394 DR- CEASE'S RECIPES. 



Nice Plain Cookies, Without Eggs.— Sugar, 2 cups; butter, 1 cup, 

 or salt pork drippings; sweet milk (all milk is to be sweet unless sour is called 

 for), l.cup; cream of tartar, 2 tea-spoonfuls; soda, 1 teanspoonful; flour to make 

 a dough. Directions — Roll thin, bake in a quick oven, but not to scorch. If 

 you have no milk, cold water will do quite welL 



Ginger Cookies, With Molasses.— Molasses, 2 cups; butter, 1 cup 

 (lard or salt pork drippings do well); hot water, 4 table-spoonfuls; ginger, 1 

 table-spoonf 111 ; salt (unless salt pork drippings are used), 1 tea-spoonful; flour 

 enough to roll out; soda, 1 tea-spoonful. 



Remarks. — As the ladies say: " It is just splendid." 



Spiced Cookies. — Orleans molasses, 1 cup; sugar, 1 cup; warm water, 

 '.^cup; soda, 1 large or rounding tea-spoonful; butter, % cup; cloves, cinna- 

 mon and ginger, of each 1 tea-spoonful. Dieections — Mrs. S. M. Ferguson, 

 of West Holbach, 111., is the originator of this, and says: "Dissolve the soda 

 in the water, mix soft, roll thin, bake quick, etc. If made nicely and not over 

 baked they will please old people and yovmg children," 



Spiced Cakes.— Yolks of 4 eggs, well beaten; baking powder, 2^ tea- 

 spoonfuls, in flour, 2}^, cups; brown sugar, 1 cup; syrup, milk and butter, of 

 each 3^ cup; powdered cloves, 2)^ tea-spoonfuls; allspice and cinnamon, pow- 

 dered, of each 1 tea spoonful. Directions — Rub the baking powder and 

 spices well into the flour, add the syrup after the sugar and butter are creamed 

 together, then the beaten eggs, then the milk, and lastly the flour, and prepare 

 at once for a moderate oven. Given me by a sister-in-law after making them 

 many times. ♦ 



Macaroons, or Drop Cake.— Sugar, 1 lb.; blanched and poimded 

 almonds, H lb. ; whites of 3 eggs. Directions— Mix, sprinkle sugar on paper, 

 then drop the mixture thereon and bake quickly. Very nice. 



Farmers' Gems.— White sugar, 1 cup; sour cream, 1 cup; soda, 1 tea- 

 spoonful ; flour, as for cookies. Directions — Roll thin, cut and bake quickly. 

 Sue Perrin makes them in this way. If you expect them to last long, however, 

 you will have to double the quantity of material. 



Drop Cake. — Powdered sugar, 1 cup; butter, 1 cup; flour, 2 cups; 3 

 eggs; juice and rind of 1 lemon. Directions — Mix butter and sugar to a 

 cream, add the well-beaten eggs, then the flour, and lastly the lemon. Drop on 

 buttered paper and bake in a quick oven. 



Remarks. — Nice making and nice baking make nice cake, whether plain or 

 delicate cake are being made. 



Drop Cakes. — Put 6 well-beaten eggs into a pint of thick cream; add a 

 little salt, and make it into a thick batter with flour. Bake it in rings or in small 

 cups 15 or 20 minutes. The same may be made with graham flour 



Rye Drop Cup Cake.— Wheat flour, 1 cup; 3 eggs, well beaten; new 

 milk, 1 pt. , salt, 1 tea-spoonful; sugar, 1 teaspoonful; rye flour, enough to 

 make a stiff batter; half -fill earthen cups, put them in a pan and bake 1 hoiiP 

 in a moderate oven. 



