The farm cook & rule book

Cream the butter with a spoon, add the sugar and the well beaten egg. Sift the baking powder with the flour and add to the first mixture alternately with the milk. Bake in buttered muffin tins 25 minutes. One-half cupful of chopped dates, raisins or currants may be added with the flour. Smothered Potatoes 4 potatoes 1/4 teaspoonful pepper 1% cupfuls sweet milk 44 small onion 2 tablespoonfuls butter 3 tablespoonfuls flour lYo teaspoonfuls salt 4 tablespoonfuls bread crumbs Cut pared potatoes in thin slices. Arrange a layer of the potatoes in the bottom of a buttered baking dish. Sprinkle with salt, pepper, flour and chopped onion and dot with butter. Add milk and cover with buttered crumbs. Bake in a moderate oven until the potatoes are tender. Rarebit Heat 1 cupful of milk and add to it 1 tablespoonful of flour blended with 1 tablespoonful of butter. Add 6 tablespoonfuls of cheese cut in bits and cook over water until the cheese melts, stirring constantly. Serve on toast or crackers. Sandwiches Cut thin slices of brown or white bread. Spread with butter and a paste made by chopping or cutting raisins in small pieces and moistening them with cream. Spiced Prunes 8 prunes % inch stick cinnamon 1 whole clove 1 tablespoonful sugar Wash prunes and soak them overnight in cold water. Cook in the water in which they soaked. Add spices, cover and sim- mer gently until they are tender. Then add sugar and cook 5 minutes. Take out the prunes and if the syrup is not thick, boil it longer. Discard the pits and pour the syrup over the prunes. Goblin Salad Remove the pits from cooked prunes and stuff the centers with cottage cheese. Fasten the prunes together with toothpicks to represent goblins or men. Serve with salad dressing or whipped cream. Fancy Sandwiches Cut thin slices of bread and butter them evenly. Use fancy cooky cutters to obtain pretty shapes. Peach Snow. Wipe and remove the skin from two large ripe peaches. Force the pulp through a sieve and drain if there is much juice. Beat the whites of 2 eggs stiff and add the peach pulp gradually while beating. Sweeten with powdered sugar. Chill and serve with cream. Baked Rhubarb 1 cupful rhubarb % cupful sugar Wash rhubarb, cut in i/o inch pieces without removing the outer skin. Put into baking dish and sprinkle with sugar. Cover tightly and bake in a slow oven until tender. Apple Sauce 1 large apple 1/4 cupful water 2 tablespoonfuls sugar Few drops lemon juice or 3 whole cloves Wipe, pare, quarter and core apple. Make a syrup by boiling water and sugar together. Add the lemon juice or cloves. Place the apple in a pan and add barely enough water to cover. Simmer until tender. Cook the syrup until it thickens slightly. Then pour it over the apple. RECIPES FOR LITTLE GIRLS 205 Fudge 2 cupfuls sugar 1 tablespoonful butter 1 cupful milk 1 teaspoonful vanilla 1 square chocolate 1 cupful nut meats Melt the butter in the kettle and add the finely cut chocolate to it. Cook, stirring constantly, until the chocolate is melted. Add the sugar and cook while the chocolate is being mixed into the sugar. Then add the milk and cook until the mixture reaches the soft ball stage. Cool. When lukewarm, beat until the mixture is creamy and begins to harden. Pour into pans and cut in squares. Maple Divinity