Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

TAPIOCA CREAM.

Three tablespoons tapioca, soaked in a teacup of water over night; add one quart of milk; stir together and boil twenty minutes. Beat the yolks of three eggs and one cup sugar thoroughly; stir into the milk; flavor with vanilla. Beat the whites very stiff, put in the bottom of the dish and pour the rest over it. Serve cold.

PUFFS.

Two cups flour, two teaspoons baking powder sifted together; add one and three-fourths cups sweet milk, one teaspoon melted butter, one-half cup sugar, one egg; stir quickly. Bake in patty tins twenty minutes. Serve with sauce.

Mrs. H. C.

FRITTERS.

Two cups flour, two teaspoons baking powder, two eggs, milk enough for stiff batter, a little salt. Drop into boiling lard; fry light brown. Serve with cream and sugar or sauce.

FRITTERS.

One cup sour milk, one egg, one-half teaspoon salt; flour to make stiff batter; one even teaspoon soda—last thing. Fry in lard. To be eaten with lemon and sugar, or cider sweetened and hot.