390 I>R CEASET 8 RECIPES. 



*ii flour, etc. The compaer needs not to add a word, he knows it will be found 

 plendid. 



Charity Cake. — Sugar, 1 cup; butter the size of an egg; 1 egg; stir to 

 a cream; add sweet milk, 1 cup; flour, 2 cups; cream of tartar, 2 tea-spoon- 

 fuls; soda, 1 tea-spoonful. — Emily A. Hammond. 



Remarks, —No other place so appropriate for a poor man's cake, as to let 

 it follow charity cake, for who needs charity any more tlian a poor man is 

 likely to. 



Poor Man's Cake. — One cup of sugar, 1 cup of milk, 1 table-spoonful 

 of butter, 1 tea-spoonful cream of tartar, 3^ tea-spoonful of soda dissolved in 

 the milk, 1 egg, a little cinnamon, and flour to make it as stiff as pound cake. 



Potato Cake.— "S. A. M." (Sam), of Mogadore, O., claims this to be a 

 new kind of cake. She says: Mashed potatoes, 1 cup; sugar, 1 cup; risings, 

 1 cup; ^ cup of shortening, and 3 eggs. Directions — Stir well together 

 about 5 o'clock p, m. , and at bedtime stir all the flour in the mixture you can 

 with a big spoon ; keep in a warm place, and in the morning put it in gem 

 dishes and let rise again Bake in a slow oven, and you will have a cake that 

 children and invalids can eat without harm. 



Potato Cake, Without Eggs and Quick Process.— Mashed pota- 

 toes, 3 cups; flour, 1 cup; melted butter and sugar, of each 3^ cup; a little salt; 

 milk to make a paste of proper consistence to roll; roll rather thin, and bake in 

 a quick oven. If not light enough first time, add a Uttle soda to the flour next 

 time. 



Potato Puflfs. — Take mashed potatoes and make them into a paste, with 

 1 or 2 eggs, roll it out with a dust of flour and cut round with a saucer; have 

 ready some cold roast meat (any kind) free from gristle and chopped fine, sea- 

 soned with salt, pepper, thyme, or pickles cut up fine; place them on the potato 

 and fold in over like a puff, pinch or pick it neatly around and bake for a few 

 minutes. — Detroit F}'ee Press. 



Remarks. — The author would say, " no pickles in his," but cold ham would 

 be very nice. 



Spanish Fritter Puflfe.— Powdered sugar, 1 table-spoonful; butter, 3 

 ozs. (2 table-spoonfuls); salt, 1 tea-spoonful; water, 1 cup; yolks of 4 eggs; 

 flour. Directions — Put the water into a saucepan, add the sugar, salt and 

 butter, and, while it is boiling, stir in flour enough to have it leave the pan. 

 then stir in the one-by-one, the yolks of the eggs; now drop a tea-spoonful at a 

 time into boiling lard and fry to a light brown. If nicely done they will be 

 very puffy. 



Philadelphia Cream Puffs.— Butter, 2 cups; 10 eggs; flour, 3 cups; 

 water, 1 pt. ; soda, 1 tea-spoonful. Directions — Boil the water, meU the but- 

 ter in it, stir in the flour dry while the water is boihng; when cool, add the soda 

 and the well-beaten eggs; drop tlie mixture with a spoon on buttered tins f>n.d 

 bake 20 minutes. Caution — Do not open the oven door more than «.wice while 

 they are baking 



