PILGRIM COOKIES
Let soak overnight one cup of seedless raisins, then drain and dry on a cloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with one-half a teaspoonful, each, of nutmeg and cinnamon and two teaspoonfuls and one-half of baking powder. When thoroughly mixed, add one-half a cup of graham flour, unsifted, and one-half a cup of bran, unsifted.
Pyramid Birthday Cake
Bake any good layer cake or other simple cake mixture in one or two thin sheets, in a large pan. When done cut into as many graduated circles as the child is years old. Ice each circle, top and sides, with any good cake icing, either white or tinted, and lay one above the other with layers of jelly or preserves between slices. Around each layer arrange a decoration of fresh or candied fruits of bright colors, glacéed nuts, candied rose petals or violets, bits of angelica, or any other effective decoration. Let the cake stand on a handsomely decorated dish, and small flags be inserted in the topmost layer.
FRUIT AND MELONS
Stirred Brown Bread
Measure three cups of graham flour into a large mixing-bowl; add one cup of bran, and sift on to these one cup and one-half of white flour, to which one and one-fourth a teaspoonful of salt has been added. Stir together until mixed. Dissolve one teaspoonful of baking soda in a tablespoonful of hot water, and add to two cups of buttermilk. Melt two tablespoonfuls of butter and one of any preferred substitute, mix with one-half a cup of molasses, stir into the buttermilk, and add all to the dry ingredients, stirring vigorously. Lastly, add one-half a compressed yeast cake to the batter, and stir again until the yeast is thoroughly incorporated with the batter, which should be very stiff. Place in a greased bread pan, cover, set in a warm place until batter has risen to top of pan or doubled in bulk. Bake one hour in an oven with gradually increasing heat. This bread keeps fresh for a long time, and is particularly good sliced thin for sandwiches.
Swedish Pancakes With Aigre-Doux Sauce
Beat, until light, the yolks of six eggs; add one-half a teaspoonful of salt, one teaspoonful of soda, dissolved in one tablespoonful of vinegar, then two cups of sifted flour, alternately, with the beaten whites of the eggs, and if necessary add enough milk to make a thin batter. Pour a small ladleful at a time on the griddle; spread each cake, when cooked, with raspberry jam, roll up like a jelly roll, pile on a hot platter, dust over with powdered sugar, and serve with each one a spoonful of Aigre-Doux Sauce.