The Times cook book, no. 2

NO. 25. RAISED DOUGHNUTS. Mrs. George F. Rathbun, 779 Kohler street, Los Angeles.— One cup sugar and two eggs well beaten together; half pint lard, melted; one-half cup sweet milk, warm; one-half cup water, warm; half yeast cake. Add enough flour to make as thick as bread sponge, and set in a warm place to raise a half a day. Then add a little salt, cinnamon and a half teaspoonful of soda and enough flour to make a soft dough, and let it knead about three-fourths of an inch thick and cut like biscuits (about the size of a silver dollar) and let raise till very light. Fry in equal parts hot lard and beef suel. When cool roll in powdered sugar. NO. 26. GINGERBREAD. Mrs. George Alfred Miller, No. 18 Navy street, Ocean Park, Cal.— One cup sugar, cup N. O. molasses, three cups flour, sifted; half cup lard, half cup butter, one cup boiling water, one teaspoon each of soda, ginger' and cinnamon, two eggs. Bake slowly one hour. NO. 27. GINGERBREAD. Mrs. George E. Decker, box 642, Pasadena, Cal.— Two eggs, one cup molasses, two cups flour, half cup brown sugar, one tablespoon butter, one of lard, one teaspoon soda dissolved in one cup of boiling water; one teaspoon of ginger, a little cinnamon and allspice. Melt butter and lard, then add sugar, eggs, molasses and flour, then spices, adding soda the last. Bake in large shallow tin in moderately hot oven. NO. 28. GINGERBREAD. Elizabeth M. Bugbee, 2915 South Figueroa street, Los Angeles.— Half cup butter, half cup lard, mixed to a cream; one cup brown sugar, creamed with above; one cup dark molasses, in which has been mixed half teaspoon soda; one cup sweet milk, (sour milk may be used;) four eggs beaten separately; three to four cups flour sifted with two teaspoons baking powder; two teaspoons ginger, one even teaspoon cinnamon, one-third even teaspoon each of cloves, allspice and mace; a little nutmeg. Mix thoroughly in the order given, whites of eggs folded in last. Bake either in loaf or gem tins. This recipe makes about two dozen small cakes. NO. 29. HOT WATER GINGERBREAD. Mrs. Clara Moulton, Loara, Cal.— One cup New Orleans molasses, two cups pastry flour, or three-quarters cup of bread flour; half cup brown sugar, one scant teaspoon soda, two tablespoons butter melted, half teaspoon salt, half cup boiling water, one tablespoon ginger, one egg, lightly beaten. Sift dry ingredients all together. Pour molasses into mixing bowl and stir in sugar and melted butter; add dry ingredients and hot water; lastly egg beaten very lightly. Bake in dripping pan in moderate oven thirty minutes. Serve hot with fresh unsalted butter, if so desired. This is excellent. NO. 30. SOFT GINGERBREAD. F. M. F., Monrovia, Cal.— Half cup sugar, half cup butter, one cup molasses, two teaspoons ginger, one teaspoon soda, one cup boiling water on soda, two and half cups flour, two well beaten eggs, put in last. NO. 31 GINGERSNAPS. (Original.) Mrs. George F. Rathbun, 779 Kohler street, Los Angeles. — One cup molasses, one cup lard, mix well together; four tablespoons water, four tablespoons sugar, one teaspoon soda, level; three teaspoons ginger; flour enough to make reasonably stiff. Bake in quick oven.