The Landmarks club cook book

One cupful sour milk, one cupful sweet milk, one tablespoonful melted butter, yolks of four eggs, juice and grated rind of one lemon. Put both kinds of milk together in a double landmarks club cook book. boiler; let it become sufficiently heated to set the curd. Then strain off the milk and rub the curd through a strainer. Add butter to the curd, the sugar, well beaten yolks of eggs and lemon. Line patty-pans with rich puff pastry, fill with the mixture; bake until firm in the center, from ten to fifteen minutes. f. s. c. NUT PATTIES. One cup butter, one cup sugar, one cup flour, one cup finely chopped nuts, pinch of salt, one egg. Beat the egg until very light, add sugar and beat again; then stir in flour and nuts until smoothly mixed. Drop in spoonfuls on a greased tin and bake in a moderately quick oven to a delicate brown. Josephine A. Seaman. QUEEN CAKES. Beat two ounces of butter to a cream, add two ounces of fine sugar and beat till light ; add one egg, beat a little, then add a second. Then stir in lightly three ounces of flour, half a teaspoonful of baking powder and a little lemon flavoring. Grease eight or nine little patty-pans, sprinkle at the bottom of each a few cleaned currants, and fill with the cake mixture. Bake in a quick oven for about ten minutes. Two cups granulated sugar, one cup butter (warmed), four eggs, three cups flour, one teaspoon baking soda dissolved in tablespoon hot water, two teaspoons cinnamon, one teaspoon allspice, one bowl English walnuts, one pound black dates cut in small pieces. Mix in this order and drop in greased tins in very small quantities, and bake in quick oven. Mrs. E. R. Hull. ROCK CAKES. Half pound butter, one pound flour, half pound sugar, forty drops essence of lemon, two eggs, half glass of brandy. Rub butter to a cream, add flour and then sugar. Mix the whole with two beaten eggs and brandy. Drop on tins and bake half an hour. F. S. C., England. SHREWSBURY CAKES. Two-thirds cup butter, two-thirds cup sugar, one egg, rind of one lemon grated, enough flour to make a stiff dough. Cream butter and sugar, grate in rind of lemon, add egg, mix, sift in flour, roll very thin, cut in fancy shapes. Bake in a moderate oven until a very pale brown. Keep in air-tight tins. Kate E. Whitaker. VICTORIA CAKES. Four cups flour, one cup sugar, two teaspoonfuls baking powder, rind of one lemon grated, one cup candied cherries, apricots, etc., cut in small pieces ; one cup butter, three eggs, a little milk. Sift flour, sugar and baking powder. Rub in the butter, add rind of lemon and candied fruits. Beat eggs slightly and mix with quarter cup milk. Mix this with flour, etc., to make a stiff dough. Divide into about sixteen portions. Place on a greased baking sheet, brush over with beaten egg and place a piece of cube sugar on each piece. Bake about twenty minutes. Kate E. Whitaker. WALNUT WAFERS. One coffeecup walnut meats, slightly broken, but not chopped, one cup brown sugar, three tablespoons flour (not too heaping if you want wafers waxy), half teaspoon baking powder, third teaspoon salt, two eggs. Mix sugar, eggs and salt, then add flour with baking powder, and lastly the nuts. Drop on buttered tins, letting it run together as thin as possible. Bake quickly a light brown, and when done cut into squares. Mrs. Borglum, Sierra Madre. WALNUT WAFERS.