The Landmarks club cook book

One quart flour, two teaspoons cream tartar, one of soda, one pint of milk, two tablespoons lard or butter, salt to taste, two tablespoons molasses. Bake three-quarters hour. Mrs. J. D. Hooker. LIGHT GEMS. One egg beaten very light, one and a half cups buttermilk or sour milk, one even teaspoon soda, one even teaspoon baking powder, flour enough for a stiff batter, half teaspoon salt. Bake fifteen minutes in quick oven. Mrs. Sumner Hunt. POP-OVERS. One cup flour, one large egg, one cup of milk, one level teaspoonful of salt. Mix all together and bake about thirty minutes in a moderate oven. Use gem pans. Harriet S. Bishop. GERMAN PUFFS. Mix three eggs, add one saltspoon of salt and half pint of milk. Stir gradually into half pint of pastry flour, and beat with egg beater until smooth. Pour into smoking hot oiled gem pans and bake in a moderately quick oven twenty-five minutes. Nannie M. Griffith, Johannesburg. MUSH MUFFINS. Pour boiling water on one pint of white corn meal ; then stir well until perfectly smooth. Add a lump of butter about the size of an egg, three eggs well beaten, one cup of sweet milk, a little salt. Bake in gem tins in a hot oven. Mrs- J. B. Duke. JOHNNY CAKES. Two eggs, half cupful sugar, half cup shortening, one cupful flour, one of sweet milk, two teaspoonfuls baking powder, half teaspoonful salt. Mix into a batter with corn meal. Bake either in muffin rings or in a shallow pan, three-quarters of an hour in moderate oven. h. c. w. CORN MEAL MUFFINS. One and a half cups white meal, scalded until mush. When cool add salt, two tablespoons sugar, three eggs, one-third cup bread, rolls, etc. flour, two tablespoons baking powder, milk to thin until like pancake batter. Grease muffin rings, put batter in each ; bake ten minutes. Mrs. Jerry Conroy. SQUASH MUFFINS. One cup of squash sifted, three cups flour, one cup milk (a little more if squash is dry), two tablespoons sugar, one tablespoon butter, one egg, two teaspoons baking powder. Bake in gem pans. M. W. T. Macconaid. SCOTCH SHORT CAKE. Half pound sugar, one pound butter, two pounds flour. Cream the butter and sugar and then add flour ; make into cakes about three-quarters inch thick and bake in pie tins. In serving, break ; do not cut. H. R. B. SCOTCH SHORT CAKE (ABERDEEN). Seven ounces flour, one ounce rice flour, quarter pound butter, three ounces sugar, one egg (yolk). Mix butter and sugar to a cream, add egg, then gradually sift in flour. Work together like cooky dough, roll about half an inch thick and cut in squares. Bake in slow oven. . Mrs. B. C. Shepard WAFFLES. One quart flour, two teaspoonfuls baking powder, half teaspoonful salt, level teaspoonful granulated sugar, two heaping tablespoonfuls butter. Rub these ingredients well into the flour ; then add one glass of milk and the yolks of three eggs, and stir until the batter is smooth. It should be a little thinner than for pancakes. Have hot waffle irons well greased, and immediately before frying beat the whites of the eggs until stiff and stir in the batter. Emma Wineburgh. CORN WAFFLES.