The Monmouth Baptist ladies' cook book

three eggs well beaten, one tablespoon ginger, one tablespoon soda, one lemon, grated rind and juice. Mrs. Clara Burden. One cup molasses, one-half cup sugar, one teaspoon of cinnamon and cloves and two teaspoons of soda dissolved in a cup of boiling water. Stir well and then put in one-half cup of melted butter, two and one-half cups of flour and lastly beat up an egg and stir in. Mrs. Oscar Williams. One cup sugar, one cup molasses, one cup sour milk, one cup sour cream, three cups flour, two teaspoons ginger, one teaspoon cinnamon, one heaping teaspoon soda dissolved in boiling water, add after the other ingredients have been thoroughly mixed. Mrs. L. J. Menold, Princeton, 111. One cup N. O. molasses, one-half cup sugar, one-half cup butter or lard, small tablespoon soda in one cup boiling water, two and one-half cups flour, spice ; sprinkle sugar over top before putting in the oven. This took first premium at our fair. GOSSAMER GINGER BREAD. Mrs. H. B. Smith. One cup butter, two cups sugar (well beaten), one cup milk, one tablespoon ginger, three and two-thirds cups flour. Drop from one tablespoon on tin and spread with knife as thin as possible. Bake in well but not overheated oven. Use pans upside down, cut and remove before it cools. Cut about four inches long by one and one-half wide. PLAIN GINGER BREAD. M. B. Sexton. Put one teaspoon soda and pinch salt in a cup, add five tablespoons hot water, four of melted shortening. and fill the cup with molasses. Pour in a dish with one and one-fourth cups of flour and one heaping teaspoon of ginger, add enough flour to make a stiff batter and spread in pan about one inch thick. Eat while warm. SOFT GINGER BREAD. Mrs. J. M. Holt. Half cup of sugar, one cup of molasses, half cup of butter, one teaspoon each of ginger, cinnamon and cloves, two teaspoons soda dissolved in one cup of boiling water, two and one-half cups of flour ; add two well beaten eggs the last thing before baking. GOLD CAKE. Mrs. E. A. Griffee, Enid, Okla. The yolks of eight eggs and one whole egg, onehalf cup butter, one and one-half cups sugar, threefourths cup milk, two cups flour, one teaspoon cream of tartar and soda or two of baking powder.. GOLD CAKE. . Cream one cup sugar with one-half of butter, add two eggs well beaten and the yolks of four more, onehalf cup milk, two and one-half flour, two teaspoons baking powder. Lemon. HICKORYNUT LOAF CAKE. One and one-half cups sugar, one-half cup butter, two-thirds cup sweet milk, two cups flour, two teaspoons baking powder, one cup chopped meats. Lastly stir in the beaten whites of four eggs. Flavor. JELLY ROLL. Use any good recipe for sponge cake or this : Onehalf cup butter, one and one-half sugar, three well beaten eggs. Beat together five minutes, add one-half cup water, two of flour sifted with one teaspoon cream of tartar and one-half soda, beat another five minutes. Pour in dripping pan, having batter one-halt incft thick. Bake rather quickly. Wring cloth out of hot water, turn on the cake, spread with jelly and roll. It may be again rolled in pulverized sugar. Roll in dry towel, use next day after baking. LADY BALTIMORE CAKE. Miss Bertha Von Kolnitz, Charleston, S. C.