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

Roll very thin. When on tins ready for the oven, bathe the tops of the cookies with the beaten white of an egg and sprinkle on sugar. GINGER-SNAPS, MRS. THORPE. One cup sugar. One cup molasses. One half cup butter. One teaspoonful soda. One teaspoonful ginger. Put all ingredients together and set on fire until it boils, then take off and let cool before adding flour enough to roll. GINGER SNAPS. One cup molasses. One cup brown sugar. One cup lard and butter mixed. One heaping teaspoonful ginger. One heaping teaspoonful cinnamon. Boil ten minutes, then stir in dry one teaspoonful soda, and add flour enough to make a stiff dough. As soon as cool enough to handle, roll out thin, cut out cakes, and bake in a quick oven. GINGERBREAD. One small cup butter. One cup sugar. One cup molasses. Three eggs. One teaspoonful soda mixed in milk. One teaspoonful cloves. One teaspoonful cinnamon. One teaspoonful ginger. Three cups flour. ROCKS. One and one-half cups granulated sugar. One half cup butter. One and one half cups English walnuts, chopped fine. Two cups of raisins, boiled and wiped dry. Three eggs well beaten. One teaspoon of cinnamon. One teaspoon of soda put into the flour. Two and three fourths cups of flour. If you use a coffee cup to measure, use four eggs. Drop a very little on buttered paper and bake in a slow oven. These will keep for months. DATE MUFFINS. MISS SARAH G. SPALDING. Remove the seeds from one-fourth pound of dates and chop fine. Cream two tablespoons butter and add chopped dates, cream butter and dates, add one egg well beaten and one cup milk. Sift together one cup of white and one of whole wheat flour, four teaspoons baking powder, one-half teaspoon salt and stir into liquid ingredients. Put into well-greased muffin tins and bake twenty-five minutes. ORANGE TEA CAKES. MRS. HUMPHRIES. Yolks of six eggs (well beaten). One cup sugar. One half cup butter. Two thirds of sweet milk. Two and one half of flour. Two teaspoons baking powder. Grate one orange, take pulp and juice, using part for cakes and part for frosting. Bake in gem tins, and for frosting use boiled icing with the grated orange and juice added. POTATO DOUGHNUTS: LUELLA P. MILES. Boil three potatoes, put them through ricer. Beat lightly in the potato, one heaping teaspoonful of butter, one half teaspoon salt. Break two eggs in cupful of sweet milk and beat lightly together and stir into potatoes. Then add heaping cup of sugar, one-half nutmeg grated. Three teaspoonfuls of baking powder in enough flour to make a soft dough. FRIED CAKES: One cup sugar. One and a half cups sour milk. Two eggs. Two tablespoons butter. One small teaspoon soda. A little salt. Flour enough to roll out. Rub sugar and butter to a cream, add the eggs well beaten, then the sour milk with soda dissolved, the salt, and a little nutmeg if desired. Fry in hot lard. FRIED CAKES. MRS. WILKES. One cup sugar. Butter the size of an egg. One cup sweet milk. One egg. | One teaspoonful of baking powder. Nutmeg or cinnamon for spice. Mix as for a stirred cake, adding enough flour last to make a soft dough. Handle as little as possible. This recipe is for about twenty-five cakes. FRIED CAKES. MRS. BOLIVER ROBERTS. One cup sour cream. Two thirds cup sugar. One half teaspoonful soda. Salt, nutmeg and one beaten egg. Flour to make a soft dough. JUMBLES. MRS. T. R. JONES. One cup butter. One cup sugar. One cup flour. One egg. Nutmeg, and, if desired, a little brandy.