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

Mix butter, sugar and egg, but do not beat them, add flour. Drop in about the size of pepper castor top, in pan, and bake. While hot dip in sugar. HERMITS. MISS SENTER, One and one half cups sugar. One cup butter. Three eggs: Four tablespoonfuls milk. One cup stoned and chopped raisins. Spice, according to taste. One teaspoonful baking powder. Flour enough to roll out, cut and bake like cookies. DOUGHNUTS One egg. One cup sugar. A little shortening, about one tablespoonful. Spice to taste: One pound and a half of light bread dough. Mix all ingredients together, roll out, cut in shape. Fry in boiling lard, sprinkle pulverized sugar over them while still hot. RAISED WAFFLES. Nearly one quart of warm milk. One quart of sifted flour. One teaspoonful of salt. - Half cup liquid yeast and one tablespoon creamed putter. Put the salt, butter, yeast, and warm milk, into the middle of the flour, mix to a batter, and set to rise over night. In the morning when ready to bake, beat up three eggs and stir into the batter. Dissolve half a teaspoonful of soda in a very little warm water. Stir it in at the last moment, heat the waffle irons, grease them well and fill nearly three-quarters full. Brown evenly on both sides. WAFFLES. MRS. GILBERSON. One coffee cup milk. One pint flour, one large teaspoon baking powder. One large teaspoon butter. Half a teaspoon salt. : Two eggs. Rub the baking powder and butter into the flour, add the salt, beat the yolks of the eggs very light and mix with the milk; add the flour, and lastly the well beaten whites. Have waffle irons very hot. BUNS. MARIE BANCROFT. One egg, one cup milk, one and a half cups flour, butter the size of a walnut, one-fourth teaspoon salt, one teaspoon baking powder, put in last. Bake in quick oven about twenty minutes. BRAN BISCUITS: One pint bran, half pint flour, half pint sour cream cr milk, one egg, two tablespoons molasses, half teaspoon soda, pinch of salt. If sour milk is used, add a little butter; if sweet milk, use baking powder instead of soda. Bake in muffin tins SQUASH MUFFINS. MRS. GALLIGHER. One cup baked squash, mashed smooth with three level cups of sifted flour, three eggs. well beaten, threefourths cup of milk, two good teaspoons of baking powder, one tablespoon of melted butter, and a pinch of salt. Bake as any other muffins. COFFEE CAKE. DR. L. P. MILES. One heaping tablespoon butter. One heaping tablespoon of sugar. One egg beaten separately. One cup flour. One tablespoon baking powder. Milk enough to make the consistency of cake dough. Bake in pie plate. Put on top pieces of butter and sprinkle with sugar and cinnamon. Eat hot. MOCHA CASES: MISS RICE. Four eggs. One cup of sugar. Two tablespoonfuls cold water. One cup flour. One teaspoonful baking powder. A pinch of salt. Beat yolks and whites separately, add sugar and yolks, and beat. Add water and beat. Sift flour and salt and baking powder together, and add to the above and beat well. Lastly add beaten whites, beat all well. When cake is cool cut in squares and ice on all sides with the following icing. Icing: | Four tablespoonfuls butter. Ten tablespoonfuls icing sugar. One and half tablespoonfuls water. One half tablespoonful vanilla. Then roll each cake in brown blanched almonds, chopped fine. DUTCH CAKE MRS. S. SIEGEL. One half cup of butter. Three cups of flour (sifted three times). One cup of sugar. Five eggs (if plentiful, six). One cup of milk. One teaspoon and a half of baking powder and a pinch of soda. One cup of raisins. One cup of currants. One cup of citron, put through chopper.