Crullers

Mrs. M. M. Bovard.

Four eggs, four tablespoonfuls of sugar, three table-spoonfuls of melted butter or lard, and four tablespoonfuls of flour. Roll thin, cut in two-inch squares, and slit in six bars, one under and one over the finger. Fry in hot lard.

Velvet Sponge Cake

Mrs. Dr. French.

Four eggs, two cupfuls sugar, two cupfuls flour, two-thirds of a cupful boiling water; add the water last; one teaspoonful of baking powder, one teaspoonful of essence of lemon.

Delicate Cake

Mrs. C. G. Du Bois.

Whites of eight eggs, three cupfuls sugar, one cupful butter, one-half cupful sweet milk, four cupfuls flour, four teaspoonfuls of baking-powder.

Lemon Cake

Mrs. J. W. Gillette.

One cupful sugar, one-half cupful butter, two cupfuls flour, two eggs, one-half cupful milk, one teaspoonful cream baking powder, lemon essence. For the jelly: Take coffee-cupful sugar, two tablespoonfuls butter, two eggs, juice of two lemons. Beat all together, and boil until the consistency of jelly. Orange may be used in the same way. For orange and lemon pies, add one teaspoonful of corn-starch to the above.

Boston Ginger-Bread

Miss M. E. Hoyt.

One pound of flour, half a pound of butter, six eggs, a little brown sugar, one pint of molasses, and half a teacup-ful of ginger, to which add nutmeg, cinnamon, or any other flavoring, to taste; also, one teaspoonful of soda, dissolved in a little vinegar.

Coffee Cake

Mrs. G. W. Wells.

One cupful of sugar, one cupful of molasses, one cupful of cold coffee, two cupfuls of raisins, one cupful of melted butter, two eggs, two teaspoonfuls of baking-powder, half teaspoonful of cinnamon, and cloves and nutmeg. Bake one hour.

Ginger Nuts

Reliable

One cupful of molasses, one cupful of sugar, one cupful of butter, two teaspoonfuls of ginger, two teaspoonfuls of baking-powder, and sufficient flour to make a stiff dough. Roll thin, cut out, and bake in a quick oven.

Cookies

Mrs. A. W. Potts.

Two cupfuls of sugar, one cupful of butter, one cupful of cold water, and half teaspoonful of soda.

Pound Cake

Mrs. S. Speedy.

One light pound of butter, beat to a cream; twelve eggs, beat these well; one light pound of powdered sugar, add this to the butter, and beat ten minutes; add the eggs and beat five minutes; one light pound of sifted flour; set this in the oven and make it warm; mix this in very lightly, barely enough to mix; bake in a moderate oven one hour. I find this is much easier and nicer stirred with the hand.

Silver Cake

Mrs. J. Hines.

Two cupfuls of sugar, one cupful of butter, one cupful of milk, the whites of eight eggs, two teaspoonfulsof cream of tartar, one of soda, and four cupfuls of flour.

Nut Cake

Mrs. W. D. Gibbs.

One cupful of sugar, one cupful of cream, one-third of a cupful of butter, two eggs, one teaspoonful of soda, two teaspoonfuls of cream of tartar, dissolved in two spoonfuls of milk, and one cupful of nuts.