Two cups sugar; four eggs; one cup buttermilk; six tablespoonfuls hot lard; one teaspoonful nutmeg, one of soda and one of salt. Flour to make a good rolling dough. Cut and cook in hot lard.
MOLASSES SQUARES Mrs. E. Oliver
One cup sugar; one egg; two tablespoonfuls shortening; three-fourths cup molasses; one teaspoonful soda dissolved in molasses; one cup milk; two and one-half cups flour (after sifting); one cup raisins; one teaspoonful each cinnamon, cloves and one-half teaspoonful nutmeg. Beat egg, add shortening, molasses, milk, spices and last the raisins (floured). Bake in two shallow pans. Any desired frosting.
GINGER BLOCKS
Four tablespoonfuls of butter or butterine; one-third cupful sugar; one egg; one-half cupful of golden drip syrup; one-half cupful of milk; one and three-quarters cupfuls of sifted pastry flour; one teaspoonful of baking powder; two teaspoonfuls of ginger. Method: Cream butter, sugar and yolk; then add the sirup and beat hard. Sift dry ingredients together, and then add, alternating with the milk. Whip white of egg and fold in. Bake in square tins. When done cut into blocks and sift confectioners' sugar over. To make the blocks of uniform size trim the very outer edge of cake before cutting. These rims can be used for a pudding some other day.
PUFF BALLS Mrs. J. Dana Brown
One egg; three-fourths cupful sugar; one scant cupful milk; one and one-half cupfuls flour; and one-half teaspoonful baking powder; pinch of salt. Mix and roll out and cut with the smallest biscuit cutter and dropped in hot fat.
DOUGHNUTS Mrs. J. H. Shanley
Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls baking powder sifted with three cups flour; spice and flavoring to suit your taste. When these are put into the boiling lard they sink, but rise almost at once and turn themselves. They never break apart when frying, as they contain no shortening, yet they are sufficiently rich to satisfy anyone.
DOUGHNUTS Mrs. T. C. Hollenberger