Delicate dishes

CRULLERS. Cream 2 tablespoonfuls of soft butter and 8 of pulverized sugar, add 3 eggs well beaten, y^ teaspoonful of salt, and 6 tablespoonfuls of milk or 2 tablespoonfuls of milk may be left out and 2 of sherry wine put in. Sift 2 level teaspoonfuls of Cameo baking powder into flour enough to roll out lightly, fry in boiling lard and sift fine sugar over them. Mrs. E. J. Myers. MADELINES. Cream a small cup of butter with 2 of powdered sugar, add i cup of milk and sift 3 small teaspoonfuls Cameo baking powder with 1 cups of flour and % of corn starch. Beat 4 eggs separately, leaving out 2 of the whites for icing, add with i cup of currants and 1 of nut-meats to the cake and bake in small tins. Flavor with almond and vanilla. Mrs. E. M. Dunbar. MATILDA'S FRUIT CAKE. One cup each of sugar, molasses, seeded raisins and milk, 3 tablespoonfuls of butter, 3 eggs, 3^ cups of flour, with 2 teaspoonfuls of Cameo baking powder, I teaspoonful of vanilla. Mrs. Chas. A. Knorr. CURRANT CAKE. Cream together i cup of butter, 2 of sugar, add 5 eggs, 4 cups of flour, i of milk, i pound of currants, washed, dried and floured, added the last thing; 2 scant teaspoonfuls of Cameo baking powder mixed with the flour. The grated rind of a lemon and a little almond extract greatly improves the cake. This quantity will make 2 loaves. Mrs. Harry Gower. ROCKS. Mix together like cake i cup of butter, 1 14 of sugar, 2^ of flour, 2 of raisins chopped, 3 eggs, i teaspoonful of cinnamon, i of soda in a little warm water, i pound of English walnuts broken into small pieces, a pinch of salt. Drop from spoon on buttered tins and bake in quick oven. Mrs. Helen Atkinson. FRUIT CAKE. Four cups of flour, 2 cups of brown sugar, i cup of butter, 4 eggs, i cup of molasses, i cup of sour milk, >3 wineglass of brandy, 1 teaspoonful of soda, 2 tablespoonfuls of cinnamon, 2 of cloves. 2 pounds of raisins, Yz of currants, y^ of citron, >^ cup of flour to sprinkle over fruit before putting in mixture. Bake 3 hours in moderate oven in a 6 quart pan. Mrs. Standart. [illustration: Valentine & Company, which Irish Coach and Car Varnishes and Colors.] Coach and Car Yarnishes and Colors. MY GREAT-GRANDMOTHER'S RECIPES. WEDDING CAKE. Three pounds of flour, 3 of sugar, 3 of butter, 6 of currants, 3 of raisins, 2 of citron, i ounce of mace, i of cinnamon, I of nutmeg, }4 of clove, % pint of brandy, 2 dozen eggs. Cream butter and sugar, add the eggs, which have been previously beaten, and the brandy. Mix the spice and fruit with flour and stir all thoroughly together. Bake in 6 loaves about 4 hours. SUGAR GINGERBREAD. One cup of sugar; 3^ cup of butter, 2 eggs, yi teaspoonful of soda, ^ of cream, about 2 large cups of flour, ginger and vanilla. Rub butter and sugar to a cream and add the eggs and soda dissolved in the cream, also the flavoring. Then knead in flour enough so that it can be rolled out. Roll thin on tin sheets and sprinkle a little sugar on the top. GINGER SNAPS. One cup of molasses, 2^ cup of sugar, ^3 cup of butter, yi teaspoonful of soda, % teaspoonful of ginger, j4 teaspoonful of cinnamon, flour. Stir molasses, sugar and butter together and boil about 3 minutes. Remove from the stove and add the ginger and soda (dry soda). Begin at once to stir in flour with cinnamon added. Stir till the mass can CAKE.