Buns. 14 cup sugar, 1 quart milk, two-thirds cup lard, 1 quart yeast, 1 teaspoon nutmeg, pinch of salt, flour enough to mix like bread dough. Let raise until light. Flour, some raisins (2 cups), and add to dough and knead well. Put on floured board and roll out same as for biscuit, cut, spread with lard, sprinkle with sugar and lay in pan two inches apart. Let raise again and bake 30 minutes. ; | MRS. S. M. BLISS. 8 CARBON COUNTY COOK BOOK Parker House Rolls. 2 quarts flour, 2 tablespoons sugar, 2 tablespoons lard, 1 cup good yeast, 44 pint milk. Put milk and lard on stove until the lard is melted, then pour into flour, add sugar, salt and yeast and mix to the softness of velvet. Let raise. When light, roll out about 1% inch thick, cut in rounds, spread with melted butter, fold circles in two and pinch together. Stand until! very light and bake in rather quick oven. : » MRS. LAUBER. Boston Brown Bread. 2 eggs, 14 cup molasses, 1 cup sour milk, 1 tablespoon butter, 1 teaspoon soda, 1 pinch salt, 2 cups graham flour or enough to make good dough, 1 cup cornmeal. Put soda with sour milk, then put into molasses. Sift dry ingredients together, add beaten eggs and milk. Pour into greased mold hav- ing cover. Steam one hour. Remove from water, take off cover and bake about 30 minutes. MRS. HENRY WADE Nut Loaf. Mix and sift 2 cups flour, one-third cup sugar, 4 level teaspoons baking powder, 1 teaspoon salt. Sift these well and work in with fingers 1 tablespoon lard or butter, then 1 cup milk, 1 well beaten egg,✪ Cinnamon Rolls 14 cup milk. Put in buttered pan, cover and let rise 20 minutes. Bake in moderate oven 40 to 45 minutes. MRS. W- W. JONES. 6 Cream Muffins, 2 tablespoons each of butter and sugar, 2 teaspoons baking powder, 2 cups flour, 14 teaspoon salt, 2 eggs well beaten, 1 cup milk. Cream butter and sugar together and add the eggs. Sift baking powder, flour and salt together and add al- ternately with the milk to the butter mixture. Pour into well greased muffin pan and bake about 15 minutes. MRS. JAMES WESTFIELD, Sunnyside. MRS. C. E. PONS, Sunnyside. Penny Muffins. Beat two eggs light, 2 lbs. lard, 2 cups warm water, 14 cup sugar, 1 level tablespoon salt, 1 yeast cake soaked✪ Penny Muffins. Mix as stiff as soft bread dough. If wanted for breakfast next morning set preceeding morning and let rise all day. At night take off dough size of good English walnut. Let raise in gem pans and bake twenty minutes in quick oven. Dough is better after second day. When dough raises to top of receptacle, if not wanted tor use, punch down and replace in a cool place. MRS. D. C. GIBSON, Helper. French Rusks. 2 cups scalded milk, 14 cup butter, 14 cup of sugar, 1 teaspoon salt, 1 cake compressed yeast dissolved in 14, cup of luke warm water, 2 eggs beaten, flour enough to make stiff dough✪ French Rusks. Sift together flour, salt, and sugar. Rub in butter, add milk, beaten eggs and yeast. Mix with flour. Let raise. When well risen put on bread board and make into round balls the size of an egg. Put in pan close together, sprinkle with sugar. Let raise again and bake about 30 minutes. MRS. JOHN CAUSER. - ew ” : - ed laa Tine | lg!’ ” “ CARBON COUNTY COOK BOOK 9 CAKES, DOUGHNUTS, COOKIES, ETC. Angel Food. Whites of 9 eggs, 1 teacup of flour, 1 teacup of sugar, 1 teaspoon cream of tartar, 14 teaspoon vanilla✪ Angel Food. Beat eggs to a very stiff froth, mix cream of tartar in sugar and never stop beating until you put itin oven. Warm the pans and don’t grease. Bake 30 minutes. MRS. McDONALD. Angel Food Cake. Whites of 12 eggs, 114, cups sugar, 1 heap- ing cup flour plus 1 tablespoonful, 1 teaspoon cream tartar level full. Whip eggs stiff. Sift sugar and cream of tartar together and whip them into eggs. Sift flour four times and fold in in small quantities. MRS. W. H. PACK.

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Buns. 14 cup sugar, 1 quart milk, two-thirds cup lard, 1 quart yeast, 1 teaspoon nutmeg, pinch of salt, flour enough to mix like bread dough. Let raise until light. Flour, some raisins (2 cups), and add to dough and knead well. Put on floured board and roll out same as for biscuit, cut, spread with lard, sprinkle with sugar and lay in pan two inches apart. Let raise again and bake 30 minutes. ; | MRS. S. M. BLISS. 8 CARBON COUNTY COOK BOOK Parker House Rolls. 2 quarts flour, 2 tablespoons sugar, 2 tablespoons lard, 1 cup good yeast, 44 pint milk. Put milk and lard on stove until the lard is melted, then pour into flour, add sugar, salt and yeast and mix to the softness of velvet. Let raise. When light, roll out about 1% inch thick, cut in rounds, spread with melted butter, fold circles in two and pinch together. Stand until! very light and bake in rather quick oven. : » MRS. LAUBER. Boston Brown Bread. 2 eggs, 14 cup molasses, 1 cup sour milk, 1 tablespoon butter, 1 teaspoon soda, 1 pinch salt, 2 cups graham flour or enough to make good dough, 1 cup cornmeal. Put soda with sour milk, then put into molasses. Sift dry ingredients together, add beaten eggs and milk. Pour into greased mold hav- ing cover. Steam one hour. Remove from water, take off cover and bake about 30 minutes. MRS. HENRY WADE Nut Loaf. Mix and sift 2 cups flour, one-third cup sugar, 4 level teaspoons baking powder, 1 teaspoon salt. Sift these well and work in with fingers 1 tablespoon lard or butter, then 1 cup milk, 1 well beaten egg, 14 cup milk. Put in buttered pan, cover and let rise 20 minutes. Bake in moderate oven 40 to 45 minutes. MRS. W- W. JONES. 6 Cream Muffins, 2 tablespoons each of butter and sugar, 2 teaspoons baking powder, 2 cups flour, 14 teaspoon salt, 2 eggs well beaten, 1 cup milk. Cream butter and sugar together and add the eggs. Sift baking powder, flour and salt together and add al- ternately with the milk to the butter mixture. Pour into well greased muffin pan and bake about 15 minutes. MRS. JAMES WESTFIELD, Sunnyside. MRS. C. E. PONS, Sunnyside. Penny Muffins. Beat two eggs light, 2 lbs. lard, 2 cups warm water, 14 cup sugar, 1 level tablespoon salt, 1 yeast cake soaked. Mix as stiff as soft bread dough. If wanted for breakfast next morning set preceeding morning and let rise all day. At night take off dough size of good English walnut. Let raise in gem pans and bake twenty minutes in quick oven. Dough is better after second day. When dough raises to top of receptacle, if not wanted tor use, punch down and replace in a cool place. MRS. D. C. GIBSON, Helper. French Rusks. 2 cups scalded milk, 14 cup butter, 14 cup of sugar, 1 teaspoon salt, 1 cake compressed yeast dissolved in 14, cup of luke warm water, 2 eggs beaten, flour enough to make stiff dough. Sift together flour, salt, and sugar. Rub in butter, add milk, beaten eggs and yeast. Mix with flour. Let raise. When well risen put on bread board and make into round balls the size of an egg. Put in pan close together, sprinkle with sugar. Let raise again and bake about 30 minutes. MRS. JOHN CAUSER. - ew ” : - ed laa Tine | lg!’ ” “ CARBON COUNTY COOK BOOK 9 CAKES, DOUGHNUTS, COOKIES, ETC. Angel Food. Whites of 9 eggs, 1 teacup of flour, 1 teacup of sugar, 1 teaspoon cream of tartar, 14 teaspoon vanilla. Beat eggs to a very stiff froth, mix cream of tartar in sugar and never stop beating until you put itin oven. Warm the pans and don’t grease. Bake 30 minutes. MRS. McDONALD. Angel Food Cake. Whites of 12 eggs, 114, cups sugar, 1 heap- ing cup flour plus 1 tablespoonful, 1 teaspoon cream tartar level full. Whip eggs stiff. Sift sugar and cream of tartar together and whip them into eggs. Sift flour four times and fold in in small quantities. MRS. W. H. PACK.

The Carbon County cook book