BREAD AND BISCUIT

Boston Brown Bread.

One cup flour, three cups corn meal, two cups sour milk, two-thirds cup molasses, two teaspoons soda, and one-fourth teaspoon salt ; put in baking powder boxes and steam three hours.

Breakfast Cake.

Mix two cups flour, one cup milk, three tablespoons butter, two tablespoons sugar, one egg, and two tea- spoons baking powder ; bake in a flat tin.

Breakfast Puffs.

One pint flour, one pint milk, two eggs, butter size of an egg, and a pinch of salt ; put the sifted flour in a pan with the butter and eggs in the center, work them thoroughly into the flour, adding gradually the milk until all is a smooth paste , bake in roll pans in a quick oven.

Brown Bread.

Two cups corn meal, one cup flour, two cups sour milk, one cup sweet milk, one-half cup molasses, two teaspoons soda, and one teaspoon of salt ; mix flour, meal and molasses, adding milk and soda last ; steam two hours, bake twenty minutes.

Corn Bread.

One pint Indian meal, half pint flour, one pint sweet milk, two eggs, three tablespoons melted but- ter, two of sugar, a little salt and two teaspoonsful baking powder.

Corn Cakes.

One pint flour, one pint corn meal, one tablespoon lard or butter, three teaspoons sugar, three heaping teaspoons baking powder, one-half teaspoon salt, and one pint or enough water or milk to make a smooth batter; bake in patty pans one-half hour.

Corn Muffins, No. 1.

Two cups corn meal, one cup flour, one cup milk, one tablespoon butter, one-half cup sugar, one-half teaspoon salt, and two tablespoons baking powder.

Corn Muffins, No. 2.

Beat together two tablespoons sugar, butter size of walnut, two well beaten eggs, and one-fourth tea- spoon salt; add one and one-half cups flour, one-half cup corn meal, into which two teaspoons of baking powder have been stirred, and one cup sweet milk; bake in a quick oven, in warm gem pans, well but- tered.

Cream Biscuit.

Two cups flour, one-half cup sour cream, one- half cup sour milk or buttermilk, one teaspoon baking powder, one-half teaspoon salt, one-half teaspoon soda; mix salt and baking powder with flour, dissolve soda in two tablespoons cold water and add it to the milk and cream, stir well and mix with flour, drop in baking pan and bake in ten or fifteen minutes.

Ego Rolls.

Two teacups milk, two eggs, three and one-half scant cups sifted flour, a little salt, heat gem pans hot, put a little lard in each and bake in quick oven.

For popovers add four tea&poons of baking powder ; bake in patty pans in quick oven.

Florence Puffs.

One quart flour, one-half pint of milk, boiled and cooled, one tablespoon sugar, one cup yeast, one

tablespoon butter, and a little salt; mix at morning, knead when light, let it rise again, and when light shape for pan.

Graham Bread.

Set at night soft sponge with one yeast cake, and wheat flour, in the morning add one-half cup molasses, and graham flour to mold into soft loaves ; bake when light.

Graham Bread.

Take two quarts buttermilk, pint of water, two cups sugar (or a cup of molasses), four teaspoonsful soda; this will make four tins of bread ; the tins should be deep— not too large.

Graham Gems, No. 1.

One-half pint milk, even teaspoon soda, the same of salt, small piece of butter, and if milk be sweet one teaspoon cream tartar, and enough graham flour for thick batter ; bake in hot, greased pans.

Graham Gems, No. 2.

One egg, one cup of milk, two tablespoons sugar, one cup graham flour, one-half cup wheat flour, scant teaspoon salt, two teaspoons baking powder, two tea- spoons shortening.

Ginger Bread.

Melt together one cup molasses, one-half cup sugar, one -hall cup butter, stir in one-half cup sour cream or milk, two eggs, one teaspoon salaratus, one tea- spoon ground cloves, one tablespoon ginger and cin- namon, and two cups flour; add raisins if desired.

Gingerbread, No. 2.

One* cup brown sugar, one cup molasses, one cup sweet milk, half cup butter, three cups flour mixed with two teaspoonsful baking powder, one teaspoonful each ot ginger, cloves and cinnamon.

Indian Steam Loaf.

Two cups bolted meal, one cup flour, one cup mo- lasses, one cup sweet milk, two teaspoons baking pow- der, and a little salt ; steam one and one-half hours in tightly covered dish.

Jenny Lind.

One and one -half cup flour, one egg, one-fourth cup butter, tablespoon sugar, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar; bake in gem pans twenty or thirty minutes.

Muffins, No. 1.

One egg, even teaspoon butter, three-fourths cup milk, two cups flour, two teaspoons baking powder, a little salt ; bake in gem pans.

Muffins, No. 2.

Three-fourths cup sugar, one egg, one half cup lard, one cup sweet milk, one half cup cold water, two cups flour, two cups cornucopia or fine bolted Indian meal, four scant teaspoons salt ; bake in patty pans in quick oven.

Parker Rolls.

Boil one pint milk, melt in it one tablespoon but- ter and two of sugar, when nearly cool stir in with a knife one-half cup yeast, a little salt, and flour enough to make a thick batter, not too stiff; let it rise over night and in the morning add enough flour to knead smooth, and let it stand until midday ; then with little kneading, roll out and cut with a tumbler, butter one side and double over ; place in a pan apart from each other, in forty minutes they will be ready to bake in quick oven. For supper set sponge inthe morning.

Sally Lunn.

One quart flour, butter size of egg, three table- spoons sugar, two eggs, two teacups milk, two tea- spoons cream tartar, one of soda and a little salt ; mix

together the flour, salt, sugar and cream tartar, add eggs, melted butter and one cup milk, then stir in thoroughly the soda, dissolve in the other cup of milk ; bake in two round pans.

Soft Gingerbread.

One cup molasses, one-half cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, one table- spoonful ginger, one teaspoonful allspice, two caps flour sifted with one and a half teaspoonsful baking powder. Bake in shallow or small pans.

Soft Gingerbread.

Take half pound butter, half pound sugar, pint mo- lasses, three pints flour, six eggs, pint sour milk, tea spoonful soda, cinnamon, ginger, and cloves; bake in shallow pans.

Sponge Gingerbread.

Mix one cup molasses, half cup melted butter, and one tablespoonful ginger, make it quite warm, then add one cup sour milk, in which dissolve one teaspoon- ful soda and two well beaten eggs, flour enough to make like pound cake.

Sugar Biscuit.

Take one pound sugar, cup of sweet milk, cup of butter, three eggs, teaspoonful soda, and one of cream tartar.

Three eggs, one quart sour milk, two tablespoons butter, two tablespoons sugar, one scant teaspoon soda, and flour enough to make a rather stiff batter ; bake in waffle irons.

Wheat Gems.

One egg, butter size of egg (melted), heaping cup of milk, two cups flour, two teaspoons baking powder ; bake in quick oven, in hot gem pans.

One quart milk with yolks of two eggs put in, one quart flour with two teaspoonsful baking powder, tablespoonful melted butter, pinch of salt, put in just before baking the whites of the two eggs beaten to a stiff froth.

Wheat Muffins.

One pint milk, two or three eggs, half teaspoonful soda, one of cream tartar, flour to make a stiff batter, salt, bake in muffin rings or gem pans.

Use pastry flour for cake and pie and sweet lard for greasing cake tins, and after greasing sprinkle wich flour to prevent cake sticking. Crusts for tarts, or pies to be filled after baking, if pricked with a fork after being rolled out will not blister. The whites of eggs should be beaten very stiff, the yolks till thick and very light yellow. For extra light cake always separate the whites and yolks.

Almond Cake.

One cup sugar, three fourths cup butter, one-half cup sweet milk, three eggs, whites and yolks beaten separately, two cups flour, three teaspoons baking powder, one pound almonds, blanched and sliced, stirred in last, leaving a few whole to put on icing.

Angel Cake.

Whites of nine large eggs, one and one -fourth cups sifted granulated sugar, one cup flour, one-half tea- spoon cream tartar, pinch salt added to eggs be- fore beating, sift flour four or five times, beat eggs one-half, and then add cream tartar, and beat very

stiff, stir in sugar, and then the flour very lightly, flavor with vanilla, bake in a Van Duesen pan, if not, in an nngreased pan, and invert till cold/ Use yolks for Gold Loaf.

Apple Layer.

Butter size of egg, one and one-half cups sugar, one and one-fourth cups milk, one egg, and yolk, of another, three teaspoons baking powder.

For Filling — One cup granulated sugar, one large apple grated, white of one egg, flavor with vanilla, beat twenty minutes ; or two large sour apples grated, grated rind and juice one lemon, one egg well beaten, three tablespoons sugar; mix all together and boil just ten minutes.

Allentown Cake.

Take a cup and a half of potatoes, mashed fine, one cup yeast, two cups sugar, three-fourths of a cup of butter and lard mixed, two eggs; set to rise in the evening, knead it up like bread, in the morning, and bake in quite small pans ; when light, take butter, sugar and flour, and rub it together to put on top just before baking.

Berwick Sponge.

Beat six eggs two minutes, add three cups sugar, and beat five minutes, two cups flour, with two tea- spoons cream tartar, and beat two minutes, one cup water, with one teaspoon soda, and beat one minute, add a little salt, grated peel and half the juice one lemon; add two more cups flour, beat all together another minute ; observe the time exactly ; bake in rather deep pans.

Bread Cake.

One cup bread dough, one cup sugar, one cup short- ening, one cup chopped raisins, one teasuoon soda, one egg, one teaspoon all kind spice, one cup milk, a pinch salt ; add flour to make stiff batter, stand in pan one-half hour before baking.

Best's Cake.

Take one pouud of sugar, one cup butter, one cup sour cream, four cups flour, five eggs, one Teaspoonful soda, two teaspoonsful cream tartar : flavor with bit- ter almond.

Beverly Cake.

Take a cup and a half of sugar, one cup sweet milk, two and a half cups flour, half cup butter, three eggs, teaspoonful cream tartar, and half teaspoonful soda ; flavor.

Caramel Cake.

One-half cup butter, one and one-half cups pulver- ized sugar, one-half cup milk, four eggs, two cups flour, two teaspoons baking powder, one teaspoon vanilla.

Icing — Three cups light brown sugar, one cup cream or milk, one tablespoon melted butter ; cook at least twenty minutes slowly^ if desired add a little sweet cbocolate.

Chocolate Cake.

One cup sugar, one-half cup butter, two eggs, one- half cup milk, two cups flour, two teaspoons baking powder.

Filling— One-half cake chocolate grated and dis- solved in scant cup milk; let it boil, add one-half cup sugar, small piece butter, a little salt and flavoring.

Caroline Cake.

Two cups pulverized sugar, one cup sweet cream, two tablespoons melted butter, two cups flour, one and one-half teaspoons baking powder.

Chocolate Layer Cake.

One half cake chocolate, grated, one-half cup milk, yolk one egg; cook till it thickens; when cold add two cups sugar, one-half cup butter, one-half cup milk, two eggs, two cups flour, three teaspoons baking powder, flavor with vanilla ; this will make four layers,

Filling— Boil one cup pulverized sugar with just water enough to dissolve till it hairs, stir till it cools a little, and add the whites of three eggs, well beaten.

Cocoanut Cake.

Three cups sugar, one cup butter, one cup milk, four cups flour, whites seven eggs, one teaspoon bak- ing powder, one grated cocoanut.

Cocoanut Cream.

One-fourth cup sugar, one-half cup butter, one -half cup milk, three eggs well beaten, two cups flour, two teaspoons baking powder.

Filling -One cup milk, one cup sugar, one cup co- coanut, one egg, one tablespoon corn starch, pinch of salt, cook till thick, flavor with vanilla.

Coffee Cake.

One cup each of butter, sugar, molasses and coffee, two eggs, one tablespoon cloves, one of cinnamon, two teaspoons baking powder, two and one-half cups flour, one cup raisins.

Composition Cake.

Three pints flour, one-half of sour milk, one of but- ter, one and one-half of "A" sugar, and one of stoned and chopped raisins, eight eggs, wine glass grape juice, scant teaspoon soda, two pounds currants, one-half pound citron, one nutmeg, two teaspoons cinnamon, one of allspice, one of mace, one -half of cloves ; heat butter and cream, add sugar gradually, then eggs well beaten, and grape juice ; stir into sour milk, soda dis- solved in tablespoon hot water, mix all, add flour and last the fruit ; bake in three loaves, two hours in slow oven.

Corn Starch Cake.

Whites of three eggs beaten to a froth, one cup sugar, one-half cup butter, one-half cup corn starch, fill up cup with sweet milk, two teaspoons baking pow- der sifted in one cup flour ; add currants or citron, if desired.

Corn Starch Cake With Fig Filling.

One cup butter, two cups sugar, one cup milk, two cups flour, whites six eggs, one cup corn starch, three teaspoons baking powder.

Fig Filling— One-half pound figs cut fine, one cup raisins seeded and chopped, one-half cup blanched almonds, whites two eggs, twelve teaspoons powdered sugar.

Cup Cake.

Two cups sugar, one-half cup butter, one cup sweet milk, three cups flour, three eggs, one teaspoon bak- ing powder.

Cream Puffs.

One pint water, one-half pound lard ; let them come to a boil, then add three-fourths of a pound of flour, work it in while boiling on the stove, then rub in this batter, twelve eggs and one-fourth ounce hartshorn.

Cream Cookies.

One cup butter, two cups sugar, three eggs, three tablespoons sweet cream, one even teaspoon soda, one of caraway seed.

Custard Cake.

Tnree eggs well beaten, one cup sugar, three table- spoons water, one and one-half cups flour, three tea- spoons baking powder ; bake in three layers.

Custard for Filling— One cup milk, yolk one egg, one large tablespoon corn starch, one-half cup sugar ; flavor with lemon ; when the milk comes to a boil add the egg well beaten, with the corn starch.

Chocolate Cake.

Two- thirds of a cup ot butter, two cups sugar, three cups flour, one cup milk, whites of five eggs, one tea- spoonful soda, two of cream tartar ; baked in lyers.

Corn Starch Cake.

One and a half cups sugar, one cup butter, one and a half cups flour, half cup corn starch, half cup milk,

four eggs, one teaspoonful cream tartar and half tea- spoonful soda; leave out white of one egg for frost- ing.

Sugar, two cups, one cup butter, three-fourths cup sweet milk, two eggs, five cups flour, in which two tea- spoonsful baking powder have been mixed; roll thin and bake quickly.

Corn Cakes.

Sour milk and as much corn meal as you want, stir it up in the evening, let, it stand until morning, then add soda and salt, bake.

Cocoanut Cake.

One cup sweet milk, two cups sugar, one cup butter, three cups flour, three eggs, two teaspoonsf ul baking powder, one small cocoanut grated and stirred in.

One and a half cups sugar, half cup butter, one cup sour milk, two eggs, one teaspoonful soda, two of cream tartar, nutmeg.

Cream Puffs.

One cup hot water, one-third cup butter, boil to- gether, and while boiling stir in one cup sifted flour, take from the fire and stir to a smooth paste, cool, then stir in three, not beaten, stir five minutes, drop in tablespoonsful on a buttered tin and bake. After thoroughly cold split them open on one side with a sharp knife, and fill with cream prepared as follows : One cup milk, one-half cup sugar, one egg, two ta- blespoonsful flour, boil, and when cool flavor. If these directions are followed the result will be all that can be wished.

Cream Cake.

Take two cups sugar, one cup butter, half a cup sour cream, and half a cup thick milk, four cups of flour,

three eggs, one teaspoonful soda; the butter to he added after all the rest of the ingredients are mixed.

Cup Cake. Take three cups flour, three cups sugar, one cup butter, one cup sour cream, five eggs, and one tea- spoonful soda ; bake three-fourths of an hour.

• Daisy Hill Cake.

One cup sugar, one-half cup butter, one half cup milk, one and one-half cups flour, three eggs, two teaspoons baking powder.

Delicate Cake.

One coffee cup sugar, two tablespoons butter, one cup milk, whites two eggs, two coffee cups flour, one scant teaspoon baking powder.

Doughnuts.

Two cups sour milk, one-half cup butter, one cup sugar, one egg, one scant teaspoon each of soda and ground nutmeg ; mix quite soft and fry at once in hot lard.

Try all or part beef suet for frying doughnuts.

Dried Apple Cake.

One pint dried apples soaked over night, chop them and add two cups molasses, boil them well together, add one cup each sugar, milk and butter, three cups flour, one egg, one teaspoon soda, one of cinnamon, one of cloves, one of nutmeg, and fruit to taste.

Dayton Cake.

Sugar three cups, flour five cups, butter one and one- half cups, water one cup, five eggs, two teaspoonsful cream tartar, and one of soda. Flavor with lemon.

Doughnuts, No. 2.

One cup sour milk, one cup sugar, one egg, one tea- spoonful soda, two tablespoons melted butter; mix soft.

Dover Cake.

Take one pound sugar, one pound flour, half pound butter, six eggs, half pint sweet milk and one tea- spoonful soda.

Fancy Cake.

Yolk five egjiS, one cup sugar, one cup flour, three tablespoons cold water, one teaspoon baking powder, pinch salt ; bake and spread with jelly and roll ; whites five eggs, two cups sugar, one cup butter, one cup sweet milk, two heaping teaspoons baking powder, one cup corn starch, flavor to taste ; put a portion in cake tin, lay jelly roll in center, pour in the rest, bake, and frost when done.

Fig Cake.

One half cup butter, one cup sugar, two and one- half cups flour, four eggs, two teaspoons baking pow- der, one pound figs, chopped fine and put in pan on stove with one teacup water, add one-half cup sugar ; cook until soft and smooth, and spread between layers.

Fruit Cake.

One and one-half cups brown sugar, one cup butter, one -halt cup molasses, one cup sweet milk, three eggs, two teaspoons baking powder, four cups flour, two pounds raisins, one pound currants, one-fourth pound citron, spice to taste.

Fruit Cake.

Mix one pound sugar, half pound butter or lard, two eggs, one teacup sour milk, half teaspoonful creani tartar, one of soda; add flour enough to make a thin batter; bake in thin layers, in pie pans; when cold spread stewed apples or dried peaches, or any kind of truit, between the layers of cake.

Fruit Cake.

Raisins, four pounds, currants, four pounds; citron, one pound ; sugar, one pound ; butter, one pound ; flour, one pound ; eleven eggs ; molasses, one cup ; nut-

megs, four; brandy, one gill; wine, one gill; rose water, two spoonsful ; almonds, one pound, scald and peel. Bake in a moderate oven from three and one- half to four hours.

Filling for Cream Puffs.

One quart milk, one-half pound pulverized sugar, four eggs, one-half pound flour ; boil the milk for fill- ing, mix the sugar, flour and eggs in a bowl so it will not lump; when the milk boils add the batter, keep stirring it with a spoon so it will not lump, then add the vanilla ; then it is ready for use.

In baking the cream puffs make them about the size of an egg, bake in pretty hot oven ; do not grease the tins or pans that you bake them on ; do not touch them before they are done or they will fall.

Gold Loaf Cake.

Yolks eight eggs, one cup granulated sugar, scant one-half cup butter, one-half cup sweet milk, one and one-half cups flour, two teaspoons baking powder, cream, butter and sugar, beat yolks to a stiff froth, add milk, flour and powder, and vanilla; bake in a moderate oven thirty -five to fifty minutes. Use whites of eggs for Angel cake.

Ginger Snaps.

Two cups molasses, two cups sugar, two cups lard, two eggs, two teaspoons ginger, two of cinnamon, two of salaratus, six tablespoons hot water.

Gold and Silver Cake.

One-half cup butter, two cups sugar, three cups flour, two-third cup milk, two teaspoons cream tar- tar, one of soda, whites three eggs, flavor with lemon. Gold Pat 't— One-half cup butter, two cups sugar, three cups flour, two-thirds cup milk, yolks three eggs, grated chocolate to make dark, place in layers, begin with white, and frost with chocolate.

German Coffee Cake.

One pint of light bread sponge that is ready for the pans, work into this two ounces butter, half cup sugar and two beaten eggs, one-half cup raisins or currants well floured to be added last to the batter, which should be beaten as an ordinary cake batter and the fruit stirred in very lightly, so that it may retain its place through the cake.

Ginger Snaps.

One cup sugar, one cup molasses, half cup butter, one tablespoonful ginger, two teaspoon sful baking powder, flour enough to make stiff to roll.

Ginger Cake.

Beat thoroughly together one cup molasses, four tablespoonsful melted batter, a pinch of salt, three teapoonsful sugar and one of salaratus dissolved in one tablespoonful of milk, stir in flour to make a dough almost as stiff as bread dough, then stir in quickly one cup boiling water and bake at once. A good soft ginger cake may be made by adding one teaspoonful ginger.

Ginger Cookies.

Take one cup sugar, cup molasses, one cup butter, one egg, one teaspoonful soda, one of ginger, one tablespoonful of vinegar, seven cups flour ; roll thin.

Ginger Cakes.

Take one quart New Orleans molasses, a large tea- cupful of lard, a cup of boiling water; stir these in- gredients together, then mix two tablespoonsful of soda, dry, and from one to two tablespoonsful of gin- ger ; stir it thick, so that they can be rolled out nicely, then bake.

Green Corn Patties.

One pint grated corn, one egg, one spoonful of flour, one spoonful sweet milk, pepper and salt, fry with equal parts butter and lard

Hickory Nut Cake.

One cup sugar, half cup butter, half cup milk, two cups flour, one cup raisins, one cup nuts broken up, two eggs, one teaspoonful cream tartar, one-half tea- spoonful soda.

Hot Water Sponge Cake.

One cup flour, in which one teaspoonful cream tartar has been well mixed ; one cup sugar and two eggs well beaten, and one teaspoonful extract of lemon ; stir all together until quite smooth, then add half teacupful boiling water, in which one-half teaspoonful soda has been dissolved ; stir briskly and put in the oven as soon as possible.

One-half cup butter, one and one-half cups sugar, one cup raisins, two eggs, one teaspoon soda, two tablespoons sour milk, one teaspoon cinnamon, one- half teaspoon cloves, a little nutmeg; stiffen with flour, cut with scolloped cutter.

Ice Cream Cake.

One-half cup butter, two cups sugar, one cup sweet milk, three cups flour, whites four eggs, two teaspoons baking powder.

Cream— Whites of four eggs beaten to a froth, four cups granulated sugar, one-half pint boiling water, and boiled until when dropped in cold water, should be stiff, but not brittle, pour while hot on eggs, stir- ring all the time, then add while hot one-half teaspoon citric acid and one of vanilla, beat until cold.

Icino for Cake.

One cup milk, when It comes to a boil add one cup grated chocolate, when chocolate is dissolved add one and a half cups pulverized sugar, the yolks of five eggs ; after it has been taken from the stove add one teaspoonful vanilla.

Icing for Cakes.

Beat the whites of two eggs to a high froth, then add a quarter pound white pulverized sugar, beat it well, until it will lie in a heap, flavor with any kind of flavor ; this will frost the top of a common sized cake ; heap what you suppose to be sufficient in the center of the cake, then dip a broad bladed knife in cold water and spread the ice evenly over the whole surface.

Jelly Cake.

Take a cup and a half sugar, three-fourths of a cup sour milk, two cups and a half flour, two eggs, half teaspoonful soda,, and one teaspoonf ul cream tartar.

Two cups sugar, one cup butter, four eggs, two tea- spoonsful baking powder.

One cup sugar, scant cup butter, two eggs, one tea- spoonful soda dissolved in a tablespoonful of milk, three cups flour, spice or flavor to taste.

Lemon Jelly Cake.

One egg, one cup sugar, one-half cup butter, two- thirds cup cold water, two cups flour, two teaspoons baking powder. Bake in layers.

Jelly— The grated rind and juice one lemon, one egg, one cup sugar, boil in double boiler, when cooked, spread on cake and frost.

Lemon Cake.

Take three cups sugar, one cup butter, one cup thick milk, four cups flour, five eggs, one teaspoon- ful soda, the juice and grated rind of one lemon.

Marble Chocolate Cake.

One-half cup butter, one cup sugar, one-half cup milk, two scant cups flour, two eggs, two teaspoons 2

baking powder; to one square of grated chocolate, add one tablespoon sugar, and two tablespoons but- ter, put a layer of the cake in the pan and put in the dark part in spots, until all is used.

Minnehaha Cake.

Four eggs, leaving out the whites of three for fill- ing, one-half cup butter, one cup sugar, one-half cup milk, two cups flour, one teaspoon soda, two of cream tartar. Bake in layers.

Filling and Frosting —Whites three eggs, one and one-half cups granulated sugar, one cup chopped raisins, add a little water to sugar, and boil till it will hair, then add the beaten whites, and to part of this add the raisins, the rest to use to frost the tip.

Malasses Cake.

One and one-half cups butter and lard, two cups sugar, two cups molasses, one cup boiling water, one teaspoon salt, two of soda, one of ginger, one half tea- spoon each of cinnamon, cloves, and allspice, two eggs, sixteen cups flour ; mix and let stand over night, then roll and bake, making one hundred and seventy- five cookies.

Molasses Spice Cake.

One cup shortening, one cup sugar, two cups mo- lasses, two eggs, one cup sour milk, one teaspoon soda, and one of cloves, cinnamon, allspice and mace, a lit- tle salt, one pound raisins, chopped, five cups flour.

Middlesex Cake.

Take one cup sour cream, two cups sugar, two eggs, twotablespoonsful of melted butter, one pint of flour, half a teaspoonf ul of soda ; bake same as above.

Molasses Cake.

One cup sugar, one of molasses, the same of sour milk, four cups flour, half cup shortening, one tea- spoonful soda, nutmeg if desired ; bake in two tins.

19 Orange Cake.

Loaf, Layer or Cup Cakes.

The yolks of four eggs and whites of two, well beaten, two cups sugar, one-half cup butter, one cup cold water, three cups flour, two teaspoons baking powder, grated rind and pulp of one orange. Use the remaining whites of eggs for icing, and flavor with orange for layer cake.

Pork Cake.

One pound pork, chopped fine, one pint coffee, two cups sugar, one cup molasses, one teaspoon soda, two of cinnamon, one of cloves, one of nutmeg, six cups flour, one pound raisins, one pound citron.

One pint milk, three eggs, flour enough to make a thin batter, salt to taste; drop in hot lard.

Pineapple Cake.

One cup sugar, one-half cup butter, same of sweet milk, one and a half cups flour, three eggs, one and a half tespoonsful baking powder, half teaspoonful va- nilla; bake in layers. For the jelly: One-half grated pineapple, one grated lemon, three-quarters cup milk, teaspoonful corn starch ; let it come to a boil, or until it thickens.

Pop-Overs.

Three cups milk, three cups flour, three eggs; bake half an hour in a quick oven.

Quality Crest Cake.

One cup butter, good measure, two cups sugar, one scant cup milk, five eggs, leaving out the whites of two, three and one-half cups flour, two teaspoons baking powder, one half grated nutmeg; when baked frost with the whites of two eggs, one and one-half cups sugar, one teaspoon vanilla, and six tablespoons grated chocolate.

Rolled Jell Cake.

One cup sugar, three eggs, whites and yolks beaten separately, one cup flour, two tablespoons milk, two teaspoons baking powder ; bake in large dripping pan, cut off brown edge, lay on wet towel, spread with jell, roll while hot.

Royal Fruit Cake.

One and one-half cups butter, two cups sugar, one cup molasses, five cups flour, one-half cup milk, five eggs, two pounds chopped raisins, two of currants, one of citron, two teaspoons cloves, two of cinnamon, one of nutmeg, one grated lemon rind and juice.

Raised Doughnuts.

One pint milk, one cup yeast, two eggs, half cup butter, one cup sugar; let it rise, then knead in as much flour as will make it as stiff as bread dough, and when it has risen again cut out with a tumbler or cut in squares, then boil in hot lard.

Railroad Cake.

One cup sugar, one cup flour, three eggs, one tea- spoonful cream tartar, and half teaspoonful soda ; put the ingredients together, and beat until thoroughly mixed ; then bake.

Striped Cake.

One cup butter, two cups sugar, one and one-half cups milk, three cups flour, two teaspoons baking powder, to one-third of this add one cup chopped rai- sins, one teaspoon cinnamon or cloves ; bake in three parts, and pack with jell, putting the dark in center.

Sugar Cookies.

One-half cup butter, one cup sugar, one egg, two tablespoons sour milk, one-half teaspoon soda, flavor to taste; roll thin, and before cutting, sprinkle with granulated sugar, and pass the rolling pin over lightly ; cut and bake.

Sunshine Cake.

Whites of seven small eggs, yolks of five, one cup granulated sugar, two-thirds cup flour, one -third tea- spoon cream tartar, and a pinch of salt ; sift, measure and set aside flour and sugar as for Angel cake ; beat yolks very light, then beat whites very stiff, add yolks, stir in sugar, and flour, and vanilla. Bake in the tube pan.

Sand Tarts.

Take one cup butter, two cups sugar, three cups flour, one egg, half teaspoonful soda, mixed dry in the flour; roll thin and bake in a quick oven.

Spanish Sugar Cake.

Butter and lard mixed, half and half, one and a half pounds; sugar, three pounds; eggs, five ; buttermilk, one quart. Beat the eggs, sugar, and butter together until they are light and creamy, dissolve one table- spoonful of soda in the buttermilk, then pour all to- gether in a crock, and then add as much flour as will thicken it sufficiently to role out on tins. It must be just stiff enough to roll out. Take out as much as will make one, then roll it on your cake tin before putting them in the oven ; wash them over with warm water.

Spanish Ginger Cake.

New Orleans molasses, three pints ; butter and lard, mixed, one pound ; buttermilk, one quart ; one table- spoonful soda. Work the butter to a cream ; dissolve the soda in the milk ; mix all together in a crock, then stiffen with your hand. Take out as much as will make a cake, and roll it out on your cake tin ; wash same as Spanish sugar cake.

Sponge Cake.

Take one pound sugar, twelve eggs, beat three- fourths of an hour, add three-fourths of a pound flour, sifted ; then bake in a moderate oven from three- fourths of an hour to one hour, according to size of cake.

Surprise Cake.

Take one cup sugar, half cup sweet milk, half cup butter, one egg, one teaspoonful of soda, two of cream tartar, and flour enough to stiffen ; flavor.

Sugar Cake.

Take one and half pounds sugar in six ounces but- ter, one pint thick milk, one heaped tablespoonful of soda, half a teaspoonful of alum, flour enough to stiffen ; roll out and bake on tins.

Taylor Cake.

Take six ounces dark brown sugar, the same of but- ter or lard, two eggs, tablespoonful of cinnamon ; rub well, then add a pint of New Orleans molasses, and one pint thick milk ; dissolve one ounce soda in a little hot water, then add three heaped tincupsful of sifted flour ; bake in a quick oven ; drop same as drop cake.

Variety Cake,

One cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, flavor with lemon, mix together and divide in four parts, to one add figs chopped, to another grated co- coanut, to another chopped raisins, and citron, and the fourth leave plain ; bake in jell pans and pack with jell, the fig first, next plain, then raisins, and last cocoanut ; frost and cover with walnut meats.

Walnut Cake.

One-fourth cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, one cup raisins, one cup nut meats, chopped.

Washington Cake.

Take three cups sugar, four cups flour, one cup but- ter, one cup sweet milk, five eggs, one teaspoonful soda and one cream tartar ; bake in square pans.

White Mountain Cake.

One cup sugar, half cup butter, half cup sweet milk, two and a half cups flour, two eggs, two teaspoonsful cream tartar, one teaspoonful soda, flavor with lemon.

CONFECTIONERY.

Use as little water as will dissolve the sugar. Do not stir sugar or chocolate candy. If possible use an iron or brass kettle and apply heat at bottom, not at sides. Use for greasing, washed butter or pure sweet lard, if you prefer. By " boil till brittle" is meant boil • ing the candy until it will crack when tested in cold water; add soda or saleratus iust before taking from fire. Mark candies when nearly cold with a buttered case knife.

Butter Scotch, No. 1.

Three pounds coffee A sugar, one-fourth pound but- ter, one-fourth teaspoonful cream tartar, three fourths cup water; boil till brittle and then add one- fourth teaspoon extract lemon. Pour in tins one-fourth inch thick and mark in squares. This makes an ex- cellent pulled candy.

Butter Scotch, No. 2.

One cup sugar, one cup molasses, one-half cup but- ter ; bgil to brittle ; cool and mark as above.

Butter Taffy.

Two cups of light brown sugar, four tablespoonsful of molasses, two tablespoonsful vinegar and one-fourth cup of butter, boil until it is brittle (which you can see by dropping a small quantity in cold water), then pour into pans and let it cool.

Chocolate Caramels, "No. 1.

One cup brown sugar, one cup molasses, one cup chocolate large piece of butter, one cup milk, one table- spoon glycerine; boil over brisk fire and when nearly done, add chocolate. Do not stir after it boils ; cool and mark.

Chocolate Caramels, No. 2.

One cup sugar, one half cup molasses, one fourth pound chocolate, shaved tine, one-half cup milk, but- ter size of an egg, one-half teaspoon flour ; boil till it hardens in cold water ; cool and mark.

Chocolate Candy.

One pound brown sugar, one-half cup molasses, one- half cup butter, one cup milk, one-fourth pound choc- olate, shaved fine; boil till it hardens in cold water; cool and mark.

Cocoanut Cream Candy.

Three cups sugar, three- fourth cup water, a little cream tartar, boil ten minutes ; add one cup grated cocoanut, beat to a cream and spread in cakes on but- tered paper to cool.

Cream Candies.

Two and one-half cups granulated sugar, one -half cup cold water, boil quickly without stirring four minutes. Place kettle in cold water and beat syrup till cold enough to mold, adding desired flavor while beating. For cocoanut creams, beat in shredded co- coanut. For chocolate drops, melt one-fourth pound chocolate, shaved fine, in the top of boiling tea kettle ; when the molded balls of cream are cool, dip them with fork into the melted chocolate and cool on greased plates. For nut candies, mold in the center of the cream ball, the meal of an almond, butter-nut or hickory-nut, and then roll the ball in course gran- ulated sugar.

Chocolate Creams.

Two cups granulated sugar, half cup of water, half cake Baker's chocolate, boil the sugar and water to gether just five minutes after it begins to boil, stir con- stantly while boiling, add extract of vanilla to taste, roll into fifty balls size of a marble, when cool enough to handle ; dissolve the chocolate in steam, roll the balls in it and place on buttered paper.

Chocolate Caromels.

One pint new milk, one cake chocolate (one-quarter pound), one cup and a half, of white sugar. Try this on a buttered plate, as it will not crisp in water, and when done pour on buttered pans and mark off in squares with a knife as it cools, and then it will easily break when cold. They are very excellent.

Delicious Peanut Candy.

Two cups granulated sugar, one cup peanut meats rubbed from skins and chopped, stir the sugar in a fry- ing pan over a slow fire, until melted, then add pea- nuts, cool and mark.

Everton Ice Cream Candy.

One and one-half pounds coffee sugar, one cup water, rind of a lemon, one-eighth pound butter, boil to brit- tle, set aside till boiling ceases, then stir in juice of a lemon, remove rind, cool and pull as soon as it can be worked.

English Walnut Cream.

Make French cream as directed, have ready some English walnuts, using care not to break the kernels, make a ball of the cream about the size of a walnut and place a nut upon either side of the ball, pressing it into the cream, lay away a few hours to dry.

French Vanilla Cream.

Break into a bowl the white of one or more eggs, add to it an equal quantity of cold water, then stir (do not beat it) in the confectioner's sugar until you

have it stiff enough to mold in shape with the fingers, flavor with vanilla; after it is formed into balls, cubes or any other shape desired, lay them upon sheets of waxed paper or plates and set aside to dry. This is the foundation of all French cream.

Horehound Candy.

Boil two ounces dried horehound in one and one- half pints water for one -half hour, strain and add three and one-half pounds brown sugar, boil to brit- tle, cool and mark.

How to Make Ice Cream.

Take four quarts of cream ; sugar, two pounds ; eggs, three, well beaten ; four teaspoonsiul vanilla, or any flavor you choose. Put all in the freezer together, then pack up around your freezer with fine broken ice and salt, then turn your freezer, and then, when it begins to draw water, why, then your cream will begin to freeze, and after it is frozen, draw off the water and pack your stand full of ice and salt, and cover up close and put in a cool place.

Ice Cream Candy.

One cup sugar, one-third cup of water, one-fourth teaspoonful cream tartar, butter the size of an egg, boil all together about fifteen, not stirring till taken from the fire, when the flavor is added.

Lemon Maccaroons.

Mix one pound pulverized sugar, four eggs well whipped, juice of three lemons, grated peel of one, heaping cup prepared flour, and one-half teaspoon grated nutmeg; with hands lightly buttered, mold into walnut size ball, place on buttered paper two inches apart ; bake in quick oven.

Lemon Taffy.

Two cups white sugar, one cup boiling water, one- fourth cup vinegar, one-half cup'butter, lemon flavor- ing, boil to brittle, cool and mark.

Molasses Candy.

Two cups granulated sugar, one cup Porto Rico mo- lasses, one tablespoon vinegar, butter size of walnut ; boil to brittle, do not stir, pull as soon as it can be handled.

Molasses Candy.

One cup of molasses, two cups of sugar, one table spoonful vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull.

Molasses Candy.

Two cups molasses, one tablespoonful of sugar, stir occasionally while boiling ; before taking from the fire add butter half the size of an egg and one-third tea- spoonful of soda, pour into buttered pans, and when cool enough pull it.

Nut Candy.

Two pints maple sugar, one-half pint water, boil to brittle, pour in greased tins, covered with hickory nut or other nuts, cool and mark.

Pop Corn Balls.

One cup sugar, one cup molasses, butter size of egg* boil to brittle, then add one teaspoon soda, stir in tender popped corn and mold in ball; in molding occasionally dip the hands in cold water.

Pop Corn Candy.

Proceed as for pop corn balls, except instead of mold- ing into balls, roll quickly with a rolling pin, to two inches thick, cut in cakes with sharp knife; the pop ped corn may be stirred in crushed, chopped, or in whole kernels.

Popped Corn. Dip into boiling syrup and form into balls. Sugar Candy.

Six cups sugar, one cup water, one cup vinegar; boil fifteen minutes, add one tablespoon melted but-

ter, and one teaspoon 3aleratus dissolved water ; thin to cool, pull as soon as possible, flavor while pulling.

Scotch Butter Candy.

One pound sugar, one pint water, boil, and when done add one tablespoonful butter and enough lemon juice and oil of lemon to flavor.

Walnut Creams.

Mix well eight tablespoons sifted pulverized sugar, whites of one egg beaten stiff, a little vanilla, mold balls of this cream between unbroken halves of Eng- lish walnut meats.

Walnut Maccaroons.

Mix thoroughly one cup pulverized sugar, one egg, one cup chopped walnut meats, one tablespoon flour, mold into little cakes, bake quickly in buttered drip- ping pan.

White Taffy.

Take three pounds white sugar, one cup water, half cup cider vinegar, take a lump of butter the size of a walnut, put all together in a brass or copper kettle, and boil until it crisps quick on a stick in water ; flavor with vanilla or lemon ; before you pull it put it on a marble slab, and when cold enough pull it over a hook. Brown taffy is made the same way, only with brown sugar.

Vinegar Candy.

One cup white sugar, one-half cup vinegar ; boil till it crisps in cold water. This makes an excellent candy, and something beneficial also, as it is good for colds. If the vinegar be very strong, take a little less of it, and some water, but for us the strength of the vinegar never hurts. When done, pour out on but- tered plates, and either mark off in squares an inch or two wide ass it cools or else, when cool enough to han- dle, draw it until it is nice and white, then cut it into sticks.

Vanilla Taffy.

One cup vinegar, three cups sugar, a piece of but- ter the size of a walnut, one-half teaspoonful of va- nilla.

Apple Ice.

Grate, sweeten and freeze well flavored apples, pears, peaches or quinces.

Chocolate Mange.

Dissolve one ounce of gelatine in a little warm water ; set one quart milk in boiling water, and stir in four ounces chocolate, grated and melted, then two cups sugar, and then dissolved gelatine ; flavor with lemon and cool in molds.

Coffee Bavarian Cream.

Soak one-half package gelatine two hours in one- third cup cold water, then pour on this one cup strong coffee boiling hot ; when the gelatine is dissolved add one cup sugar, strain all into basin and set in ice water ; beat it until it begins to thicken, then add one pint cream whipped to froth ; thoroughly mix, cool in molds, and serve with one pint cream and sugar.

Coffee Jelly.

One box gelatine soaked in two and one- half cups water, five tablespoons coffee boiled in five cups water ; add to the coffee after straining one and one- half cups sugar, then the gelatine, then strain all to- gether.

Chocolate Ice Cream.

Scald one pint new milk, add by degrees three- quarters of a pound sugar, two eggs and five table- spoonsful chocolate rubbed smooth in a little milk,

beat well for a moment or two, place over the fire and heat until it thickens well, stiring constantly, set off, add a tablespoonful of thin dissolved gelatine; when cold place in freezer, when it begins to set add a quart of rich cream, half of it well whipped. Flavor with premium vanilla.

Fruit Jelly.

Soak one-half package gelatine two hours in cold water, pour off water, and dissolve in a little warm water; bring to a boil one pint jar of fruit, one pint water, one cup sugar ; add the gelatine, cool in molds, serve with whipped cream.

Ice Cream.

Bring one quart of milk to boil, mix together and stir in two cups sugar, one-fourth cup flour and two eggs; when thoroughly cooked take from stove, and when cold add one pint or more cream and pinch of salt. Flavor to taste and freeze.

Ice Cream.

One quart sweet cream, same of new milk, beat thor- oughly together with a pound of sugar, add four eggs well beaten. Flavor with vanilla, lemon or orange, as preferred ; place it in the freezer and keep con- stantly in motion while freezing; this may bemad e into banana ice cream by soaking sliced bananas on** hour in sugar, and adding when ice cream is half frozen.

Ice Cream.

Milk six quarts, Oswego corn starch half pound ; first dissolve the starch in one quart of the milk, then mix all together and let it simmer a little, do not leave it boil ; sweeten and flavor to suit your taste.

Lemon Ice.

One quart water and one tablespoon corn starch ; boil till taste of starch is gone, add juice and rind of two large lemons, sweeten to taste, cool, strain through sieve and freeze.

Lemon Jelly.

Soak one package of gelatine in one cup cold water one and one-half hours, then add juice of six lemons, two pounds granulated sugar and one and one-half pints boiling water; mix all, strain, cool in molds.

Lemon Milk Sherbet.

Stir well together juice of two large lemons, one pint sugar and two teaspoons lemon extract ; add one quart milk and one pint cream. Freeze immediately.

Orange Marmalade.

Peel and cut the oranges without removing the in- ner skin ; cut the peel in shreds ; cover orange and peel with water, stand thirty-six hours; boil in same water till tender, add sugar, one and one-half pounds to one pound of fruit, and boil till syrup slightly thickens.

Pine Apple Sherbet.

Soak one tablespoon gelatine fifteen minutes in one cup cold water, add one cup boiling water; strain and pour this upon one-half can grated pineapple, one and one-half cups sugar and juice of one lemon ; freeze. For strawberry sherbet, instead of pineapple, use one quart mashed strawberries, sprinkled with one pint sugar, theu add juice of one lemon and freeze, as above.

Roman Punch.

Put in saucepan three-fourths of a pound of sugar with three pints of water, boil ten minutes, then put aside to cool ; when cold put in freezer and when nearly frozen put in a gill of rum and the juice of four lemons.

Snow Custard.

Soak one-half package gelatine one hour in one cup cold water, add one pint boiling water, stirring until dissolved, add one and one-third cups sugar and juice of one lemon ; beat the whites of three eggs very stiff, and when gelatine is cold whip it into the eggs, a

spoonful at a time, whipping steadily and evenly from one-half an hour to an hour; when all is stiff, set in cold place in mold ; in four or five hours turn this meringue into a glass dish, pouring around the top a custard made of one and one-half pints milk, yolks of three eggs, two-thirds cup sugar and vanilla flavoring.

Spanish Cream.

Thoroughly dissolve one cup powdered sugar in one pint whipped cream, add to this one heaping teaspoon gelatine, dissolved in hot water and cooked a little, and one teaspoon vanilla ; keep it cool.

Velvet Cream.

One pint milk and one-half box gelatine, brought to boil, add one pint milk, and while boiling, one cup sugar, yolks three eggs, then whites of three eggs, flavor to taste, cool in molds.