Choice recipes

One cup brown sugar, two eggs, pinch of salt, three heaping tablespoons flour, one cup chopped walnuts. One teaspoon for each wafer dropped on buttered tins and on top of each wafer place half a walnut. Bake in quick oven. CREAM PUFFS— Mrs. Bryant One-half pint hot water, four ounces butter, six ounces flour (sifted), five eggs. Boil water and butter; and while boiling stir in flour and beat until smooth; remove from stove and when lukewarm add beaten yolks and then beaten whites of eggs. Drop on buttered pans and bake in moderately hot oven. Fill with whipped cream. PLAIN DOUGHNUTS— Mrs. Tartter One cup sugar, one cup sour milk with a scant teaspoonful of soda, one or two eggs, one large spoon of melted butter. Nutmeg for flavoring, flour sufficient to roll out. COOKIES-Mrs. Ford Cream half a pound of butter and half pound sugar, add two eggs, two tablespoons milk, then three-quarters pound flour and half pound corn starch and two teaspoons baking powder. Mix into stiff dough, roll out quarter inch thick. Sprinkle over with sugar, cut with round cutter; flavor to taste. FRUIT CAKE— Mrs. MaKee One pound sugar, one-half pound butter, five well beaten eggs (reserve whites until the last), one teaspoon ground cinnamon, one teaspoon ground cloves, one teaspoon ground allspice, one-half a nutmeg, one teaspoon of soda in six cups sifted flour, one pound each of currants and raisins, one-half pound citron, one cup shreded cocoanut, one cup almonds or walnuts. Stir well, and just before baking, add one cup thick sour cream. Bake slowly for three hours. BRACKEN SPICE LAYER CAKE— Miss Annie Laoghlin One-half cup butter, one cup sour milk, one and one-half cups brown sugar, two and one-half cups flour, two eggs, one teaspoon soda, cinnamon, nutmeg, cocoa and a little cloves. After all is well beaten, add one teaspoon baking powder. Bake in layers. FILLING FOR CAKE WITHOUT EGGS Two cups sugar, butter size of egg, three-quarters cup sweet milk. Boil twenty-five minutes, then beat until stiff. ORANGE CAKE— Mrs. Dwindle Two oranges, two cups sugar, two cups flour, one-half cup water, five eggs, one-half teaspoon soda and one teaspoon cream tartar. Use the juice and grated rind of oranges. This makes a good moist sponge cake or a layer cake, by reserving the juice and rind of one orange and whites of one egg to mix with powdered sugar for spreading on each layer. MARBLE CAKE—Mrs. J. H. Faught One-half cup butter, one cup brown sugar, yolks of four eggs, one-half cup milk, one teaspoon (each) cinnamon, allspice, cloves, two and one-half cups flour. WHITE PART One-half cup butter, one cup white sugar, whites of four eggs, one-half cup milk, two and a half cups flour. Flavor with lemon. LEMON CAKE—Mrs. Harvey Break two eggs into a common sized cup, and fill with rich sweet cream. Turn into a mixing bowl, add one cup of sugar, one cup flour, two teaspoons baking powder. Beat together thoroughly. Bake in two pie pans, when almost cold, split with a broad bladed knife and put in the following filling : FII.LING