Cookery for beginners

OIL Spread thickly over the cake, and set in the sun, or in a warm room to diy. WUte Lemon (U& Make ''white cup-cake," bake in jelly caketins and let it get cold. Prepare a frosting as above directed, but use the juice of two lemons and the grated peel of one. Spread this mixture between the cakes and on the top. Sponge Oake. Do not attempt this until you have had some practice in the management of ovens, and let your first trial be with what are sometimes termed "snow-balls," — that is, small sponge cakes, frosted. Put six eggs into a scale and ascertain their weight exactly. Allow for the sponge cake the weight of the eggs in sugar, and half their weight in flour. Grate the yellow peel from a lemon and squeeze the juice upon it Let it stand ten minutes, and strain through coarse muslin, pressing out every drop. Beat the yolks of the eggs very light and then the sugar into them; the lemon-juice; the whites, which should have been whipped to a standing froth; — finally, stir in the sifted flour swiftly and lightly. Bake in a steady oven from twenty-five to thirty minutes, glancing at them now and then, to make sure they are not scorching, and covering with white paper as they harden on top. This is an easy, and if implicitly obeyed, a sure receipt. % Kioe Gingerbread. Three eggs. One cup of sugar. One cup each of molasses, ""loppered" or buttermilk, and of butter. One tablespoonful of ground ginger, a teaspoonful of cinnamon, and half as much alspice. Four and a half full cups of sifted flour. One teaspoonful of soda dissolved in a tablespoonful of boiling water. Put butter, molasses, sugar and spice in a bowl, set in a pan of hot -water and stir with a wooden spoon until they are like brown cream. Take from the water and add the milk. Beat yolks and whites together until light in another bowl, and turn the brown mixture gradually in upon them, keeping the egg-beater going briskly. When well-mixed, add the soda, at last, the flour. Beat hard three minutes, and bake in well-buttered pans. Sugar Oookies. Two cups of sugar. One cup of butter. Three eggs, whites and yolks beaten together. About three cups of flour sifted with one teaspoonful of baking powder. One teaspoonful of nutmeg, and half this quantity of cloves. Cream butter and sugar, beat in the whipped eggs and spice ; add a handful at a time the flour, working it in until the dough is stiff enough to roll out. Flour your hands « well and sprinkle flour over a pastry-board. Make a ball of the dough, and lay it on the board. Rub your rolling-pin also with flour and roll out the dough into a sheet about a quarter of an inch thick. Cut into round cakes ; sift granulated sugar over each and bake quickly. Ginger SnapSi Two cups of molasses. One cup of sugar. One cup of butter. Five cups of flour. One heaping teaspoonful of ground ginger, and the same quantity of alspice. Stir molasses, sugar and butter together in a bowl set in hot water, until very light. Mix in spices and flour, and roll out as directed in last receipt, but in a thinner sheet. Cut into small cakes and bake quickly. All cakes in the composition of which molasses is used, are more apt to burn than others. Watch your ginger snaps .well, but opening the oven as little as may be. These spicy and toothsome cakes are better the second day than the first, and keep well for a week or more. H JELLIES, OBEAUS AHD OTHEB FANOT DISHES FOB TEA AND LinrOHEON OB SUFFEB-FABTIES.