Funnel Cakes

1 qt. of flour, 3 eggs and a pinch of salt, 1 scant teaspoonful of baking powder, sweet milk enough to make it thin enough to run through a funnel. Swim them in hot lard.

Mrs. M. J. Bowman.

Funnel Cakes

1 pt. of sweet milk, 2 eggs well beaten, yolks and whites together, enough flour to make a thin batter 1/2 teaspoonful baking powder, 1/4 teaspoonful salt. Mix in a pan thoroughly. Place enough lard in a pan to cover the bottom. Let it get quite hot before cooking the batter. Now put the batter through a funnel into the hot lard, beginning at center of pan, and turning the stream around in a gradually en-larging circle, being careful not to touch so as to form a solid cake. Fry a light brown and serve hot with any tart jelly.

Mrs. W. L. Glatfelter, Spring Grove, Pa.

Pennsylvania Molasses Crumb Cake

2 cups brown sugar, 1 cup butter and lard mixed, 3 cups flour, 3/4 cup New Orleans molasses, 1 cup hot water, 1 teaspoonful of soda. Mix sugar, flour and butter together, rubbing together with the hands into crumbs. Put molasses into separate vessel, and into it stir the soda and hot water. Put soda into cup and dissolve with a little water, before filling the cup to the full. Put pastry into deep pans, pour in the molasses mixture, and sprinkle the crumbs over the top, and bake at once in a mode-rate oven. M. Bertha Zieber.

Crumb Pie

1 cup New Orleans molasses, 1 cup warm water, 1 teaspoonful soda, 3 cups flour, 3/4 cup brown sugar, 3/4 cup butter. Rub flour, sugar and butter together for crumbs. Dissolve soda in water, and mix with molasses, then 1/2 of the crumbs, pour into dishes that have been lined with crust, and sprinkle the balance of crumbs on top. This will make 3 pies.

Mrs. H. B. Baer.

Schmier Kase

Set a vessel containing 1 qt. of thick milk on the front plate of the stove. When the milk has drawn about 1 pt. of whey, empty the contents of the vessel into a cheese cloth bag to drain. Remove the curd from the bag, add 1 teaspoonful of salt, and mix with a spoon until very smooth. Now stir in suffici-ent sweet cream or milk to make the cheese of the desired consistency. Miss Angie Ruth.

Zitterling (Souse)

Scrape and wash 4 pig's feet. Cover with water and boil until the meat falls from the bones. Pick the meat from the bones, add 1 pt. of the liquor in which the feet have been cooked, season with salt and pepper, and add vinegar to taste. Pour into a mold. Mrs. George Felty.