The Common sense recipe book

One-half cup of sugar, one cup of molasses, one cup of butter, one egg, two-thirds of a cup of hot water, two cups of flour, two-thirds of a teaspoonful each of ginger and cinnamon, one teaspoonful of soda. DOUGHNUTS. One egg, one cup sugar, two teaspoonfuls melted lard, onehalf cup thick milk, same of sweet milk, three teaspoonfuls of cream of tartar, one and one-half teaspoonfuls of soda, mix soft. MUFFINS. One cup of milk, three eggs, small piece of butter, two teaspoons of Eagle Baking Powder, two cups of flour, one-half teaspoon of salt. Bake in muffin rings. [illustration: advertisement] Vin Mariani is of greatest value as a tonic. "I always use it."—Z. A. Sothern. MRS. J. E. JACKSON, Teacher of Music and formerly 14 years Organist of Chalmers’ Church, Quebec, has purchased a new 3 pedalled [illustration: advertisement] W. H. LEACH, 49 Metcalfe Street, - - - - MONTREAL. DAILY LUNCH BISCUITS: One egg, two tablespoons of sugar, two tablespoons of butter, one cup of sweet milk, two cups of flour, one teaspoon cream tartar, one-half teaspoonful of soda. Bake fifteen minutes. COOKIES: Two heaping cups of sugar, one-half cup of lard, one cup of buttermilk; dissolve one teaspoonful of soda and two of Eagle Baking Powder in the buttermilk, flavor with lemon, flour enough to roll easy. NEAPOLITAN CHOCOLATE CAKE. One cup of butter, two of sugar, five eggs, leaving out two of the whites, one scant cup of milk, two full teaspoons of Eagle Baking Powder; mix well in three cups flour; bake in two Jong shallow tins. Dressing: Beat the whites of the two eggs to a stiff froth, add a scant cup and one-half of sugar: flavor with vanilla, add six tablespoonfuls of grated chocolate; add the dressing when the cake is cold, and cut in diamond slices. POPCORN CAKES, One cup of granulated sugar, three-quarters of a cup of milk, piece of butter the size of an egg, and two eggs well beaten. Add flour enough to make a soft batter, then stir briskly in a couple of tablespoonfuls of lukewarm milk in which a yeast cake has been dissolved. When light, add two large cups of popped corn. This must be of the best quality, and all the hard grains eliminated. Bake at once in muffin rings, and eat: when warm. To avoid failures and disappointments always use Eagle Baking Powder R.K. &P. RENAUD, KING & PATTERSON 652 Craig Street SK DK make a specialty of high-class Up- Fu =) re holstery work. ‘COCOANUT CAKE. Three cups of dough, four eggs lightly beaten, one cup of sugar and half a cup of “White Moss” cecoanut. Add the cocoanut last after a vigorous beating of the mixture. Then add a cake of yeast dissolved in a little lukewarm water and stir thoroughly. Then pour into pans and let stand half an hour to rise. Bake'in a moderate oven. This recipe is perfect for currant or citron cake. If currant cake is desired, substitute a cup of this fruit, which has been thoroughly washed, dried and floured. If citron cake is wanted, slice half a pound into thin slices, Hour, and stir in carefully. BREAD CAKE: To one pint of risen bread dough, add half a cup of butter, a coffee-cup of sugar, three eggs, well beaten, a pound of stoned raisins, carefully floured, a little nutmeg, and sifted flour enough to make a proper cake consistency. Place in pans, let stand fifteen minutes and bake very slowly. MARBLE CAKE. By Miss Furlong. One-half cup butter, one cup sugar, three eggs, one teaspoonful vanilla, one-half cup of milk, two and one-half cups flour (pastry), two rounding teaspoonfuls Eagle Baking Powder, five rounding tablespoonfuls grated chocolate, one teaspoonful mixed spice. Mix and sift together the flour and baking powder. Cream the butter; add the sugar and cream. Beat the yolks of the eggs until lemon colored and thick, and add to the