The Henderson cook book

One pint of meal, sifted with y% teaspoon of salt into bowl with large spoon of lard. Pour over large cup of boiling water and beat 'until cool. Add 2 eggs and beat hard. Have greased biscuit-pan and drop in spoonfuls, not touching, and bake in quick oven. Very nice to eat with fish. — Mrs. C. M. Cooper. BREAKFAST GEMS. Two eggs, 1 pint of flour, 1 teaspoon of baking powder, i/4 cupful of sugar, 1 pinch of salt, 14 cupful of sweet milk. Have stiff batter, dip up with teaspoon and fry in deep fat. Powdered sugar may be sifted over gems. — Mrs. J. R. Singleton, Mebane, N. C. WAFFLES WITH RASPBERRY JAM. Take 1 pint milk, 2 cups flour, 4 tablespoonfuls melted butter or lard, 2 heaping teaspoonfuls baking powder, a pinch of 90 BATTER BREADS salt, mix thoroughly together and stir until very smooth. Bake on hot irons until brown. Serve with raspberry jam or any jelly desired. RICE WAFFLES. Make a smooth batter of 1 quart soft-boiled rice, 1^2 pints sweet milk, 1 pound flour, 6 eggs, 1 teaspoon salt, 1 tablespoon butter, 1 spoonful syrup, 2 teaspoons baking powder. QUICK WAFFLES. One pint flour, ll/o teaspoons baking powder, 1 teaspoon salt, 2 well-beaten eggs, 1 pint milk. — Mrs. Jas. B. Doan. WAFFLES. Sift I1/*} cups flour into a bowl, 2 teaspoons baking powder and y% teaspoon salt. Beat up 2 eggs, add 1^ cups milk to them, then add gradually to the flour, mix in 1 heaping tablespoon melted butter. Fry on a hot, well-greased waffle iron. Serve hot with syrup. One-half cake Fleischmann's yeast, 1 cup of milk, 1 scant tablespoon butter, melted, l/o teaspoon salt, 1 heaping cup flour, sifted twice, 2 eggs, i/o teaspoon sugar. Place flour in bowl, make well in center and put in sugar and salt. Dissolve yeast in the milk and mix all thoroughly ; then add eggs 1 at a time and beat thoroughly. Add butter and mix well. Set to rise for about 40 minutes. When light bake on a well-greased waffle iron. PASTRY PASTRY. Three-fourth pound butter, 1 pound flour, milk enough to moisten so as to roll easily. Use spoon for mixing. — Mrs. J as. R. Down. FLAKY PIE CRUST. One cup Snowdrift, 3 cups flour, i/o teaspoon salt, ^ teaspoon baking powder. Sift salt, baking powder and flour; add Snowdrift and cut in with a knife. Use hands as little as possible. Mix cold water enough to make a stiff dough. The secret of good pastry is little handling and to keep cool. PASTRY FOR TWO CUSTARD PIES. One and one-fourth cups sifted flour; *4 teaspoon baking powder; ^4 teaspoon salt; 1-3 cup shortening (either lard or butter or a mixture of the two). Cold water to moisten. Sift together the flour, salt and baking powder (if used). With a knife cut in the shortening. Add the cold water a little at a time and with a knife stir the mixture to a paste. Be careful not to add more water than is needed to moisten the mixture sufficiently. Roll and line the pie tins. For custard pies prick the crust carefully with a fork- to allow all air to escape and prevent blisters. Put the crust into a moderate oven and bake nearly done, but not brown. Remove and fill at once with the custard mixture. PASTRY FOR PIES.