The Rural cook book

Oatmeal Cookies.— Cream three-fourths of a cupful of butter with one c;upful of sugar; add two well-beaten eggs. Sift three-fourths of a teaspoonful of soda into two cupfuls of flour; add one-half a teaspoonful of salt, one teaspoonful of cinnamon; now add to the mixture two cupfuls of uncooked rolled oats and one scant cupful of chopped raisins sprinkled with a little flour. Drop by the teaspoonful into a greased pan ; bake in moderate oven Oatmeal Crisps.— One tablespoonful of butter, creamed, one cup of sugar, added gradually; two and one-half cups rolled oats; two teaspoons baking powder well mixed with the oats ; two eggs, well beaten, onehalf teaspoon of salt and two teaspoons vanilla in the eggs. Mix in the order given ; bake in a medium to slow oven. A heaping teaspoonful of mixture makes a dainty crisp. Allow room for them to spread in the pan. If you cannot get on without flour use a little best bread flournot pastry. Oatmeal Macaroons. — Creaiu two level table spoonfuls of butter, scant measure; add gradually half a cup of sugar, then the beaten yolks of two large eggs beaten again with half a cup of sugar. Then stir in 3⅛ cupfuls of rolled oats, mixed with 2¼ level teaspoonfuls of baking powder and one-fourth teaspoonful of salt. Flavor with one teaspoonful of vanilla, then fold in the whites of two eggs, beaten dry. Drop with a teaspoon on to a buttered baking- sheet, making little rounds about three inches apart, and bake in a slow oven. Orange Cake. — Sift together four times 1⅛ cupful of flour and 1½ teaspoonful of baking powder. Beat well two eggs, add one cupful of sugar, one-half cupful of milk, one tablespoonful of melted butter and the same quantity of orange juice ; then the sifted flour and baking powder. Bake in a square, shallow tin. When cooked split open and fill with a cream made as follows : Into a cup squeeze the juice of one orange, add a tablespoonful of lemon juice and hot water to fill the cup, put this on to cook in a double boiler, thicken with one tablespoonful of cornstarch wet with cold water, and add the grated rind of half an orange, one teaspoonful of butter, two heaping tablespoonfuls of sugar and the yolk of an egg. Othello Cake, or Devil's Food.— Part first— One cupful of dark brown sugar; one-half cupful of butter; one egg and yolks of two; one-half cupful sweet milk; one teaspoonful soda, two cupfuls flour, measured before sifting; two teaspoonfuls vanilla extract. Part second — One cupful dark brown sugar, one cupful grated chocolate, one-half cupful sweet milk. Grate the chocolate, add milk and sugar, put in a double boiler, and place on the back of stove until dissolved ; but do not boil. Prepare this first and have dissolving while preparing part first. To mix part first, cream the butter, sugar and e^s, together, dissolve the soda in milk, and add to butter and sugar. Add the flour tablespoonful at a time until all is in, beating lightly. Beat part second into part first and bake in two layers. Panoche Cake. — Make any good white cake, and bake in two layers. Make a filling as follows; Boil together two cupfuls of brown sugar and one-half cupful milk until they harden in cold water. Then add a teaspoonful of vanilla and a tablespoonful of butter. Stir while cooking. To half of this mixture add one-half cupful of English walnut meats; as soon as cool enough spread between the layers. Spread the remainder o£ the mixture on top of the cake, and decorate with half walnut meats. Peanut Cookies. — One-half cupful of butter, one cupful granulated sugar, one-half cupful milk, one egg, one pint flour, two teaspoonfuls baking powder, one heaping cupful chopped peanuts. Cream the butter and sugar, add the milk and egg — beating white and yolk separately — then the baking powder mixed with part of the flour, and lastly the n-