The St. Mungo cookery book

1 cupful of butter, 1 cupful of sugar, ½ cupful sweet milk, 4 eggs, flour enough to roll thin. Cut in desired shapes or strips, and braid. Cook in very hot lard. Mrs A. J. Young, Barre, Vt., U.S.A. CRULLERS (No. 2). 8 tablespoonfuls of white sugar, 4 tablespoonfuls of melted butter, 2 tablespoonfuls of milk, 4 eggs, 1 teaspoonful of soda, 2 teaspoonfuls of cream of tartar, 1 nutmeg, flour to make it stiff enough to roll ; cut in desired shapes and fry in hot lard. Mrs Wm. Jack, Barre, Vt., U.S.A. CREAM CRULLERS. 2 cupfuls of sugar, 2 cupfuls of cream, 2 eggs, 2 teaspoonfuls of baking powder, mix in flour enough to roll out soft ; cut in desired shapes and fry in very hot lard. Mrs Wm. Jack, Barre, Vt., U.S.A. CURRANT SCONES. 1 lb. self-raising flour. 1 dessertspoonful castor sugar. 1 dessertspoonful syrup. 2 handfuls of currants, 1 oz. butter. 1 gill of buttermilk. Rub in the butter among the flour, add sugar and currants. Dissolve the syrup in the buttermilk, and with it make a smooth light dough. Divide into two pieces and make each piece round. Roll out rather thin, cut into four, and bake on a moderately hot girdle. M. K. Williams. DOUGHNUTS (No. i). 2 eggs well beaten, 1 large cup granulated sugar, ½ nutmeg, pinch of salt, 6 tablespoonfuls melted lard, 1 quart of buttermilk, 1 heaping teaspoonful soda. Add flour to make a stiff dough. Roll ½ an inch thick. Cut with a doughnut cutter (a biscuit cutter will do), cut hole in centre about size of a shilling. Fry in hot deep lard. While hot roll in powdered sugar. Put in jars and cover while warm. Mrs Wm. Jack, Barre, Vt., U.S.A. DOUGHNUTS (No. 2). 1 cupful sugar, 2 eggs, a little salt, 1 cupful sour milk, 1 tablespoonful sour cream or melted lard, 1 teaspoonful soda. Flour enough to roll Cut round with hole in centre. Cook in lard. Mrs A. J. Young, Barre, Vt., U.S.A. DROPPED SCONES. 7 tablespoonfuls of flour. 3 tablespoonfuls of sugar. 1 teaspoonful baking soda. A little butter milk. ½ teaspoonful cream of tartar. I egg. A pinch of salt. Beat the egg well, add all the other ingredients, and mix with the milk to a very smooth batter. Drop the mixture in spoonfuls on to a well-greased, hot girdle. Let them brown nicely, then turn over, and when done spread on a clean cloth to cool. Mrs Cunningham, Trinity. DUCHESS LOAVES. ½ pint of milk. 4 ozs. butter. 2 ozs. sugar. 5 ozs. flour. 3 egg.s A few drops of essence of orange. A little salt. Put the milk, butter, sugar, and salt into a saucepan over the fire, and as soon as it begins to boil take it off, add the flour, and stir the whole with a wooden spoon over the fire for 3 minutes ; now add the essence of orange and 1 egg, work these into the paste, then mix in the other 2 eggs, and if then too stiff, another egg may be added or the yolk only. Kp Special Appointment Co Ris IRajesty tRc Kina JOHN DONALD & CO, BRISTO PORT, EDINBURGH (Midway between the Museum and Royal Inllrmary) e o e China Glass Earthen ware That this Firm have always taken the lead in their own special line of business is an universally accepted axiom. The immense variety of their stock, combined with RELIABLE QUALITY and EXTREMELY MODERATE PRICES