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pint melted butter, two teaspoons even full of soda, dissolve in milk
flour enough to roll out into shape, and fry in hot lard.

FRIED CAKES.--Three eggs, one cup of sugar, one pint of new milk,
salt, nutmeg, and flour enough to permit the spoon to stand upright in
the mixture; add two teaspoonfuls of Gillett's baking powder and beat
until very light. Drop by the dessert-spoonful into boiling lard.
These will not absorb a bit of fat, and are the least pernicious of
the doughnut family.

FRUIT CAKE.--Take four pounds of brown sugar, four pounds of good
butter, beaten to cream; put four pounds of sifted flour into a pan;
whip thirty-two eggs to a fine froth, and add to the creamed butter
and sugar; then take six pounds of cleaned currants, four pounds
of stoned raisins, two pounds of cut citron, one pound of blanched
almonds, crushed, but not pounded, to a paste--a large cup of
molasses, two large spoonfuls of ground ginger, half an ounce of
pounded mace, half an ounce of grated nutmeg, half an ounce of pounded
and sifted cloves, and one of cinnamon. Mix these well together, then
add four large wineglasses of good French brandy, and lastly, stir
in the flour; beat this well, put it all into a stone jar, cover very
closely, for twelve hours; then make into six loaves, and bake in
iron pans. These cakes will keep a year, if attention is paid to their
being put in a tin case, and covered lightly in an airy place. They
improve by keeping.

GINGER DROP CAKE.--Cup each sugar, molasses, lard and boiling water,
one teaspoon soda, half teaspoon cream tartar, stir in flour until it
is as thick as cake, add sugar and salt.

GINGER SNAPS.--Take one cup each of sugar, molasses, butter, half cup
sour milk, two teaspoons cream tartar, one teaspoon soda, flour enough
to roll out, cut into size desired and bake.

GINGER SNAPS.--Two cups of New Orleans molasses, one cup of sugar,
one of butter, one teaspoonful of soda, one of cloves, one of black
pepper, and two tablespoons of ginger. These will keep good a month if
you wish to keep them.

GRAHAM CAKES.--Half a cup of butter, one-half cup sugar, one egg,
one teacup sour milk, one-half teaspoon soda. Make a stiff batter by
adding graham flour.

GOOD GRAHAM CAKES.--Two cups sweet milk, one cup sweet cream, the
white of one egg beaten to froth, half a spoonful of salt, dessert
spoonful baking powder, stir in stiffened graham flour until quite
thick, bake in muffin-rings or gem-ti