The Henderson cook book

One-third cup Snowdrift, y% cup sugar, 1 egg, 2 teaspoons spice, 1 teaspoon baking powder, 1 cup flour, y% teaspoon salt, y<£ cup chopped walnuts, *4 cup each currants, raisins (and citron if desired). Drop by teaspoon on oiled tins. Bake in quick oven. MARGUERITES. One cup granulated sugar boiled until stringy. Stir in white of 1 egg well beaten, add marshmallows cut in small pieces, raisins, chopped, and English walnuts. Flavor with vanilla. Spread on saltines and bake until delicately brown. — Miss Julia M. Cooper. FRIED COOKIES. Take 5 eggs, beat the yolks and sugar together, a little more than 1 tablespoon of sugar to the egg, 3 tablespoons of sweet milk, a piece of butter size of a hickory nut, nutmeg to taste, flour enough to roll well. Cut in narrow strips like fingers and fry in hot lard and sift sugar over it while hot. — Mrs. Zollie Coffer. NUT CAKES. Two eggs, 1 cup brown sugar, 6 scant tablespoonfuls of flour with 1 teaspoonful baking powder, 1 large cup chopped nuts, pinch of salt. Drop on buttered tins with a teaspoon. — Mrs. H. G. Tull, Philadelphia. HERMITS. Three scant cups sugar, 1 cup butter, 1 cup sweet milk, 1/2 teaspoon soda, 3 eggs, 3 heaping cups flour, 2 teaspoons cinnamon, 1 teaspoon cloves, a little nutmeg, 1 cup currants, 1 cup raisins, 1 cup nuts. — Mrs. J. L. H. Missillier. GINGER DROP CAKES. Put 1 teaspoonful soda in a teacup with 3 tablespoons of boiling water, 4 tablespoons butter, 1/2 teaspoon ginger, pinch salt. Fill cup to running over with molasses. Add enough flour to have it thick enough to drop on tins by the spoonful; 2 scant cupfuls will make it stiff enough. Cut crystalized ginger in small pieces, put one piece in each cake. Oven not too hot. Drop with a teaspoon. — Miss Helen Tull, Philadelphia. COOKIES. One-half pound butter, % pound brown sugar, 2 eggs, juice and rind of 1 lemon, 1 pound flour, 1 teaspoon baking powder. Mix dough, cut, and before baking sprinkle with chopped nuts and sugar. — Mrs. W. B. Parham. BERMUDA WITCHES, OR INDIVIDUAL JELLY ROLLS. Beat the whites of 8 eggs to a stiff froth, add yolks and beat together. Beat with them 1 pound sugar, and stir in y-2 pound flour. Place in oval shapes on greased paper in pans and bake light. Spread jelly on under side and roll, then powder them with sugar. This will make about four dozen. — Miss Cornelia L. Gary. DOUGHNUTS. One pint sweet milk, 2 eggs, 1 teaspoonful salt, nutmeg to taste, 1 cup yeast (or V-2 a compressed cake), 1 cup sugar, % cup lard and butter. Warm the milk, add to it the shortening, sugar, beaten eggs and sufficient flour to make a stiff batter. When cold add the yeast and stand in a warm place until quite light. Then roll and cut out. Cover and let stand until light. Put the doughnuts into the fat upside down, for in standing a crust forms on the surface, which prevents them from becoming light if they are placed in the fat with crust uppermost. DELICIOUS DOUGHNUTS OR CRULLERS.