The Monmouth Baptist ladies' cook book

CREAM FRUIT ROLLS. Mrs. H. W. Dredge. Two cups of flour, one teaspoon of salt, four teaspoons of baking powder (scant), one tablespoon of butter, three-fourths cup of cream. Mix soft. Roll to one-quarter inch thickness. Cut with round cutter. Place a stoned date on one side of circle, brush edges with melted butter, fold as Parker House rolls. Brush top with melted butter. Bake from twelve to sixteen minutes. PARKER HOUSE ROLLS. Mrs. Jos. Stevenson. Rub one-half tablespoon of butter and one-half tablespoon of lard into two quarts of sifted flour; in a well in the middle pour one pint of cold boiled milk, add one-half cup of yeast, one-half cup of sugar and a little salt If wanted for tea, rub the flour and butter and boil the milk and cool it the night before, add sugar, yeast and salt, and turn all into the flour ; do not stir, but let stand over night. Stir up in the morning and knead. Let rise near tea time, mould and let rise again. Bake in quick oven. To mold, roll thin, cut with cake cutter, spread melted butter on half and fold other half over. SALLY LUNN. One pint potato sponge, one-half cup milk, one teaspoon salt, one large cooking spoon butter, yolks of two eggs, mix butter and sugar together, add yolks, salt and milk, mix well, and add sponge with flour enough to make stiff dough. If wanted for tea, set at 11 a. m., let rise until one o'clock, knead again, adding flour until it does not stick to the board, let rise until four o'clock.- Roll out in two sheets, butter one and lay other on top. Cut out with biscuit cutter. Let rise and bake in quick oven. GLUTEN WAFERS. Mix one-half cup of sweet cream and one salt spoon of salt. Stir in gluten enough to make a stiff dough. Knead and roll out very thin. Cut into rounds, and bake a delicate brown on an ungreased tin. These are more wholesome for children than many of the sweet cookies, and are especially suitable for those who need to avoid starchy food. BREAD FOR DYSPEPTICS— ZWIEBACK. Cut bread one day old into slices about half an inch thick. Place them in a baking pan lined with paper, and put them in a moderate oven, allowing the door to remain open until the moisture is driven out of the bread ; then close the oven door and brown slowly until each slice is crisp. YEAST. Mrs. H. R. Moffet. Boil a handful of hops in a quart of water, strain into three pints of cornmeal ; when cool, stir in a cup of sponge to make stiff dough. Let rise and put on board to dry. YEAST. Mrs. Jos. Stevenson. Boil six large potatoes in two quarts of water. When done scald one cup of flour with potato water. Mash potatoes, add one cup of sugar, scant half cup of salt. Thin the mixture with tepid water or cool enough to add two cakes of Yeast Foam previously soaked in warm water. Set in warm place and stir down several times after the first rising. PERPETUAL YEAST. Mrs. W. H. Sexton.