The Monmouth Baptist ladies' cook book

One pint cream whipped stiff ; beat yolks of three eggs with one cup of sugar and add the cream, then add carefully the well-beaten whites of three eggs, four cups flour, two teaspoons baking powder. Use only enoug flour to make a soft paste to roll out. Cut in fancy shapes. Fry in hot lard or oil, dust with pulverized sugar. Bettie Moore. One cup sugar, four tablespoons melted lard, in this grate one-half a nutmeg, stir in three eggs not beaten, add one cup of sour milk, one teaspoon salt, one teaspoon soda, mashed together and stirred into the milk, stir in sifted flour until easily handled. Mrs. W. P. Graham. Cup sour cream, one cup sugar, one teaspoon soda, three eggs beaten separately and flour enough to roll nicely. Use just as wanted — the dough will keep for weeks, the last being better than the first. Mrs. Mary Pillsbury. Two cups sugar, two eggs, one tablespoon butter, two cups sour milk, one teaspoon soda, flour to mix well. Use nutmeg to flavor. Mrs. W. G. Stevenson, Alexis. Mrs. W. Burns. Two eggs, ten tablespoons sugar, eight tablespoons melted lard, one pint sour milk, one teaspoon soda, a pinch of salt, cinnamon and nutmeg if liked. Beat eggs and sugar as light as for cake, add lard and milk last. Use enough flour to mix soft. Mrs. Otillie Roeder Neece. Yolks of six eggs, one cup sweet milk, one cup sugar, one tablespoon cream, one teaspoon baking powder, flour enough to roll out. Cut out in little round cakes, about the size of a walnut. Frv in hot lard. PUFF BALL DOUGHNUTS. Mrs. Frank Dickens. Three eggs, one cup sugar, one pint sweet milk, salt, nutmeg, flour enough to allow the spoon to stand upright in the mixture ; add two heaping teaspoons o'f baking powder to flour,, beat all till light, drop by the dessertspoonful in hot lard. Mrs. A. E. Jamieson. Mrs. Russell Graham. Two eggs, one cup sugar, one cup sweet milk, two teaspoons baking powder, two tablespoons melted lard, flavor to suit taste, small teaspoon salt, one quart flour or enough to make stiff enough to roll out thin as biscuits, cut out and fry in hot lard. When cold roll in pulverized sugar. Mrs. W. C. Tubbs. One and one-quarter cups of sugar, four tablespoons of butter, three eggs (well beaten), one cup of sweet . milk, one nutmeg, two heaping teaspoons of baking powder, flour sufficient to roll out. FRIED CAKES. Mrs. Addie Morton. One quart flour, three eggs, one cup sugar, one cup sweet milk, three teaspoons baking powder, six teaspoons hot lard, a little flour and salt. When all mixed, set in oven and heat through before adding hot lard. Mix soft. GERMAN DOUGHNUTS. Mrs. L. J. Menold, Princeton, 111. One quart bread sponge, two eggs, four tablespoons sugar, two tablespoons butter, salt, mix and let rise as you do bread, when 'light roll to about one-half inch and cut with small size baking powder can. Let rise and fry in hot lard. They should be almost round when fried. Make a thin frosting (boiled) of one cup confectioner's sugar, one egg. Nice to serve with coffee. RAISED DOUGHNUTS. Mrs. D. D. Diffenbaugh.