Machias Cook Book

I. cup molasses, i cup sour cream, }i cup sugar, i egg, i teaspoon soda, I teaspoon ginger, i teaspoon cinnamon, i cup currants rolled in 3 heaping cups of sifted flour. Drop in spoonfuls on a buttered pan and bake quickly. Wet the spoon repeatedly in cold water to prevent sticking. Addie Gray, Wesley, Me. DROP CAKES, No. 2. yi cup molasses, }4 cup sugar, j4 shortening, }4 cup water, i teaspoonful soda, ginger and cinnamon, flour to thicken ; drop fiom a spoon and bake in a quick oven. MARIE'S BROWNIES. I cup molasses, J^ cup butter, yi cup boiling water, J^ cup sugar, 3 cups flour, 1 egg, i teaspoonful ginger, 1 teaspoonfiil salt, I teaspoonful soda. Drop in baker 2 inches apart. JUMBLES. I cup sugar, i cup butter, 2 eggs,' 3 tablespoonfuls milk, i teaspoon soda, mix hard and cut out like doughnuts. Mrs. Foster Thompson. PASTRY. RICH PUFF PASTE. To I lb. of flour allow i lb. butter. Wash the salt from the butter in cold water. Divide into 3 parts and lay them on ice to harden. Sift the flour. Take i cake of butter and rub it with the flour, mix it up lightly with the hands, with cold water. Sprinkle flour on the board to roll the crust out very thin, rolling from you. Be sure not to break the crust with the rolling pin. Roll out one cake of butter as thin as possible, lay it on the paste, dredge on a little more flour, roll up the paste and roll it out again, roll out the other cake of butter, lay it on the paste, dredge in a little more flour, and roll it up again. Cut into as m my pieces as required for edging ; roll out a piece long enough to go around the plate. The edging should be 3 or 4 layers. NICE PASTRY. 3 cups flour, ^ cup butter, J^ cup lard, i teaspoonful cream tartar, ^ teaspoonful soda, i egg (white), ^ cup cold water. Nice for berry pies. \ LEMON PIE, NO. i. 1 cup sugar, juice and grated rind of i lemon, yolks of 4 eggs beaten together, j4 cup cold water, 2 tablespoonfuls of sifted flour, piece of butter size of a walnut. Partly cook the crust while cooking the filling. Whites of 4 eggs for frosting. Mrs. L. H. Hanscom. LEMON PUFFS, No. 2. Juice of 6 lemons, 6 eggs, 4 cups sugar, 2 crackers rolled fine, a little water. Line small tins with pastry, then fill ^ full with the mixture and bake until the pastry iS done. Mrs. H. H. Smith. LEMON PIE, No. 3. The juice and rind of 1 lemon, the yolks of 3^ggs, i cup sugar, 1 tablespoonfiil of flour, }i cup cold water. FROSTING FOR ABOVE. : ' Whites of 3 eggs, j4 cup sugar, lemon. Mrs. Chas. E. Inglee. LEMON PIE, No. 4. Beat 2 eggs and i cup sugar lightly together, add butter, juice of I lemon and a little salt.> Bake with 2 crusts. Mrs. W. L. Northey. LEMON PUFFS. 2 cups sugar, 5 eggs, 3 lemons, }4 cup cold water, little salt, 2 tablespoonfuls flour. This will make 18 puffs. Mrs. Hattie Gardner. LEMON RHUBARB PIE. I cup chopped rhubarb, i cracker rolled fine, i cup sugar, piece of butter ^ size of egg, yolks of 2 eggs, i teaspoonfiil lemon extract. Bake with one crust ; cover with white of egg beaten to a stiff froth. Brown in oven. PIE. 97 RHUBARB PIE. i}i cups of chopped rhubarb, i^ cups sugar, 2 large spoonfuls flour, I egg and the yolk of another^ flavor with lemon, beat well and bake with one crust ; when cool frost it with the white of i CRANBERRY PIE. Chop two cups of cranberries fine, beat together 3 eggs and 2 cups sugar, add the cranberries and 2 spoons of water. This will fill two pies. Bake with top crust or frosting. M&s. Foster Thompson. CALIFORNIA PIE. 3 eggs, i^ tablespoonfuls molasses, 12 tablespoonfuls of vinegar, 6 tablespoonfuls of sugar, small piece of butter, 6 teaspoons of flour, spice of all kinds. This makes two pies ; mix thoronghly and bake with two crusts. Mrs. F. L. Smith,' Willmar. CRACKER MINCE PIE.