Part 6

Cut tomatoes in half and over cut surface of each half spread butter mixed to a paste with other ingredients; bake in greased casserole dish 30 min in moderate oven.

QUICK SCALLOPED POTATOES

1 pt cooked potatoes, diced, 1 c white sauce, ½ c buttered crumbs.

Mix potatoes and white sauce; pour into greased pudding dish; cover with buttered crumbs; bake in moderate oven until brown; parsley, green pepper, minced chicken, ham or meat, small boiled onions may be added for variations.

BISCUITS, MUFFINS, QUICK BREADS

In making quick breads always sift baking powder with dry ingredients. Have liquids cold, except melted fat, which can be lukewarm, but must not be hot. Always add liquids to dry ingredients as they will mix more smoothly. In making biscuits always add enough liquid to make a soft dough, as this is one of the secrets of making good biscuits or shortcakes. Mix with a flexible knife rather than with a spoon or the hand. The less biscuits are handled, the better. Place a little apart in the pan and they will be lighter and more crusty. The smaller the biscuits and muffins, the hotter you can have the oven and the more attractive they will be. Brush with milk when you want a brown crust; brush with melted butter when you want a tender crust.

Remember these rules in making good biscuits: Have dough soft and nearly sticky; very little handling; a quick oven; don’t allow biscuits to touch each other in pan; use pastry flour.

When baking soda is used in making quick breads mix it with the dry ingredients. The old custom of putting soda into sour milk or molasses is not good practice, because as soon as they are mixed gas begins to escape. A scant half teaspoon of baking soda is about the right amount to use for each cup of sour milk, or an even half teaspoon for a cup of molasses. It is better to use too little soda than too much. In all quick breads except pop-overs sour milk can be substituted for sweet milk. For thin batters, soda and sour milk furnish enough leavening, but for thick batters or doughs, baking powder is usually needed in addition.

Fat makes quick breads tender. Any milk-flavored, clean fat is satisfactory. All fat of meat should be rendered out and clarified and kept for baking purposes.

POP-OVERS

1 c milk, 1 c flour, 1 to 2 tsp fat, 1 to 2 eggs, ⅓ tsp salt.

Stir liquid slowly into dry ingredients to avoid forming lumps; fill hot, well-greased muffin pans (preferably iron or granite because they hold the heat), not more than half full of batter; place at once in hot oven. After 20 min, lower temperature, so that inside of pop-overs will dry out a little without making crusts too hard and brown. Pop-overs require baking about 45 min.

PLAIN MUFFINS

2 c flour, 4 tsp bp, 1 tsp salt, 2 tbp sugar, 1 egg, ¾ to 1 c milk, 2 tbp melted fat.

Sift together dry ingredients; beat together egg, milk and melted fat; stir liquid into dry ingredients; bake in well-greased muffin tins in hot oven 20 to 30 min.

=Bran=—Substitute 1½ c bran for 1 c wheat flour; add molasses if desired, ¼ to ½ c.

=Whole Wheat=—Substitute 1 c whole wheat for 1 c flour.

=Corn=—Substitute ¾ c yellow cornmeal for 1 c flour.

=Cereal=—Substitute cooked rice, oatmeal, or other cereal for part of flour, ⅓ or ¼.

=Fruit=—Add ½ to 1 c nuts or fruit; double sugar, if sweet muffins are desired.

BAKING POWDER BISCUITS

2 c flour, 2 tbp fat, 4 tsp bp, ½ tsp salt, 2 tbp fat, ¾ c milk, 1 tbp sugar.

Sift dry ingredients together; work in well fat with a fork; slowly mix in milk; stir as little as possible; place on floured board and pat out to ½″ thickness; cut in small biscuits; wipe over top of biscuits with milk; place on greased pan; bake in hot oven 12 min.

WAFFLES

1 c milk, 1⅓ c flour, 2 tbp melted fat, 1 or 2 eggs, 2 tsp bp, 1 tbp sugar, ½ tsp salt.

Mix dry ingredients together; slightly beaten egg yolk, milk; melted fat, then stiffly beaten egg white; have waffle iron hot enough to brown the waffles quickly and well greased unless it is the electrically heated aluminum kind. If it is, you must add 1 tbp melted fat to the batter.

GRIDDLE CAKES

1 c milk, 1½ c flour, 2 tbp fat, 1 egg, 2 tsp bp, 1 tbp sugar, ½ tsp salt.

Sift dry ingredients together; add milk, slightly beaten egg, then melted fat; bake on lightly greased hot griddle. This amount makes 16 to 24 cakes, depending on size of cakes.

FRITTERS

1 c milk, 1 tbp fat, 1¾ c flour, 1 egg, 2 tsp bp, ½ tsp salt.

Mix dry ingredients together; then milk; beaten egg; melted fat; mix well; dip large pieces of fruits, tomatoes, or vegetables into this batter and fry in deep hot fat. When fruit or vegetables have liquid with them such as canned corn, this may take the place of part of the milk.

BREAKFAST MUFFINS

1 c milk, 2 c flour, 2 to 4 tbp fat, 2 tsp bp, 1 egg, 1 to 2 tbp sugar, ½ tsp salt.

Mix dry ingredients together; add milk; well beaten egg; then melted fat; pour into well greased muffin tins; bake in hot oven 20 min.

Proportions for Quick Breads, Cakes, Cookies, and Pastry.

| Liquid | Flour | Fat | Eggs |Baking| Sugar | Salt |(usually|(sifted| | |powder| | | milk) | soft | | | | | | | wheat)| | | | | ---------------+--------+-------+--------+-------+------+-------+----- Pop-overs | 1 cup | 1 c | 1 to 2 |1 to 1½| | |⅓ tsp | | | tsp | | | | Waffles | do. | 1⅓ c | 2 tbp | 1 to 2|2 tsp | 1 tbp |½ tsp Griddle cakes | do. | 1½ c | 1 to 2 | 1 | do. | 0 to 1| do. | | | tbp | | | tbp | Fritter batter:| | | | | | | No. 1, cover | do. | 1¼ c | 1 tsp | 1 |1 tsp | |⅓ tsp No. 2, binding| do. | 1¾ c | 1 tbp | 1 |2 tsp | |½ tsp Muffins | do. | 2 c | 2 to 4 | 1 | do. | 1 to 2| do. | | | tbp | | | tbp | Cottage pudding| do. | 2⅓ c |¼ to ⅓ c| 1 |3 tsp | ⅔ c |¼ tsp Foundation cake| do. | 3 c | ½ c | 2 to 3|4 tsp | 1½ c | do. Bp biscuit | do. | do. | 4 to 6 | | do. | |1 tsp | | | tbp | | | | Pastry |About 2½| 1½ c |5½ to 7 | | | | do. | tbp | | tbp | | | | | water | | | | | | ---------------+--------+-------+--------+-------+------+-------+-----

RAISIN BREAD

1 c corn meal, 1 c corn flour, 2 c wheat flour, 6 tsp bp, ½ tsp soda, 2¼ c sweet milk, ½ c molasses, 1 egg, 1 c raisins, 1 tsp salt.

Mix dry ingredients, adding molasses, egg and milk, mixed; bake in a loaf in a slow oven 1½ hr.

VIRGINIA BATTER BREAD

1 c sifted meal, 1 tbp lard, 1 tsp salt, pinch of soda, 1 c milk, 2 eggs.

Mix meal, salt, soda and lard with enough boiling water to make a mush; add egg yolks; thin with milk and then fold in stiffly whites of eggs; pour into greased baking pans and bake 30 min.

VIRGINIA SPOON BREAD

1 qt sweet milk, 1 c white cornmeal, 2 well beaten eggs, 2 tbp butter, 1 tsp salt.

Bring 1 pt of milk to boiling point and stir into it the cornmeal and salt; cook 5 min; then beat in butter and ½ c cold milk; add the eggs, gradually beating in the rest of the cold milk; pour mixture into well greased baking dish and bake for about ½ hr in a rather hot oven. Serve at once from baking dish.

HONEY BREAD

2 c honey, 4 c rye flour, 1 tsp soda, 4 tsp aniseed, 2 tsp ginger, 4 tsp powdered cardamom seed, 2 egg yolks, ¼ c brown sugar.

Sift the flour with the spices and soda and add the other ingredients; put the dough into shallow buttered pans to the depth of about an inch and bake in a hot oven.

ONE EGG MUFFINS

3½ c flour, 6 tsp bp, 1 tsp salt, 1⅓ c milk, 3 tbp melted fat, 1 egg, 3 tbp sugar.

Sift dry ingredients together; add gradually milk, egg well beaten, and melted butter; bake in buttered gem pans 25 min; if iron pans are used they must be previously heated. This recipe makes 30 muffins. Use half proportions given and small egg, if half the number is required.

BERKSHIRE MUFFINS

⅔ c scalded milk, 1 egg, 1 tsp salt, 1 tbp fat, 4 tsp bp, ⅓ c corn meal, ½ c wheat flour, ½ c cooked rice.

Pour the scalded milk over the meal and let stand 5 min; add the other ingredients, folding in the beaten white of egg last.

RYE BISCUIT

2 c rye flour, ½ tsp salt, 4 tsp bp, 2 tbp shortening, 1 egg, ¾ c milk.

Sift together flour, salt and baking powder; rub in the shortening and mix to a light dough with the egg and milk. Roll out on a floured board, cut into biscuits and bake 15 min in a hot oven.

POTATO BISCUIT

1 potato, 1½ c flour, 4 tsp bp, ½ tsp salt, ¼ c shortening, 1 egg, 1 c milk.

Boil and mash the potatoes, having them free from lumps; sift the flour, salt and baking powder.

CORNMEAL PUFFS

1 pt. milk, ⅓ c corn meal, 4 tbp sugar, ½ tsp salt, 4 eggs, grated nutmeg (if desired).

Cook milk and meal together 15 min with salt and sugar; when cool add eggs well beaten; bake in greased custard cups; serve with stewed fruit or jam.

CORNMEAL PANCAKES

2 c wheat flour, ½ c corn meal, 1½ tbp bp, 1½ tsp salt, ⅓ c sugar, 1½ c boiling water, 1¼ c milk, 1 tbp melted fat, 1 egg.

Add meal to boiling water; boil 5 min; turn into bowl; add milk and remaining dry ingredients mixed and sifted; then egg well beaten, and butter; cook on greased griddle.

HOMINY MUFFINS

1 c cold boiled hominy grits, 1 c sweet milk, 1 egg, 1¼ c corn flour, 2 tsp bp, ½ tsp salt, 1 tbp melted fat.

Beat milk and egg into hominy grits; add melted fat and dry ingredients; mix well; bake in well-greased muffin pans 30 min.

BOSTON BROWN BREAD

1 c corn meal, 1 c rye meal, 1 c graham flour, 2½ tsp soda, 4 tsp bp, 1 tsp salt, ¾ c molasses, 2 c sour milk, or 1¾ c sweet milk.

Mix and sift dry ingredients and add molasses and milk; beat thoroughly and steam 3½ hr in well-buttered covered molds or baking powder cans; remove covers and bake bread long enough to dry top.

This may be made also with 1½ c each of corn meal and rye meal and no graham flour. A cup of seeded raisins or prunes or a cup of currants may be added.

CUSTARD CORN CAKE

2 eggs, ¼ c sugar, 1 tsp soda, 1 tsp salt, 1 c sour milk, 1 c sweet milk, 1⅔ c corn meal, ⅓ c wheat flour, 2 tbp fat, 1 c cream or milk.

Mix all ingredients but cream and butter; melt fat in deep pan, using plenty on sides; pour in batter; add (without stirring) cup of cream; bake 20 to 30 min; when cooked there should be a layer of custard on top of cake or small bits of custard distributed through it. Milk may be used in place of cream in this recipe.

SPOON CORN BREAD

2 c water, 1 c milk, 1 c white corn meal, 1 tbp butter, 1 tsp salt, 2 eggs.

Mix as directed for Custard Corn Bread; add eggs well beaten and other ingredients; beat thoroughly; bake in well-greased pan for 25 min in hot oven; serve from same dish with a spoon.

DATE OR FRUIT GEMS

1 c chopped dates, 2 c flour, ½ level tsp salt, ⅓ c shortening, 1 egg, 1⅓ c milk, 4 level tsp bp.

Stone dates and chop coarsely; sift together flour, salt and baking powder; rub shortening into flour; mix in dates and form to a stiff batter with beaten egg and milk; bake in hot, well-greased gem pans in moderate oven about 20 min. Other fruit or berries can be substituted for dates.

COOKIES, GINGERBREAD, AND DOUGHNUTS

Use just enough flour as necessary to roll out dough in making cookies: Too much flour hardens them. If dough is too stiff, work in a little milk or melted butter. Flour rolling pin, board and cutter to prevent sticking. Roll dough out evenly so cookies will bake evenly. Bake in hot oven. They should bake in about 10 min. Jumbles about 15 min. Just before cutting, if a little granulated sugar is rolled into dough it will give them a nice finish. A currant, raisin or piece of nut fruit in center of cookies makes them attractive. Supply yourself with different sizes of cookie cutters and have a variety of shapes. Cutters in shape of animals are nice to make cookies for children. Drippings from fat of meat can well be made up into molasses and spice cookies and used instead of butter. Home-made cookies are cheaper than those bought at the store and more nutritious.

=Drop cookies= in which consistency of batter is such that it may be dropped by spoonfuls on tin and baked.

=Roll cookies=, in which amount of liquid is decreased until a stiff dough is obtained.

=Left-over cake= may be served with fruit, sauce, custards, or crushed and used in puddings.

COCOANUT CREAM COOKIES

2 eggs, 1 c sugar, ½ c shredded cocoanut, 1 c thick cream, 3 c flour, 3 tsp bp, 1 tsp salt.

Beat eggs until light; add sugar gradually; cocoanut and cream; flour sifted with salt and baking powder; chill; toss on floured board; roll ½″ thick; sprinkle with cocoanut; shape with small round cutter, first dipped in flour; bake on buttered sheet 10 min.

MOLASSES COOKIES

1 c molasses, ½ c shortening (butter and lard mixed), 2½ c bread flour, 1 tbp ginger, 1 tbp soda, 2 tbp warm milk, 1 tsp salt.

Heat molasses to boiling point; add shortening, ginger, soda dissolved in warm milk, salt, and flour; proceed as for Ginger Snaps.

SOFT MOLASSES COOKIES

1 c molasses, 1¾ tsp soda, 1 c sour milk, ½ c shortening, melted, 2 tsp ginger, 1 tsp salt, flour.

Add soda to molasses; beat thoroughly; add milk, shortening, ginger, salt and flour; enough flour must be used to make mixture of right consistency to drop easily from spoon; let stand 2 hr in cold place to chill; toss ½ mixture on slightly floured board; roll lightly to ¼″ thickness; shape with round cutter, first dipped in flour; bake on buttered sheet 10 min.

CUP CAKES

⅔ c butter, 2 c sugar, 4 eggs, 1 c milk, 3¼ c flour, 4 tsp bp, ¼ tsp mace.

Put butter and sugar in bowl; stir well; add eggs well beaten; milk; flour sifted with baking powder and mace; bake in individual tins; cover with Chocolate Frosting.

WONDERS

1 egg, ¼ tsp salt, about ¾ c flour.

Beat egg; add salt and flour to make stiff dough (about ¾ c); roll on floured board till as thin as a wafer; cut with large round cutter; drop separately into hot fat; fry golden brown; drain; dust with powdered sugar.

PEANUT COOKIES

2 tbp butter, ¼ c sugar, 1 egg, 1 tsp bp, ¼ tsp salt, ½ c flour, 2 tbp milk, ½ c finely chopped peanuts, ½ tsp lemon juice.

Cream butter and sugar; add well-beaten egg; add dry ingredients sifted together; add milk, peanuts and lemon juice; drop from teaspoon on unbuttered baking sheet 1″ apart; place half peanut on top of each; bake 12 min in slow oven.

CHOCOLATE SPONGE

½ c butter, ¼ c cocoa, 3 eggs, 1 c sugar, 1 tsp cinnamon, ¼ tsp clove, ½ c cold water, 1 c flour, 3 tsp bp.

Cream butter; add cocoa, yolks of eggs well beaten, sugar mixed with spices and water; beat egg whites; add to first mixture alternately with flour mixed and sifted with baking powder; bake in small tins 18 min.

MOLASSES COOKIES

1⅓ c molasses, 1 tsp vinegar, 1 egg (well beaten), 1 tbp ginger, 1 c sour milk, 1 tsp soda (heaping), 1 tbp cinnamon, ⅛ tsp salt, 1 c brown sugar, 1 c shortening (lard or other fat).

Dissolve soda in sour milk and add vinegar, stirring until soda stops effervescing; add melted shortening; then egg, cinnamon, ginger and salt; mix well; add flour; roll out about ½″ thick; cut; place in greased pan; bake in quick oven 10 min.

ECLAIRS

¾ c water, 1 tbp butter, ¾ c flour, ⅓ tsp salt, 3 eggs, 1 tsp bp.

Put water and butter into saucepan; bring to boiling point; stir in flour and salt; cook till mixture forms stiff paste and leaves the sides of saucepan clean; cool slightly; beat in eggs one at a time; add baking powder last, and force mixture through pastry bag onto flat greased pans, in pieces about width of 2 fingers and length of 1; bake slowly till quite light; cool, make an incision in side of each eclair and fill with whipped cream or custard. They may be iced with Chocolate or Coffee Frosting.

CREAM PUFFS

1 c boiling water, ½ tsp salt, ⅓ c butter, 1½ c flour, 4 eggs, whipped cream or custard.

Bring water, salt and butter together to boiling point; stir in flour and cook till mixture leaves sides of saucepan clean; cool; add eggs one at a time, beating each one in thoroughly; drop by tablespoonfuls some distance apart on greased baking pans; bake ½ hr in a steady oven; when cold, split and fill with sweetened cream or thick custard.

LADY FINGERS

2 egg yolks, 3 egg whites, ⅓ c powdered sugar, ⅓ c pastry flour, ⅓ level tsp salt, ¼ tsp vanilla extract.

Beat whites of eggs till very stiff, adding sugar gradually; add well-beaten yolks and vanilla; fold in gently flour sifted with salt; force mixture through pastry bag onto greased, flat pan; sprinkle well with sifted sugar; bake 8 min in moderate oven.

CUP CAKES

⅓ c butter, 1 c brown sugar, 2 eggs, ½ c milk, 1 c dates, stoned and cut, 1¾ c flour, 3 tsp bp, ½ tsp cinnamon, ½ tsp nutmeg.

Cream butter; add other ingredients; beat until thoroughly blended (about 3 min); fill greased and floured muffin tins ⅔ full; bake 20 min.

GINGERBREAD

½ c shortening, 1 c molasses, 1 egg, 2 tbp milk, 2 c flour, ½ tsp salt, 2 tsp ginger, 2 tsp bp.

Heat shortening till hissing; pour into bowl with molasses; add egg and milk; mix lightly; sift together flour, salt, ginger and baking powder; stir in liquid ingredients, beating and stirring only enough to blend; soon as smoothly blended pour into 2 shallow, greased pans; bake 20 min in moderate oven.

SOFT GINGERBREAD

1 c New Orleans molasses, 1 c sugar, ½ c shortening, melted, 1 tsp ginger, ½ tsp cinnamon, 1 c water, 4 c flour, ½ tsp salt, 1 tsp soda.

Stir molasses, sugar and shortening together; add water, flour, salt, soda and spices sifted together; beat hard; bake in 2 greased pans in moderate oven ½ hr.

FRUIT GINGERBREAD

½ c shortening, 1 c sugar, 2 eggs, 1 c molasses, 3 c flour, 1½ tsp ginger, 3 tsp bp, 1 c seeded raisins, ⅓ c chopped lemon or orange peel, ½ c milk or cold coffee.

Beat shortening and sugar till light and creamy; add beaten yolks of eggs, raisins, peel, molasses and coffee; flour with which the ginger and baking powder have been sifted; then add whites of eggs beaten stiff; bake in greased pans in moderate oven.

GINGERBREAD

¼ c butter, ½ c sugar, 1 egg, ½ c sour milk, ½ c molasses, 1¾ c flour, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon, 2 tsp ginger.

Cream butter and sugar; add egg beaten slightly; sift dry ingredients; add dry and liquid ingredients alternately; bake in greased pan; serve hot with lemon sauce; this makes an excellent dessert.

LEMON SAUCE

½ c sugar mixed with 2 tbp corn starch; cook in db with 1 c water until transparent; add 2 tbp butter, 1 tbp lemon juice, 1 tsp grated lemon rind, 6 marshmallows cut in small pieces; beat with egg beater until smooth.

CARD GINGERBREAD

⅓ c butter, ⅓ c brown sugar, 1 egg, ½ c molasses, 1¾ c flour, ½ tbp ginger, ¾ tsp salt, ½ tsp soda, ¼ tsp cinnamon.

Cream butter; add sugar gradually; egg well beaten and molasses; sift flour, ginger, cinnamon, salt and soda together; add to liquid and mix; chill, roll in sheets ¼″ thick; bake on buttered sheet; when done cut in squares.

OATMEAL CRISPS

¼ c butter, ¾ c flour, ⅓ tsp salt, 2 tsp bp, ⅓ c sugar, ½ c oatmeal or rolled oats, 1 egg, little milk if needed.

Sift flour, salt and baking powder together; rub in butter; add sugar and oatmeal; mix to rather stiff dough with egg, adding milk if necessary; roll on floured board; cut in shapes; bake 12 min in moderate oven.

SOUTHERN COOKIES

¾ c milk, ¾ c fat, 4 tsp bp, ½ tsp salt, 4 c flour, 2 eggs, 1½ c sugar, 3 tsp flavoring.

Cream fat and sugar; add dry ingredients mixed together; add well-beaten eggs and milk; drop small portions of mixture on greased pan; bake in moderate oven about 10 min. This makes about 50 cookies.

BROWN SUGAR COOKIES

1 qt flour, 1 tsp soda, 1 tsp bp, ¼ tsp salt, 1 tsp cinnamon, 3 eggs, 1 c fat, ½ tsp vanilla, ½ tsp lemon, 2 c brown sugar.

Sift together flour, soda, baking powder, salt and cinnamon; add sugar; mix well; cut in fat as for pastry; add eggs well beaten; dough should be stiff enough to handle, but rather soft; add more flour if needed; roll; cut; bake a delicate brown in moderate oven as brown sugar burns easily.

GINGER SNAPS

1 c molasses, ½ c shortening, 3¼ c flour, ½ tsp soda, 1 tbp ginger, 1½ tsp salt.

Heat molasses to boiling point; pour over shortening; add dry ingredients sifted together; chill thoroughly; toss ¼ mixture on floured board and roll as thin as possible; shape with small round cutter, first dipped in flour; place near together on buttered sheet; bake in moderate oven 9 min; gather up trimmings; roll with another portion of dough; during rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

DOUGHNUTS

3 c flour, ½ tsp salt, 3 tsp bp, ½ tsp nutmeg or cinnamon, ⅔ c sugar, 2 eggs, about 1 c milk.

Sift together; dry ingredients; mix to soft dough with eggs and milk; cut out; fry in deep fat; drain; sprinkle with sugar.

CRULLERS

½ c butter, 1 c sugar, 2 eggs, 1 c milk, about 3 c flour, ⅓ tsp salt, 3 tsp bp, ⅓ tsp nutmeg.

Beat butter and sugar together; add beaten eggs and milk; flour, salt, baking powder and nutmeg sifted together; roll out; cut; fry golden brown in deep fat; drain; sprinkle with sugar.

NEW ENGLAND CRULLERS

2 eggs, ¾ c milk, 1 tbp melted butter, 3 c flour, ½ tsp cinnamon or nutmeg, ⅓ tsp salt, 1 c sugar, 3 tsp bp.

Beat eggs until light; mix with milk and butter; flour, salt, spice and baking powder sifted together with sugar; roll out; cut into rings; fry in hot fat till golden brown; drain; sprinkle with sugar.

JUMBLES

⅓ c butter, ½ c sugar, 1 egg, grated rind of ½ lemon, 1 c flour, ⅓ tsp salt, 1 tsp bp.

Cream butter and sugar; add egg beaten well; lemon rind; flour, salt and baking powder sifted together; drop by spoonfuls on a greased pan; bake 10 min.

ORANGE CIRCLES

3 tbp butter, ⅔ c sugar, juice 1 orange, grated rind 1 orange, few grains salt, 1¾ c flour.

Put butter and grated rind in bowl; work until creamy, using a wooden spoon; add sugar gradually, continuing the beating; salt, orange juice and flour, gradually; toss on floured board; pat; roll to ⅛″ thickness; shape with circular cutter, first dipped in flour; put on pan covered with buttered paper; bake in moderate oven 10 min.

ORANGE CAKES

½ c butter, ½ c sugar, 2 eggs, 3 c flour, 3 tsp bp, ⅓ tsp salt, grated rind 2 oranges, juice 1 orange.

Cream butter and sugar; add eggs, one at a time; flour, salt and baking powder sifted together; orange rind and juice; if too stiff, additional juice or milk; cakes must be made stiff to keep their shape; place in little heaps on greased pan and bake in hot oven 10 min.

CAKE CUBES

Bake plain, sponge or spice cake in flat pan; when cool, cut into tiny cubes; ice all over with plain boiled icing to which add green vegetable coloring; or, use white icing with a candy shamrock on top, or sprinkle with green sugar. For St. Patrick’s Day parties.

SOUR MILK GINGERBREAD

1 c molasses, 1 c sour milk, 2⅓ c flour, 1¾ tsp soda, 2 tsp ginger, ½ tsp salt, ¼ c melted butter.

Mix soda with sour milk; add to molasses; sift together remaining dry ingredients; combine mixtures; add butter; beat vigorously; pour into buttered shallow pan; bake 30 min in moderate oven.

BROWNIES

1 c sugar, ¼ c melted butter, 1 egg unbeaten, 2 sq unsweetened chocolate melted, ¾ tsp vanilla, ½ c flour, ½ c walnut meats cut in pieces.