The housewife's aid

MOLASSES CAKE One cup molasses, four tablespoons butter and lard mixed, one egg and one yolk, one-half cup sour milk, one teaspoon soda, one and one-half cups flour; flavor with nutmeg and bake in layers. Make a boiled frosting, beating in a teaspoon of cinnamon and spread between the layers.—Mrs. John W. Shute. MOLASSES SPONGE 2 eggs, 2 cups flour, 1 cup molasses, butter size of egg, 1 teaspoonful soda, % cup boiling water. Sauce.—1 cup sugar, butter size of egg, cream the butter and sugar, add teaspoonful vanilla, and little boiling water. OATMEAL MACAROONS 1 cup sugar, 2 eggs, 2 teaspoons baking powder, 1 tablespoon butter, 21% cups Quaker Oats (uncooked), 1 teaspoon vanilla; cream the butter and sugar, add yolks of eggs, add Quaker Oats to which baking powder has been added, and add vanilla. Beat whites of eggs stiff and add last. Drop on buttered tins with a teaspoon, a very few on each tin, as they spread. Bake in slow oven. GINGER CAKES 1 cup brown sugar, 1 cup molasses, 1 cup sweet milk, 1 teaspoon soda dissolved in the milk, 1 teaspoon salt, % cup lard, 2 eggs, 3 cups flour, 1 tablespoon ginger, 1 tablespoon cinnamon, 1 cup raisins, 4% cup pecans. Bake in muffin rings and sprinkle with powdered sugar.—Mrs. C. E. Jeffress. MOCHA CAKE AND FILLING 2 cups sugar, % cup water, 4 eggs beaten separately, 3 cups of flour, 1-3 teaspoon salt, 2 teaspoons baking powder. ; Filling.—9 teaspoons cocoa, enough hot coffee to make stiff paste, 1 Ib of powdered sugar, % Ib of butter (beat until creamy) and spread.—Mrs. Grace Kornegay. TEA CAKES 1 egg, % tb butter, 1 cup sugar, % cup milk and enoueh prepared flour to make a stiff dough. Flavor with cinnamon or lemon. Roll thin and cut in pretty shapes.—Mrs. Atwood Biz- zell. TEA CAKES 1% cups sugar, % cup water, 1 scant cup lard and 1% cups sug ‘ A‘ 3 eggs, 1% cup 8 Add enough flour mixed with butter, small pinch salt, flavor. baking powder to make a dough stiff enough to roll. Sprinkle lightly over the dough with sugar and cut out with biscuit cutter. Put a raisin in each cake center.—Mrs. E. T. Moseley. SPICE CAKE Cream one cup shortening, add one cup each of sugar, molasses, and thick sour milk, four cups flour, sifted three times with two teaspoons soda, and one teaspoon each cinnamon and nutmeg. Add two teaspoons vinegar. Bake in square pan in moderate oven thirty-five minutes. Ice with caramel or white frosting.—Mrs. Jas. C. Poe. SPICE CAKE 2 cups brown sugar, 1 cup butter, cream together; add 4 eggs, leaving out the whites of two for icing, add 3 cups flour, 1 teaspoonful soda, flour without powder. Then add 1 cup buttermilk, 2 tablespoonfuls cinnamon, 1 teaspoonful cloves, 1 nutmeg. Beat well. Add two cups sugar for icing, boil until ropes from fork, then beat in whites.—Mrs. J. M. Quinn. TEA CAKES 2 eggs, 2 cups of sugar, 1 teaspoon lemon extract, 1 cup of lard, 1 cup sweet milk or water, flour sufficient to make a stiff Gough. Roll thin and cut. Bake in hot oven.—Mrs. J. H. Alexander. SPICE DROP CAKE 2 cups brown sugar, 1 cup white sugar, % Ib butter, 6 eggs, 2 teaspoonfuls each cinnamon, cloves and allspice, 7 cups flour, 1 cup milk, 2 teaspoonfuls cream of tartar, 1 teaspoonful soda, 2 cups raisins, 1 cut nuts. Drop from spoon on slightly greased and floured pans and bake.—Mrs. J. F. Parrott. DOUGHNUTS One cup sugar, two eggs, one cup sweet milk, two and onehalf tablespoons melted butter, flavoring nutmeg and cinnamon, one spoon of each, pinch salt, flour enough to roll. Drop in boiling lard to cover.—Mrs. Barden. DOUGHNUTS Four eggs, 2 cups sugar, 1 cup sweet milk, 2 tablespoonfuls melted butter, %4 teaspoon cinnamon, pinch of salt, 4 teaspoonfuls baking powder, enough flour to make a soft dough. Roll thin, cut and cook in boiling hot lard until brown. When perfectly