Page:Everyday Luncheons.djvu/248

238 make a very stiff icing. Spread the icing over crisp, sweet wafers, strew thickly with finely chopped nuts, and brown in a quick oven.

One cupful of sugar, two well-beaten eggs, three tablespoonfuls of sour milk, one fourth of a teaspoonful of soda, one half cupful of chopped raisins, one half teaspoonful of cinnamon and one fourth teaspoonful each of cloves and nutmeg. Add enough sifted flour to make a very stiff batter. Drop by spoonfuls in buttered pans and bake in a quick oven.

One half cupful each of sugar, butter, and molasses. Lard or drippings may be used in place of the butter. Mix in a bowl, add one egg well beaten, one and one half cupfuls of flour, one teaspoonful of soda dissolved in a little boiling water, and one teaspoonful of ginger. Beat thoroughly and bake in a moderate oven.

Into one cupful of cold, sweet cream stir three cupfuls of sifted Graham flour, or enough whole wheat flour to make a stiff dough. Knead it thoroughly and divide in halves. Roll each