Mix all together; cook in a double boiler until thick enough to spread. First Aid to Good Cooking 155 CHOCOLATE FILLING. 2Y-2 squares chocolate. 3 tablespoons milk. 1 cup powdered sugar. Yolk of 1 egg. y2 teaspoon vanilla. Melt chocolate over hot water, add ]/2 of the sugar and the milk; mix rest of sugar and egg together; cook in double boiler until it thickens; stir for several minutes so it will be smooth. Cool slightly, flavor and spread. Brown sugar may be used instead of powdered. CARAMEL FILLING. 1^4 cups light brown y2 cup milk. sugar. Butter size of hickory nut. Vanilla to taste. Heat sugar, milk and butter; stir constantly over hot water until a drop on a cold plate will not stick to the fingers ; add vanilla. Let stand in hot water while spread- ing. ANGEL CAKE. Whites of 6 eggs. H CUP of powdered sugar. Yz teaspoon cream tartar. y2 cup flour. Beat whites of eggs stiff, add cream tartar and beat dry, about 20 minutes in all ; sift in slowly the sugar, fold- ing it in, add about y+ teaspoon vanilla, sift the flour in very slowly, and cut it in; do not stir it. Bake in an ungreased pan, made with a tube in the center, }i of an hour in a very slow oven. INEXPENSIVE SPONGE CAKE. Yolks of 3 eggs. iy teaspoons baking 1 cup sugar. powder. 1 tablespoon hot water. % teaspoon salt. 1 cup of flour. Whites of 3 eggs. 2 teaspoons vinegar. Beat yolks of eggs until thick and lemon-colored, add sugar slowly, beat well ; then add water, flour sifted with 156 First Aid to Good Cooking baking powder, then whites of eggs beaten stiff, with the salt in them ; these should be cut in carefully with as little stirring as possible to prevent the air in the beaten eggs from escaping; add the vinegar. Butter and flour the baking pan. Bake in a moderate oven 35 minutes. GINGER BREAD. Y\ cup snowdrift and l/\ cup sugar creamed together; break in egg and beat together. 1 egg, y2 cup water •slightly warm and y2 cup molasses, stirred together, add to above mixture. \]/2 cups flour, ]/2 teaspoon soda and 1 teaspoon ginger✪ Ginger Bread sift together and add slowly. Bake 30 minutes in very slow oven. MOLASSES COOKIES. 1 cup molasses. 1 tablespoon ginger. y2 cup butter. A little salt. x/2 cup sugar. % cup water. 1 teaspoon soda. About 4 cups flour✪ Molasses Cookies. Scald the molasses, take from stove, add the butter, sugar, ginger and salt; when cool add the water; sift the soda in about 3 cups of the flour; add to the above mix- ture, using the other cup of flour, or more if needed. Roll out a portion at a time on a floured board till about one- eighth of an inch in thickness ; bake in a moderate oven or they will burn, as they are made with molasses. Note. — By using a little less flour the batter may be dropped from a spoon on to the buttered pan. This saves much trouble and time and they are equally nice. SUGAR COOKIES. ]/2 cup butter. y2 cup milk or water. 1 cup sugar. 2 cups flour. 1 egg. 2 teaspoons baking powder. Warm the mixing bowl slightly, put in the butter and cream it, add the sugar slowly, then the egg without beat- ing ; beat all vigorously together ; sift the flour and baking First Aid to Good Cooking 157 ✪ Old Fashioned Doughnuts

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Mix all together; cook in a double boiler until thick enough to spread. First Aid to Good Cooking 155 CHOCOLATE FILLING. 2Y-2 squares chocolate. 3 tablespoons milk. 1 cup powdered sugar. Yolk of 1 egg. y2 teaspoon vanilla. Melt chocolate over hot water, add ]/2 of the sugar and the milk; mix rest of sugar and egg together; cook in double boiler until it thickens; stir for several minutes so it will be smooth. Cool slightly, flavor and spread. Brown sugar may be used instead of powdered. CARAMEL FILLING. 1^4 cups light brown y2 cup milk. sugar. Butter size of hickory nut. Vanilla to taste. Heat sugar, milk and butter; stir constantly over hot water until a drop on a cold plate will not stick to the fingers ; add vanilla. Let stand in hot water while spread- ing. ANGEL CAKE. Whites of 6 eggs. H CUP of powdered sugar. Yz teaspoon cream tartar. y2 cup flour. Beat whites of eggs stiff, add cream tartar and beat dry, about 20 minutes in all ; sift in slowly the sugar, fold- ing it in, add about y+ teaspoon vanilla, sift the flour in very slowly, and cut it in; do not stir it. Bake in an ungreased pan, made with a tube in the center, }i of an hour in a very slow oven. INEXPENSIVE SPONGE CAKE. Yolks of 3 eggs. iy teaspoons baking 1 cup sugar. powder. 1 tablespoon hot water. % teaspoon salt. 1 cup of flour. Whites of 3 eggs. 2 teaspoons vinegar. Beat yolks of eggs until thick and lemon-colored, add sugar slowly, beat well ; then add water, flour sifted with 156 First Aid to Good Cooking baking powder, then whites of eggs beaten stiff, with the salt in them ; these should be cut in carefully with as little stirring as possible to prevent the air in the beaten eggs from escaping; add the vinegar. Butter and flour the baking pan. Bake in a moderate oven 35 minutes. GINGER BREAD. Y\ cup snowdrift and l/\ cup sugar creamed together; break in egg and beat together. 1 egg, y2 cup water •slightly warm and y2 cup molasses, stirred together, add to above mixture. \]/2 cups flour, ]/2 teaspoon soda and 1 teaspoon ginger sift together and add slowly. Bake 30 minutes in very slow oven. MOLASSES COOKIES. 1 cup molasses. 1 tablespoon ginger. y2 cup butter. A little salt. x/2 cup sugar. % cup water. 1 teaspoon soda. About 4 cups flour. Scald the molasses, take from stove, add the butter, sugar, ginger and salt; when cool add the water; sift the soda in about 3 cups of the flour; add to the above mix- ture, using the other cup of flour, or more if needed. Roll out a portion at a time on a floured board till about one- eighth of an inch in thickness ; bake in a moderate oven or they will burn, as they are made with molasses. Note. — By using a little less flour the batter may be dropped from a spoon on to the buttered pan. This saves much trouble and time and they are equally nice. SUGAR COOKIES. ]/2 cup butter. y2 cup milk or water. 1 cup sugar. 2 cups flour. 1 egg. 2 teaspoons baking powder. Warm the mixing bowl slightly, put in the butter and cream it, add the sugar slowly, then the egg without beat- ing ; beat all vigorously together ; sift the flour and baking First Aid to Good Cooking 157

Efficiency in home-making and first-aid to good cooking