Temperance cook book

Six eggs, one coffeecupful sugar, six tablespoonfuls melted butter, four of sweet milk, one teaspoonful soda in the milk, two teaspoonfuls cream-tartar in the flour, one teaspoonful of ginger, half of a small nutmeg (or any other seasoning), flour to roll out; fry in hot lard. If the lard is not fresh and sweet, slice a raw potato, and fry before putting in the cakes. NOTHINGS. Three well beaten eggs, one teaspoonful of salt, flour enough for a very stiff paste. Roll out, and cut into very thin cakes and fry like crullers; put two together with jam or jelly, and sprinkle with powdered sugar. MOONSHINES. Two eggs, one tablespoonful of butter, one teaspoonful of salt. Beat the eggs very light, add the butter and salt, beat five minutes; mix very stiff, roll out in a thin sheet, cut in square pieces with a knife, slit in six bars; pass two knitting-needles under every other strip, spread the needles as far apart as possible, and with them, hold the moonshines in the fat until a light brown. Only one can be fried at a time. They are very nice to set on the table for a tea party. COMFITS. One cupful of sugar, one cupful of sweet milk, three cupfuls of flour, two eggs, one teaspoonful of lemon, pinch of salt, two teaspoonfuls of Equity baking-powder. Fry in hot lard. Dip in by the spoonful. TRIFLES. One quart of flour, one cupful of sugar, two tablespoonfuls of melted butter, a little salt, two teaspoonfuls of Equity bakingpowder, one egg, and sweet milk sufficient to make it rather stiff. Make and fry like moonshines. GINGER BREAD. Ginger bread and cakes require a moderate oven; snaps a quick one. Snaps will not be crisp if made on a rainy day. If cookies or snaps become moist in keeping, put them in the oven and heat them for a few minutes. Always use New Orleans or Porto Kico molasses, and never syrups. Soda is used to act on the "spirit" of molasses. GINGER BREAD. One cupful each of molasses, brown sugar, and sweet milk, one small cup of butter, three eggs, three cupfuls of flour, two teaspoonfuls of cream-tartar, one of soda, one teaspoonful each of ginger and cloves. Bake in two shallow pans. SOFT GINGER BREAD. One cupful of brown sugar, one of molasses, three-fourths of a cupful of cold water, three cupfuls of flour, one-half cup of shortening, one egg, three teaspoonfuls of soda. Bake in a large dripping-pan. One teaspoonful of ginger. GINGER BREAD — Very nice. One cupful each molasses, brown sugar, and sour cream, three cupfuls of flour, three eggs, one teaspoonful each of soda, cinnamon, and ginger, one-half teaspoon of salt, two teaspoonfuls of baking-powder. Bake as the above recipe. THE BEST OF GINGER BREAD. One cupful of New Orleans molasses, three tablespoonfuls of brown sugar, nine tablespoonfuls of melted butter, or nice drippings, three teacupfuls of flour, one cupful of boiling water, two teaspoonfuls of soda, one tablespoonful each of cinnamon and ginger. Set the molasses and sugar on the stove, in a tin pan, and let it come to a boil; put in the melted butter, next the boiling water with the soda, next the spices and flour; beat all the lumps out, and put in the oven as soon as you can. The secret in making this ginger bread is not to get it too stiff. You must use judgment in regard to flour, as some flour thickens more than others. HARD GINGER BREAD.