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Good Things to Eat

Squash Pie -- One and one-half cups of dry squash, put
through a colander or vegetable ress, one cup of boiling
milk, one third of a cup of sugar -- more if you like a
sweeter pie and the squash is not very sweet -- one
cracker, rolled to a powder, and one half teaspoon each
of salt and cinnamon. Bake with one crust in a moderate
oven.

Mock Mince Pie -- One cup each of molasses, sugar and
water, one fourth cup of vinegar, one fourth teaspoonful
each of cloves, cinnamon, allspice and grated nutmeg,
three-fourth of a cup each of seeded raisins and well
washed currants, oen cup of cracker-crumbs and two extra
crackers, rolled, and a piece of butter as large as a
small egg. Cook all together, and bake wiht two crusts.

Raisin Cake -- One cup each of sugar, sour milk and
seeded raisins, cut once, one half cup of lard, two cups
of flour, one teaspoonful each of soda and cinnamon, and
one half teaspoonful each of salt, cloves, and grated
nutmeg. Bake rather slowly.

White Cake -- One cup of sugar, three tablespoonfuls of
butter, one cup of rich, sweet milk added alternately (a
little of each at a time until both are used) with two
cups of flour, in which mix well two teaspoonfuls of
baking-powder, flavor with a teaspoonful of vanilla or
to taste, and beat well. Good either as a loaf or
layer-cake.

Gingerbread -- Cream a teaspoonful of shortening, with
one half cup of sugar and one half cup of molasses, one
teaspoonful each of ginger and cinnamon, one cup of sour
milk with one teaspoonful of soda dissolved in it, and
one and three-fourths cups of pastry flour. It is a good
plan to make a little "tester" to mkae sure that the
batter is of the right consistency, as the milk and
flour may vary a little. Add a few chopped raisins, if
liked. This makes a nice dessert served hot with whipped
cream.

Soft Cream Cookies -- One cup each of thick sour cream
and sugar, one teaspoonful each of salt and soda, two
and one-half cups of flour and grated nutmeg to flavor.
Stir the sugar with one cup of flour, mix the salt and
soda with one half cup, sift into the cream, stir until
well mixed and light, then add the flour and sugar,
grate in the nutmeg, beat thoroughly, and stir in the
remaining flour. Take off small pieces of the dough, not
larger than a walnut, flour the hands and roll into a
round shape, handling as little as possible. Place on
buttered pans a little more than an inch apart, and bake
in a rather quick oven. I am sure the sisters will
appreciate these ageless recipies in these days of
high-priced eggs.

Anna of the Island
Rockland, Maine --

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Oatmeal Bread -- One yeast-cake, two cups each of
boiling water and rolled oats, one teaspoonful of salt,
one half cup of lukewarm water, one fourth cup of brown
sugar and four cups of sifted flour. Pour the boiling
water over the oatmeal, cover and let stand until cool;
dissolve the yeast and sugar in the lukewarm water, add
this to the oatmeal and water which has become cool, and
add one cup of flour, or enough to make an ordinary
sponge. Beat well, cover, and put in a moderately warm
place to rise for an hour or until light. Add remainder
of the flour and the salt, knead well, place in a
greased bowl, cover and again set to rise until double
in bulk, then mold into loaves, fill well greased pans
half full, cover and left rise again for about an hour,
and bake forty-five minutes in a rather hot oven. A half
cup of chopped nut meats may be added as a pleasing
change, with a tablespoonful of lard or butter. This
bread, also the raisin bread, makes delicious sandwiches
for the children's school-lunch, and is greatly
relished.

Mrs. A. P. Owings
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