinnamon, ½ tsp cloves.

Cream shortening and sugar; add well-beaten egg; milk, molasses and currants; dry ingredients sifted together; drop by spoonfuls on greased pans, some distance apart; bake 10 min in moderate oven.

BROWNIES