The Monmouth Baptist ladies' cook book

Take light dough the size of a small loaf bread, work into this one cup butter and lard mixed. Two eggs beaten in one pint sugar. Mix thoroughly in the dough and knead, but not as stiff as bread. Let rise, then work down, la}- on the board and cut out and let the dough get very light and fry in hot lard, adding cinnamon to flavor. FINGERS. Mrs. M. I. Pairchild. One scant cup of butter; one cup of sugar, two cups of flour, two eggs and two teaspoons of baking powder, roll out and cut in cakes about an inch and onehalf wide and three inches long, bake in a quick oven. HAMLETS OR HERMITS. One and a half cups of sugar, three-fourth cup butter and lard mixed, two eggs, two small teaspoons cinnamon, one of cloves, one nutmeg, one-half teaspoon soda dissolved in one-half cup of sour milk, one teaspoon of baking powder, one cup seeded and chopped raisins. Flour to make stiff enough to drop from teaspoon on buttered pan. A moderate oven. HICKORY NUT DROP CAKES. Mrs. Anna Owens Hinkley, Chicago. Two coffee cups sugar, one coffee cup butter, three eggs, one cup sour cream, two teaspoons soda stirred into the cream, one teaspoon baking powder stirred into the flour, three and one-half cups of flour, one cup of nuts. Flavor to taste. HICKORY NUT KISSES. Mrs. H. B. Smith. Three eggs (whites), two cups of nuts, cup and onehalf pulverized sugar. Grease paper with butter and bake in moderate oven. J MACAROONS. Mrs. W. J. Sanborn. The whites of three eggs; beaten to a stiff froth, onehalf pound powdered sugar, one-half pound grated cocoanut (or any other nuts), one-half pint rolled crackers, one teaspoonful extract bitter almond. Drop on buttered tins and bake light brown. MARGUERITES. Mrs. Ella C. McMillan, Roseville. Butter long branch crackers and put three half English walnuts on each cracker. Beat white of an egg stiff and add to it one heaping tablespoon powdered sugar. Spread this over the nuts and cracker and set in the oven to brown. • One egg will cover eight crackers. MARGUERITES. Miss Minnie Babcock. Twelve large round crackers, whites of two eggs beaten very stiff, two tablespoons granulated sugar, one cup chopped meats, vanilla to flavor. Drop on crackers and brown. ' NUT STICKS. Mrs. Chas. Perley. One egg, four tablespoons sugar, butter the size of an egg, one tablespoon molasses, a pinch of salt, four tablespoons flour, a dash of pepper, one cup chopped nuts. Flavor with vanilla. Bake on an inverted tin and cut in squares. NUT WAFERS. Mrs. Mary Fairchild. One-quarter cup butter, one-quarter cup sugar, one cup flour, one egg, well beaten, one cup of finely chopped nuts, cream, butter and sugar, add eggs and then flour and lastly the nuts. Drop on buttered tins and bake in a quick oven. CREAM PUFFS. Mrs. John Stoecks. Two-thirds cup butter, one pint boiling water, one and one-half of flour. Boil butter and water together, stir in the flour while boiling. When cool stir in (one at a time) four eggs. When thoroughly mixed drop on buttered tins and bake in a quick oven thirty minutes. Custard: — One pint milk, one cup sugar, two eggs, two tablespoons cornstarch mixed in milk. Stir eggs, sugar and cornstarch in hot milk in double boiler. Stir until thick,- cool, flavor with vanilla. When puffs are cool, open and insert the custard. Whipped cream may be used.