Cooks in clover

Lady Fingers. — Mix well four ounces of sugar, | Sour milk requires one teaspoon of cream- tartar, the yelks of four eggs, three ounces of flour, and a and sweet milk two. Mrs. F. M. Swan. little salt. Beat the four whites into the mixture, \ gradually. Butter a shallow pan, squirt through Crullers, III.— Two cups of sugar, three eggs, a a confectioner's syringe or a little piece of paper good half cup of butter, two cups of sweet milk, rolled up ; dust with sugar, and bake in a moderate one heaping teaspoon of soda, and two of creamoven. Mrs. Geo. I. Chapman. tartar. Mrs. A. H. Acker mam. Crullers, I. — Two cups of sugar, twocupsof milk, four eggs, a small half cup of butter, nine cups of ; flour, three large teaspoons of baking powder, and half a nutmeg. Beat the butter and sugar to a cream, next add the eggs after they have been thoroughly beaten separately, then the milk, next add the flour] after it has been sifted seven times with the baking \ powder, and the nutmeg. Mrs. T. M. Moore. Doughnuts. — One and a half cups of sugar, two eggs, two scant cups of milk, two teaspoons of baking powder, half a teaspoon of salt, a little grated nutmeg, enough flour to make a stiff batter. Drop by the dessertspoonful into boiling lard. Let them fry until a light brown, and sprinkle with pulver-' ized sugar. Mrs. G. E. Dinsmore. Crullers, II.— Two cups of sugar, two-thirds of a) MOLASSES CAKES, cup of shortening, one pint of milk, four eggs, one) Aunt Caddie's Molasses Cake. — Put a tablenutmeg, one teaspoon of soda, and a little salt, spoon of lard or butter in a cup with one even tea- spoon of soda, fill the cup with hot water, add one ) gar, one cup of milk, one teaspoon of soda, three cup of molasses, one egg, a pinch of salt, spice to j cups of flour, with cinnamon and ginger to taste, taste, and two cups of flour. Mrs. P. R. Watson. \ Bake twenty minutes. Mrs. R. B. Tindall. Molasses Cake.— One and a half cups of molasses, half a cup of butter, three cups of flour, one of milk, two eggs, one small teaspoon of soda, ginger and other spices to taste. Mix the molasses with the butter thoroughly, then stir in the flour, and add the milk; next the eggs well beaten, and lastly the soda dissolved in a little milk or water. Mrs. D. D. Naugle. Soft Molasses Cake. — One cup of molasses, half a nutmeg, half a cup of butter, half a cup of sour milk, two eggs, one even teaspoon of saleratus; mix them with flour. Mrs. E. F. T. Molasses Ginger Cake. — One cup of molasses, two eggs, a third of a cup of butter, one cup of sugar of su- Ginger Snaps, I. — One and a half cups of molasses, \ one cup of butter, one teaspoon of soda, two tea- ! spoons of ginger, and flour enough to roll. Bake I in a quick oven. Miss E. F. Hussey. Ginger Snaps, II. — One cup of sugar, one cup of molasses, one cup of butter, two and a half teaspoons of ginger, one teaspoon of soda, and flour to roll. Mrs. J. H. Bogart. Ginger Cookies. — Tvvo cups of molasses, one cup of sugar, three eggs, two even dessertspoons of soda dissolved in half a cup of boiling water, one teaspoon of cinnamon, one teaspoon of ginger, and one cup of lard. Mix with flour very soft. Mrs. L. J. Phelps.