Cooks in clover

Plain Cookies. — Two cups of sugar, one cup of | butter, one cup of sweet milk, two eggs, five cups of flour, four teaspoons of baking powder. Roll thin and bake quickly. Miss E. B. O. ' Rich Sugar Cookies. — Half a pound each of sugar and butter creamed together, three quarters of j pound of flour, two eggs, and a little brandy. They should be soft when ready to roll out. Lay each in \ sugar before baking. Miss Katie Kcnnell. j Chocolate Cookies. — One tablespoon of butter, two cups of flour, one cup of sugar, one egg, two bars of sweet chocolate — grated, and two heaping teaspoons of Royal baking powder. Mix in the milk to a stiff dough, roll out, cut into cookies, and bake in a very quick oven. Mrs. W. W. Taylor. Cream Puffs, I. — One cup of water, half a cup of butter, three eggs; boil the water and butter together, and stir in one cup of dry flour while boiling; when cool add the eggs — well beaten, and mix thoroughly ; drop into well buttered small tins, and bake twenty minutes in a hot oven. Cream: — One cup of milk, half a cup of sugar, three tablespoons of corn starch, one egg, a little salt and flavoring. Beat the egg and sugar together; add the flour, and stir into the milk while boiling. Mrs. iV. R. Payne. S9 Cream Puffs, II. — Half a pound of butter, three! quarters of a pound of flour, eight eggs, and one pint i of water. Stir the butter into the water, which should ! be heated, set it on the fire and bring it to a boil, stirring frequently. When it boils, put in the flour, boil one minute, stirring constantly, take from the fire, and let it cool. When cold, add the eggs which should be beaten very light. Drop, in spoonfuls, | upon buttered paper, and bake quickly. \ Cream: — One quart of milk, four tablespoons of \ corn starch, two eggs, two cups of sugar. Wet the ] corn starch with enough milk to work it into a| smooth paste. Boil the remainder of the milk, beat the eggs, add the sugar and corn starch to these, and, as soon as the milk boils, pour in the mixture, stirring constantly until smooth and thick. Drop in a small piece of butter, and set the custard • aside to cool. Flavor with vanilla. Pass a sharp knife around the puffs, split them and fill with the mixture. Afiss Sadie M. Dinsmore. Cocoanut Drops. — Grate a cocoanut, and weigh it; then add half the weight of powdered sugar, and the whites of two eggs beaten to a stiff froth; stir the ingredients together, then drop the mixture with a spoon upon buttered white paj)er or tin sheets, and sift sugar over them. Bake in a slow oven fifteen minutes. Mrs. M. E. W. Cocoanut Puffs. — Beat well together the white of one egg, half a cup of sugar, and one tablespoon of flour; then add a pinch of salt, one teaspoon of vanilla, and a cup of cocoanut ; dip out with a teaspoon on buttered paper, and bake in a good oven. Miss M. N. Dinsmore. Betsy's Kisses. — Beat the whites of nine eggs to a stiff froth, then mix with it fifteen tablespoons of finest white sugar, and five drops of essence of lemon. Drop them on paper with a teaspoon, sift sugar over them, and bake in a slow oven. ***. 9°