One teaspoon of baking soda,
One teaspoon of nutmeg,
One-half teaspoon of ginger.

Beat to mix. Now add

Five cups of sifted flour,
Two teaspoons of baking powder,

and work to a smooth dough. Roll out one-half inch thick on
well-floured pastry board and cut and fry until golden brown in hot
fat.

BUTTERMILK CHEESE PIE

Place one quart of buttermilk in a pan and heat gently to about
110 degrees Fahrenheit. Let cool and then turn into a piece of
cheese-cloth and let drain for two hours. Now measure one and one-half
cups of whey and place in a saucepan and add six tablespoons of
cornstarch. Stir to dissolve and then bring to a boil and cook for
five minutes. Now add

One cup of sugar,
Yolks of two eggs,
Grated rind of one-half lemon,
One teaspoon of nutmeg,
One-half teaspoon of vanilla.

And the prepared cheese that has been draining in the cheesecloth.
Beat very hard with the egg-beater to thoroughly blend. Pour into
pans which have been lined with plain pastry and bake for forty-five
minutes in a moderate oven.

Dust the top of the pie before placing in the oven with either nutmeg
or cinnamon, and one-half cup of seeded raisins or finely chopped nuts
may be added for variety, if desired.

Use left-over whites of egg

One for fruit whip;
One for dipping croquettes, oysters and the like to be fried in
deep fat.

SAUCES

CIDER SAUCE (CHAMPAGNE SAUCE)

Melt three tablespoons of ham fat in the frying pan and add four
tablespoons of flour, and cook until nice and brown, then add two
cups of cider. Stir until well blended and then bring to a boil. Cook
slowly for five minutes and then season with salt and white pepper and
a little nutmeg.

MOCK HOLLANDAISE

To one cupful of cream sauce add

Yolk of one egg,
Two tablespoons of lemon juice,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion.

BATARDI SAUCE

One cup of thick cream sauce,

Yolk of one egg,
One teaspoon of paprika,
One teaspoon of salt,
One teaspoon of grated onion,
Juice of one-half lemon,
One-half cup of stewed tomatoes,
One tablespoon of finely minced parsley.

Heat slowly, beating thoroughly to blend. Rub through fine sieve and
then serve cold.

TOMATO SAUCE

One cup of canned tomatoes rubbed through a sieve,
One and one-half cups of cold water,
Four onions, minced fine,
One carrot, cut fine,
One fagot of soup