The bride's cook book

V/2 Tablespoons Baking Powder '/i Teaspoon Salt 1 Cup Milk Cream the shortening, add the syrup and the egg, and mix well. Add the milk. Sift the baking powder and flour together, add it slowly to the mixture and beat. Bake in a moderate oven as a loaf or layer cake or small drop cakes. One-fourth cup of raisins added to the batter gives more flavor and sweetness. SUGARLESS ICINGS BOILED HONEY ICING 3 Marshmallows '/2 Cup Strained Honey 1 Egg white Boil honey until thick, pour over stiffly beaten white of egg; add marsh- mallows; beat until soft and creamy. MAPLE FONDANT ICING 1 Cup Maple Sugar V2 Cup of Thin Cream Boil fifteen minutes. Take from fire and stir until creamy. Spread quickly over warm cake, as it hardens very fast. MAPLE SUGAR CREAM 1 lb. Soft Maple Sugar 2 Eggs (whites) '/2 Cup Boiling Water Break sugar in small pieces; put in saucepan with boiling water and stir oc- casionally until dissolved. Boil without stirring until syrup will thread when dropped from the tip of spoon. Four gradually over the stiffly beaten egg whites, beating constantly until right consistency to spread. ICING 4 Tablespoons Honey White 1 Egg Cocoa or Lemon Flavor Cook the honey until a ball is formed when dropped into cold water. Pour into the beaten white of an egg, and whip until cool. Flavor with cocoa or lemon. 50 Measure and sift the flours into a mix- ing bowl, add the shortening and cut through until very fine, then add salt, milk or water, mix into smooth dough and work off in the usual way. ROLLED OATS PASTRY 1 Cup Boiling Water 2 Cups Ground Roiled Oats •/2 Teaspoon Salt 1 Teaspoon Fat Pour water over the oats. Add salt and fat; mix thoroughly, cool, roll very thin, cover inverted pie pan with dough and bake in hot oven. OATMEAL PASTRY 2 Cups Finely Ground Oatmeal 1 Cup Boiling Water Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the mixture. Bake in hot oven. Fill with apricot marmalade or other thick mix- ture. If desired spread a meringue on top and brown in the oven. WHEATLESS PIE CRUST 4 Cups Barley Flour 3 Cups Rye Flour %. Cup White Corn Flour V/2 Cup Shortening 1 Cup Milk or Water 1 Teaspoon Salt Measure the dry ingredients and mix together, add the shortening and cut through until very fine, add the milk or water and mix quickly without over- working. Use in the same way as ordi- nary pie crust. WHEATLESS PIE CRUST WITH BARLEY FLOUR 3'/2 Cups Barley Flour •/a Cup White Corn Flour % Cup Shortening Y2 Teaspoon Salt 1 Cup Milk or Water Measure the dry ingredients and mix together, add the shortening and cut through until very fine, add the milk or water and mix quickly without overwork- ing. Use in the same way as ordinary pie crust. APPLE PIE Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote and sweeten to taste with corn syrup. Season with nutmeg. When cool, fill your crust and either cross-bar the top with strips of paste, or make without cover. CRANBERRY PIE Fill pie plate, lined with paste, with cranberries which have been pricked, washed and dried. (Unless dried there will be too much liquid.) Fill the plate two-thirds full of yellow corn syrup into which a teaspoon of cornstarch has been stirred, and cover with well-pricked paste. PIES PUMPKIN PIE— No. 1