corn meal 12 ounces, cups water. Lard size of an egg. 2 eggs. Little salt. 1 teaspoon baking bowder. Boil hall the water (or milk) and scald ihe meal with it, add the other ingredi- ents, the powder last. Note. — Buttermilk aud soda can be used instead of baking powder in the several kinds of batter cakes, the pro- portions are 1 teaspoonful soda to 2 cups butter milk-which should be Bour enough to counteract that amount. 409— Rice Batter Cakes. 1 heaping pint dry cooked rice. 1 largo cup milk or water. {] ounces flour — 2 level cups. 2 eggs (or 5 yolks for best quality). 2 tablespoons syrup. 1 teaspooE baking powder. Salt✪ Rice Batter Cakes The amount of rice to be cooked spe- cially for this is one teacupful, boiled in a pint of water, with the steam shut in. If ready cooked cold rice, warm the milk aud mash the rice with it free from lumps, adding flour at the same time. 'J'heu mix in the other ingredients; the eggs well beaten first. Bake on a grid- dle. Buttermilk and soda can be used instead of the powder and sweet milk. 410— Sugar Tops or Cookies Without Eggs. 1 cup butter or lard — 8 ounces. 1 cup sugar — 8 ounces. 1 cup water. 2 teaspoons baking powder 6 cups flour — IJ pounds✪ Sugar Tops or Cookies Without Eggs Mix butter and sugar together, then the water (not too cold) then the flour with the powder in it. The softer the dough can be handled the better the caket> will be. Roll out thin, sift gran- ulated su^ar over, run the rolling pin over again to make the sugar stick; cut out and bake. Note. — In the bakeries baking-pow- der means pulverized carbonate of am^ monia. It is the most efi'eccive agent for raising cakes because it all evapo- COOKING FOB PROFIT. Ml rates with great rapidity and great force when the substance it is incorporated with is exposed to the action of heat In making sugar cakes or cookies some practice is necessary to produce them properly for the reason that the softness of the butter or lard used makes a dif- ference in the amount of flour that will be taken up in making them out, and if too much flour the cakes come out like common biscuits, so that with the same receipt to work by one person will make a sugar cake twice as good as another. Another thing to be watched is the amount of baking powder — whether the common household baking powder or ammonia it all ac s the same — because too much destroys the cakes by making them too light, full of holes and spread ail over the pans, while with too little or with v/eak powder they remain harder than crackers. 411— Cookies— Good. 2 cups sugar — 1 pound. 1 cup butter — 8 ounces. 6 eggs. 1 cup milk. 4 teaspoons baking powder. 8 cups flour — 2 pounds✪ Cookies - Good. Soften the butter and rub it and the sugar together until well mixed, add the eggs one at a time, then the milk and flour with powder in. Sift flour on the table, turn out the lump of dough and pat it smooth and compact, keeping it quite soft. Thn roll it out thin as the edge of a dinner plate, dredge granu- lated sugar over and cut out the cakes. Place with plenty of room between on the baking pans and bake. The dough when it has been suflS- ciently pressed or kneaded together Bhould be allowel to rest on the table a minute or two before rolling out which will prevent the Cdkes drawing up out of ehape when cut out. 412— Cookies— Richest and Best. 1 pound of sugar. 1 pound of butter. 12 eggs.

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corn meal 12 ounces, cups water. Lard size of an egg. 2 eggs. Little salt. 1 teaspoon baking bowder. Boil hall the water (or milk) and scald ihe meal with it, add the other ingredi- ents, the powder last. Note. — Buttermilk aud soda can be used instead of baking powder in the several kinds of batter cakes, the pro- portions are 1 teaspoonful soda to 2 cups butter milk-which should be Bour enough to counteract that amount. 409— Rice Batter Cakes. 1 heaping pint dry cooked rice. 1 largo cup milk or water. {] ounces flour — 2 level cups. 2 eggs (or 5 yolks for best quality). 2 tablespoons syrup. 1 teaspooE baking powder. Salt The amount of rice to be cooked spe- cially for this is one teacupful, boiled in a pint of water, with the steam shut in. If ready cooked cold rice, warm the milk aud mash the rice with it free from lumps, adding flour at the same time. 'J'heu mix in the other ingredients; the eggs well beaten first. Bake on a grid- dle. Buttermilk and soda can be used instead of the powder and sweet milk. 410— Sugar Tops or Cookies Without Eggs. 1 cup butter or lard — 8 ounces. 1 cup sugar — 8 ounces. 1 cup water. 2 teaspoons baking powder 6 cups flour — IJ pounds Mix butter and sugar together, then the water (not too cold) then the flour with the powder in it. The softer the dough can be handled the better the caket> will be. Roll out thin, sift gran- ulated su^ar over, run the rolling pin over again to make the sugar stick; cut out and bake. Note. — In the bakeries baking-pow- der means pulverized carbonate of am^ monia. It is the most efi'eccive agent for raising cakes because it all evapo- COOKING FOB PROFIT. Ml rates with great rapidity and great force when the substance it is incorporated with is exposed to the action of heat In making sugar cakes or cookies some practice is necessary to produce them properly for the reason that the softness of the butter or lard used makes a dif- ference in the amount of flour that will be taken up in making them out, and if too much flour the cakes come out like common biscuits, so that with the same receipt to work by one person will make a sugar cake twice as good as another. Another thing to be watched is the amount of baking powder — whether the common household baking powder or ammonia it all ac s the same — because too much destroys the cakes by making them too light, full of holes and spread ail over the pans, while with too little or with v/eak powder they remain harder than crackers. 411— Cookies— Good. 2 cups sugar — 1 pound. 1 cup butter — 8 ounces. 6 eggs. 1 cup milk. 4 teaspoons baking powder. 8 cups flour — 2 pounds. Soften the butter and rub it and the sugar together until well mixed, add the eggs one at a time, then the milk and flour with powder in. Sift flour on the table, turn out the lump of dough and pat it smooth and compact, keeping it quite soft. Thn roll it out thin as the edge of a dinner plate, dredge granu- lated sugar over and cut out the cakes. Place with plenty of room between on the baking pans and bake. The dough when it has been suflS- ciently pressed or kneaded together Bhould be allowel to rest on the table a minute or two before rolling out which will prevent the Cdkes drawing up out of ehape when cut out. 412— Cookies— Richest and Best. 1 pound of sugar. 1 pound of butter. 12 eggs.

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