Trinity cook book

Two eggs, three-fourths cup of butter or butter and snowdrift mixed, one cup sugar, two cups of sifted swansdown flour, two cups of dry oatmeal, one cup of seeded raisins, one teaspoon of soda dissolved in one tablespoon of hot water, four tablespoons of milk, two teaspoons of Sauer's cinnamon. Drop by spoon on greased pan. This is stiff batter but spreads. Leave space between cookies. —MRS. W. N. SAUNDERS. OATMEAL MACAROONS Two eggs, three-fourths cup sugar, one tablespoon melted shortening, two cups rolled oats, one cup coconut, one-half teaspoon vanilla, one-half teaspoon salt, three tablespoons cornstarch, one teaspoon baking powder. Bake in slow oven twenty minutes. — MRS. ERNEST H. JENNINGS. GINGERBREAD One-third cup of butter, one cup of molasses, one cup of boiling water, one egg, one teaspoon of grated orange peel, three cups of flour, one and onehalf teaspoons of soda, one-half teaspoon salt, one teaspoon of ginger, one teaspoon of cinnamon. Mix in the order given. Beat well and bake in a loaf thirty minutes. Serve with whipped cream.— MRS. R. COSBY NEWTON. NEW ENGLAND DOUGHNUTS One cup sugar, one cup sour milk, two eggs, one tablespoon of fat taken from the boiling fat in which the frying is to be done, one teaspoon of salt, one teaspoon of ginger, one teaspoon of nutmeg, one teaspoon of soda, one-half teaspoon of cream of tartar with sufficient swansdown flour to make soft dough. Don't make the doughnuts until the fat is boiling, and in that way they don't soak up the fat. —MRS. W. H. DUNCAN. BROWNIES One cup granulated sugar, one tablespoon of butter, two whole eggs, onehalf cup chopped nuts, one teaspoon vanilla, two tablespoons of grated chocolate (melted), one cup of swansdown flour. Spread thin and bake in moderate oven for twenty minutes. Cut in squares. — MRS. L. B. FOWLER. ( 63 ) GINGER BREAD One cup sugar (white), one-half cup molasses, one-half cup butter, one teaspoon cinnamon, one teaspoon ginger, one teaspoon cloves, two teaspoons of soda in cup of boiling water, two and one-half cups of swansdown flour. Add one egg well beaten last, threefourths cup of raisins or nuts if desired. —MISS COOPER. DOUGHNUTS Two cups sugar, one cup milk, two eggs well beaten, one large tablespoon of butter, two teaspoons baking powder, pinch of salt and nutmeg. Add swansdown flour enough to roll, fry in hot snowdrift lard. —MRS. N. O. WOOD. CHOCOLATE DOUGHNUTS Make very small doughnuts, cut with top of salt shaker. Fry them and when cold dip in melted chocolate the same as for chocolate creams. They are delicious. —MRS. C. M. KIRKBRIDGE COOKIES Cream one-half cup of butter and one cup of sugar, two eggs well beaten, one-fourth teaspoon salt. Beat well. Sift two teaspoons baking powder with two and one-half cups swansdown flour, scant measure. Then add with onefourth cup milk to the mixture, one teaspoon vanilla. Chill, roll thin and bake in moderate oven. — MRS. R. G. DALBY. JELLY ROLL Three eggs, one scant cup sugar, one-third cup water, one cup swansdown flour, one teaspoon baking powder. Bake about ten minutes. Turn out on damp cloth, spread with Jelly, roll quickly. —MRS. N. O. WOOD. SPICE MUFFINS