The new Annie Dennis cook book

1 tablespoonful warm water ing- Flour enough to roll thin CruDers, No. 1 3 pints sifted flour 1 heaping teacupful sugar 1 scant teaspoonful salt 1 scant tablespoonful lard 2 teacupfuls buttermilk 1 teaspoonful baking soda Crullers, No. 2 4 eggs Flour enough to make fairly 2 1/2 cupfuls sugar stiff dough 1 cupful sweet milk 2 teaspoonfuls baking 1 tablespoonful butter powder V2 nutmeg Sift the baking powder and mix well with the flour. Use an ordinary biscuit cutter and a small tin box to cut the center. The secret is more in the frying than one would suppose. There must be plenty of good sweet lard in the pot. The lard must be smoking hot when you drop the cakes in, and kept at the same heat. Doughnuts 3 eggs 2 tablespoonfuls good bak- V2 cupful sugar ing powder V2 cupful sweet milk Flour enough to make soft 1 tablespoonful shortening batter Beat the eggs and sugar to a light cream ; then put in the shortening, milk, baking powder and flour to-/ gether. Have the lard boiling before putting in the doughnuts and keep it boiling all the time. Ginger Bread j 1 tablespoonful butter V2 cupful molasses V2 cupful sugar 1 level teaspoonful baking 1/4 cupful butter powder 1 egg 1 teaspoonful ginger V2 cupful milk or cream 1 cupful huckleberries 1 1/2 cupful flour A pinch of salt Chocolate Blocks Make a croton sponge cake, bake an inch thick in square pans. Ice with chocolate over the top, and dry ; then with white icing ; partly dry, cut into diamonds or squares and dry thoroughly. This makes a very dainty cake. White Patty Pan Cakes Use white cake recipe, baking in patty pans ; when done, dip into a thin, hot icing, using a fork to hold the cakes. These are delicious. Small Nut Cakes Flour thoroughly one teacupful of chopped English walnuts or mixed nuts. Make a white or yellow cake batter; stir in walnuts and bake in patty pans. Dip into hot icing, holding the cake with a fork. Nut Cake eggs lb Enlgish walnuts lb butter teacupfuls raisins lb sugar teaspoonful cinnamon lb flour teaspoonful allspice teacupful sweet milk nutmeg 2 light teaspoonfuls baking powder Wine enough to cover the nuts. Bake in a deep pan. This cake may be baked in layers and put together with plain icing or caramel. Peach Cake Make a good sponge cake batter; bake in four layers of medium thickness. Slice two dozen soft peaches ; if there is any juice, drain on a sieve. Whip a pint of thick, sweet cream with a teacupful of sugar until stiff. Now on a layer of cake place a layer of peaches, then one of cream, and so on until the four layers are used. Ice at once with plain icing. Keep in a cool place and use the same day it is made. Iced Coffee Cake Vz cupful butter 1 tablespoonful cream V2 cupful sugar 1 teaspoonful baking 3 eggs powder 2 tablespoonfuls coffee ex- 1% cupfuls flour tract A pinch of salt Cream butter and sugar thoroughly together, add eggs, well beaten, coffee extract, cream, and flour sifted with baking powder and salt. Beat for a minute, and turn into a greased and floured square cake tin, and bake in a moderate oven for thirty minutes. Turn out and cool.