The Germantown D. A. R. cook book

Five cups flour, two of butter, two of sugar, two of molasses, four eggs, one-half cup of milk, large teaspoonful baking powder, large teaspoonful ginger. Sift the powder in the flour. Cream butter, sugar and ginger together, add beaten yolks of eggs, milk, molasses, flour, and last the beaten whites. Bake in rather quick oven. We like it best in cups. Really an old rule and good GINGER SNAPS One and one-half pounds flour, one-half pound butter, one-half pound brown sugar, one-half pint molasses, one-half cup of ground ginger, one teaspoonful cinnamon, small pinch red pepper. Roll very thin and bake quickly. Lift with griddle cake turner. SCRAMBLED EGGS Put in a sauce pan one-half pint of milk, small tablespoonful of butter, salt, pepper, and a half teaspoonful of Worcester Sauce and a few drops of tabasco. When it gets hot and smooth, stir in four or five well beaten eggs. Stir constantly till smooth and thick as you like and serve at once. "Though we eat little flesh and drink no wine, Yet let's be merry; we'll have tea and toast; Custards for supper and an endless host Of syllabubs and jellies and mince pies, And other such lady-like luxuries." — Shelly Old Maryland receipts. By Miss Lilian Giffans, Baltimore. MINCE MEAT Chop equal portions of beef, suet, apples, raisins, currants and brown sugar. Season with alspice, mace or any spices to your taste. Make a strong brandy toddy to cover it. If possible use beef tongue instead of beef. It makes the mince meat much richer. Add about half as many blanched almonds as the other fruits. PLUM PUDDING One pound grated bread, one pound butter, one pound raisins, one pound currants, one-half pound citron, ten eggs, one-half pound blanched almonds, one dessert spoon ginger, four tablespoons sugar, one wine glass brandy. Pour a pint of milk on the bread and mash to a pulp. Melt the butter and pour in the bread and milk. Beat the eggs light, add next to them the sugar and seasoning. Flour the fruit and add last. Grease your mould well. Stir batter before putting in. Have the water boiling hot. Cook five or six hours continually. An't please your honor, quoth the peasant, This same dessert is very pleasant.* ' Contributed by Mrs* Isaac S. Lowry PRUNE PUDDING Stew three-quarters of a pound of prunes, cool thoroughly and remove the stones. Beat the whites of four or six eggs very light, and mix with the prunes carefully. Put in the oven for twenty minutes, then set aside to chill. Before sending to table spread on top one-half pint of cream, whipped. PINEAPPLE DESSERT Shred pineapple and add one cup of sugar and stand in cool place to draw syrup. Cook one cup of tapioca, then add pineapple and the whites of two eggs beaten light with pulverized sugar. Serve with cream. HUCKLEBERRY PUDDING Mix together one tablespoonful of ground cinnamon, one nutmeg, one teaspoonsful of ground cloves or ginger and a little salt, to which add one quart of huckleberries. Dissolve one teaspoonful of soda in a little hot water and beat up into one pint of molasses. Add to the berries and spices and make stiff with three cups flour. Steam three hours. Make either a hard or soft sauce. NUT CANDY