cheap and good, and as no shortening is used are not rich. Do not make
cakes too large, as they then will not cook through readily.

BATTER BAKED WITH GRAVY

The Professor's wife gave Mary this recipe, given her by an
Englishwoman. The recipe was liked by her family, being both
economical and good. When serving roast beef for dinner, before
thickening the gravy, take out about half a cup of liquid from the pan
and stand in a cool place until the day following. Reheat the roast
remaining from previous day, pour the half cup of liquid in an iron
fry pan, and when hot pour the following batter in the pan with the
fat and bake in a moderately hot oven about 25 minutes. Or the batter
may be poured in pan about 25 minutes before meat has finished
roasting.

The batter was composed of 1 cup of flour, sifted with 1 small
teaspoonful of baking powder and 1/2 teaspoonful of salt, mixed smooth
with 1 cup of sweet milk. Add 2 well-beaten eggs. When baked cut in
small pieces, surround the meat on platter, serve instead of potatoes
with roast. The addition of baked dough extends the meat flavor and
makes possible the serving of a smaller amount of meat at a meal.

"GERMAN" SOUR CREAM CRULLERS

One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1
teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use extra
flour to dredge the bake-board when rolling out crullers.) This is a
very good recipe for crullers, in which the economical housewife may
use the cup of cream which has turned sour. This necessitates using
less shortening, which otherwise would be required. Cream together
sugar, butter, add yolks of eggs. Dissolve the soda in a small
quantity of sour cream. Mix cream alternately with the flour. Add
pinch of salt. Add just enough flour to roll out. Cut with small
doughnut cutter with hole in centre. Fry in hot fat. Dust with
pulverized sugar.

"GRANDMOTHER'S" DOUGHNUTS

Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated
nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating
yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour
(or 1 quart), prepared as follows: Measure 1 quart of unsifted flour
and sift twice with 2 generous teaspoonfuls of baking powder. Use this
to thicken the batter sufficiently to roll out and use about 1 extra
cup of flour to flour the bake-board. Turn out one-half the quantity
of dough on to a half cup of flour on the bake-b