Mrs. Nellie Roe, Kansas City, Mo.
1 1/2 cups brown sugar.
1/2 cup butter.
1 cup currants. 1/2 teaspoon salt.
1 teaspoon soda in 2 tablespoons milk.
I teaspoon each of all kinds of spices. Mix stiff with flour. Roll thin; cut in squares, like soda crackers.
2 well beaten eggs.
2 cups syrup.
2/3 cup water and dissolve in it 1 teaspoon soda. 1 tablespoon butter.
3 cups sifted flour.
Bake 35 minutes in moderate oven in dripping-pan 9 by 12 inches:
3 cups Indian meal.
3 cups wheat flour.
1 pint buttermilk.
4 tablespoons molasses.
2 teaspoons saleratus.
To be eaten hot, with butter, for tea or breakfast.
Mrs. J. Engel, Chicago.
Take 1/2 cake of compressed yeast (or teacup of homemade), put it in a pint of warm milk. Stir this in the middle of a pan of flour. When light, add 1/2 pound of butter, 1/2 pound sugar, some raisins, lemon, nutmeg, cinnamon, and flour. Put in dripping-pans like gingerbread, or a shortcake. Let it rise, for baking. Then, with a cake-brush, rub over the top a beaten egg, and sprinkle on some sugar and cinnamon. Bake.
Take tender, pleasant, tart apples, peel,-quarter, and cut in two, and spread in a nice even layer over the top of the German coffee cake. Sprinkle freely with sugar and bake carefully.
Mrs. Dr. C. H. Evans, Chicago.
1 cup sour cream.
1 small cup butter.
1/2 teaspoon soda; same of ginger. Flour like ordinary cake.
Eat hot with butter.
Melt 1/2 cup of butter in 1 cup of hot water, and, while boiling, beat in 1 cup of flour. Then remove from stove, and, when cool, stir in 3 eggs, one at a time, without beating. Drop by small spoonsful on tins quickly, about 2 inches apart, and bake about 25 minutes in a moderate oven. For the cream, 1/2 pint of milk, 1 egg, 3 tablespoons of sugar, 2 large tablespoons of flour. Boil and flavor with lemon. When puffs are done, open the side with a sharp knife and fill with the cream.
Roll rich paste to the thickness of the eighth of an inch, and lay it on a thin baking-tin. Spread over it a layer of green gage or any other preserve or jam, and bake it in a moderate oven. Take it out, and when partially cool, having whipped some whites of eggs with sugar, put the whip over the preserve, and strew some minced almonds all over the surface, finishing with sifted sugar. Put it once more into the oven until the whip is quite stiff. The florentines should be of a pale color, and a few minutes after the paste is finally removed from the oven it should be cut into diamonds and served up.