Mrs. O. Blackman, Chicago.
3 teaspoons baking powder.
Mix as soft as can be rolled.
Mrs. A. C. Galloway, Marseilles, Ill.
2 cups buttermilk. 1 cup sour cream.
1 cup sugar.
1 teaspoon soda; pinch of salt.
Flour to roll. Fry in hot lard.
1 1/2 cups sugar.
1 1/2 cups milk.
1 tablespoon lard or butter.
1 teaspoon soda.
2 teaspoons cream of tartar. Spice to taste.
Cut in rounds, boil in hot lard, like doughnuts.
Put into a saucepan a teacup of water, a tablespoon of powdered sugar, 1/2 teaspoon salt, and 2 tablespoons butter. While boiling, add sufficient flour for it to leave the saucepan; stir in, one by one, the yolks of 4 eggs. Drop a tea spoon at a time into boiling lard, and fry a light brown.
Roll out nice pie-paste, and put bits of jelly or preserves in a row along the edge, about two inches apart. Then turn the whole row over on to the layer of paste and cut down through the two layers with a cake or biscuit-cutter, inclosing the bit of preserves in the cutting. Either fry in hot fat or bake in the oven. Stick the edges together with a little water.
1 pint sweet milk. 6 tablespoons flour. 4 eggs. Pinch of salt.
Scald the milk and pour over the flour, beat until smooth, whisk the eggs to a froth, and add to the flour and milk when sufficiently cool. Have ready a kettle of boiling lard, and drop one teaspoon of the batter at a time into the lard, and fry a light brown; sift white sugar over them, or eat with syrup.
2 eggs, beaten separately.
1 teaspoon salt.
Flour to roll thin as a wafer.
Cut in strips an inch wide and four long, and wind around the finger; slip off and fry in hot lard.
Beat 2 eggs very light, add teaspoon of salt and flour to roll. Take a piece of dough as large as a hickory-nut, roll as thin as paper and fry in hot lard. They will be done in a few seconds.
1 heaping tablespoon butter.
2 cups sugar. I cup milk.
4 eggs; pinch of salt. 1/2 nutmeg.
3 teaspoons baking powder sifted with 6 cuds flour.
Mix well together. Add more flour, if needed. Roll very thin. Cut in cakes 3 inches square; then make slits in each cake nearly the whole width, like a comb with the teeth half an inch wide. Fry in hot lard. The success in these lies very greatly in the cutting out.
Mrs. Franc B. Wilkie, Chicago.
1 tablespoon sugar.
1 tablespoon butter.
1 tablespoon milk.
Pinch of salt; pinch of nutmeg.
Flour to knead very hard.
Roll out; then cut like a pipe-stem, tie in 2 or 3 knots, and fry in hot lard. Sprinkle with pulverized sugar while hot.
Mrs. Z. B. G., Boston, Mass.
Warm a lump of butter the size of a walnut, a lump of sugar, a little lemon peel and a pinch of salt in a tumbler full of water. Set in a saucepan of water on the stove, stir in flour until it becomes a thick paste, and continue stirring until cooked. Leave in the sauce pan until cold. Then stir in 1 egg at a time until thin enough to drop out of a spoon. Take a dessert spoon and drop lumps of the paste about the size of walnuts into not quite boiling lard. Take out when risen to four times their original size and of a golden color. Dust with sugar. Good hot or cold.