Durham cook book ...

MOTHER'S TEA CAKES. One egg, one cup sugar, one-half cup butter, one-fourth cup buttermilk, one teaspoonful soda, flavor with a little cinnamon. Flour enough to roll. Take butter and a portion of the flour and work together as for biscuits. Beat eggs and sugar and buttermilk, into which the soda has been dissolved, together ; add to the dough and add enough flour to make it stiff. Roll out very thin. Cut and bake in a moderate oven. — Mrs. A. G. Elliott. MOTHER'S TEA CAKES. Two quarts flour, one cup lard, one cup butter, three eggs, one cup buttermilk, two even teaspoonfuls soda, one grated nutmeg. Cream butter, lard and sugar. Break in eggs, one at a time, add milk and nutmeg; put soda into the flour, add to the batter. Mix into dough stiff enough to roll out thin and bake in a moderate oven. This recipe always proves successful with anyone. — Mrs. Aubyn Lyon. TEA CAKES. Three eggs, three cups sugar, two quarts flour, two cups lard, about a half cup of sweet milk (as much as needed to make mixture the proper consistency to roll), four tablespoonfuls baking powder, one grated nutmeg, cream, lard and sugar; add flour sifted with powder and nutmeg. JELLY ROLL. Five eggs, one-fourth teaspoonful salt, one cupful sugar, one cupful flour, one teaspoonful vanilla, one teaspoonful Royal Baking Powder. Bake in a moderate oven, spread with jelly and roll quickly. — Mrs. G. F. Warner. KNOX GELATINE makes a transparent, tender, quivering jelly ^ OATMEAL COCOANUT COOKIES. One cupful brown sugar, one-half cupful Crisco, two whole eggs, one tablespoonful vanilla, two cupfuls rolled oats, one cupful cocoanut, two cupfuls flour, one teaspoonful Royal Baking Powder, one-fourth teaspoonful ginger, one-half teaspoonful nutmeg, one teaspoonful cinnamon, one teaspoonful salt, one-half cup nuts, one cup raisins, sift sugar to break lumps. Add Crisco, then cream. Add eggs and extract, then rolled oats and cocoanut. Mix well and let stand from 10 to 20 minutes. Sift together all dry ingredients and knead into first mixture. Mixture will be very stiff. If nuts and raisins are used, they should be added to first mixture. Drop on baking sheet and bake in moderate oven 40 minutes. Allow cakes to cool before removing from pan. Sufficient for 45 cookies. — Mrs. Joe Albright. CREAM PUFFS. One cup hot water, one-half cup butter, one and one-half cup pastry flour, five eggs. Heat the butter and water until the mixture boils. Add the flour all at once and mix thoroughly. Cook 3 to 5 minutes, and when cool add the eggs, unbeaten, and one at a time. Beat until thoroughly mixed. Drop by tablespoonful on buttered baking sheets and bake in a moderate oven 25 or 30 minutes. When cold open at the end, fill with cream filling. GINGER SNAPS. One cup molasses, one cup brown sugar, one cup butter and lard mixed, one teaspoonful ginger, one teaspoonful cinnamon, one tablespoonful soda, one tablespoonful vinegar, five tablespoonfuls water. Mix all together and boil five minutes. Remove from fire and when cold as new milk, mix stiff with flour. Let stand until quite cold. Roll thin and bake in a quick oven. — Mrs. Van Patterson.