Here is a recipe for ginger cookies for the cooking club: One cup of lard; one cup New Orleans molasses; one cup New Orleans sugar; two eggs; two-thirds of a cup of boiling-hot water poured over a heaping tea-spoonful of soda, and a little salt. Ginger to taste.
Abbie R.
Philadelphia, Pennsylvania.
My sister and I tried Fanny S.'s recipe for caramels. The candy was very nice. Here is a recipe for Shrewsbury cake for the cooking club: One cup of butter; three cups of sugar; one and one-half pints of flour; three eggs; one tea-spoonful of royal baking powder; one cup of milk; one tea-spoonful of royal extract of rose. Rub the butter and sugar to a smooth white cream; add the eggs one at a time, beating five minutes between each; then add the flour, well sifted, with the powder and the extract. Add the milk last, and heat until the batter is light and thoroughly mixed. Bake in well-greased cake moulds about forty minutes in a quick oven.
Florence McC.
Frank F. R. sends a recipe for caramels to the cooking club, which is the same as the one from Fanny S. in Post-office Box No. 31, with the addition of three table-spoonfuls of flour.
Rye, New York.