Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

One lemon, juice and grated rind, one square soda cracker, rolled fine, the beaten yolks of two eggs, reserving the whites for meringue, on top, one cup sugar, one cup water, a small bit of butter. Bake in an undercrust like a custard pie. When done, spread - over top the meringue, made of the whites of the eggs, and one tablespoonitul of pulverized sugar. MARLBOROUGH PIE. MRS. SHELTON. Six tart apples grated, one cup sugar, three tablespoonfuls butter, melted, four eggs, one lemon juice and grated rind, two tablespoonfuls of brandy or wine. Bake in an undercrust without top. LEMON PIE. One cup milk. One cup sugar. Two eggs. Two tablespoonfuls flour. One lemon, grated rind and juice. Butter size of an egg. Rub the butter, sugar and flour together: beat the yolks and whites of eggs separately. No meringue. LEMON PIE. ‘Two large lemons, juice and grated rind. Two cups sugar. Two cups sweet milk. Two tablespoonfuls melted butter. Two tablespoonfuls flour. Six eggs, leaving out the whites of four. Beat the eggs, sugar and flour thoroughly, then add the milk and butter; lastly, the lemon. Beat the whites of four eggs, add eight tablespoonfuls of pow- . dered sugar, and spread over pies after they are baked and set in oven till a light brown. APPLE DOWDY. Fill a saucepan one-quarter full of tart apples, pared, quartered and cored. Cover with boiling water and place on the stove. When they are nearly cooked. put over them a crust made as for biscuit. Cover closely, cook for twenty minutes, serve with sugar and cream or hard sauce. | . - - - S aabe ‘ tans he are - ¥ a =} “< a os , a: ‘ . ’ 2 a : She See oe Une eee ‘8 tes ge a 2 Wit Serle oF Goat sh Bee a ats mee i >. j oy ahd Pe SR, Pea aE OT i cae. cope eee ere se: 3 ‘i 3 e Pert hee > Mag! ono CUE CAKES. One cup butter. ‘Two cups sugar. Four cups sifted flour. One cup sour cream. Five eggs beaten separately and then together. Dissolve a very small teaspoonful soda in a little hot water and strain into cake. Add sour cream last and stir in as quickly as possible. Grate in a little nutmeg. Bake immediately. ICE CREAM CAKE. ‘MRS. RENO. Two cups sugar. One cup butter. One cup sweet milk. Two cups flour. One cup corn starch. Whites of eight eggs. Two teaspoonfuls baking powder, sifted in flour and corn starch. Cream, butter and sugar; add milk; then flour and corn starch alternately ; etl, eggs well beaten. Bake in layers. Cream Icing— Whites four eggs. Four cups sugar. Pour half pint boiling water on sugar, and boil until it will candy; pour boiling sugar on the well beaten whites; then beat until it is cold. Add before it is quite cold one teaspoonful citric acid, pulverized, and two teaspoonfuls vanilla. Spread between layers as thick as cake. : DOLLY VARDEN CAKE. MRS. RENO. ‘Two cups sugar. Two-thirds cup butter. Three cups flour. One cup sweet milk. Three eggs. Two teaspoonfuls baking powder. Bake one-half in two layers. To the remainder add: One cup chopped raisins. One cup currants. 7 One tablespoonful molasses. — 3 A piece of citron and almonds (if you like). One teaspoonful cinnamon, cloves, and nutmeg. Bake in two layers; put together alternately with | the white layers, using soft icing between each. q DELICATE CAKE. MRS. KIRBY. Two cups powdered sugar. Half cup butter. Three-quarters cup of sweet milk. Two and a half cups flour; sift after measuring. Whites of eight eggs. Half teaspoon soda. One teaspoon cream tartar. Flavor with almond. Nice for a layer cocoanut cake. Will make four layers. CHOCOLATE ICING. One tablespoon chocolate, melted.