The bride's cook book

4 Teaspoons Baking Powder Vz Cup Shortening 1 Teaspoon Flavoring '^ Teaspoon Salt Cream or melt shortening. Add sugar, eggs, and sift in the dry ingredients. Add milk. Bake in a moderate oven. The above is a good substitute for short cake. Remove the centers from the cup cakes, fill and cover with crushed berries. Put cake centers and whipped cream on top. This may also be baked in layers and served with berries as a short cake. Makes 12 cup cakes. SPICE CUP CAKES 1 Cup Corn Meal %. Cup Cornstarch 2 Cups Flour '/2 Teaspoon Cloves V/2 Teaspoons Cinnamon 1 Teaspoon Ginger 14 Teaspoon Nutmeg 1 Teaspoon Soda 1 Cup Raisins 1 Cup Corn Syrup (Dark) 1 Cup Molasses % Cup Boiling Water 7 Tablespoons Corn Oil 2 Eggs Sift together the dry ingredients. Add boiling water to fat, molasses and syrup. Add liquid gradually to dry ingredients. Beat eggs. Stir into the batter. Add raisins. Mix well. Half fill well greased muffin cups with this mixture. Bake in a moderate oven (about 380° F.) for about 25 minutes. (Makes 30 cup cakes.) COOKIES ROLLED OATS AND CORN FLOUR DROP COOKIES Contributed by Albers Bros. Milling Company. 1 Cup Corn Flour 2 Cups Rolled Oats •4 Cup Ground Peanuts 2-3 Cup Molasses 1-3 Cup Dark Corn Syrup 2-3 Cup Sour Milk •/2 Cup Fat % Teaspoon Soda 1 Teaspoon Cinnamon •/2 Teaspoon Nutmeg Yz Teaspoon Cloves 1 Teaspoon Vanilla Cream the fat, add the liquid and the sifted dry ingredients, then the rolled oats, the peanuts and vanilla. Drop the mixture by spoonfuls on a greased pan, press each cookie into shape with a fork wet in cold water, and bake in a moderate oven. COOKIES Contributed by C. E. Grosjean Rice Milling Company. Yz Cup Shortening 1 Cup Brown Sugar Yz Cup Sour Milk '/4 Teaspoon Soda '/2 Teaspoon each Cinnamon, Cloves and Nutmeg 1 Cup Oat Flour, scant Yz Cup Oatmeal IY2 Cup Purified Rice Bran Yz Cup Raisins Dissolve soda in milk. Drop on bak- ing pan and flatten out with knife dipped in hot water. BRAN COOKIES >4 Cup Molasses 14 Cup Brown Sugar 1-3 Cup Fat 2 Eggs 2-3 Cup Water 6 Teaspoons Baking Powder 3 Cups Bran 1 Cup Rye Flour Yz Cup Cornstarch Yz Cup Chopped Raisins 1 Teaspoon Salt Cream the sugar and fat together, add the eggs and beat well. Mix and sift the rye flour and cornstarch, baking powder and salt, and add alternately with the water to the sugar mixture. Beat thoroughly. Now add the bran and the chopped raisins. Roll out onto a floured board, adding more rye flour if necessary, cut with a cooky cutter, and bake in a moderate oven. COCOANUT DROP COOKIES Contributed by Albers Bros. Milling Company. 1 Cup Buckwheat Flour Yz Cup Corn Flour 1-3 Cup Cocoanut 1 Cup Corn Syrup '/4 Cup Sour Milk 1 Teaspoon Baking Powder ' '/4 Cup Fat 14 Teaspoon Soda 1-3 Teaspoon Salt 1 Teaspoon Vanilla Cream the fat, add the syrup, then the milk and the sifted dry ingredients. Add the cocoanut and vanilla last. Let the mixture stand for 20 minutes before baking, since it thickens on standing. Drop it by spoonfuls on a greased tin. Bake the cookies in a rather quick oven until they are a light brown. When fresh they taste somewhat like maca- COCOANUT OAT COOKIES Contributed by Albers Bros. Milling Company. Yz Cup Oats Flour '/4 Cup Sugar 14 Cup Cocoanut