Kirmess cook book

Mrs. C. W. Cropper. Seven tablespoons of granulated sugar, two eggs, two teaspoons baking powder, one cup milk (sweet), one teaspoon vanilla, butter the size of a walnut, sufficient flour to make stiff enough to handle—try three cupsful. Mix sugar, butter, eggs, then add milk and flour with the baking powder sifted through. Pry in hot lard. If too soft will soak the fat. Try small quantity first. , CRULLERS. Mrs. W. P. Watson. One cup of sugar, one tablespoonful of butter, two eggs, one cup of milk, one quart fiour, two teaspoonfuls baking powder. KoU out on board and cut with cruller cutter. CRULLERS. Mrs. Hamilton Vreeland. One and two-thirds cups light brown sugar, one cup milk, two tablespoonfuls melted lard, two eggs, fiour enough to make stiff, with two teaspoonfuls baking powder added. Grate a little nutmeg into dough and a pinch of salt. Roll and fry in hard lard. DOUGHNUTS. Miss Munsell, Rye, N. Y. One quart of milk, one and three-quarter pounds sugar, three-quarters of a pound of butter, four eggs, two nutmegs, one yeast cake. Make a sponge in the mornings with all the milk, yeast and eggs, and half the butter and sugar. At night add the remainder with sufficient flour to stiffen it. Next morning make into small biscuits and when very light, fry them in boiling lard. FRIED RYE DROP-CAKES. Miss Potter, Portchester, N. Y. Two cups rye meal, four cups flour, two cups milk, four eggs, two level teaspoons soda, four level teaspoons cream of tartar, four big tablespoons sugar. Fry the same as doughnuts. OOCOANUT JUMBLES. Mrs. T. K. Egbert, New York. One cup of butter, one and a half cups of sugar, five tablespoonsful of flour, whites of three eggs, two , cocoanuts grated. CURLED JUMBLES. Mrs. W. A. Durrie. One cup of flour, one cup of sugar, one cup of butter, (scant), four eggs, pinch of salt. Spread in circles and very thin on baking tin, and bake in very quick oven. When done, hang immediately over broom handle, which has paper spread upon it. CHOCOLATE JUMBLES. Mrs. Haines, Rye, N. Y. One cup butter, two and one-half cups of sugar, three cups of flour, four eggs, two cups grated chocolate, three teaspoonfuls baking powder, a little salt, drop in the pan with a spoon. BAYSIDE JUMBLES. Mrs. M. Cornell, Bay Side, L. I. Two cups sugar, one cup butter, two eggs, little nutmeg, small half teaspoon of soda dissolved in little water, flour enough to roll out. felicie's cookies. Mrs. M. Cornell, Bay Side, L. 7. One cup butter, two cups granulated sugar, four whole eggs, one and one-half cups sour cream, teaspoonful of soda, juice of half a lemon, five cups of flour. Mix butter and sugar together, put in the eggs and work with the hand just enough to mix it. Mix soda and cream together and add this. Then add the flour. Don't beat at all. Mix always gently with the hand. Put the batter in ice box for a few hours, then roll very thin, cut with roimd scolloped cutter and bake until brown, then remove from oven and sprinkle with sugar. Serve when cold. cookies. Mrs. C. W. Cropper. One cup butter, one cup thick sour cream, two cups sugar, two eggs, one teasponf ul saleratus, a small quantity of nutmeg or caraway seed, as preferred. SWEDISH OATMEAL COOKIES. Mrs. Lee Condict.