The Portland Woman's Exchange Cook Book

Yi teaspoon soda. 1 teaspoon cream tartar. 4 cups flour. 1 cup of sweet milk. Flavor with nutmeg or mace. Mrs. B. G. Whitehouse. Date Cookies. 2J/2 cups flour. 2J/2 scant cups rolled oats. 1 cup butter. 1 cup brown sugar. J/2 cup sour milk. 1 teaspoon soda. Flour board generously and roll thin. Stone and chop iy2 lbs. dates. Roll this mass into thin sheet, cut out with cooky cutter and make sandwich of dates between two doughs. Bake in hot oven. Mrs. W. L. Brewster. Doughnuts. 1 cup sugar. 2 tablespoons melted butter. 1 sour milk. 1 teaspoon soda. 2 cream of tartar. 2 eggs. Roll soft. Mrs. Chas. Scadding. Doughnuts. 1 cup sugar. 4 tablespoons butter. 3 eggs. 1 cup sweet milk. 3 teaspoons baking powder. Yi teaspoon vanilla. 14 teaspoon nutmeg. Flour to handle. Mrs. Wells Gilbert. Fried Cakes. 1 large cup sugar. 3 eggs beaten separately. 3 tablespoons melted butter. y^ cup sweet milk. 1 flat teaspoon salt. Yi teaspoon nutmeg. 1 teaspoon ground cinnamon. 3 teaspoons baking powder mixed in 4 cups of flour. Drop in hot lard. Cream butter, sugar and yolks of eggs with seasonings; then stir in flour and milk together, lastly adding stiffly beaten whites. Mrs. Edmund C. King. German Cakes. 21/2 cups brown sugar. 3 eggs well beaten. 2 teaspoons cinnamon. 1 teaspoon cloves. !4 teaspoon soda. 2 large spoons brandy. 3 cups flour. 1 teaspoon salt. 1 cup walnuts broken in pieces. 1 cup citron chopped flne. Sift flour, spices, soda and salt together, spread in tins Yl inch thick. When taken from oven have ready a frosting as follows r 3 tablespoons of cream well beaten with f^ cup powdered sugar. Let stand until partly cold. Cut in lines. When cold remove. Mrs. B. G. Whitehouse. Savier Ginger Snaps. 1 pint New Orleans molasses. 11/2 cups brown sugar. 2 cups shortening ( 1 cup butter, 1 cup lard) . 1 heaping teaspoon soda. 1 teaspoon ginger. Yi teaspoon cloves. 1 teaspoon cinnamon. 1 teaspoon allspice. y^ teaspoon cayenne pepper. Heat all these ingredients together for 10 minutes, stirring constantly. When nearly cold add as much flour as can be worked into the mixture. Roll very thin while warm. Keep the dough warm in the lower oven. Mrs. Henry E. Jones, Pecan Meringues. 1 cup pecans cut fairly fine. 1 cup sugar medium brown. 1 white of egg. Beat white of egg about half stiff, then stir in sugar, last nuts, but do not beat after nuts are in or it will be tough. Drop from teaspoon in greased pan and bake in very slow oven. Mrs. R. W. Wilbur. Potato Doughnuts. One pint mashed potatoes. While hot add 1 tablespoon of butter, 2 cups of sugar. When cool add 3 eggs, unbeaten, one at a time, 1 teaspoon salt, nutmeg, 1 teacup sweet milk, 6 even teaspoons baking powder. Roll smoothly, cut and turn all the time. This recipe makes 6 dozen. The potatoes keep them moist. Mrs. D. A. Shindler. Queen Cakes. 3 oz. butter. 3 oz. sugar. ]/2 teaspoon baking powder. 1 oz. candied peel. 2 eggs. 4 oz. flour. 2 oz. currants. 1/2 grated lemon. Beat the butter and sugar to a cream; add the eggs one at a time and stir in the flour lightly; lastly add fruit, lemon and baking powder. Grease 12 queen cake tins and flour them ; half fill them with the mixture and bake a delicate color for 20 minutes. Rock Cakes. Rub Yi lb. of butter into 1 lb. of flour, add J4 lb. currants 6 ounces brown sugar, 1 teaspoon baking powder, 3 eggs. Put small pieces onto a flat tin ; bake in a quick oven. Mrs. E. F. C. Stevens.