Burlington ladies cook book & 25 secrets of success

I " " lard Abutter mixed, 4 eg^>^. I " " cold water, 2 scant tablespoonful of ginger 4 " " flour, 2 " " " cinnamcn 3 scant teaspconful of soda. Miss Geogia Page. Wells Sir. Coffee Cake Take 2 quarts of flour, and mix with warm water aneongh yeast to make it raise to a ligbt sponge, after raised, put in ^ of a cup cf butter, i cup of sugar and aneough salt to taste, then stiffen it with flcur, and let it raise once more, then roll i^ out about i mch thick, then let it raise again, then spread butter on top aneough to moisten it, then sp^ inkle it with sugar ai.d cinnamon, and baxe in a quicK oven. Mrs John Orth. 1700 Mt. Pleasant Str. Scrambled Eggs 4 eggs, itablespoontulof butter, >^ t as^>oon cf stlt. Beat the eggs, and add the salt to them, melt the but- ter in a saucepan, turn in the beaten eggs, stir quick- ly, over a hot fire for one minute and serve. Mrs S.ump. 1435 Thul Str. :o Coffee Ca'ie }2 cake of compi-o^sed yeast, )- cup of sugar 2 eggs I pint of milk (boil milk) i tablespoon of butter or lard a little salt, aneougli flour to stiffen it, let raise very iigi:t before putting in pan, roll out and put in pan then let rai::e again, put sugar and butter on top be- fore baking. Mrs. J. A. Eraun. .715 Central Ave. liamlurg StcaK Ckc;:> fine one pourd of round steak, add 2 sm-all onions clioppcd fine, and pepper and salt to taste, flour 3-our hands, take 2 tablespoonful of the mixture, and make into small flat caKes^ have a large lump of but- ter, very hot, in your frying pan, drop in the cakes, and fry brown on either side. Miss Katie Robinson. 607 Gertrude Str. Deviled Eggs Boil I dozen eggs well done-, cut in halves, take the yolks from the whites, put in a bowl, chop ^ dozen small pickles, i tablespoon of I utter, i teaspccnful of mustard. 3^ cup of vinegar, salt, and pepper, to taste mix together, and place in the whites again. Mrs Carrie Simms. Waffles ' I 4 cgrs, bcatcu ccperatcly, hali cup ot niclted lAitter I cup of Gwcct iniiK, flour sufficient to make a soft lat- ter, 2 tcaspconful of baxliig powder mined v/itli the flour. Stir in whites of eggs last, and fry in waffle iron, have iron vcr}r hot. Mrs Franiv Walz. no Cleveland Str. French Waffles Sift I pint cf flour, 3 times, and add i teaspooi.fnl of salt, beat the Yolks of 2 eggs until very light, add to them I cup of rich milK, add this to the flour, with 2 tablespoonful of butter, and teat until light ^ and smooth, beat the vdiites of the eggs to a stiff dry froth add to the butter, and beat again v/hcn ready to take add I teaspoonful of BaK. Povvder, put the batter in a pitcher, have tlie waffle irons very hot and thor- oughly, greased, pour in the batter carefullv, and as soon as the edge:; are set, turn the iron and bake the second side. In making waffles, as much depends upon the eyen "and quick baking as r pon the recupe used. . " '. / Mrs Mary Robinson. 607 Gertrude Str. ^2 Fiult w-cup ? quarts nt water, i prune! of prunes, }4 cup rai- sins, ^ pound of dried peaches, pears, and apricots, mix together, add cloves and cinnamon to taste. Mrs Otto Sheagren. 418 Adams Str.