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FhEX skies are clear and hope Is shining, ' There's much of joy in happy dining. f0. When clouds o'ercast and faith is fading. Good cheer can still relieve the shading. When man is cross and loses reason. Don't set him out with words of treason; But bustle round a grand good dinner, And conquer thus the wretched sinner.

Then all will be merry. And all will be gay; And faces as bright As blossoms of May. For very good cooking. And bountiful pie, Will be more pacific Than logic so high. And man will grow sweeter On honey and bread, Than vinegar torrents Poured down on his head.

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Be the day cloudy, or be the day bright, Hearts will be merry, and bread must be light.

Bread, No. 1. — Three pints warm, not hot, sweet milk, a little salt, one-half cake compressed yeast. Dissolve the yeast in the milk and stir in sufficient flour to make a stiff batter. Cover closely, and let it stand in a moderately warm place over* night. In the morning, add enough flour to mould, and when smooth enough to retain its shape cut in two equal parts and put in well-buttered bread tins. Kneading is quite unnecessary. The tins should be two-thirds filled with the dough. Set in a warm place, and when the dough has risen nearly even with the top put in moderate oven to bake. Have oven hot enough at first, so that the dough will not run over the sides of the tins. Shortening is not needed, if the Haxall flour is used. If common flour, use one-third cup melted butter in the sponge. — Mrs. O. .1. Brown's recipe, given by Mrs, Henry Judkins,

Bread, No. 2. — Take a cake of Fleischmann's compressed yeast, and with flour and tepid water, make about a cup of batter. When this has risen, stir into it about three quarts of flour and one cup sugar. Make a stiff batter with tepid milk that was scalded in the morning, and let it rise over night. In the morning add about one-fourth teaspoonful soda. Work the batter with the hands for several minutes, and add flour suffi- cient to mould into loaves. Let this rise again before moulding. This quantity will make four loaves and a pan of rolls. A little melted butter must be worked into the rolls. The loaves will need from forty-five to sixty minutes to bake ; rolls will be done in a half hour. — Mrs. M, J. Way,

Bread, No. 3. — Sift three quarts flour in a deep dish; making a holt in the middle, put in small cup of yeast. Put info a pint of hot water a piece butter size of an egg. Make blood warm with cold water. Mix as stiff as you can well mould easily. Knead twenty minutes or half an hour, till a print of the fingers does not remain. Rise and mould into loaves and rise again. Bake rather slowly. — J.

Brown Bread, No. 1. — Two and one-half cups Indian meal, one and one-half cups rye, one-half cup flour, one cup boiling water, one and two-thirds cups sweet milk, two-thirds cup molasses, one teaspoonful

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soda, salt, raisins if desired. Steam three hours. Bake oiie-half hoar. —Mrs. H. H. Button,

B«owN Bread, No. 2. — Two cups Indian meal, one cup rye or flour, one cup molasses, one pint sour milk, one teaspoonful soda, salt. Add raisins if you like. Steam three hours. — Mrs, H. Frost.

French Brown Bread. — IVo cups Indian meal, two cups rye meal, one cup flour, one cup molasses, three cups sour milk, one cup raisins, one heaping teaspoonful soda. — Mrs. C. P. Bossiter.

Graham Bread. — Scald a pint sweet milk, add a spoonful butter, one teaspoonful salt. Let cool, add half a cup yeast, with flour to make a stiff battej'. Beat thoroughly, cover, and stand in a warm place over night. In the morning add two tablespoonfuls molasses and grahSm flour to make a soft dough, work well, make in loaves, let rise again, and bake in a moderate oven. — Mrs. John Blanchard.

Graham Gems, No. 1.— One egg, one-half cup sugar, two teaspoon- f uls cream tartar in one-half cup flour, two cups graham meal, and one teaspooful soda, dissolved in milk, of which add enough to mix easily. —Mrs. H. B. Glidden.

Graham Gems, No. 2. — One egg^ one cup sweet milk, one tablespoon ful sugar, one tablespooful melted butter, one-half tablespoonful bak ing powder, and graham flour to make a batter, somewhat thicker than for griddle cakes. Bake in a very hot oven. — Mrs. M. J. Way.

Rye Bread. — Make a sponge as for wheat bread. Let it rise over night, then mix it up with rye flour, but not as stiff as wheat bread. Let it rise as you do wheat before baking. — Mrs. G. A. Andrews.

Rye Breakfast Cakes. — Two cups rye meal, one-half cup molas- ses, a little salt, a cup and a half sweet milk to mix it very soft, and one teaspoonful saleratus. Bake at once in a roll pan or muflin rings. — Mrs. H. A. T. Bossiter.

Rye Muffins, No. 1. — Two cups sour milk, one cup flour, two cups rye meal, one-half cup sugar, two eggs, one teaspoonful soda and a little salt. — Miss Addie Bossiter.

Rye Muffins, No. 2. — One egg^ one cup molasses, two cups sweet milk, four cups rye meal, two small teaspoonfuls soda, a little salt. — Mrs. Geo. Bossiter.

Rye Rolls. — One-half cup meal, one-half cup boiling water, one cup rye, two cups flour, one-half cup yeast, one cup sweet milk, one-half cup sugar, one teaspoonful salt, one-half teaspoonful soda in the morning. To be raised over night. — Mrs. N. D. Ainsworth.

Graham Rolls. — One and a half cups sour milk, two tablespoonfuls sour cream, one teaspoonful salt, one-half cup sugar, one teaspoonful

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soda, three cups graham flour. Bake in hot iron gem pan. —Mrs. Bush Chellis.

Parker House Eolls, No. 1. — Two quarts flour, rub in a heaping tablespoonful lard, scald milk enough to wet up the flour, one-half cup sugar, one-half cake yeast. Wet up at night. Knead down in the morn- ing. Let rise two or three times. Add half a teaspoonful soda, and a little salt in morning. Roll out. Spread on butter. Cut in squares and fold together butter side in. Bake for tea. — Mrs. Geo. Holden.

Parker House Rolls, No. 2. — One pint cold boiled milk, two quarts flour, one cup yeast, one-half cup sugar, one-half cup butter and a little salt. Rub the butter into the flour thoroughly. Make a hole in the flour ancjipour the other ingredients in and set away, without stirring, at night. Next morning knead it and let it rise. At noon knead it again, and set away to rise. Long enough before tea to let them rise — two hours perhaps — knead again and form into rolls, or roll out on bread board. Cut with biscuit cutter. Put a lump of butter in the middle, and fold them over. Bake in a quick oven half an hour. — Mrs. E. E, Vaughan.

Rolls. — One quart flour, salt, two teaspoonfuls baking powder, one egg, one pint milk, one tablespoonful lard. Sift the flour, salt and bak- ing powder together. Rub in the lard cold, then add the egg, and milk. Mix as soft as possible. — Mrs. H. M. Bedfield.

TOGUS Bread. — Two cups sweet miik, one cup sour milk, three cups Indian meal, one cup flour, one-half cup molasses, one teaspoonful soda, one-half teaspoonful salt. Mix salt, and molasses, put soda in sour milk, add meal, then one cup sweet milk, then cup flour, and lastly the remaining cup sweet milk. Steam three hours. — Mrs. Chas. P. BossUer.

Dixie Biscuit. — Thi'ee pints flour, two eggs, two tablespoonf uls sug- ar, one coffee cup milk, scald and add one-half cup butter, one-half cup yeast. Rub butter and sugar together, add the eggs well beaten, then the milk and yeast. Stir in the flour. Roll on the board. — Mrs. H. M. Bedfield.

Blueberry Rolls. — One cup milk, one cup blueberries, two cups flour, two tablespoonful s sugar, two tablespoonf uls butter, two tea- spoonfuls cream-tartar, one teaspoonful soda, and a little salt. Bake in a hot oven. — H.

Egg Rolls. — Two cups sweet milk, two eggs, a little salt, three and half scant cups sifted flour. Bake in hot gem pans. — Mrs. G. A. Andrews.

Gems. — One egg, two tablespoonfuls melted butter, one cup sweet

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milk, two cups flour, one teaspoonful cream tartar, one-half teaspoonful 8oda. Bake fifteen minutes. — Mrs, A, T, Bossiter.

POPOVERS.— Two cups milk, two cups flour, two e^gs, and a little salt, a small piece butter. Bake in roll tins. — Mrs, E, A, Stone,

Buns, No. 1. — One-half cup yeast, one and a half cups milk that has been scalded, one-half cup sugar, flour to make a sponge. Rise over night. In the morning add one-half cup sugar, one-half cup butter creamed, a little nutmeg, currants, one-fourth teaspoonful soda, flour to mould. When risen cut into buns. Let them stand until very light. Bake in moderate oven a delicate brown. — Mrs, G, G, Pushee,

Bi NS, No. 2. — One cup yeast, one cup sugar, mix verv thick. Let it rise. Add one-fourth cup butter, let rise again. Mould them and %ut them out, let rise once more, Wet tops with molasses and water, and bake. — Mrs, John Bounsevel,

Corn Fritters. — One quart grated corn, one cup sweet milk, three eggs, a little butter, pepper and salt. Add flour until stiff" enough to f r}- on griddle in butter. — Mrs, J, A, Putnam,

Corn Muffins. — Two eggs, butter size of an eg^^ one-half cup siig- ar, one cup milk, one teaspoonful soda, two teaspoonfuls cream-tartar, one-half teaspoonful salt, one cup each Indian and wheat. — Mrs, F, H. Browv,

Green Corn (Jriddle Cakes.— One pint corn, one-half cup sour milk, one agg,, two-thirds cup flour, one-half teaspoonful soda, and a lit- tle salt. The corn can be grated from the ear, or with a sharp knife cut through the kernels and scrape it olT. Fry on a hot griddle. — Miss Fan- nie L. Stone.

Indian Corn Cake. — One cup sweet milk, one cup sour milk, two cups Indian meal, one cup flour, one cup sugar, nutmeg and cinnamon if you desire, one teaspoonful soda. — Mrs, Geo, Ilolden,

Indian Cake, No. 2.— One cup sour milk, one-half teaspoonful soda, one-half cup sugar, one egg^ one cup flour, one cup meal and a lit- tle salt. — Mrs, Baxter Emerson.

Sponge Corn Cake. — Two eggs, one-third cup sugar, one table- si)oonfiil melted butter, one cup sour milk, one-half teaspoonful each soda and salt, one cup flour, one-half cup corn meal. Bake in gem pans. — Miss. Band,

Muffins. — One pint flour, one teaspoonful cream tartar. Beat one egg light and stir it into one cup milk. Stir it into the flour. Add one- half tablespoonful butter melted with two tablespoonfuls boiling water, also one-fourth cup sugar, and one-half teaspoonful soda, and one-halt tejis])oonful salt. — Mrs. Baxter Einernini.

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Breakfast Cake. — Butter size of a small egg^ one cup sugar, one egg^ two cups sour milk, one teaspoonful soda, a pinch of salt, and flour enough to make a stiff batter. It is very nice to stir in a scant pint of blueberries. — Mrs, Ira Colby,

French Toast.— One pint milk, two eggs and a little salt. Beat eggs light. Add milk and salt. In it dip slices of bread and fry on a well buttered griddle. Butter each slice after turning. Serve hot with maple syrup. — Mrs, U. Frost,

Pan Cakes. — One pint sweet milk, four eggs, two tablespoonfuls sugar, one and one-half teaspoonfuls cream tartar, one teaspoonful soda, salt. — Miss L. M, Winn,

^UFFS. — One and one-half cups flour, one cup milk, two eggs, salt. — Mrs. A, E. Perkins,

Rice Griddle Cakes.— Two cups boiled rice, a pint and a half sour milk, two eggs, a teaspoonful soda, a little salt, and flour enough to make a batter of suitable thickness to bake on a griddle. — Mrs, M, J. Way,

Rusk. — A cup sugar and a piece of butter the size of an egg^ stirred together. A cup of good sour milk — if very sour use part sweet, — two heaping cups flour, a cup chopped raisins. Spice to taste. — Miss • Ellen Putnam,

Waffles. —Two cups sweet milk, two eggs, three cups flour, one teaspoonful cream-tartar, one-half teaspoonful soda, one saltspoonful salt, one tablespoonful melted butter. Sift the cream tartar into the flour with the salt. Dissolve the soda in a little hot water. Beat the eggs very well, add the flour the last thing. If this batter is too stiff, put in more milk. — Mrs, C. S. Hale.

Whiffles. — Two cups Indian meal, one-half cup molasses, one heap- ing teaspoonful soda, one cup milk, one-half cup cold water, one tea- spoonful salt. Bake in quick oven. — Mrs. Alenzo Pierce.

Buckwheat Cakes.— Mix thoroughly together a quart of buckwheat flour, a gill flne corn meal, a teaspoonful salt, one measure each of acid and soda (or two heaping teaspoonfuls of acid and one moderately heap- ing teaspoonful of soda) of Horsford's Bread Preparation. When ready to cook add half a gill molasses, and suflicient milk or water, or milk and water, to make a thin batter. They will brown better if milk is used. In place of the quart of buckwheat some prefer a mixture of one and a half pints buckwheat and half a pint wheat flour, using the other ingredients as stated.

Self-Raising Flour ix the Household.— Sift the whole of the contents of both papers in the regular 11-ounce nackasre of Ilorsford^s

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Bread Preparation — the acid first, the soda last — into 25 pounds flour, and stir each thoroughly in : sift the whole, and put away in a covered paii for use when wanted. (When the five-ounce pacliage is used, proceed in the same way, using ten pounds of flour). When the Self-Raising Flour is used in cooking, do not add any more Bread Preparation, nor use any yeast, sour milk, cream tartar, soda, saleratus, yeast powder, or any other raising material, but proceed otherwise as with plain flour.

Yeast. — One cup grated potato, one-half cup sugar, one-half cup salt, two pinches hops steeped in one cup water, strained and poured over potato, sugar and salt. Stir well, then add one quart boiling water, stirring all the time. Add one quart cold water. Set on stove and let it come to a boil, stirring often. Remove, and when luke warm add one cup good yeast. Let it lise well, and bottle. Bread made with this yeast needs no salt. — Mrs, G, G, Pushee,

Short Cake. — One quart of flour loosely measured, one saltspoon- ful salt, and one measure each of acid and soda (or two heaping tea- spoonfuls acid and one moderately heaping teaspoonf ul soda) of Hors- ford's Bread Preparation ; mix while dry. Add one-quarter pound but- ter and one-eighth pound lard, and enough cold water to make a thi ck paste. Roll out half an inch thick, or less, and cut into squares. Prick with a fork, and bake immediately.

THE FREEMAN & O'NEIL COMPANY,

MANUFACTURERS OF

STAIR BUILDERS' SUPPLIES,

VENEERED DOORS, WOOD MANTLES,

CSURGS PEWS, CABINET TRIM,

STORE AND OFFICE FIXTURES,

. * CLAREMONT, N. H. *

C. N. FREEMAN. D. W, O'NEIL. P. P. COBURN.

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Cake for angels, cake for men Wishing they had pieces ten.

Angel Cake. — Whites of eleven eggs, one and one-half cups gran- ulated sugar sifted once, one cup pastry flour, and one teaspoonful cream tartar sifted four times. Beat the whites to a stiff" froth, then beat in the sugar and a teaspocnful vanilla. Add the flour, and beat lightly but thoroughly. Bake in ungreased pan slowly twenty minutes. 'Jlie pan should havo a thin strip of tin projecting above each corner, in order that when turned over to cool the air may circulate freely. — Miss M. E, Whitcomb.

Sunshine Cake. — Yolks of eleven eggs, two cups sugar, one cup butter, one cup milk, tliree cups flour, one teaspoonful cream tartar, one- half teaspoonful soda. Flavor with vanilla. — Miss M, E, Whitcomb,

Sponge Drops.— Beat to a froth three eggs and one tea cm|» ^-M^ar, stir into this one heaping coffee cup flour, in which one teM^prioulul cream tartar and half a teaspoonful soda are thoroughly mixed^ Fkivoi' with lemon. Butter tin sheets and drop in teaspoonfuls abnnt tliri*e inches apart. Bake in a very quick oven. Watch closelj^ as ]\wy wiU burn easily. Serve with ice cream* — Mrs. G. F. Whitcomb,

Sponge Cake.— Beat the whites of four eggs to a stiff* frot)i. ;iu4 %\\^ yolks of the same till they are very thick. Add to the yolks *>uv iind w half teacupfuls white sugar and three tablespoonf uls of cold water : after they were thoroughly mixed, add the whites and stir them well in. Now add to two teacupfuls sifted flour, one measure each of acid and soda (or two heaping teaspoonfuls acid and one moderately heaping tea- spoonful soda") of Horsford's Bread Preparation; stir well and sift again. Lastly, stir the flour so prepared into the sugar and eggs, and when well stirred in put immediately in a well-heated oven.

Minute Sponge Cake.— Three eggs beat twoininutes, one and one- lialf cups sugar beat two minutes, one cup flour, one teaspoonful cream tartar beat one minute, one-half cup water with one-half teaspoonful soda dissolved in it, beat one minute, one teaspoonful vanilla or lemon, one teacup flour beat one minute. — Mrs. H, L. Brooks.

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Hot Water Sponge Cake. — Four eggs, two cup8 sugar, two cup^ pastry flour, little heaping, two heaping teaspoonfuls baking powder, a little salt, one cup boiling water, all to be «tirred in gradually. Flavor to taste, 'i'his makes two loaves, keeps well, is moist and flue grain. Beat whites and yolks separately, mix together and add the rest in order given above, thoroughly mixing the powder in the second cup of flour. Bake from twenty to tiiirty minutes. Frosting: White of one egg^ beaten with sugar quite stift", four tablespoonfuls grated (chocolate, one- half tablespoonful vanilla. To be put on when cake is hot. — Mrs Jamen Piper.

Maple Caramel Cake.— The whites of four eg:gs, nearly one-half cup butter, one cup sugar, two cups flour, one-half cup sweet milk, two teaspoonfuls baking powder. When you begin to make your cake, pu]t in a new tin basin one and one-half cups maple sugar, one cup sweet cream, one tablespoonful butter. Let this boil gently for forty minutes. Flavor with a teaspoonful vanilla and spread between the layers. If you do not have maple sugar, brown sugar is nice. — Mrs. Jf. E. D. Keith.

Ai'PLE ('REAM Cake.— One ^gg and the yolk of another, one cup sugar, one tablespoonful butter, one-half cup milk, one teaspoonful cream tartar and one-half teaspoonful soda, two cups flour, a little salt. Bake Jii rluee tins. Filling: One grated sour apple, the white of one

^^ vue 1 up powdered sugar. Put all into a large bowl and beat together y minutes. Flavor with a teaspoonful vanilla. Beat with a silver fi>rk. i ^'» not beat until it is all together. — Mrs. Baxter Emerson.

\] I I K Frosting. — One grated apple, one cup frosting sugar, the V. le egg beaten stiff" and one teapoonful vanilla. — IS.

A Cake.— One cup butter, two cups sugar, one cup water ou >\\'^i% \\y\\:, three eggs, four cups flour, three small teaspoonfuls baking prmiii J , Mix lightly and bake in laj^ers. Make an icing of the whites of tiMH -^^s, and one and aiialf cups powdered sugar. Spread this iij luvi'i-, :n]il then cover thickly and entirely with bananas sliced thju, 'i'his cake may be flavoi*ed with vanilla. The top should be simply frost-» exi. — Mrs. E. B. Heyimtod.

Black Chocolate Cake.— Two cups sugar, one-third cup butter, one cup sweet milk, two cups flour, one-fourth cakei Baker's chocolate, two and one half eggs, two teaspoonfuls baking powder, vanilla to taste. Cream butter and sugar, and add two whole eggs and one-half cup milk. Then add the flour and baking pow der. Grate the chocolate, and dissolve in a little hot water, add the yolk of an i^gg and one-half cup milk and the vanilla. Stir well and add to the cake. Stir hard, and *fMSP in three layers. Put together with boiled icing as follows : One

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cup sugar boiled in enough water to dissolve it, cook until it ropes, then stir into it the beaten whites of two eggs. Beat until cold. Add lemon extract, and spread while cake is warm. — Mrs. H, Frost.

Butternut Cake, No. 1. — One cup sugar, one-third cup butter, one- half cup milk, one and one half cups flour, one teaspoonful cream tartar, one-half teaspoonful soda, whites of three eggs, one and one-half cups butternuts. Stir one cup nuts into cake, and drop the rest upon the top of cake, then spiinkle sugar over. Bake in an even oven in a shallow tin. Out in squares.- -^. D. J.

Butternut Cake, No. 2. — One cup sugar, one-half cup butter, one- half cup milk, two cups flour, two eggs, one teaspoonful cream tartar, one-half teaspoonful soda, one cup butternut meats chopped. Kub su- gar and butter to a cream, then add eggs well beaten. Beat well t(»- gether, add milk and soda, then flour with cream tartar well stirred in, and last the meats. Mix lightly. — Mrs. H. Frost,

Chocolate Cake, No. 1, — One coffee cup sugar, one-fourth coffee cup butter, one-fouith coffee cup milk, one coffee cup flour (heaping), one-half coffee cup grated chocolate dissolved in one-fourth cup boiling water, one teaspoonful vanilla, one teaspoonful cream tartar, one-half teaspoonful soda, two eggs. Frosting : One coffee cup sugar, one-half coffee cup milk. Boil ten minutes and beat to a cream, then spread <ni tin- rakr. When this frosting is cold pour on a frosting of thin melted ehovolfitiv— Mrs. C. H. Weed.

Chocolate Cake, No. 2.— Five eggs (whites of three mkeii mvi tm frosting), two cups sugar, one-half cup butter, one cup milk. f}i«fv., nut flour, two teaspoonfuls cream tarter, one teaspoonful soli Frosting : Beat whites of the three eggs, add powdered su^^ i j i j . i easily, and one square chocolate grated.— Jifm Ida D. Pushtu

Chocolate Cake, No. 3.— One cup sugar, one-half cup hutii >, nir- Jialf cup milk, two eggs, two cups flour, two teaspoonfuls Kjikin;; h«'^^ - der. Mix the baking powder and flour thoroughly. Add all togcLlici and bake in four round tins. Filling : Take nearly a pint of milk. Heat, and when nearly boiling add two small tablespoon fuls cornstarch wet . with a little cold milk, two beaten eggs with one cup sugar and a square or more grated chocolate, to suit the taste. C'ook, and stir all the time until it thickens enough to drop from a spoon without running. Re- move from the stove. Add one-half cup melted butter. When cool add two tablespoonfuls vanilla, spread between the cakes. — Mrs. C. W. Bonn- sevel.

Chocolate Cream Cake. — Two eggs, one cup sugar, one-third cup butter, one-third cup milk, one cup flour, one teaspoonful baking powiife!',

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two squares chocolate melted and stirred into the cake. Bake in two flat tins. Cream : One cup sugar, one-third cup milk, butter half size of an egg. Boil five minutes and beat until cold. Spread between the two cakes. — Mrs, W. Balch,

Soft Chocolate Frosting.— White of one egg beaten to a froth, three heaping tablespoonfuls pulverized sugar, one tablespoonful melted chocolate. — Mrs. Fred^k Jewett,

Boiled Frosting. — One cup granulated sugar, four tablespoonfuls boiling water, one-fourth teaspoonful cream tartar. Boil six minutes. Have the white of one egg beaten stiff and pour this mixture on the egg in a threadlike stream, beating all the while. This is enough for two large cakes. — Miss Fannie L. Stone,

Caramel Cake.— One cup sugar and three eggs beaten together, four tablespoonfuls melted butter, one and one-half cups flour, three table- spoonfuls sweet milk, one teaspoonful cream tartar, one-half teaspoonful soda. Flavor with vanilla. Two layers. Filling : Boil together twelve minutes — and stir while boiling — two cups powdered sugar, butter size of an egg^ and two-thirds cup milk. When cool add vanilla to taste. Cake and filling must be cold before putting together. — Mrs, H. Frost,

CocOANUT Cake. — One cup butter, two cups sugar, three cups flour, whites of eight eggs, one-half cup sweet milk, one-half teaspoonful soda, one teaspoonful cream tartar. Flavor with vanilla. Take one grated eci(£>iiiiut, Fiiiicud top and bottom of cake with icing then put on the cocoa- nut, and su un until the cake is as large as you wish. Ice the whole cake and sprinkli^ on rrn^oanut. Make the icing of whites of three eggs to one poLUtdl pu I vt'ii/n I sugar, and juice of one lemon. — Mrs, G. F. Whitcomb.

Oqffkk Takk. — One cup strong coffee, one cup sugar, one cup mo- Iaj5f^^i|i oii^' r\i]i in i sins, one cup pork, one cup carrants, five cups flour, (iuc twiSjnioTi In I s(»da, one teaspoonful each cloves, nutmeg and cinna- mon .-^"^^^. L A, Putnam.

rVkHSsTAKrii ( ake. — Whites of three eggs, one-half cup butter, one- luilf i:\ip I'cn n.srjn<'h, one-half cup milk, one-half teaspoonful cream tar- iju't <inr-^>nitli Toiispoonful soda, one cup sugar, one cup flour. Flavor with lemon. — Mrs. H, A. T, Bossiter,

Cream Cake. — Break two eggs into a teacup, fill it up with thick cream, one cup sugar, two cups fiour, one teaspoonful soda. — H, D. J,

Cream Cake. — One-half cup butter in one cup cold water. Let this boil smartly, while boiling stir in one cup flour. Boil this until it forms a perfectly smooth paste. Then remove from stove and add two teaspoon- fuls cold water and beat thoroughly. When quite cold stir in three un-

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Agent for Harper's Celebrated Bazar Patterns.

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tween the layers, placing the dark between the two light. — Mrs, McCol- lough,

Eastport Cake. — One cup sour milk, one cup raisins after they are stoned, one cup sugar, two and one-half cups flour, one-half cup butter, two eggs, one teaspoonful soda. Spice to taste. — Miss Addie Bossiter.

Eclairs. — Put one cupful boiling water and half a cupful of butter in a large saucepan, and when it boils up turn in one pint floui*. Beat well with a vegetable masher. When perfectly smooth remove from the fire. Break five eggs into a bowl. When the paste is nearly cold beat the eggs into it, only a small part at *a time. When the mixture is thoroughly beaten, spread on buttered sheets in ob- long pieces about four inches long and one and a half inches wide. These must be about two inches apart. Bake in rather a quick oven for about twenty-five minutes. As soon as they are done, ice with either chocolate or vanilla frosting. When the icing is cold cut the eclairs on one side and fill them. Filling: Put one cupful and a half milk in the double boiler. Beat together two-thirds cupful sugar, one-fourth cup- ful flour, two eggs, and one-fourth teaspoonful salt. Stir the mixture into the boiling milk. Cook fifteen minutes, stirring often. When cold, flavor with one teaspoonful vanilla. Cream sweetened, flavored with vanilla, and whipped to a stifl' froth, may be used to fill the eclairs, also strawberry and raspberry preserves. If a chocolate flavor is liked with the cream, one tablespoonful of the dissolved chocolate may be added to 9t,r-Mr8. C. B. Sabine,

Chocolate and Vanilla Icing for Eclairs. — Chocolate: Put two squares of scraped chocolate with five tablespoonf uls powdered su- gar and three tablespoonfuls boiling water. Stir over the fire until smooth and glossy. Dip the tops of the eclairs in this as they come from the oven. Vanilla : The whites of two eggs, a cupful and a half powdered sugar, one teaspoonful vanilla. — Mrs. C. B, Sabine,

Feather Cake. — One cup sugar^ one egg^ one-half cup sweet milk, one tablespoonful melted butter, one teaspoonful baking powder, one and one-half cups flour. Flavor with lemon or vanilla. This cake is nice used as a layer cake to spread with jelly, cocoanut, or whipped cream. — Mrs, M. E, D. Keith.

White Fruit Cake. — Whites of eight eggs, one full cup butter, three cups flour, two large cups raisins stoned and chopped, one-half cup cit- ron chopped fine, one nutmeg, a little almond extract, one cup milk, one- half teaspoonful soda, one teaspoonful cream tartar, two and one-half cups white sugar. — Mrs, 0, F, B. Waite,

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Every-Day Fruit Cake.— One cup butter, two cups sugar, three cups flour, four eggs, one-half cup molasses, one cup milk, one teaspoon- ful cream tartar, one-half teaspoonf ul soda, one-half teaspoonful each cloves, allspice and cinnamon, one nutmeg, a few drops rose extract, a cof- fee cupful raisins after being stoned, and a cup of currants, a little citron chopped flne; add last a small cup flour.—ilfr^. 0. F, E, Waits,

Fruitcake, No. 1.— One cup butter, two cups brown sugar, one- half cup molasses, three and one-half cups flour, one tablespoonful boiled cider put in a cup and filled with water, four eggs, one teaspoonful soda (heaping), one teaspoonful each cinnamon and allspice, two-thirds cup cloves, a small nutmeg, one pound chopped raisins, one pound washed currants, one-half pound citron cut fine. Have kept cake made in this way nearly two vears.— .Vi8« M. E. Whitcomb,

Fruit Cake, No. 2.— Four eggs, one-half pound sugar, one-fourth pound butter, one-half pound raisins, one-half pound currants, one-fourth pound citron, one-half pound flour, four tablespoonfuls molasses, one teaspoonful soda. Spices to taste. — Mrs. A, E, Perkins,

Fruit Cake, No 3.— One and one-half cups butter, two cups sugar, one cup molasses (or one cup maple sugar, which is better), one cup sweet milk, five cups flour, one tablespoonful each cloves, cinnamon and mace, one nutmeg, two pounds raisins, one pound currants, one-half pound citron, four eggs, one teaspoonful soda. This makes two loaves.— 3fr«. Chas, Fitch.

Apple Fruit (Uke.— One cup sour dried apple soaked over night, and chopped flne, simmer two hours in a cup molasses ; take one-half cup sour milk, one cup sugar, one-third cup butter, one teaspoonful soda, two teaspoonfuls cinnamon, one teaspoonful cloves and a little nutmeg, one ©gg? two cups flour. Beat well together and add your apple.

Gelatine Frosting.— One teaspoonful gelatine, soaked in a table- spoonful cold water for half an hour. Then pour over it three table- spoonfuls boiling water. Add sugar to make stifl". Grated chocolate may be added if desired.— 3fr». R, B. Gove,

Ladies' Fingers.— One cup sugar, and one-half cup butter beaten to- gether, one egg^ one-fourth cup milk, one pint flour, one teaspoonful cream tartar, one-half teaspoonful soda, one and one-half teaspoonfuls vanilla. Cut in little strips, roll in sugar and bake in a quick oven. — Mrs. S. J. Roberts, ,Jr,

Lady's Cake. — Three-fourths cup butter, two cups sugar, one-half cup milk, three cups flour, whites of six eggs, one teaspoonful baking powder, one teaspoonful essence almonds. Beat the butter to a cream, add the sugar gradually, then the essence, milk, the whites of eggs.

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beaten to a stiff froth, and the flour in which the baking powder has been mixed. Bake in a moderate oven. — Mrs, Baxter Emerson,

Lemon Cake. — One cup sugar, one-half cup butter, one-half cup milk, two cups flour, two eggs, two teaspoonf uls baking powder, one- half rind of one lemon. Frosting : Juice of one lemon and sugar to thicken. No eggs required for frosting. — Mrs, 8, Baum,

Lily Cake. — Two cups sugar, one cup butter, mix together ; one cup sweet milk, one-half teaspoonf ul soda, one cup cornstarch, two cups flour, one teaspoonful cream tartar, whites five eggs. Flavor to taste. Bake in three layers, put chocolate frosting between each layer and on top. — Mrs, 8, J, Roberts,, Jr,

Marble Cake. No. 1.— White part : Whites of eight eggs, two cups white sugar, one cup butter, one cup sweet milk, four cups flour, one tea- spoonful cream tartar, one-half teaspoonful soda. Dark : Yolks of eight eggs, one-half cup brown sugar, one-half cup butter, one cup molasses, one-half cup milk, two teaspoonfuls cinnamon and clove, two and one- half cups flour, one teaspoonful cream tartar, one-half teaspoonful. soda. This makes four loaves. — Mrs, I, D, Hall,

Marble Cake, No. 2. — Four cups flour, whites of four eggs, two cups white sugar, one cup butter, one cup sweet milk, three teaspoon- fuls baking powder. After this is well beaten remove a teacupful, to which add one square chocolate moistened with two tablespoonf uls milk. Fill the tin by adding a spoonful of each alternately. Frost with boiled frosting ornamented with walnut meats. — Mrs, P, P. Coburn,

Minnehaha Cake. — One and one-half cups granulated sugar, one- half cup butter, stir to a cream, one-half cup milk, whites of six eggs or three whole eggs, two cups flour (heaping), two teaspoonfuls cream tar- tar, one teaspoonful soda. Bake in layers. Filling : One cup sugar and a litJble water, boiled together until brittle when dropped in cold water. When a little cool, add the well beaten white of an ^gg^ and one cup chopped raisins. — Mrs, D, G, Bahcock,

Pearl Cake. — Whites of three eggs, one cup white sugar, one cup flour, one cup cornstarch, one-half cup butter, one-half cup milk, two lea- spoonfuls baking powder. Flavor with lemon. Beat the butter to a cream ; add the sugar and other ingredients and lastly the whites of eggs well beaten. Bake in a moderate oven. — Mrs. Bobie,

Picnic Cake. — Two small cups sugar, one-half cup butter, one cup milk, three cups flour, one teaspoonful cream tartar, one-half teaspoon- ful soda, one teaspoonful lemon. — Mrs. C, H. Weed,

Pine-Apple Cake. — One cup butter, two cups sugar, one cup milk, three cups flour, whites of six eggs and yolks of four, three teaspoonfuls

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• baking powder mixed through flour. Bake iu jelly cake pans. Grate a pine-apple, sprinkle with sugar, spread between the layers. Frost the outside, beating two tableapooniuls of the pine-apple into the frosting. — Mrs, John Blanchard.

Puff Cake. — One and one-half cups sugar, one-half cup butter, one cup milk, three eggs, whites and yolks beaten separately, three cups flour with one teaspooijf ul cream tartar and one-half teaspoonful soda put in dry. Beat the whites of eggs to a froth and put in last. Flavor with lemon. — Mrs. F. Locke,

Rose Cake. — One cup butter, one and one-half cups sugar stirred to a cream. Add one-half cup milk, two and one-half cups flour with one and one-half teaspoonfuls baking powder mixed in. Add half of the flour, then the whites of six eggs beaten to a stift' froth, then the rest of the flour, one teaspoonful rose water. Chocolate cream for cake : Two cups granulated sugar, two-thirds cup milk, two teaspoonfuls butter. Boil Ave minutes, let cool, beat with a spoon until cream. Take one cup melted chocolate, melt over the teakettle and spread over the cream. It makes a layer of cream and chocolate. — Afrs. G. F. Long.

Sour Milk Cake.— Three eggs, one and one-half cups brown su- gar, one cup butter, one cup sour milk, three tablespoonfuls molasses, one teaspoonful soda, two and one-half cups flour. Spices all kinds and as much fruit as yon wish, more the better. This will keep a long while. —Mrs. E. F. R. Peabody.

Spiced Tea Cake. — One cup brown sugar, one cup sour milk, one- half cup butter, one-half cup raisins, two cups flour, one Qgg^ one tea- spoonful each soda, cinnamon and molasses, one-half teaspoonful each cloves and nutmeg. Bake in a slow oven one and one-half hours. Serve for tea the same day. — Mrs. C. H. Weed.

Ribbon Cake. — Two cups sugar, three esrga, one cup sweet uiilk, two-thirds cup butter, three cups flour, one teaspoonful baking powder ; add a little salt and flavor to suit the taste. Put two-thirds of this into two oblong tins. To the remainder add one tablespoonful molasses, one large cup raisins stoned and chopped, one teaspoonful cinnamon, half a teaspoonful each clove and allspice ; grate in a little nutmeg and add one spoonful flour. Bake in tins the same size and shape as those above. Put the sheets together while warm with a little jelly or raspberry jam between. — Mrs. G. D. Bohfrts.

Susan's Quick Cake.— One cup butter, two cups sugar, one cup sweet milk, one teaspoonful soda, two teaspoonfuls cream tartar dissolv- ed in one-third cup milk, four cups flour and four eggs, added alternate- Iv. Put soda and cream tartar in last. — Mrs. XeaJ.

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TiMBLKK Cake. — Three tumblers sugar, one tumbler milk, four i'gg^^ Ave tumblers flour, one teaspoonful cream tartar, one-half tea- spoonful so<la, a tumbler citron. Flavor with lemon. — Mrs. C, L. Whip-

Velv KT Cake. — One pound sugar, one pound flour, one-half pound butter, four eggs, one cupful cold water, one teaspoonful cream tartar, one-half teaspoonful soda. Beat the sugar and butter to a light cream. Dissolve the soda in the water and sift the cream tartar in the flour, mix- ing thoroughly. Add to the butter and sugar the flour and water, beat- ing well. Beat the whites and yolks separately to a stift' froth. Beat well together for a few minutes and then stir into the cake. Flavor to suit the taste. After this, beat well together for three minutes and bake an hour. — Mrs. D. C. Bahnn-l'.

Walm tCakk, No. 1. — One cup sugar, one-Jialf cup butter, whites of four eg^s, one-fourth cup milk, one-half teaspoonful cream tartar, one-fourth teaspoonful soda. Bake in two sheets in a moderate oven. Filling: One cup powdered sugar, one-fourth cup boiling water. Let them sinnner. Beat the white of an e,gg^ and mix with the above. When cold add one-half cup chopped raisins, one-half cup chopped walnuts, one tablespoonf ul cocoanut. Flavor with vanilla. Frosting : White of one e^g^ one cup jmwdered sugar. Beat the egg to a stiff" froth and add the sugar gradually. Frost the top of the cake and put on walnut meats. — Mrii. C. W. Itoinisevel.

Wai.m^t Cake, No. 2. — One cuj) sugar, one-half cup butter, one-half cup sweet milk, two cups flour, one teaspoonful ci'eam tartar, one-half teaspoonful soda, whites of four eggs, one-half cup w^alnut meats. — Mrs, L. M. Winn,

Washi\<;ton Pie. — Pie: Volks of two eggs, one-half cup sugar, one cup flour, one-half cup milk, one tablespoonful butter, two-thirds teaspoonful cream tartar, one-fourth teaspoonful soda. Filling : One egg,, one-half pint milk, one tablespoonful sugar, two tablespoonf ills co- coanut, <)ne tablespoonful cornstarch. Boil until thick. Flavor to suit taste. Frosting: Whites of two eggs, two tablespoonfuls sugar, three tablespoonfuls cocoanut. — Mrs. J. A, Vntnam.

Cookies. — One cup butter, two cups sugar, one cup thin cream, two tablespoonfuls caraway seed, one teaspoonful soda, two teaspoonfuls cream tartar. Mould in as little flour as you can and sprinkle with su- gar when rolling. — Mrs. S. Bauht.

Boston Cookies. — Coff*ee cup raisins, figs and citron; after they are all chopped fine, add one and one-half cups sugar, one-lialf cuj* butter, two

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eggs, one teaspoonful ^oda dissolved in a little hot water. Flour enough to make stiff— Jfr/*. Fred^^Jc Jewett,

Cookies. — Take two cups flour and one measure each of acid and soda (or two heaping teaspoonfuls acid and one moderately heaping tea- spoonful soda) of Horsford's Bread Preparation ; mix together while dry. Beat together two cups sugar and one small cup of hutter. then add two well heaten eggs and two tahlespoonfuls sweet milk ; now mix in the flour prepared as ahove, and ajjd enough more i^lain flour to make a dough stiff enough to roll and cut.

Ginger ('ookies. — One cup molasses, one cup white sugar, one cuj) butter, two- thirds cup cold water with one desseit spoonful soda dissolv- ed in it, one dessert s})oonful ginger. S])rinkle sugar on to]) before baking. — Mrs, H, L. BronJctt.

CocoANi'T (*00KIES — One cup sugar, one-third cup butter, one e^^. two tahlespoonfuls milk, one teaspoonful cream tartar, one-half soda, one cup cocoanut, as little flour as possfMe to roll out. — Afrs. J. A. Put- nam.

Good Cookies. — One cup sugar and two-thirds cup butter, creamed to- gether, one-half cup sweet milk, one egg,, one teas]>oonful soda, a little ginger and salt. Sprinkle the t(»p with sugar before baking. — .Vrx. Tni Colby.

Ginger Snaps. — One large cup butter and lard mixed, one cup su- gar, one cup molasses, one-half vup water, one tablespoonful each gin- ger and cinnamon, one teas])oonful each cloves and soda. Dissolve soda in hot water. Flour to make a stiff dough. — Mias Bertha Volk\

Lemon Cookies. — One cjuai-t l^)ur, one ])int sugar, one cup butter, three eggs, one teaspoonful soda in the juice of one lemon, add the gra- ted rind of the same. — Mrs. H. Bailftj.

Jumbles. — One and one-half cups sugar, one cup butter, two eggs, one-half teaspoonful soda, four tablespoonfuN milk, and flour to -roll. Beat sugar and butter to a cream, then add the eggs, whi(»h have been well beaten, then the milk with the soda dissolved in it. Flavor with va- nilla. Roll very thin, and sift sugar over bef(»re cutting out. — .Ifr.s. C. //. Weed.

Molasses Cookies. — Three cups molasses, one cup. melted butter, one cup sour cream, one-half cup hot water, two large teasi)oonfulssoda. one teaspoonful salt, (Uie dessert spoonful each ginger and cinnamon. Mix soft. Bake quickly, and remove from oven as soon as done. Do not roll too thin. — J/r.s*. Rush CheUis.

Hard Gingerbread. — One cup sugar, one cup molasses, two-thirds <*up butter, if you choose part lard, ouc egg, one-third cup boiling water.

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one teaspoonful soda, ^nger to taste. Mould hard. — Misn EUon Put- nam.

Soft Gingekbread, No. 1. — One cup molasses, one cup sour cream, one pint flour, one egg, one teaspoonful each salt and soda, ginger to taste. — Miss M, E. Whitcomh.

Soft Gingekbread, No. 2. — One egfi;^ one cup molasses, one-third cup melted butter, one-half cup milk, oq^ teaspoonful eat^h soda and ghi- ger, two and one-half cups flour, a little fisM.—Mrs. Melvin Nott.

SucJAR Gingerbread. — One cup butter, two cups sugar, one cup sweet milk, one teaspoonful soda, one teaspoonful ginger. Flour to roll out. — A/rs. Geo, Bossiter,

Molasses Drop Take. — On» cup sour cream, cme cup molasses, two cups flour, one teaspoonful ea<ti ginger and soda, and a little salt. Drop from a spoon onto a buttered tin and bake quickly. — Miss A, Buckman.

Hermit Cakes.— One and ^gvhalf cups brown sugar, one-half cup butter, one cup currants, two eggs, one-half teaspoonful soda, dissolved in a little milk, one teaspoonful cinnamon, one-half teasi)Oonf ul cloves, one-half a nutmeg. Flour to roll — not too thin, — and sift sugar over be- fore cutting.— iVr*. C. H, We^cl.

DoroHNUTS, !^o. 1. — Three eggs,— the whites beaten to a froth as for cake, — one cup sugar, one teaspoonful cream tartar, one cup sour milk, one teaspoonful soda and one-half grated nutmeg. Flour to roll out. Fry in hot lard. — Afrs. Mary J. Way.

Doughnuts, No. 2.— Two-thirds cup milk, one egg, three tablespoon- . ,^ fuls sugar, one tablespooonful meltedtbutter, a little salt, one teaspoon-* . ful cream tartar, one-half teaspoonful soda, one quarter teaspoon- ful ginger and flour enough to roll. The ginger prevents the doughnjuts ^ f^ from soaking fat. — Miss Fannie S. (toss. ; ,-^^

Doughnuts, No. 8.— One cup buttermilk, two tablespoonfuls sugar, ',». one teaspoonful salt, one-half teaspoonful soda. — H. D. J, ^--v

Raised Doughnuts.— One cup sugar, one-half cup butter, one (^^si;^ ^''^' one and one-half cups milk, one-half cup veast. Cifani the butrtr and sugar. Add the egg well beaten. Scald the milk and add when luke- warm, then the yeast, flour to mould readily. Let them rise until light, . then mould and cut in small scjuares. They sl\ould then rise until light QT round in shape. Fry in clear hot fat, and while warm 'roll in sugar. — . Jfe. C C. Pushee.

^^Ta>ve Knots. — Three eggs, well beaten, six ta])le8poonfuls sugar, one half teaspoonful soda, dissolved in two tables])oonfuls cold water, butter size of an egg. Fry like crullers. — Mrs. iS. V. M. Broint.

White Cake. — One cup sugjir, one-half cu]) butter, one-half cup milk.

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whites of three eggs beat » a froth, one teaspoonf ul cream tartar, one-half teaspoonful soda, two cups flour. — Mi's. V. Bickford.

Silver Cake. — Two cups sugar, one cup butter, whites of four eggs beaten stiff, one cup milk,. three cups flour, into which has been sifted two teaspoonfuls cream tartar, one teaspoonful soda. Flour must be stirred in lightly. Flavor. Frosting : Two cups sugar, one-half cup water. Boil together until thicU.iis thin syrup, but not to string. Melt chocolate in a bowl in dish hot water and add spoonful of syrup before mixing with all the syrup. Take ott' from stove, flavor with vanilla, and stir until thick enough to spread on cake. — Miss Ida D. Pushee.

Snovt Cake, No. 1. — Ten white^ of eggs, one and one-half tumblers sugar, two teaspoonfuls cream tartar, on« tumbler flour. Beat the eggs to a stiff" froth, add the sugar, and stir in ttte flour lightly. Bake in a slow oven. — Mrs. E. L. (roddard.

Snow Cake, No. 2. — One cup sugar, two cups flour, one-half cup butter, one-half cup milk, whites of four eggs. Beat the sugar and but- ter together, add the milk and one cup flour. Then add another cup flour with two teaspoonfuls baking powder mixed in it. Lastly add the whites of eggs beaten to a stiff* froth. Flavor as you choose. Take out one-half of dough into another bowl and use a very little coloring to make a delicate pink, then drop in tin the same as marble cake, except not as thick. Make a white frosting and stir in a few drops coloring, having it about the shade of pink in cake. — Mrs. F. F. Andrews.

Snovtball Cake. — One cup white sugar, one cup butter, one-half cup 8weet milk, two and one-half cups fl6ur, one-half teaspoonful soda, one teaspoonful cream tartar, one teaspoonful lemon. Sift the cream tartar with the flour ; cream the butter and sugar together, then add che whites of three eggs beaten to a stiff" foam, then add the flour, milk and soda. Bake in papered tins. — Mrs. A. M. Biley.

Sponge Cake, No. 1. — Three eggs beaten separately, then add one cup sugar, and beat again, one-half teaspoonful soda in otie-half cup cold water, one and one-half cups flour, one teaspoonful cream tartar. Flavor. — Mrs. A. E. Perkins.

Sponge Cake, No. 2. — Six eggs, beaten thoroughly, add two cups not quite full sugar, beat fifteen minutes, two cups flour, one scant tea- spoonful cream tartar, one-half teaspoonful soda. Flavor with lemon, Bake one hour in a very slow oven. — Miss Ida D. Pushee.

Sponge Cake, No. 3. — Two cups sugar, two cups flour, six eggs, the rind of tialf a lemon, one tablespoonful lemon juice. Beat the yolks, sugar and lemon together. Beat whites to a stiff* froth, and then beat

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all together flfteen minutes. Add the flour last, stimng as little as possible. — Miss Addie Bossiter.

Tx)AF CAKE.—Four effgs, Ave cups flour, one and one-half cups but- ter, two cups sugar, one cup sweet milk, one cup molasses, one pound raisins, stoned a#id chopped, one-half pound currants, one-fourth pound citron, one teaspoonful soda one-fourth teaspoonful each, cloves, all- spice, cinnamon and nutmeg. This makes two loaves. — Mrs. A, M. Bihy.

Jelly Roll. — Three eggs, one cupful powdered sugar, one table- spoonful water, one-half teaspoonful baking powder, and one teaspoon- ful lemon. Bake in thin layers. When baked, vS])read with jelly and roll.— iVr.s. E. B. Heyimod.

Golden Fkostinc;.— Nice for white cake. Yolks of three eggs, eight tablespoonfuls white sugar, bffaten very light, flavored with lemon. — Mrs. Bush Chelb's. '*

L. J. ANDREWS, PROPRIETOR.

-^Foreign and American Marbles-

AND ALL, KINDS OF

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* SHOP CORKER BROAD AND WASHINGTON STREETS, *

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Sweets from ne.ir and distant lands, Deftly wrought by fairy hands.

Almond Creams.— Three cups sugar, one and one-half oups water, one-half teaspoonful cream tartar. Flavor with vanilla. Boil until drops will almost keep their shape in water, and add a cup of blanched almonds chopped fine, then pour into a bowl set in cold water, stir steadily with a silver or wooden spoon until cool enough to bear the hand. Place on a platter and knead to a fine even texture. If too hard a few drops of warm water may be stirred iti. If too soft it may be boiled again. Almond iream is very nice flavored with chocolate. — Miss C 37.

Almond Macahoons.— Prepare the almonds the day before you make the cakes, by blanching them in boiling water, stripping offthe skins and pounding them when perfectly cold, a few at a time, in a mortar, adding from time to time a little rose water. When beaten to a smooth paste, stir in, to a poun(i of sweet almonds, a tablespoonful of essence of bitter almond. Cover closely and set awaj' in a cold place until the morrow. 'Ilien to a pound of the nuts allow one pound powdered sugar, the beat- en whites of eight eggs and one teaspoonful nutmeg. Stir the sugar and white of eggs lightly together, then whip in gradually the almond paste. Lin<' a broad baking-pan with buttered white paper. Drop upon this spoonfuls of the mixture at such distances apart as shall prevent their running together. Sift powdered sugar over each, and bake in a ciuick oven to a delicate brown. — Mrs. C. B. Sabine.

Bitter Scotch, No. 1. — Two cups brown sugar, one-half cup butter, four tables])oonfuls molasses, two tablespoonfuls water, two tablespoon- fuls vinegar. Boil until it hardens when dro})ped into eold water, then pour hito buttered tins. — Miss C B. DuWni.

Bi TTEii Scotch, No. 2. — One eup molasses, one cup sugar, one-half rup butter. Boil until done. Mark in s((uares so that it will break readily when cold.— .V/.s-.s (\ M. Rolfe. .i

Chocolate Candy. — One cup sugar, one cup molasses, one cup milk, a i»iece of butter size of ;;n ^^^^Ks one-half cup chocolate. Boil forty miii utes. Pour into buttered pans .111(1 rut while cool. — Mrs. (\ L. Whipple

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Chocolate Caramels. — One cup sugar, one cup molasses, one-half cup milk, one-fourth cake grated chocolate, piece of butter size of an egg. Add the chocolate just before taking off the stove, and flavor to taste. — Miss Mary Bailey,

Chocolate Cream. — The white of one egg^ one tablespoonf ul water. Beat the white of egg to a froth, add the water, and stir in confection- er's sugar, a little at a time. Knead until stiff enough to make into balls. Use as soft as possible. Melt chocolate and dip.— ^rs. F, J, Miller.

Cream Dates.— Open dates, take out stones, fill with the same as for chocolate creams. — Mrs. F. J. Miller.

Chocolate Kisses. — One pound sugar and two ounces chocolate, pounded together and finely sifted. Mix with the white of an egg well beaten to a froth. Drop on buttered paper and bake slowly.

CocoANL T Candy.— Four cups water, two and one-half cups fine white sugar, four spoonfuls vinegar, a piece of butter size of an egg. Boil until thick, about three-fourths of an hour. Just before removing stir in one cup dessicated cocoanut, and lay in small flat cakes on buttered plates to cool and harden.

Cream Candy. — Two cups sugar, one cup cream ; boil until it strings. Flavor with vanilla. Pour into buttered tins. Add nuts or chopped figs if desired.— Jfws G. I. Sabine,

Delicious Peanut Candy.— Shell your peanuts and chop them fine. Measure them in a cup and take just the same quantity of granulated su- gar as you have peanuts. Put the sugar in a spider on the fire and keep moving the spider around until the sugar is dissolved, then put in the peanuts and pour into buttered tins. This is delicious and quickly made. — Miss Ida D. Pushee.

English Walnut Creams.— To the white of an egg^ add one-half as much water, make stiff with confectioner's sugar. Cut in small pieces and place between the halves of English walnuts. — Mrs. Kate Washburn.

Fruit Candy, No. 1. — Take one cup raisins, one-fourth pound figs, one-half pound English walnuts, chop together, then spread on a but- tered tin. Melt and boil until it will become hard when cool one pound maple sugar, to which add one tablespoonf ul essence of cinnamon, pour over the nuts, raisins and figs. Boil as above one pound white sugar to which has been added a little water and one tablespoonf ul vinegar, pour over the maple sugar w^hen that has become cool — Mrs. Jerry Kempton.

B'ruit Candy, No. 2. — One and one-half pounds granulated sugar, wet with milk of a cocoanut, put in a sauce pan and heat slowly. Boil rapidly five minutes, then add one loooanut grated very fine and boil ten minutes longer, stirring constantly. Try a little on a ccld plate and if it

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