/2 cup molasses
1 cup sugar
5 tablespoons melted butter
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt
1 teaspoon soda
1 egg
2-1/2 cups Pillsbury's Best
1 cup hot water

WAY OF PREPARING:

Put molasses in a bowl. Add sugar, melted butter, cinnamon and
ginger. Put soda and salt in a cup and fill with hot water. Stir
into first mixture. Add flour, then well beaten egg. Beat hard.
Bake for thirty minutes in a well greased pan. Watch oven
closely, as ginger bread burns easily. This makes a good sized
cake.

[Illustration:

"Here are Felix and Mary Ann
Looking in at the Gingerbread Man,
Which was baked in the baker's pan;
Cloves for his eyes and paste for his tie,--
Wondering whether the price is high."
]

SPONGE CAKE

MATERIAL:

1 cup sugar
2 eggs
1/2 cup hot water
1-1/4 cups Pillsbury's Best
1-1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon vanilla

WAY OF PREPARING:

Separate eggs, beating whites to a stiff froth. Set them aside.
Beat yolks until thick. Add sugar gradually, then water, salt,
flour and baking powder. Beat thoroughly. Fold in whites and add
vanilla. Bake twenty minutes in a buttered and floured shallow
pan in moderate oven.

MUFFINS

MATERIAL:

1/3 cup butter
1/4 cup sugar
1/4 teaspoon salt
1 egg
2 cups Pillsbury's Best
4 teaspoons baking powder
1 cup milk

WAY OF PREPARING:

Beat butter, sugar and egg until creamy. Add milk little at a
time, stirring in gradually flour sifted with salt and baking
powder. Grease muffin pan, heat slightly, put in mixture and bake
in quick oven.

CREAMED POTATOES

MATERIAL:

6 medium potatoes
3 tablespoons Pillsbury's Best
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk

WAY OF PREPARING:

Pare potatoes, cut into dice, wash in cold water. Cover with
boiling water, salt and place on range. Boil until tender, but
not mealy. Have ready the cream dressing. This is made by rubbing
flour and butter together, adding the milk, salt and pepper, and
cooking in double boiler, stirring constantly until like custard.
Drain potatoes of water, let them steam a moment, then stir
lightly into dressing. Serve hot.

FUDGE

MATERIAL:

1-1/2 tablespoons butter
1 cup sugar
1/4 cup milk
2 tablespoons molasses
1 square chocolate
1/2 teaspoon vanilla

WAY OF PREPARING:

Melt butter in a granite pan. Add sugar, milk and molasses,
stirr