Mary Jane's cook book

Butter, 3 ounces. Baking powder, 1 tablespoon. Milk. Mix and sift flour, salt and baking powder, rub in the butter and add sufficient milk to make a thick paste. Roll out to ^ inch thickness, cut out in triangles and bake in a quick oven. Handle as little as possible. Mrs. H. J. E., Plymouth. HONEY BREAKFAST CAKE. Flour, 11/2 pints. Baking powder, 2 teaspoons. Honey, 1 cup. Butter, 2 tablespoons. Salt, 1/2 teaspoon. Eggs, 3. Milk, 1/2 pint. Sift together dry ingredients, rub in butter and add beaten eggs, milk and honey. Bake in loaf in quick oven for 10 minutes. BUTTER CAKES. Flour, 1 pint. Butter, 2 rounding tablespoons. Salt, 1/2 teaspoon. Milk. Baking powder, 1 teaspoon. Sift dry ingredients twice and rub in butter. Mix to a soft dough with milk, roll out % of an inch thick and cut in round cakes. Lay on a moderately hot greased griddle and when puffy and brown turn and brown the other side. Tear open, butter liberally and serve. Mrs. A. K. J., South Boston. BLUEBERRY BREAKFAST CAKE. Sugar, 3 tablespoons. Milk, 1 cup. Butter, 1 tablespoon. Flour, 3 cups. Egg, 1. Baking powder, 2 1/2 teaspoons. Salt, 2 teaspoons. Blueberries, 1 pint. Cream butter and sugar, add egg, well beaten and milk. Sift in the dry ingredients and mix well. Dredge berries with flour and add the last thing. SULTANA SCONES. Flour, 2 cups. Sultana raisins, 2 ounces. Sugar, 2 ounces. Egg, 1. Butter, 2 ounces. Milk. Baking powder, 2 teaspoons. Mix all well, using just enough milk to moisten. Roll out, brush over top with beaten egg and cut into squares. Bake in a moderate oven. BAKING POWDER. (1) Cream of tartar, 1 pound, 2 Cooking soda, y2 pound, ounces. Cornstarch, 1-3 pound. Sift and mix thoroughly. Keep in tight cans. BAKING POWDER. (2) Cream of tartar, 1 pound. Baking soda, y2 pound. Pastry flour, y2 pound. Be sure soda is pure. Mix all thoroughly and sift four times through a fine sieve or once through cheese cloth. ^ 4-tC *f* a:t+ \ ^^7 ^ / 2» t* v n fy *y &? // »*. \ MAPLE FAVORITES. Maple Caramel C.ike. — One-half cup butter, one cup sugar, one-half cup milk, one and a half cups flour, two ami a half teaspoons baking powder, onehalf teaspoon vanilla. Cream butter, add sugar gradually, add the yolks of the well beaten, then the whites ten until stiff. Add milk, flour sifted with baking powder, and 1 well, add vanilla, bake in layers or loaf. Maple Dessert. — Two eggs, one pint of cream, one-half cup of sugar, threefourths cup of maple syrup, beat eggs until thick, and lemon colored, whip cream thin, beat eggs and cream to- gether, add sugar and maple syrup or flavor with one-half cup of candied fruit. Cut in small pieces and pack ir ice for five hours. Maple Cake. — One-quarter cup but ter, one cup of maple sugar, two egg whites, one-half cup milk, one am two-thirds cups flour, one and a hall level teaspoons baking powder, onefourth teaspoon vanilla. Bake in loai tin. Cream butter, adding sugar grad ually till mixture is very smooth. Beat egg whites stiff and add flour and baking powder alternately with the milk, and bake in moderate oven fortyfive minutes.