THE REAL HOME-KEEPER

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two tablespoons sugar, one-half teaspoon cinnamon, one-third cup chopped raisins
and citron. Roll like jelly-roll, cut off in slices, spread with butter and bake.

Spanish Bun

One pint of sugar, two-thirds cup of butter, one cup of chopped raisins, one
cup sour milk, two teaspoons cinnamon, one teaspoon cloves, one teaspoon soda,
one pint flour, four eggs. Beat butter and sugar together, then the eggs, then
milk and soda; last flour and fruit. Bake in a moderate oven.

Scotch Tea Scones

One-half pound flour, one tablespoon sultana raisins, one dessert spoon sugar,
one dessert spoon butter, one dessert spoon baking powder, and a pinch of salt.
Mix with sweet milk. Mix flour, sugar, baking powder and salt; then rub in the
butter, add milk and raisins. Make dough rather soft and bake in hot oven for
ten minutes.

Waffles

Three cups sweet milk, four cups flour, two eggs beaten very light, one small
spoon of salt, piece of butter size of a large egg, three teaspoons baking powder.

PASTRY
Buttermilk Pie

Mix together three-fourths of a cup of chopped seedless raisins, three-fourths
of a cup of buttermilk, three-fourths of a cup of sugar, one well-beaten egg, and a
half teaspoon each of ground cloves and cinnamon, a little grated nutmeg and a
pinch of salt. Mix all thoroughly and bake between two crusts.

Crust for One Pie

One cup flour, two heaping tablespoons lard, four tablespoons water and a pinch
of salt. Sift flour and salt together, add lard, cutting and mixing well with a knife.
When well mixed add water, still stirring with a knife. Sprinkle the moulding
board with flour, and turn out the dough. Roll out, then fold and roll out about
four times. Then it will be ready to use. For top crust finish by adding a few
dots of butter between last folding, and sprinkle a teaspoon of sugar on top and
slightly roll in as for sugar cookies.

Chocolate Pie

Melt one square of chocolate over hot water, add three tablespoons of hot.
water, one tablespoon of sugar, three-fourths of a cup of scalded milk, and one-half
teaspoon salt, with one-third of a cup of flour, and stir into the chocolate mixture,
cooking until thickened. Add the yolks of two eggs well beaten, and one teaspoon
vanilla diluted with some of hot mixture.. Turn into a pastry-lined tin and bake
about twenty minutes. When slightly cooled spread a meringue made of whites
of eggs and one-fourth of a cup of sugar over the top, and return to the oven to

brown.

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