True food values and their low costs

Buttermilk Cookies One and a half cups granulated sugar, or two cups soft white sugar, one cup lard, one cup buttermilk in which have been dissolved two level teaspoons of soda. Flavor with nutmeg and add flour to make a soft dough. Bake in a hot oven. Poor Man's Fruit Cake Dissolve a teaspoon of bicarbonate of soda in four teaspoons of water. Put in a bowl, add a half cup of molasses, one cup of thick sour milk, and three tablespoons of melted butter. Mix thoroughly; add one cup of brown sugar, and then stir in three cups of sifted flour. Add one level teaspoon each of cinnamon and ginger, and half a nutmeg, grated; stir in one pound of seeded raisins. Turn into a square bread pan and bake in a moderate oven for one hour. When done turn it from the pan, and when cool put it in a tin box to ripen for at least one week. The above is an excellent fruit cake, and the cost is very moderate for a cake of the kind. The recipe was given us by a lady, who declared it the best fruit cake she had ever eaten. How TO Make Three Kinds of Cake at One Time Separate the yolks of four eggs into the mixing bowl, with two cups of sugar and half a cup of butter. Add whites beaten and cream lightly. Put in one teaspoon vanilla, two teaspoons baking-powder, and gradually add enough flour until mixture drops from spoon. Take three small greased loaf tins and put a third of this mixture into first tin, adding a few raisins, thus making loaf raisin cake. Drop the second third into small bowl, add one and a half teaspoons cocoa to color it, and put in second pan — making loaf of chocolate cake. Into the last third put a pinch each of nutmeg, clove, and cinnamon, and the third tin will have a delicious spice cake. These make a nice variety for lunches and can made in one mixing. Oatmeal Cookies 1 cup butter 2 cups flour 1⅔ cups sugar H teaspoon baking- 2 eggs powder 4 tablespoons sweet milk 1 large cup raisins 2 cups oatmeal (un- (seeded, cut, and cooked) floured). 1 teaspoon cinnamon A little nutmeg Cream the butter and sugar together; add the eggs well beaten, then the milk and oatmeal. Sift the baking-powder in the flour, and add the raisins and nutmeg last. The batter should be very thick, and is dropped on well-greased tins in small circles and baked for fifteen or twenty minutes. They may be ornamented with nuts or fruits, if desired. There is no reason why the deft housewife cannot make cakes and cookies that for daintiness of flavor and variety excel those turned out by the large bakeries, and are certainly far more economical. There need be no restrictions to the baking of cookies or sand tarts. The wise cook will make them in large quantities, then put them into airtight tins, and she will have enough in the larder for days to come. One necessary requirement for making cookies is to have an even and rather quick oven. Sand Tarts Take one cup of butter, one and a half cups of sugar, three eggs, a tablespoon of water, two-thirds teaspoon of baking-powder, and sufficient flour to make stiff enough to roll. Cream the butter and sugar together; add yolks, well beaten, with water and whites beaten_ to a froth. Add the baking-powder and flour li Roll the dough very thin; cut in circles or squares; sprinkle sugar and cinnamon on top; and bake in a quick oven for about fifteen minutes. Plain Cookies ⅜ cup butter 1 cup sugar ½ cup milk Cream the butter; add the sugar, milk, the egg beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about ten minutes. The above is economical and good. A Rice Pie-crust