Durham cook book ...

POP-OVERS. Two cups flour, three eggs well-beaten, two cups milk, one and one-half teaspoonfuls salt. Have the pans well greased and hot. Put in quick oven and bake twenty-five minutes. (Use muffin pans.) — 'Mrs. H. E. Seeman. ' ' HINTS. ' ' If you will once use in your cake baking the paper which comes in the package of commercial cakes and crackers, instead of the usual * ' greased paper ' ' you will never go back to the ' ' old way. ' ' — Mrs. Thos. H. Leary. CREAM FILLING. One-third cup flour, two cups scalded milk, two eggs, seven-eighths cup sugar, one-eighth teaspoonful salt, one teaspoonful vanilla, one and one-half teaspoonfuls butter. Moisten the flour with some of the cold milk, add one-half of it to the hot milk. Cook fifteen minutes in a double boiler. Cook until thick. Beat the eggs, sugar and salt together. Add to them the hot liquid and butter, return to a double boiler and cook until the egg thickens, (about 3 minutes). Remove from the fire. When cool add flavoring. OATMEAL COOKIES. One cup sugar, one half cup butter, two cups flour, two cups oatmeal, two eggs, one-half teaspoonful salt, one cup raisins chopped, one cup nuts, one-half cup sour milk, one teaspoonful soda in milk, one-half teaspoonful allspice, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one-half teaspoonful nutmeg. Mix the butter and sugar, add eggs, nuts, raisins. Add milk and soda last thing before pouring in. Batter dropped in by the teaspoonful. — Mrs. P. A. Noell. BROWNIES. Two squares chocolate (1-4 cake) melted, one cup nut meats (broken up) three eggs, one cup sugar, one teaspoonful vanilla, one-half cup melted butter, seven-eighths cup flour (scant) one-half teaspoonful Royal Baking Powder, one-half teaspoonful salt. Beat the eggs and sugar together, add melted chocolate and butter, then add rest of the ingredients at once and stir enough to mix. Bake in shallow pans about one-lialf inch thick and do not let stand in oven after it is baked enough not to stick to a straw. — Mrs. E. G. Belvin. CREAM PUFFS. One cup hot water, one-half cup butter. Boil together, stir in a cup of dry flour while boiling. When cool add three eggs, not beaten. Mix well and drop by the spoonful on buttered tins. Bake 25 minutes. KNOX GELATINE is the one dessert for all appetites CREAM FILLING. One cup milk, one cup sugar, one egg, one teaspoonful vanilla, four level tablespoonfuls flour. Beat eggs and sugar and flour together, and stir into milk while boiling. Flavor with vanilla. Lift off top or slit top in the filling. (This makes 12 to 14 puffs.) — Miss Myrtle Albright. FRUIT COOKIES. Two and one-half cups sugar, three eggs, one cup butter, one pound seeded raisins, or more, one-fourth walnuts, or more, one teaspoonful soda in a little water, flour to make very stiff, one tablespoon vanilla, one teaspoonful each, cinnamon, nutmeg, allspice and cloves. Bake in a fairly hot oven until done. Remove from the oven and cut in squares while hot and remove from pan. The most satisfactory way to mix is with the hands, as it is so stiff that it is hard to mix or spread in pan with spoon. — Mrs. M. F. Markham.