n, 1 teaspoonful cloves, 1/2 grated
nutmeg, 1 cup sour milk or cold coffee. Stir butter and sugar to a
cream, add the eggs one at a time, stir a few minutes between each
addition, add molasses and spice, then alternately flour and milk.
Butter a square cake pan, dust with flour, pour in the cake mixture,
and bake in medium-hot oven; or bake small cakes in gem pans and
when cold ice them with sugar glaze.

+Molasses Cake.+-- One cup molasses, 1/2 cup butter, 2 eggs, 1/2 cup
milk, 1/2 tablespoonful ginger, 2 cups flour sifted with 1 teaspoonful
baking powder. Mix and bake the same as above.

+Gingerbread.+-- One cup brown sugar, 1 cup molasses, 1/2 cup butter or
lard, 2 eggs, 1 tablespoonful ginger, 1/2 teaspoonful ground mace, 1/2
cup cold coffee, 1/2 teaspoonful salt, 1 heaping teaspoonful baking
powder sifted with 3 cups of flour. Stir butter or lard with the
sugar to a cream, add the eggs one at a time, stirring a few minutes
between each addition; then add the spice and syrup, last the flour
and coffee alternately; pour the mixture into a square or long pan
previously well buttered and dusted with flour; bake in a medium-hot
oven.

+Ginger Snaps.+-- Half pound brown sugar, 1/2 pound butter, 1 pint
molasses, 1 tablespoonful ginger, 1 teaspoonful cloves, 2
teaspoonfuls cinnamon, 1 teaspoonful baking powder sifted with 2
cups flour. Stir butter and sugar to a cream, add the molasses and
spice; when well mixed add flour and work it into a soft dough; if
necessary, add more flour, roll out very thin, cut into rounds, and
bake on buttered tins.

+Corn Bread.+-- One pint of corn meal, 1/2 cup of flour, 1 teaspoonful
baking powder, 1 egg, 1/2 teaspoonful salt, 1-1/2 tablespoonful sugar, 1
cup milk. Mix all together and bake in a well-buttered square tin
pan. This bread should be about 1-1/2 inch thick when done.

FROZEN DESSERTS.

+Mignon Cream.+-- One pint milk, the yolks of 4 eggs, 1/2 cupful cream,
1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with
3 tablespoonfuls of the sugar over the fire, stir until it melts and
turns light brown, then add 1/4 cup hot water, let it boil to a thin
syrup and add it to the milk; add the yolks, sugar, and vanilla, mix
well and freeze.

+Malborn Cream.+-- Cut 1/2 pound candied fruit into small pieces, place
it in a bowl with 1/2 gill of sherry wine, then place a double boiler
with 1/2 pint of milk, the yolks of 2 eggs, and 3/4 cup of sugar over
the fire,