The home science cook book

Mix one teaspoon of baking powder with one cup of flour, stir it in, and add one cup of finely chopped peanuts. Drop it by the teaspoonful on buttered tins an inch or two apart, put a half peanut on each, and bake in a quick oven. Molasses Cookies. Scald one cup of molasses, take from the stove and Cakes. 211 stir in one-half cup of butter, one-half cup of sugar, one tablespoon of ginger, and a little salt. When cool, add one- fourth cup of water in which one-half teaspoon of soda is dissolved. Mix with enough flour to make a soft dough about one quart. Roll till about one-eighth inch thick, cut .out, and bake in a moderate oven. Soft Molasses Gingerbread. Sift together one pint of flour, one-half teaspoon each of salt and soda, and one teaspoon of ginger. Mix with one scant cup of molasses and two tablespoons of fat softened in one-half cup of hot water. Spread in a shallow pan or bake in muffin pans for twenty minutes or more in a moderate oven. Shredded cocoanut or almonds or peanuts may be sprinkled over the top of the gingerbread in the pans before baking. Doughnuts. Sift one quart of sifted flour with one teaspoon of salt, three teaspoons of baking powder, one-half teaspoon of mixed spice, and one cup of sugar. Mix with one beaten egg and one cup of milk. Or use onehalf teaspoon of soda and one cup of sour milk in place of sweet milk, sifting the soda with the other dry materials. For richer doughnuts add another egg and one tablespoon of thick cream or melted butter. 212 Home Science Cook Book. Cheese. Every bit of dry cheese should be saved and chopped or grated to add to cereals, omelets, souffles, etc. , recipes for which will be found elsewhere. A bottle of Parmesan cheese is a valuable addition to any store closet. Cheese Crackers. Use saltines or common crackers split. Spread with butter and brown in the oven, then put as much grated cheese on each cracker as it will hold, and again put in the oven until the cheese is melted. Serve with salad or coffee. Cheese Toast. Make French toast in the usual way, dipping bread in egg and milk and browning in hot fat. Then put in a pan, cover each slice with cheese seasoned with salt and pepper, and toast under the gas flame till the cheese is melted and begins to crisp. Cheese Sandwiches. Put soft, rich cheese through a potato ricer, or chop it fine; for each cupful use one egg yolk and two tablespoons of milk. Mix thoroughly, and season to suit the taste. Spread between thin slices of bread, pressing them well together, then cut in strips. Beat the white of the egg with one-half cup of milk, dip the sandwiches in this, drain them, and saute in butter. Cheese Sticks. Sift together one cup of flour, one teaspoon of Cheese. 213 baking powder, one-half teaspoon of salt, and a speck of cayenne. Rub in one ounce of butter, and mix into a dough with one egg yolk and one-third cup of milk. Last, mix in two ounces of cheese, grated or chopped fine. Divide in ten or twelve portions, and shape in sticks a foot long. Bake brown. These are suitable to serve with soups or salads. Cheese Puffs. Use the cream puff mixture, adding one-half cup of grated cheese. Bake in small shapes, or fry in deep fat. Cheese Cream Toast.