Farm and home cook book and housekeeper's assistant

To 1 cup NO molasses add 1 cup melted shortening, i^ cup melted butter, ^ cup sugar, 1 tablesp ginger, scant % cup water, in which dissolve 1 teasp soda, and flour enough so that the batter can be dropped by teaspoonsful. Lastly add 2 well-beaten eggs. Bake quickly. It is best to try a little before adding too much flour, or they will be spoiled. Drop the batter by spoonsful about 2 inches apart on well greased tins. For the sake of variety I sometimes add i/^ cup grated cocoanut or i/^ cup currants, or same quantity of chopped raisins, or 1 tablesp mixed spices and ^4 teasp black pepper. — £Mrs. E. J. C, Neb. Sponge Drops Beat 3 eggs together, add 1 cup sugar, and 1 cup flour sifted with 1 teasp cream tartar. Dissolve % teasp soda in a little warm water and stir this through the batter thoroughly. Flavor to taste. Drop by teaspoonsful on buttered tins, and bake in a hot oven. — [Miss E. W., N. H. Oatmeal Drops Cream 1 cup butter with 1 cup brown sugar, add 2 eggs, ^ cup sour milk, in which dissolve 1 teasp soda, 2 cups oatmeal and 2 cups flour sifted with I teasp cinnamon. Lastly add 1 cup currants and Vz cup nut meats lightly dredged with flour. Drop by spoonsful on greased tins and bake. — [Mrs. J. L. K., la. Cocoanut Drops To 1 grated cocoanut add Vz to % lb sugar and 2 or 3 eggs. Drop by teaspoonsful on buttered tins, far enough apart so they will not run together, and bake a light brown. — [Mrs. W. H. C, N. C. Sour Cream Cakes (No butter) To 1 well-beaten egg add 1 cup sugar, 1^ cups sour cream in which dissolve 1 teasp soda, 1 tablesp of any preferred flavoring, and 2 teasp baking powder sifted with flour enough to roll. Cut "^ inch thick. These cakes will rise, and are like small sour-cream sponge cakes.— [Mrs. R. A. G., N. Y. Spice Squares To 1 cup sugar add 4 tablesp melted butter, 2 tablesp molasses, 1 egg, 1 cup sour milk, in which dissolve 1 level teasp soda, 2 cups flour sifted with 1 teasp cinnamon and V2 teasp each cloves, nutmeg and allspice. Beat well for about two minutes and then turn into a square tin, having the batter no more than about 1 inch deep. Sprinkle granulated sugar on the top and bake about 40 minutes in moderate oven. When cold cut in squares and put away in stone crock. These cakes are better the day after they are baked. — [J. C. W., Mass. Cream Puffs Melt ^ cup butter in 1 cup hot water and when boiling beat in 1 cup flour. Stir until it works up in a ball and does not stick to the pan, then remove from fire and cool, after which stir in 3 eggs, one at a time, without beating any more than is necessary. Drop tablespoonsful of this mixture on buttered tins, and bake in a moderate oven, until light brown. When cool make little openings in the sides of the puffs and fill with whipped and sweetened cream, or with a cream made by boiling together 1 cup milk, 1 egg, scant ^/^ cup sugar, and 2 tablesp flour. Flavor with lemon or vanilla. — [Miss F. C. A., Mass. Caraway-seed Cup Cakes Cream ^ cup butter with 2 cups sugar, add 2 well-beaten eggs, 2 cups sour cream, in which dissolve 1 teasp soda, 2 tablesp caraway-seed, and flour enough to make a stiff batter. Bake in well greased iron gem pans in a hot oven. Don't fill the gem pans more than half full. — [R. A. McD., S. D. Oatmeal Date Cakes