Popovers

Beat 2 eggs very stiff and add 1 cup of milk, 1 cup of flour and a pinch of salt. Have small tins very hot and well buttered. Fill half full with the mixture, bake in a quick oven 20 minutes and eat at once.

Timble Shells

1 cup flour, 1 cup milk, 2 eggs, 1 small teaspoon salt. Beat all well together to consistency of cake batter. Have timble iron very hot before dipping in butter. Fry in deep fat.

Popovers

2 cups milk, 2 cups flour, 2 eggs; salt to season; small piece of butter, melted and added last. Bake in a hot oven.

Sally Lunn With Yeast

(E. L. Wolcott.)

Make a stiff batter with 1 pint of scalded milk, add salt, 1 tablespoon each of sugar and lard, 2 well beaten eggs, 1 cake of compressed yeast. When risen to double its bulk add enough flour to knead a little and roll to 1 inch thickness. Grease pie tins well and fit a layer in bottom, then turn over, place a second layer on top. This rule will make three tins. When light enough to bake, cover top with thick syrup of granulated sugar filled with chopped English walnuts or pecans. Reheat before serving.

Sally Lunn

1 1/2 pints flour, 3 eggs, 1 tablespoon white sugar, 1/2 cup melted 1 utter, 1 teacup yeast, 1 pint milk. Make into a stiff batter, having beaten ingredients well together. Let it rise for 5 hours. Then add 1/2 teaspoon of soda in a little warm water and pour the batter in a well greased cake mould. Bake 40 minutes and serve hot with butter.

Rusk Or Sweet Bread

1 pint flour, 1 pint white sugar, 1 teacup melted lard, 1 1/2 pints of water, 2 kitchen spoons of yeast. Make into a batter at night, set in a warm place to rise. The next morning work into this sponge 2 beaten eggs, 3 pints of flour. Set in a warm place to rise again. When light, bake. Spread on the rolls when warm white of an egg and sifted cinnamon. The dough should be as soft as you can make it to work well.

Short Bread

Ingredients. - 1 pound flour, 1/2 pound butter, 1/4 pound sifted sugar. Mode. - Put the flour into a basin with the butter and mix, and then mix in sugar. Bake on paper in moderate oven.

German Coffee Cake

(Mrs. William Millard.)

1 egg, 1/2 cup sugar, 1 cup sweet milk, butter size of walnut, 2 teaspoonfuls of baking powder, 1/2 teaspoon salt, 1 1/4 cups flour. Cinnamon and sugar on top. Very nice for breakfast or lunch.

Coffee Cake

Beat 2 eggs well and beat into this 2 cups cream, then add 1 cup sugar. Mix and sift 1 1/4 cups flour with 1 teaspoon of cream of tartar and 1 teaspoon of salt. Stir this into mixture and add 1/2 teaspoon soda dissolved in 1 tablespoon hot water and 1/2 teaspoon vanilla. Bake in large square jelly cake tins, cut with diamond-shaped cutter and put in pairs with the following fillings: Make a smooth paste of 2 tablespoons corn starch, a little water. Mix with a cupful of clear coffee and boil 10 minutes, then add 1/4 teaspoon salt and the beaten yolks of 2 eggs, slowly. Cook until mixture thickens, then fill the cakes and cover with icing made by mixing the juice of 2 oranges and 1 lemon and stirring in confectioners- sugar until stiff enough to frost. Before icing dries sprinkle with finely chopped nuts.

Short Cake (For 2)

(Mrs. H. B. Roberts.)

1 cup flour, 1/4 teaspoon salt, 2 level tablespoons sugar, 2 level taspoons baking pwoder, 2 tablespoons butter, 6 tablespoons milk (more or less).

Coffee Cake

(Mrs. Norcross.)

1 cup brown sugar, 1/2 cup butter, 1/2 cup molasses, 1/2 cup cold water or coffee with 1 teaspoonful soda dissolved in it, 2 eggs,1/2 teaspoon cinnamon, 1/4 each of cloves and allspice, 2 cups flour, raisins.

Coffee Cake

(Mrs. Ten Broeck.)

1 cup sugar, 1 large tablespoon butter, 2 eggs, 1 scant cup milk, 11/2 cup flour, 11/2 teaspoon baking powder. Put in 2 large tins and over them 1/2 cup sugar, 1 teaspoon cinnamon, 1/2 cup almonds (chopped). Bake in quick oven.