Superior cook book

One cup of flour; one cup of uiilk; (Uie-lialf cuj) of lard: cme-half cup sugar (scant) : oiu"' cujj of potatoes wliicli liave been ])ut tiirough the potato ricer ; two eggs, well beaten: one teas])()onful of salt: one cake of yeast, dissolved in half a cup of lukewarm water. ]\Iix tlioroughly the lard, salt, potatoes and sugar, add the eggs, then flour, milk, tlien tlu' y(>ast. Set to rise for two hours; make into a soft dough by adding a ([uart of flour and set to rise again for two hours. Make into rolls (a(b1ing sutticieut flour) and set to rise again for aliout an liour. Bake quickl^y. Mrs. M. M. Allen. Victoria Cake. One cup of butter, 2 cups of sugar, 4 eggs, 1 cup molasses, 1 cu}) sour milk, 1 teaspoon cinnamon, 1 teaspoon cloves, i/> teaspoon allspice, 5 cups of Dousman's Best Patent flour, 1 cup of raisins, 1 teaspoon soda, heaping. Bake in a Jewel Pange. Miss A. M. McDov^'ell. Blackberry Jam Cake. One cup of sugar, <^ cup of butter. 1 V-> eups of Dousnuin's Best Patent flour, 3 eggs, 1 cnp of blackberry jam or ])reserve's, 3 tablespoonfuls of sour cream, 1 tea- spoonful each of soda, allspice and cinnamon, 1 nutmeg. Bake in layers in a Jewel Pange and put together witli l)oi]ed frosting. Bake a little try cake, and if it falls add a little flour. Mrs. H. F. Handford. Ginger Cake. One-half cup butter, 1 cup molasses, 1 cup sour milk, 1 cup sugar, 1 teaspoonful soda in a little water, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 2 eggs, 3 cups Dousman's Best Patent flour. Add fruit and raisins if desired. Bake in a Jewel Pange. Mrs. Belden. Ginger Drop Cakes. Three eggs, 1 cu]) lai'd, 1 cu]) molasses, 1 cup brown sugar, 1 tal)lespoonful of ginger, 1 tablespoonful of soda dissolved in 1 cup of boiling water, 5 cups unsifted Dousman's Best Patent flour. Drop from tablespoon into well-greased pan 3 inches apart. Mrs. A. W. PIaidle. Molasses Spice Cakes. One cup of butter, 1 cup of sugar, 1 cup of molasses, Vo cup of sour milk, 3 eggs, 1 teaspoon of soda, 1 teaspoon of cinnamon, 1 tablespoon of cloves, 1 nutmeg, grated. Mix soda with sour milk. Add Dousman's Best Patent flour last, enough to niake a cake batter, and bak(> in i)atty i»ans iu a Jewel Pange. Drop by spoonfuls. X. W. Krogman. Cream Drop Cakes. Break 1 egg in a cu]). beat thoroughly and All with sweet cream: 1 teas])oon butter, 1 cup sugar, 2 scant cups Dousman's Best Patent flour, 1 teaspoon baking powder. Mrs. F. J. Baker. ST'prCRIOK COOK BOOK 135 Soft Gingerbread. Oiit'-liair Clip j;u,ii<ir. ',^. ciii) I)iiIUt. '^ iii|i iiiolassfs. 'o rii|» sour milk, "-2 ovips Doiisman's Rest Patent floui-, 1 tcaspooji soda. salt, iiinacr. ciiiManion, 2 e^^'^.s beaten Ijolit and added last. Jiake in a .Icwcj IJaniic. ^Iks. ^rvi^RS. Good Gingerbread. Sift '2 cups (»r Doiisman's l-]clio })astry iloui'. ' /. IcacI tcas]ioon ol' salt, 1 level teaspoon each of so<la and cinnamon and 1 level tablespoon ol' ^inf^er. Measnre 1 rounding tablespoon of softened lard and 2 of butter and beat Avith I/2 cup of sngar, 1/2 cu]) of molasses, ami add to tlu^ (lour. etc.. with ^ ., cup of boilini^ water, and bake in a thin sbcci in a dewcl IJanuc. ^Iks. ^Ioyle. Hot Water Gingerbread.