“IF ITS OGILVIE'S PS hee GOOD”

Test the Recipes in this Book with

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| JELLY ROLL |
Four eggs, one cup powdered sugar, one cup flour, one half teaspoon
baking powder. Beat eggs and sugar very light, add flour and baking pow-
der, pour in shallow pan and bake eight minutes in hot oven, warm jam to
spread. Mrs. R. Hunt.

GINGERBREAD (SOFT)

Cream « one half cup butter and lard mixed, with one cup sugar, one cup
molasses, one cup sour milk, one teaspoon baking soda dissolved in a little
boiling water, two teaspoons each of ginger and cinnamon, one teaspoon
each of cloves and nutmeg, three cups flour, two eggs not beaten. Not too
hot an oven. Anonymous.

FRUIT CAKE

Sixteen ozs. butter, fourteen ozs. sugar, eighteen ozs. flour, four ozs.
mixed peel, eight eggs, one and a half lbs currants, one and a half Ibs.
raisins. Cream butter and sugar, break in eggs separately, stir in flovr
and fruit. Bake in very moderate oven three or four hours.

Mrs. Heaney.

GINGERBREAD

GCne quarter cup butter, one half cup brown sugar, one egg, one haif
cup molasses, one half cup sweet milk, one and three-quarters cups flour,
two teaspoons ground ginger, one teaspoon ground cassia, a pinch salt and
two teaspoons baking powder. Sift flour, ginger, cassia, baking powder
and salt together and mix into batter with milk and molasses. Bake from

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thirty to forty-five minutes in a moderate oven. Miss Sampson.
The Most Personal Gift—A Photograph !—'e Gamshorough studio
GINGERBEARD

Half cup sugar, one cup molasses, half cup butter, one teaspoon each
of cinnamon, cloves and ginger, two level teaspoons baking soda in one cup
boiling water, two and a half cups flour and add two well beaten eggs, the
last thing before baking. Mrs. A. L. Hopkins.

SCOTCH GINGERBREAD
Into one lb. flour rub six ozs. butter or beef dripping. Add one lb. fine
oatmeal, eight ozs. demerara sugar, a half oz. ground ginger, one teaspoon
baking soda, pinch salt, half pint treacle and mix all with a little milk.
Bake in a moderate oven. Miss Blackstock.

JELLY ROLL

Two eggs, three-quarters cup sugar, one half cup cold water, one heap-
ing cup flour, two level teaspoons baking powder. Beat whites of eggs
until stiff; add yolks, beat again, sugar, beat until the whole is the consist-
ency of honey, stir in water, lastly add the flour and baking powder, which
should be sifted together two or three times. Bake in a flat pan having the
oven quite hot. Before turning the cake out spread a damp cloth over the
top, turn out while still warm, spread with any kind of jam or jelly and roll
up. This cake will keep quite moist and fresh if it is kept rolled in a cloth.

Mrs. G. D’Altroy.

COCOANUT CAKE

One cup sugar, half cup butter, half cup cocoanut, one and a half cups
flour, half teaspoon baking soda, one teaspoon cream tartar, two eggs, halt
cup milk. Mrs. Fautley.

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