The Monmouth Baptist ladies' cook book

WHIPPED CREAM FILLING. One and one-half pints of cream whipped stiff until it will cut, drain, three tablespoons pulverized sugar, one teaspoon vanilla, one-half teaspoon lemon extract. Spread thickly between layers and on top. Nice for sponge cake baked in layers. Or, put an even tablespoon gelatine in a tablespoon of water, let stand two hours, whip a pint of cream until stiff, sweeten, pour in the gelatine, and whip all together and flavor. SMALL CAKES AND COOKIES. ALMOND DELIGHT. Mrs. W. S. Holliday. Chop very fine one-half pound of blanched almonds. Beat the whites of four eggs very stiff, add four tablespoons of powdered sugar and then the almonds. Stir lightly, pour into a buttered cake tin, bake in a moderate oven until a golden brown. Whip half a pint of cream, sweeten with two teaspoons of sugar, add a teaspoon of flavoring. Split the meringue and fill with this cream. BANBURY CAKES. Mary Hardin. Filling : — Two pounds currants, one pound citron, chopped fine, three cups sugar and one cup butter creamed, two dessert spoons of ground cinnamon, two nutmegs, one-half a glass of fruit juice. Pastry :— Make a paste as for pie, roll out and spread with butter twice, roll thin and cut in squares, put a spoonful of filling in each square, fold over and moisten with white of egg and sprinkle with sugar. Bake. BRAMBLES. One cup of raisins stoned and chopped very fine, one whole lemon chopped fine, four Uneeda crackers rolled fine, one cup sugar, one egg. Roll rich pie crust thin and soread on square pan. Cover with mixture and put on another layer of crust. Pat down and cut in squares. Mrs. N. B. Miller. Three eggs, one cup sugar, two teaspoons baking powder, one-half cup butter, one teaspoon of lemon. Flour to stiffen. Bake in hot oven. Mrs. A. E. Jamieson. Two cups of sugar, one cup of butter and lard, three eggs, one-quarter cup of hot water, scant even teaspoon soda sifted with the flour; stiff enough to roll out. Flavor with vanilla or three-quarters cup of chocolate. Mrs. Ida Weir. Three eggs, three cups sugar, half cup sour milk, a little soda, one cup butter, half cup lard. Make a thin dough and bake in a hot oven. Mabel A. Sykes. Three cups flour, one cup heaped sugar, one egg, one-half cup sour milk, one-half cup butter, one teaspoon soda, one teaspoon baking powder. Roll thin and sprinkle with sugar and stick with raisins if desired. Mrs. J. E. Miller. To one quart flour add one egg, one and one-half cups sugar, one cup thick sour cream with one tea- spoon soda and flavoring. Mix as thin as you can roll and bake in quick oven. PLAIN COOKIES. Mrs. C. E. McGowan. Mrs. Ed Bower. Two cups sugar, one cup butter, one cup rich sour cream, two eggs, one teaspoon soda. Mix soft. COOKIES, LIKE BAKERS'. Miss Emma Ivey. To above recipe add two teaspoon baking powderr. Mix soft, roll and sprinkle with sugar or cocoanut. Run over with rolling pin before cutting out. MOTHER'S CHRISTMAS COOKIES. Mrs. W. H. Wells. Three pounds of flour, one and one-half pounds of sugar, three-quarters pound of butter, one cup sweet milk, one teaspoonful of soda, one egg, one ounce of caraway seed. Roll quite thin, cut in fancy shapes and bake in quick oven. CHOCOLATE COOKIES. Mrs. Ed P. Reid. Mrs. Winnifred Clark, Princeton, 111.