The Monmouth Baptist ladies' cook book

COCOANUT PUFFS. Mrs. W. H. Philleo, Alexis. Mix two cups cocoanut with one cup sugar (powdered), beaten whites of two eggs, two tablespoons cornstarch. Drop on buttered tins. GINGER PUFFS. Mrs. Henry Ewing. One cup New Orleans molasses, one cup sugar, one cup water, one-half cup butter, four and one-half cups flour, one tablespoon ginger, one tablespoon soda. ROCKS. Mrs. J. H. McMillan. Six cups of Quaker Oats, two and a half cups of flour, four cups of brown sugar, one cup of hot water, one cup of butter, two teaspoons of vanilla, two teaspoons of soda, in the hot water, one-half teacup of walnut meats, a little salt. Roll, and bake as cookies. GINGER SNAPS. One egg, two-thirds cup molasses, one and one-third cup sugar, one cup butter and lard (mixed), one cup boiling water, one and one-half tablespoons soda dissolved in water, two tablespoons of ginger. Beat sugar, butter and lard together until light, then add other ingredients. Flour to mold out rather soft. Roll thin and bake in a quick oven. GINGER SNAPS WITHOUT EGGS. Two cups molasses, one cup sugar, one cup sour milk, one cup butter, one heaping teaspoon soda, one teaspoon ginger, one teaspoon ground cinnamon, flour to roll. Don't knead much. SAND TARTS. Two cups sugar, one cup butter, three cups flour, two eggs, leaving out the white of one. Lay in the ice box to harden. Roll out thin, cut in square cakes with a knife, spread the white of an egg on top, sprinkle with sugar and cinnamon, press a blanch almond in center. Bake. SNOW BALLS. Mrs. Geo. W. Jones. Cream one-half cup butter; add gradually one and one-half cups fine granulated sugar and beat till very light. Add alternately one cup tepid water with three of sifted pastry flour, one teaspoon vanilla and pinch of salt. Beat steadily for ten minutes. Lastly add two teaspoons baking powder and the stiffly beaten whites of four eggs, and bake in gem pans in a rather hot oven 'for 25 minutes. Boil one pint granulated sugar with one cup water till the mixture threads ; let stand for five minutes after taking from fire, then beat till it begins to cloud, and quickly add the stiffly whipped whites of two eggs, one teaspoon ^flavoring, beat till thick. Ice cakes at once and while icing is still soft and warm roll each cake in a saucer of dessicated cocoanut. TAYLOR CAKES. Mrs. E. S. Sherrick. One pint of molasses, half pint hot water, one tablespoon soda, one cup sugar, one cup butter, three eggs, well beaten, one tablespoon ginger, two pounds flour. To be baked in gem pans. TEA CAKES. One small cup sugar, one large tablespoon butter, half cup sweet milk, one egg beaten separately, flour enough to make batter—about one cup, one teaspoon baking powder, flavor with lemon. Bake in gem pans. Spices may be used. • Cookies should be placed in a hot oven — ■ small cakes in hotter over than loaf cakes. Doughnuts in hot lard, and one turning is best. Drain them in colender or on brown paper. Molasses cakes require a slow oven. " A dream, a breath, a froth of fleeting joy." — Poems. " Trifles light as air." —Othello. ALMOND CREAM.