Page:Gurney - Things Mother Used to Make.djvu/47

Bramberries

• Crust
• 1½ Cupfuls of Flour
• ½ Cupful of Lard (scant)
• ½ Teaspoonful of Salt
• Just enough Water to wet smooth

• Filling
• 1 Cupful of Raisins
• 1 Cracker
• 1 Lemon
• ⅔ Cupful of Sugar
• 1 Egg
• A Little Salt

Beat the egg, add sugar, salt, lemon juice and grated rind. Roll cracker fine, chop raisins and mix all together. Roll the crust thin, cut into rounds. Put a spoonful of filling between two rounds and pinch the edges together. Prick top crust with fork. Bake in iron pan for twenty minutes.

Cream Puffs

• 1 Cupful of Hot Water
• ½ Cupful of Butter
• 1 Cupful of Flour
• 1 Pinch of Salt and Baking Soda
• 3 Eggs

Put the water and butter, into a dish on the stove. When boiling, stir in the dry flour, into which you have put the salt and soda. Stir until smooth and thick. When nearly cool, add three eggs, one at a time. Drop on a buttered pan and bake twenty minutes in a hot oven. This will make twelve cakes. When they are cold, make a slit in the side with a