Gingerbread.
One cup sour milk, 1 cup shortening, 1 cup molasses, 2 eggs, 1½ cups sugar, 4 cups flour, 2 teaspoons soda, 2 teaspoons cinnamon, ½ teaspoon cloves, 1 tablespoon ginger. Bake slowly in dripping pan at least 40 minutes. Add no more flour.—Mrs. Edw. H. Pierce.
Graham Bread.
Two cups sour milk, 2 eggs, ½ cup molasses, 2 level teaspoons soda, pinch salt, 1 cup white flour and enough graham to make a stiff batter. Small teaspoon baking powder in the white flour. Bake 1 hour.—Mrs. E. Pierce.
Graham Nut Bread.
Two cups white flour 2 cups graham flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 cup sugar. Sift together and add 2 eggs, 2 cups milk, 1 cup walnuts (cut not too fine, rather medium). Beat well and put in buttered pans. Let raise 20 minutes and bake in moderate oven.—Mrs. H. Berger.
Kugelhupf.
Three eggs, 1 scant cup sugar, 1 large tablespoon butter, 1 scant cup currants (floured), 3 cups of flour, 1 teaspoon salt, 1½ cups of milk, 2 heaping teaspoon of baking powder. Put into form pan. Bake ¾ hour, in moderate oven.—Mrs. R. Baur.
Tea Muffins.
Work butter size of an egg into 2 cups flour, add ½ teaspoon salt, 2 tablespoon sugar, 2 even teaspoons baking powder and stir together thoroughly. Beat 1 egg, add to it 1 cup of milk, mix it with the flour quickly, and bake in a hot oven.—Mrs. R. Baur.
Twin Mountain Muffins.
Cream ⅓ cup butter, add gradually ¼ cup sugar and ¼ teaspoon salt; add 1 egg beaten light, ¾ cup milk, 2 cups sifted flour and 4 level teaspoons baking powder. Bake in hot buttered gem pans about 20 minutes.—Marie Doederlein.
