ne teaspoonful soda, season with nutmeg, flour enough to roll out.

CREAM COOKIES.

One cup sour cream, one cup shortening, two cups sugar, one teaspoonful
soda, one tablespoonful lemon extract, three eggs.

CREAM CAKE.

Yolk of four eggs, one cup granulated sugar, beat very well; four
tablespoonfuls hot water, add one-half cup sifted flour, one and
one-half teaspoonful baking powder, four beaten whites, moderate oven,
flavor, three yolks eggs, three tablespoonfuls sugar, one pint milk,
pinch of salt, one and one-half teaspoonful cornstarch, flavor.

CUP CAKE.

One cup butter, two cups sugar, three cups flour, four eggs, scant cup
water, two heaping teaspoonfuls baking powder.

DOUGHNUTS.

One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful
soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonfuls
melted butter, flour enough to roll out.

DOUGHNUTS.

Cream together one teaspoonful butter, one cup sugar. Beat into them one
egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls
baking powder, one quart flour sifted together, one cup milk; add
alternately to make a soft dough. Do not knead. Roll one-half inch
thick, cut out, fry in lard.

DUTCH CAKES.

One-half pint milk, one-half pint warm water, one-half cake yeast, one
heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough
to make a soft dough. Let rise in warm place two or three hours until
light, then roll one-half inch thick, cut into two-inch squares, let
rise again one-half hour and fry in hot lard just as you do doughnuts.

EXCELLENT GINGERBREAD.

One cup brown sugar, one-half cup butter, four eggs, one cup sour cream
or milk, one cup New Orleans molasses, three cups flour, one teaspoonful
allspice, one teaspoonful cloves, one teaspoonful ginger, two
tablespoonfuls cinnamon, one teaspoonful soda. This will make two
sheets. Bake in moderate oven.

ENGLISH WALNUT CAKE.

One cup butter, two cups sugar, one cup milk, three cups flour; three
eggs, both whites and yolks beaten thoroughly together; two teaspoonfuls
baking powder, one cup English walnuts chopped fine. For the icing use
the whites of three eggs and one pound confectioners' sugar, flavored
with vanilla. Bake the batter in two dripping pans about fifteen inches
long and six inches wide. When cold, cut each in half, spread icing
between, then ice the tops; with a knife mark off squares, and lay
one-half out each sq