Buckeye cookery

RAISED Dovennurs. Peel and boil four good sized potatoes; mash fine, and pour boiling water over them until of the consistency of gruel; let cool, add one yeast cake, and a little flour; let rise till light, then add one pint | _ sweet milk, one and a half cups sugar, one-fourth cup (large meas- - ure) lard, a salt-spoon salt, a little nutmeg and cinnamon; stir ia flour until stiff, let rise again, then add a half tea-spoon soda dissolved in a little milk, pour out on molding board, mix stiff enough to cut out, and roll to half an inch thickness; cut in long strips two inches wide and divide diagonally into pieces three inches long, set aoe where it is warm, let rise on the board until light, and then fry. fs These do not cook through as easily as others, and it is safer. to drop. in one, and, by breaking it open, learn the time required for them to fry. A very nice variation of this recipe may be made as follows: - es Roll part of the dough about half an inch thick, cut into small _ biscuit, let rise, and when light, roll down a. little, lay a few raisins _ rolled in cinnamon in the center, wet the edges by dipping the finger his i in cold water and passing it over them ;,draw them together and press firmly, and drop them in the hot fat. A tea-spoon of applebutter or any kind of jam may be used instead of the raisins. When made with the raisins, they are the Teal German “Olly - peocks, fey ER AS eal DOD 9 Be ; Rees PANCAKES. Bolt ‘out dough slightly sweetened and shortened, as if for very Mie doughnuts; cut in circles like biscuit, put a tea-spoon currant jam or jelly on the center of one, lay another upon it, press the edges tightly together with the fingers, and fry in boiling ®fat. When done, they are a little smaller than an orange.—Mrs. L. S. Williston, Heidelberg, Germany. eve , , ‘TRIFLES. A quart flour, a cup sugar, two table-spoons shortening, a little salt, two tea-spoons baking powder, one egg, and sweet milk sufficient to make rather stiff; roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the ‘short way ee as possible, inserting the knife near one edge and ending: ‘the cut just before reaching the other. Pass two knitting-needles under every other strip, spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. Only one can be fried at a time.—Diss Ettie Dalbey, Harrisburg. COOKIES AND JUMBLES. ee a These require a quick oven. A nice ‘finishing touch” can be | given by sprinkling them with granulated sugar and rolling over | lightly with the rolling pin, then cutting out and pressing a whole raisin in the center of each; or when done a very light brown, brush — over while still hot with a soft bit of rag dipped in a thick syrup of sugar and water, sprinkle with currants and return to the oven : BA a moment. ADA'S SUGAR CAKES. Three cups sugar, two of butter, three eggs well beaten, one teaspoon vanilla, flour sufficient to roll out. ( CooKIEs. ns One cup butter, two of sugar, one of cold water, half tea-spoon | soda, two eggs and just flour enough to roll.—Mrs. F. Orr. EGGLess CooKIEs. ieee ___ Two cups sugar, one of milk, one of butter, half tea-spoon nut Pes, half teaspoon soda, flour to > make thick enough to roll. 7 SANT ayia ~ Goop Cooxis. ‘ i Two cups sugar, one of butter, one of sour cream or milk, three three eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over them, and gently roll it in.—Mrs. Judge West, Bellefontaine, Ohio. LEMON SNAPS. A large cup sugar, two-thirds cup butter, half teaspoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—Mrs. E. L. C., Springfield.