The National home cook book

or the pumpkin pie, I use the canned pumpkin. There * need of troubling about using a fresh pumpkin, for the — pned vegetable is very nicely put up and of good qualit “T take two eges and about four tablespoonfuls of sugar a and beat them together. Then a little salt—not quite ; as cinnamon and ginger to taste. After I get these all mixed in, with half a can of pumpkin, I thin it with @ pint of milk. It is so thin that it runs just like AV RIRE When it goes into the oven it thickens, you know. “This makes one large pie. I always use a very tin for this pie. ‘ DROP DOUGHNUTS—One and one-half cups powde one cup sweet milk, 31% cups flour (not sifted one-half teaspoon salt, two teaspoons baking | powde three eggs. Drop with a teaspoon in boiling lard. i FRIED CAKES—One egg, one cup milk (sweet), two de sertspoons melted lard, a little nutmeg, a pinch of salt, tw aspoons baking powder. This has been used in our "fam ly CREAM FRIED CAKH—One pint sweet cream, ‘th eggs, one heaping cupful sugar, salt to taste, three teaspoo ae baking powder, sifted in enough flour to roll. | es * % m ; + ey, Two cups mashed potatoes, two cups sugar, te 1 weet milk, four tablespoons melted lard, five teaspoo ing powder, a& eee of salt, flour enough teu ro in pot lard, 5 rN One and one-half cups surar, two: Tahlospanae tara, ¥ eggs, pinch of salt, flavor with. one teaspoon cinnamon, two cups sour milk and two teaspoons soda; add enough flour t make soft to roll. Cook in pure lard about six inches def ca the pan. i POTATO DOUGHNUTS—This is the best doughnut reolpe x I ever tried. Bc ‘Mix two cupfuls of hot mashed potatoes with two eap= . -fuls of sugar, add one cupful of milk, three eggs beaten — separately, a little salt, nutmeg for flavoring, and lastly — three tablespoonfuls of melted butter. Add flour to make a stiff dough into which five teaspoonfuls of baking powder ~ have been sifted. These doughnuts are different, BUTE lene fat and keep more moist than the usual kind. * * * Five medium-sized potatoes boiled and mashed, 1% cups. W sugar, one cup sweet milk, three eggs, five teaspoons baking — powder, flour to thicken; roll and cut; knead as little as pos- sible. Boil potatoes and work in sugar, add eggs well beat- en, add flour and baking powder well Tastee op abo three times. * * % - QOne cup mashed potatoes, one cup sugar; mix witite ho Two eges, one cup sweet milk, four cups flour, four te ‘Spoons baking powder, pinch salt one teaspoon vanilla. — into shape, fry in deep fat. | dered sugar. This will make 2% dozen. oh goa * * * _. One cup sugar, two tablespoons butter and lard, two ege is em eent separately), one cup milk, one cup ‘mashed potatoes (warm), one-half teaspoon salt, one-half teaspoon grated — nutmeg, 2% teaspoons baking powder, five cups flour. Beat the sugar, shortening and warm mashed potatoes togethe then add egg yolks and whites beaten light, then milk, nu meg, flour, baking powder and salt. Roll and cut, fry in 1 _ pounds hot lard. Turn while frying, until a gZoo0d brow Dip in and out of hot water quickly, as you ake them out Q. Have found this a very good recipe; the Pa dy ito - makes them so moist. ey - SOUR MILK DOUGHNUTS—This recipe for doughnuts: 1s original and one the writer has been asked for many times. One medium cup sugar (gran. ), one coffee cup sour milk, aK dissolve one teaspoon of soda in the milk; three stirring _ spoons of melted butter, two or three eggs, ‘one-half grated “nutmeg. Sift one teaspoon baking powder ee flour. Use eay flour—enough for soft dough. : “One cup sugar, one cup sour cream, one cup “butterm ik, one egg, one teaspoon soda dissolved in the buttermilk, flour nough to roll, fry in deep lard. Regia milk can be used in aN tead of buttermilk. near wate: i, r CRULLERS—Two cups of buttermilk, two cups oe eee one teaspoon of baking powder, one- -half teaspoon of soda;