The Common sense recipe book

Two cups of sugar, one-half cup of butter, one cup of.sweet milk, two cups of flour, one cup of Edwardsburg corn starch, whites of seven eggs, beaten stiff, two teaspoonfuls of Eagle Baking Powder. Stir the butter and sugar to a cream; sift the flour and cornstarch together; add the eggs last. Mix in an earthen vessel, and flavor with lemon. COFFEE CAKE. One-half cup butter, one cup brown sugar, one cup molasses, two tablespoonfuls "Lyman's Concentrated Extract of Coffee," one beaten egg, four cups flour, one heaping teaspoonful Eagle Baking Powder, one tablespoonful cinnamon, one teaspoonful. cloves, two pounds seedless raisins, one-quarter pound sliced citron. Dredge the fruit and add last. Bake one hour. [illustration: CODA ATE RACAK] One and one-half cups sugar, one-quarter cup of butter, two and one-half cups flour, two eggs, one cup of water, two teaspoonfuls Eagle Baking Powder. Flavor with vanilla or lemon. [illustration: Ee Eagle Baking Powder] [illustration: is Manufactured by the] [illustration: E. 6..P. Co. 396 St. Paul St., Montiel:] There are others, but those who have tried White Moss will not use The Others. [illustration: Manfgd. only by CANADIAN COCOANUT CO., Montreal.] D ILLINOIS CORN GEMS: Sift together one pint of corn meal, one pint of flour, two teaspoonfuls of Eagle Baking Powder and one teaspoonful of salt; add one-third of a pint of milk and the same quantity of water, mixing into a firm batter. Full well-greased cold gem pans to two-thirds of their capacity and bake in a well-heated oven for fifteen minutes. ENGLISH PANCAKES: Sift together one teacupful of flour, one teaspoonful of Eagle Baking Powder and a pinch of salt; beat two eggs with one tablespoonful of sugar and diluted with one pint of milk and one teacupful of cream; make thin batter with flour. Cook in hot frying pan with melted butter, using sufficient batter to cover the pan. Sift together one and a half pints of flour and two teaspoonfuls of Eagle Baking Powder with two tablespoonfuls of sugar and half a teaspoonful of salt; mix in two tablespoonfuls of butter or lard; add a little less than a quart of milk and three eggs well beaten, flavoring with cinnamon to taste. Make into a soft dough and roll into oblong shapes. Bake in a moderate oven and sift with sugar before putting on the table. INDIAN GRIDDLE CAKES, Sift and mix together two-thirds quart of corn meal, one-third quart of flour, one teaspoonful brown sugar, two heaping tea- [illustration: TPAD a a ARE EIA RST EOS TEY]E IY [illustration: C6 Vy ' , Is certainly a great help to the sys-] [illustration: Z11] [illustration: doo] [illustration: Sia Saas Y] Everything we make is Pure and Cood. TELEPHONES - - - - i025, 1340, 6488, 5052 spoonfuls of Eagle Baking Powder and a half-teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup. GERALD DISK CAKES. By Miss Little. Sift together one rounding teaspoonful Eagle Baking Powder, one cup bread flour, one-third cup fine yellow corn-meal and one-quarter teaspoonful salt. Add to this mixture one egg well beaten, and one and one-third cups milk. Beat well, pour from the point of a tablespoon upon a hot, well-greased griddle. This mixture will make twenty-eight small cakes. SOUTHERN PANCAKES. By Misses Parker. Beat smooth four eggs, and half a pound of flour, melt four ounces of butter, add to the butter in which has been mixed a teaspoonful of Eagle Baking Powder with one ounce of sugar and half a pint of milk. Heat a frying pan very hot, grease, put in a spoonful of the batter at a time, spread evenly over the surface, turn until brown on both sides. RAGLETS. By Mrs. Rorer. Beat two eggs without separating, add to them one-half pint milk, two tablespoonfuls melted butter, one-half teaspoonful salt, two tablespoonfuls sugar, two and a half cups flour. Beat 1 DY Marans = Eagle Baking Powder