The Twin-city housewife

One cup sugar, one egg, one-half cup water, one tablespoon butter, . one tablespoon flour mixed with a little water, grated rind and juice of two large oranges. Boil until it thickens.—Miss Jennie Bingham. Orange Filling, No. 2 One and one-half cups of sugar, one-third cup of water. Boil until it threads. Beat yolks of three eggs until very light, pour syrup over them gradually, stirring briskly all the time. Beat until cool, and flavor with juice and grated rind of two large oranges, and one tablespoon lemon juice— Miss Jennie Bingham, Statesville. THE TWIN-CITY HOUSEWIFE ninety-three Animal Cakes Almond Jumbles Blanch and chop (not too fine) one-half pound of almonds, add one-fourth pound sugar, one-fourth pound butter, yolks of two eggs, _ six ounces flour. When well mixed add the whites of the eggs beaten well. Roll thin and cut. Bake a delicate brown.—Mrs. J. A. Neely. Christmas Cakes One quart molasses, three-fourths of a pound light brown sugar, three-fourths of a pound butter and lard mixed, three-fourths of a pound flour, wineglass brandy, one ounce soda two tablespoons cinnamon, two tablespoons cloves. Rub butter, sugar and flour well together then add the rest. Dissolve the soda in a little milk and put in last. Then thicken enough to roll out very thin.—Mrs. T. B. Douthit. Cream Puffs Put one cup boiling water on stove. To this add half a cup hard and butter mixed and one cup of flour. Let cook five minutes remove from fire and let cool. Add three eggs, one at a time, beat well, and .drop by spoonfuls on buttered tins. Let cook ten minutes in hot oven before opening door; then let cook twenty minutes. Cut off tops and fill with cream. This will make eighteen puffs. Cream for Filling: Boil a pint of milk and to it add one tablespoon butter, four of flour and one cup of sugar beaten with two eggs. Flavor with half a teaspoon vanilla and lemon. Cook five minutes. —Mrs. R. E. Dalton. Crullers Six eggs, one pint sugar, one-half pint butter, one teaspoon soda in one cup sour milk. Flavor to taste. Make stiff enough to roll, cut, twist and fry in hot lard.—Mrs. T. B. Douthit. Deceptions Take the yolks of six eggs and one teaspoon of salt, beat until light and add flour to make a stiff dough. Roll very thin, cut in oblong pieces about two by four inches and fry in a pan of hot lard until a light brown. Sprinkle with pulverized sugar.—Mrs. J. S. White. Doughnuts, No. 1 Three eggs, three large single handfuls of brown sugar, one cup of cream or fresh milk three and one-half tablespoons of melted lard, one heaping teaspoon of soda. Flour to make a soft dough. Fry in boiling lard till a delicate brown and sprinkle liberally with powdered sugar.—Miss John Cecil Trotman. Doughnuts, No. 2 One cup sugar, four tablespoons melted butter, one egg, one cup sour milk in which has been dissolved one teaspoon soda, flavoring to taste, flour enough to make soft dough. Fry in deep hot Wesson Oil. —Mrs. L. P. Tyree. Drop Cakes One cup butter, two cups sugar, three cups flour, one cup cold water, three scant teaspoons baking powder, whites of eight eggs, one cup chopped raisins and black walnuts.—Mrs, J. B. Douglas. ninely-four THE TWIN-CITY HOUSEWIFE English Christmas Cakes Four cups light brown sugar, one and a third cups each of butter and sour milk, six eggs beaten separately, two teaspoons soda, salt, cloves, cinnamon and nutmeg to taste. Add at the last two cups raisins, two cups nut meats, one-half pound citron, and flour to stiffen. Drop very small teaspoonfuls of batter in greased pans some distance apart and bake. When done sprinkle with sugar.—Mrs. W. O. Mc- Corkle. Ginger Drop Cakes