Carolina cookery from Quaker kitchens

Bake slowly in greased pan. —Miss Florence Blair. GRAHAM COOKIES (Good for constipated children). % cup butter 1% tsp. baking powder 1 cup Graham flour %4 cup sugar % tsp. salt 1 egg Sift dry ingredients, cut in the butter. Add egg and mix. If too stiff add a few drops of milk. Roll very thin and cut in rounds and bake. —Mrs. F. R. Taylor. DATE BARS 1 cup sugar 1 cup dates 1 cup flour 3 eggs 1 cup chopped walnuts 1 tsp. baking powder Beat eggs until very light, add sugar gradually, beatky {3 ing until light. Add flour, baking powder, dates and nuts stirring carefully. Bake in shallow pans. —Mrs. David J. White. CRISP GINGER SNAPS 1 pt. molasses % tsp. salt % cup butter 1% tsp. soda 1 tsp. ginger Flour enough to make a % tsp. cloves stiff dough Boil molasses, add butter and spices and soda which has been dissolved in a little water. Let cool then stir in flour to make a stiff dough. Roll very thin, cut and bake in a quick oven. —Mrs. De Cox. OAT MEAL COOKIES 2 eggs, well beaten % tsp. soda % cup of lard or butter 2 cups flour 1 cup sugar 2 cups oatmeal 2 tsp. cinnamon 1 cup chopped raisins Mix well and drop from spoon on buttered pans. —Mrs. J. C. Hill. BROWN SUGAR COOKIES 2 cups brown sugar 1 tsp. vanilla 1 cup lard % tsp. salt 2 eggs 2 tsp. baking powder 2 tbs. water 1 tsp. soda 3% cups flour Cream sugar and lard, add well beaten eggs and other ingredients. Knead dough well. Roll thin, cut in small cakes and bake in quick oven. —Mrs. D. H. Parsons. SCOTCH OAT CRACKERS 2% cups rolled oats 1% tablespoons fat % cup milk % teaspoon soda % cup molasses 1 tsp. salt Grind or crush the oats and mix with the other materials. Roll out in a thin sheet and cut in squares. Bake for 20 minutes in a moderate oven. Makes 3 dozen crackers. —Gov’t Bulletin. JAPANESE CAKE 2 cups sugar % cup sweet milk 1 cup butter 6 eggs 3 cups flour 2 tsp. baking powder . Cream together butter and sugar, add milk, then the egg beaten separately. Sift together flour and baking powder; add the other ingredients and beat thoroughly. Divide this and to one half add 1 cup raisins 1 tsp. cloves % cup nuts 1 tsp. cinnamon 2 tbs. melted chocolate 1 tsp. mixed spices Bake in layers. Filling One can shredded cocoanut, the juice and grated rind of two lemons, 1 1-2 cups sugar, 1 cup boiling water, 2 tablespoonsful cornstarch. Boil until thick, cool and spread. —Mrs. C. F. Allen. SUNSHINE ICING 4 egg yolks 1 tsp. orange extract 1 cup water 2 cups sugar Boil sugar and water until it spins a thread. Beat gradually into beaten egg yolks. Add flavoring and beat until of right consistency to spread. —Mrs. Luther Barker. SIMPLE WHITE ICING 2 cups confectioner’s 4% tsp. vanilla or presugar (XXXX) ferred flavoring Boiling water Pour boiling water a very little at a time on sugar. stirring well to remove all lumps. When right consistency, add flavoring and spread at once on cake. This is the easiest and surest icing, I know. Care should be taken not to add too much water, but if you have done so, merely add more sugar. —Mrs. H. A. White. Ae DESSERTS Though we eat little flesh and drink no wine, Yet let’s be merry; we’ll have tea and toast; Custards for supper and an excellent host Of syllabubs and jellies and mince pies And other such ladylike luxuries. —Shelley. QUEEN'S PUDDING 1 pint of milk 2 eggs 1% pint of bread crumbs 1 cupful of sugar 2 lemons Soak the crumbs in the milk, add the grated lemon rind, 1-2 the sugar and the egg yolks. Bake in a moderate oven, until set, let cool slightly. Make a meringue of. the egg whites and the rest of the sugar, pile on top roughly and bake till brown. —Mrs. T. A. Sykes. Sauce for Queen’s Pudding