Pop-Overs

1 c. flour.

1/4 tsp. salt.

1 c. milk.

2 eggs.

Mix salt and flour, add milk gradually, add eggs unbeaten. Beat with Dover egg beater for five minutes or more. Pour into hot greased pop-over cups and bake forty minutes. Do not open oven door at first for 15 minutes. Place first into a very hot oven; after the first 15 minutes the heat must be lowered.

Cream Puffs

1 c. hot water.

1/2 c. butter.

1 c. flour.

4 eggs.

Heat the butter and water until the water comes to a boil. Add all the flour and mix thoroughly. Cook; stirring constantly, until the mass leaves the side of the pan in a smooth ball. Add the eggs unbeaten, one at a time; beat until thoroughly mixed. Drop by tablespoonfuls on buttered baking sheets, and bake in a moderate oven 30 or 35 minutes. When cool, fill with whipped cream, sweetened and flavored, or with cream filling. Do not open oven door for the first 15 minutes.

Filling For Cream Puffs, Also Cream Pies

1 pt. hot milk.

1/2 c. flour.

1/2 c. sugar.

2 eggs, or 4 yolks of eggs.

1/4 c. sugar.

1/2 tsp. vanilla.

1/4 tsp. salt.

Mix together the flour, salt and half cup of sugar; dilute with the hot milk. Cook over hot water until the mixture thickens; then cool, stirring constantly; beat the eggs, add the rest of the sugar and stir into the mixture, and cook again until clear; then cool and flavor.

Corn Bread

2 c. corn meal.

1 c. flour.

1 c. sour milk.

3/4 c. boiling water.

1 tsp. salt.

3/4 tsp. soda.

2 tbsp. sugar.

1 egg.

1 tbsp. melted lard.

Sift meal and scald with boiling water. Allow to cool. Sift flour, salt, sugar and soda together, and add to the corn meal an egg, slightly beaten. Add milk and lastly, melted butter. Pour into a hot greased pan or gem pans. Bake in a moderate oven 20 minutes, or until brown.

Orange Pancakes (C. S. Monitor.)

1 egg.

3/4 c. milk.

1 1/2 c. flour.

2 tbsp. melted lard.

1/2 tsp. salt.

Juice of 1 orange.

2 tsp. baking powder.

1 tsp. sugar.

Beat egg, add milk, then the dry ingredients, sifted to gether; then the melted lard and orange juice. If too stiff, more orange juice may be added.

Egg Rolls

2 c. flour.

3 tsp. baking powder.

1/2 tsp. salt.

1/2 c. milk.

3 tbsp. butter.

1 egg.

Mix dry ingredients and sift twice. Cut butter into flour. Beat egg and add to milk; add this gradually to flour, mixing with a knife to a soft dough. Toss on a floured board; pat, and roll lightly to one-half inch thickness. Cut into oblong pieces, and with a floured knife crease through the center of each roll lengthwise. Brush over the top with white of egg and sprinkle with granulated sugar. Bake from 12 to 15 minutes.

Noodles

2 eggs.

Flour to make a very stiff dough.

Beat the eggs slightly; add flour gradually. Knead until dough is smooth and light. Roll very thin; cut in fine strips, dry thoroughly, and keep in a jar covered with cheese-cloth. Use in the same way as macaroni.

Rock Buns

2 c. flour.

3 tsp. baking powder.

1/2 tsp. salt.

6 tbsp. sugar.

1/2 tsp. ginger.

1/16 tsp. nutmeg.

3 tbsp. butter.

3 tbsp. lard.

1/3 c. currants.

1 oz. candied orange peel.

1 egg.

1/4 c. milk.

Mix dry ingredients and sift into bowl. Rub in the shortening and add the currants and orange peel. Make into a stiff dough with the egg and milk. Put on a greased pan twelve or more high and rocky piles of dough. Bake in a hot oven 15 to 20 minutes.

Short Cake

Use same dough as for hot biscuits, making it richer by the addition of two tablespoonfuls of lard. Roll quite thin. Cut in shape; spread one with melted butter, and place another on top. The layers will separate easily after baking. Prepared fruit may be put between them. This dough may also be used for apple dumpling.