The bride's cook book

3 Cups Buckwheat Flour, or enough to Make a Stiff Dough 2 Tablespoons Melted Chocolate 1-3 Cups Fat 1 Cup Corn Syrup t4 Cup Sour Milk •/2 Teaspoon Soda i/i Teaspoon Salt >/2 Teaspoon Vanilla Cream the fat and mix it with the syrup. Add sifted dry ingredients, the chocolate and vanilla. Roll the dough thin, cut it and bake the cookies in a moderate oven. SCOTCH OAT CRACKERS Contributed by Albers Bros. Milling Company. 2 Cups Rolled Oats 1/4 Cup Milk 1/^ Cup Molasses V/2 Tablespoons Fat •4 Teaspoon Soda 1 Teaspoon Salt Directions: 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. This makes 3 dozen crackers. POTATO DROP COOKIES 1 Cup Mashed Potatoes 1 Cup Corn Syrup 1 Cup Fat % Cup Buckwheat Flour 2 Teaspoons Baking Powder •/a Teaspoon Cinnamon •4 Teaspoon Cloves Yz Teaspoon Nutnneg Y2 Cup Raisins 1 Teaspoon Salt 1 Teaspoon Lemon Juice, grated Rind of 1 lemon Mix the ingredients in the order given, and drop the mixture by spoonfuls on a slightly greased tin. Bake in a moderate oven. ROCKS Contributed by Albers Bros. Milling Company. 2 Cups Corn Flakes 11/2 Cups Barley Flour 3 Eggs, Beaten Light '/a Cup Corn Syrup or Honey >4 Cup Sugar '/2 Cup Dates, Raisins, or Prunes Stoned and Chopped •/a Cup Broken Walnut Meats 5/2 Cup Shortening 1 Teaspoon Soda 1 Teaspoon Vanilla 1 Teaspoon Cinnamon '/2 Teaspoon Allspice Follow directions for macaroons. Drop oh oiled tins and bake in a very slow oven. (Makes 5 dozen.) HERMITS 2 Cups Rye Flour 1/2 Cup Oatmeal 1/2 Cup Cornstarch % Cup Shortening V/2 Cups Brown Sugar 2 Eggs 1 Cup Chopped Raisins 1/2 Cup Chopped Nut Meats 1/2 Teaspoon Ground Cloves 1 Teaspoon Cinnamon '/2 Teaspoon Nutmeg 5/2 Teaspoon Soda 1 Teaspoon Salt Cream the shortening and sugar well together; add the well beaten eggs, then the oatmeal, chopped raisins and nuts. Mix and sift all dry ingredients, add to the first mixture. Mix well, then pat out on a floured board to about one-fourth inch in thickness, cut and bake. A slow oven is needed for Hermits. POTATO CHOCOLATE CAKE 1 Cup Barley Flour 1 Cup Mashed Potatoes 1 Egg [ 4 Teaspoons Baking Powder 1/2 Cup Brown Sugar '/2 Cup White Corn Syrup 2 Tablespoons Oil or Melted Fat 14 to '/2 Cup Water or more 1 Square Unsweetened Chocolate 1/2 Teaspoon Vanilla or Cinnamon Blend sugar, corn syrup, and fat, and egg beaten very light. Add melted choc- olate and flavoring and then add dry mashed potato. Add sifted flour, salt and baking powder. When well mixed add enough water to make a soft drop batter. Bake in a slow oven in greased muffin pans 30 minutes. GINGER DELIGHTS Contributed by Albers Bros. Milling Company. 1 Cup Brown Sugar 2-3 Cup Shortening 1 Cup Molasses 1 Cup Oats 2 Eggs (well beaten) 1 Cup Dates or Raisins 1 Cup Chopped Nuts 1 Teaspoon Ginger 1 Teaspoon Cinnamon Yz Teaspoon Cloves Y2 Teaspoon Salt 1 Teaspoon Soda, dissolve In Yn Cup Boiling water 1 Small Teaspoon Baking Powder Mixed in 2'/2 Cups Whole Wheat Flour Mix and drop on oiled tins and bake in quick oven. CAKE WITHOUT SUGAR An excellent cake, though not quite so sweet as with sugar. 49 BRIDE'S COOK BOOK •4 Cup Butter, Oleomargarine or Other Fat 2 Cups Corn Syrup 2 Eggs 3 Cups Flour