Burlington ladies cook book & 25 secrets of success

516 Washington Str. Lemon Pie Grate 2 lemons, take 2 cups of sugar, 3 eggs, i cup of milk, boil in a kettle, niaKe a pie crust, and turn into the pie tins, make a frosting, of the whites of the eggs and 2 tablespoon's of sugar, put over the pie and set in the oven to brown. Mrs Carrie Simms. 414 Adams Str. Lemon Pies For 2 pies; Grate the yellow off of 3 lemons, take i cup of sugar, half cupcf cornstarch, 4 eggs, i V^ pints boiling water. Squeeze the juice out of the 3 lemons, and pour in the last thing after your filling is done, and off of the stove, bake the crust first before you put in the filling. After you mix the parts contained in the filling together, put on the stove, and cook until done, then make a frosting for top. Miss Rosa Kammeth. 502 N. 5 th. Str. Sweet Potato Pie 21 One pint of stewed sweet potatoes finely mashed, 2 cups of sugar, i cup of cream, butter size of an egg, 2 well beaten eggs, flavor with nutmeg, and bake in an under crust onl}'. Mrs. Hunter. 813 Washington Str. Vinegar Pie One egg, one heapiug tablespoon of flour, one teacup of sugar, beat all well together, then add, i tablespoon of sharp vinegar, r cupful of cold waler, flavor with :iutmeg, and baice in two crusts. Mrs. Hunter. 813 Washington Str. Macaroni One 10 c. box of macaroni in a tin pan and cover with cold water, let boil until tender, then dram, have an earthen dish, then cut in small pieces 10 cents worth of cheese, then take one half of the macaroni, and put in the dish salt and pepper to taste, put in a tablespoonful of butter, then half of the cheese, then put in the rest of the macaroni, then same amount of salt, pepper, and butter, then the rest of the cheese cover with fresh milk, then bake 20 minutes to a light brown. Mrs J. L. Hardy. 815 Washington Str. 22 Cookies Yl cup of butter, 2 eggs, 2 tablespoons of milk, i cup of sugar, i teaspoon of vaniila, i teaspoon of baking powder, flour to roll as soit as possible. Mrs J. P. Ebert 1525 Thul Str. ixaised Doughnuts Take a quart of raised coffee cake dough, i cup of milk, I egg, -nd i cup of butter, flour enough to make a stiff dough, then let raise light, roll it cut an inch thick, and cut out like cookievS. and then let them raise light, then fry in lard, when cold to serve, rcll in powdered ^ugar. /Miss Lille Pepmeyer. 1619 Thul Str. Egg Muffins Cuart and a half of sifted flour, 3 eggs, the whites and yolks beaten separately, 3 teacupsful of sweet milk, I teaspoonfull of salt, i tablespoonful of sugar, 2 tablespoonful of butter, 2 heaping teaspconful of B; Powder, sift together flour, sugar, sail, andB. Powder, rub in the butter and the beaten eggs and milk, mix quickly into smooth batter ( a little thinner than lor griddle cakes ) fill muffin pans well greased with butter, % full Eai:e 15 or 20 minutes in hot oven. Miss Maude Spitzmueller. 507 Wood Str. Idas DoiigliiiUts -3