Delicate dishes

One cup sugar, i j^ cups flour, ^ cup butter, i cup blackberry jam, 3 eggs, i teaspoonful soda mixed in cream, 2 whole nutmegs, cinnamon to taste; stir altogether; bake in two layers, with icing between when cold. Mrs. A. E. Coleman. CHOCOLATE COFFEE CAKE. One cup of brown sugar, ^ cup of butter, y^ cup of weak coffee, i small teaspoonful of soda, 2 eggs, 2 cups of flour; then grate i cup of chocolate, put with half cup of coffee and i of brown sugar and i yolk egg; cook in a custard boiler and add to the above. Make into layers and use boiled frosting between. Miss Helen M. Topping. GRANDMOTHERS' JUMBLES. One pound flour, y^, pound sugar, ^ pound butter, a little cream, the rind of three lemons with the juice of two, all made into a paste; roll in long rolls size of little finger, then wind round and round till size of ordinary cookies; roll in sugar. Mrs. E. L. Hale. [illustration: Valentine & Company trade mark] ISa CAKE. KUCHEN. Three-quarter pound flour, i^ pound butter, ^^ pound sugar, a little salt; mix well, then roll out and cut with a wineglass; brush each cookie with Qgg, and sprinkle with sugar and cinnamon before baking. Mrs. W. H. Benton. VANILLA WAFERS. One cup butter, 2 cups sugar, y^ cup cold water, i teaspoonful soda, 2 teaspoonfuls vanilla; mix stiff, roll thin and bake quick. Mrs. F. B. Hooker. SAND CAKES. Sift 2 cups flour and add 2 cups sugar, break in 2 eggs, add i cup butter, mix as soft as possible; roll thin and cut out. ICING. Take whites of 2 eggs, add powdered sugar and cinnamon, put 3 blanched almonds on each cake and drop icing in center from spoon; sift flour over the cake tins. Bake and let them stand a few minutes after taking from oven. Mrs. F. C. Swett. BACHELOR'S BUTTONS. One and one-half cups of flour, 2 even tablespoonfuls of butter rubbed together, i scant cup of sugar, whites of 2 eggs. Divide the dough into pieces the size of walnuts; roll in sugar and bake on paper. Mrs. W. H. French. SUGAR COOKIES. A cup of butter, 2 of sugar, yi of sour milk, with I teaspoonful soda dissolved in it; 2 eggs; flavor with nutmeg and caraway seeds; roll granulated sugar on top. Mrs. J. Y. Scammon. HERMITS. Cream together 2 cups of sugar and i of butter, add 3 eggs, ^ teaspoonful of soda dissolved in 3 tablespoonfuls of milk, I cup of raisins, seeded and chopped, i nutmeg, i teaspoonful each of cloves and cinnamon, 5 cups of flour; roll out i/^ inch thick, cut with round cutr ter, bake in a quick oven 12 minutes. Mrs. J. H. Reeves. Oakland, Cal. JUMBLES. One-half pound of butter, 10 ounces of sugar, 12 of flour, 2 eggs, I tablespoonful of milk, soda the size of a bean. Save half the sugar to roll the jumbles in and flavor to taste. Mrs. W. H. Low. CRULLERS. One cup of sugar, ^ of butter, ^ of sweet milk, 3 eggs, 2 teaspoonfuls of Cameo baking powder, flour enough to roll out. Fr}^ in hot lard. Mrs. Virginia M. Harper. [illustration: Valentine & Company trade mark] Coacb and Car Varnisbes and Colors. DOUGHNUTS. One cup of sugar, i of sweet milk, 2 eggs, i tablespoonful of melted butter, 3 teaspoonfuls of Cameo baking powder, a little salt. Roll out as soft as possible. Mrs. W. H. Low.