The Common sense recipe book

One half cup butter, one cup sugar, one cup molasses, one tablespoonful ginger, two teaspoonfuls Eagle Baking Powder, and flour enough to make stiff to roll. CREAM PUFFS: One and one-half cups sugar, two cups cream, two eggs, two teaspoonfuls Eagle Baking Powder mixed in enough flour to roll out soft. Cut in desired shapes, and fry in very hot lard. SOUR MILK COOKIES: One heaping cup butter, one and one-half cups sugar, two eggs, whites and yolks beaten separately, three tablespoonfuls sour milk, one small teaspoonful soda (dissolved), and as little flour as will make them stiff enough to roll. Sprinkle with sugar and grated nutmeg before cutting, pass over roller, cut and bake a light brown. GRULLERS: One cup sugar, one tablespoonful butter, two eggs, one cup rich sweet milk, three cups flour mixed with two teaspoonfuls Eagle Baking Powder, one teaspoonful salt. DELICATE CAKES: One cup of butter, one cup of sugar, three eggs all beaten together to a cream, use just enough flour to mix and roll out thin [illustration: advertisement] JAMES WM. ATER D Cor. NOTRE DAME and McGILL Streets | 469} ST. LAWRENCE Street, 4 2721 ST. CATHERINE Street, = 103 ST. URBAIN Street. TELEPHONES 1025, 1340, 6488, 505 eo KR baad Stores a GINGER SNAPS. One cup of molasses, one cup of sugar, one heaping cup of butter, one teaspoonful of cinnamon, one teaspoonful of ginger, one teaspoonful of soda. Boil this together from five to eight minutes; let it cool; then mix with flour and roll very thin. Cut into strips one inch wide, and four or more inches long. Bake on floured tins in a quick oven. The shape is a distinctive feature. TRIFLES: One quart flour, one cup sugar, two tablespoonfuls melted butter, one egg, two teaspoonfuls Eagle Baking Powder sifted with the flour, and enough sweet milk to make stiff as crullers. Roll into thin sheets and cut in pieces about two by four inches. Make as many cuts across the short way as possible. Pass two knitting needles under every other strip. Spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. COCOANUT COOKIES: One cup butter, two cups sugar, two eggs, one cup “White Moss” cocoanut, two teaspoonfuls Eagle Baking Powder, . flour enough to roll. Roll very thin, bake quickly, but do not brown. COOK TES: Two cups sugar, one cup butter, three-fourths cup sweet milk, two eggs, five cups flour, two teaspoonfuls Eagle Baking Powder. Roll thin and bake quickly. [illustration: advertisement] Lagle Baking) POWOBE “sss R. R.K. &P. RENAUD, KING & PATTERSON 652 Craig Street claim to have everything in the Furniture line. Consult them for your Furniture. COGOANUT CAKE, One pint of milk, one cupful of “White Moss’ cocoanut, one teacup of sugar, three eggs; mix the cocoanut with the yolks of the eggs and the sugar, stir in the milk, filling the pan even full and bake. Beat the whites of the eggs to a froth, stirring in three tablespoonfuls of pulverized sugar; pour over the pie and bake to a light brown. When prepared cocoanut is used, be sure and have the purest by using “White Moss” and note the difference in flavor. LEMON COOKIES. By Miss Gordon. Two cups sugar, two-thirds cup butter, one cup chopped raisins, one-half cup water, one egg, three teaspoonfuls Eagle Baking Powder. Flavor with cloves, cinnamon and nutmeg. Cream the butter and sugar, add the other ingredients and flour enough to render it stiff enough to roll out. Bake in a quick oven. TENNESSEE CORN CAKE. By Mrs. F. L. Gillette.