The Fredericksburg home kitchen cook book

Cut marshmallows in pieces and put in a warm place until they are soft. Beat egg whites until stiff, beat in marshmallows, and spread over the top of the pie. Serve as it is or if desired bake in the oven until delicately browned. ELLA WAHRMUND. Sweet Potato Pie. 1 pound steamed sweet potatoes finely mashed; 2 cups sugar; 1 cup cream; y2 cup butter; 3 beaten eggs. Flavor with lemon or nutmeg. — 88 — Beat well and pour into pie tins lined with good pie crust. Blaetter Squares. 3 eggs; 3 tablespoonfuls of water; 1 tablespoonful of vinegar. Add flour to stiffen, roll out thin, spread with butter, roll again and spread with butter. Keep this up until one pound of butter is used, then spread top with butter, sugar and cinnamon, cut into squares, and bake in a hot oven. MRS. HENZE. Peanut Butter Pie. 3 eggs; 4 tablespoons sugar; 2 tablespoons butter; 2 tablespoons peanut butter; 'i/2 CUP sweet milk. Mix ingredients together; fill crust and bake to a delicate brown. Use whites of 3 eggs for meringue. These proportions make one pie. — 89 — BREAD, COFFEE CAKE, DOUGHNUTS, ETC. Bread. 1 quart buttermilk; y2 cup sugar; 1 tablespoon salt; 1 small cup mashed potatoes ; 1 yeast cake ; flour ; 1 pint warm water. Scald the buttermilk and while, hot, add the sugar, salt and potatoes. When cool add the yeast previously soaked in warm water. Let stand twelve or eighteen hours before using. Stir in flour to make a thin batter and let rise. If more bread is wanted when making up add some water and salt. Let rise once or twice. Be sure and work well. 1 yeast cake to 3 loaves; 1 quart luke-warm water; 2 teaspoons salt, tablespoon sugar, 2 tablespoonfuls lard; 2 quarts flour. Dissolve yeast cake in % qt. warm water, adding sugar and y% sieve flour; beat well and let stand over night in a warm place to rise. Next morning add salt, about V2 qt. water, melted lard and enough flour to form stiff dough. Set aside again to rise, then form into loaves, let rise again and bake in moderate oven. Glaze with hot water or lard. Light Bread. — 90 — Brown Bread. % cup No. 6 molasses; 2 cups graham flour; 1 cup sweet milk; 2 level teaspoons soda in syrup ; pinch of salt; 1 cup seeded raisins. Put in large baking powder can, set in bucket of water, cover and steam 3 hours. MISS ADA PEDEN. Nut Bread. 1 cup sugar ; 1 cup nuts ; y2 cup sweet milk ; U egg ; 4 teaspoons baking powder; 4 cups flour. Stir and put in pan to rise, let stand 20 minutes. It will about double itself. Put in moderate oven and bake 1 hour . MISS ADA PEDEN. Buttermilk Yeast Cakes. Dissolve 1 yeast cake in 1 pint of wTarm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoonful of salt. Let stand over night. In the morning boil 1 pint of buttermilk, have ready 1 cup of flour and water, mixed to a smooth, stiff batter; pour this into the boiling milk and let it cook thoroughly, stirring constantly. "When cool add to the yeast cake mixture which has stood over night and set in a warm place until it ferments. Then work in corn meal enough to make a tolerably stiff dough, mold into cakes and dry in the shade. MRS. JACOB GOLD,SR. Yeast Cakes. 3 large Irish potatoes; iy2 tablespoonfuls of hops;