Delicate dishes

be put upon the moulding board and knead till it can be rolled out smooth and thin. It can be rolled on tin sheets and cut in squares or shapes before baking. NEW YEAR'S COOKIES. Three- fourths of a pound of butter, i pound of sugar^ 3 eggs, I cup of sour milk, i teaspoonful of saleratus, % cup of caraway seed, a little mace, flour. Rub butter and sugar to a cream, add the eggs, milk, saleratus, mace, caraway seeds and flour to make it stiff enough to roll thin. Roll with a little sugar, cut in shapes, and bake about ten minutes. Miss Noyes. CHOCOLATE CAKE. Beat until light i cup of butter with 3 of brown sugar, add I cup of milk and 4 of flour with 3 teaspoonfuls of Cameo baking powder. Put in also the yolks of 7 eggs and 9 tablespoonfuls of grated chocolate. Mrs. A. W. P. CARAMEL CAKE. Large cup of sugar, i^ of butter, 3 eggs, beaten separately, 2 teaspoonfuls of Cameo baking powder, put into flour enough to make stiff, flavor with vanilla; bake in 3 layers. Filling: Boil 2 coffeecups of ''C* sugar with I cup of milk and butter the size of an egg until [illustration: Valentine & Company trade mark] Coach and Car Varnishes and Colors. waxy, but not too hard; flavor with vanilla, stir until cool and spread between the cakes. Mrs. J. L. Rhodes. HICKORY NUT JUMBLES. One-half pound of butter, ^ pound of sugar, 3 eggs, y^ pound of flour, 2 cups of hickory nut kernels, flavor with vanilla; bake in a moderate oven. M. L. B. FEATHER CAKE. Two cups of sugar, J^ cup of butter, 3 cups of flour, 3 eggs, 3 teaspoonfuls of Cameo baking powder, juice and rind of i lemon. Ice with soft icing and serve with tea or chocolate the day they are made. Mrs. J. H. Long. ALMOND LAYER CAKE. Two cups of pastry flour or i ^ cups of bread flour, 2 teaspoonfuls of Cameo baking powder, i cup of granulated sugar, y^ cup of butter, y^ cup of milk, whites of 3 eggs. Cream butter with hand, slowly, add sugar, then milk, drop by drop, alternating with flour, lastly, the beaten whites of the eggs. Divide mixture into two pans, bake one plain; over the other sprinkle i/^ cup of blanched sliced almonds, dust over with a little powdered sugar; allow 12 minutes for baking. Filling: One cup of granulated sugar, i^ cup of water; boil; white of I egg, beaten stiff, beat into mixture, add ^ cup of chopped almonds. Mrs. Standart. BREAD CAKE. Take i cup light bread sponge, mix to it i cup of sugar, ^ of buttfer, ^ of sour milk, i^ of flour, 2 eggs, i^ teaspoonful of soda, 2 cups of raisins, spice; let it rise. M. W. S. ALMOND CAKE. Beat to a cream i pound of powdered sugar and i^ pound of butter, add 8 eggs, beaten separately and very light; add to I pound of flour 2 teaspoonfuls of Cameo baking powder. Blanch and beat fine i cup of almonds, with a little rosewater and add a teaspoonful of bitter almonds and i wineglassful of brandy. FIVE CAKE. Cream i cup of butter with 2 of pulverized sugar, add 5 eggs, beaten separately, Yi cup of milk, 3 cups of flour and % teaspoonful soda, dissolved in the milk. Flavor with vanilla. L. W. A. DOUGH CAKE. Four teacups of raised dough, 2 cups sugar, i of butter, 2 of raisins, 4 eggs, spice to taste, i wineglass of brandy. Let it rise in the pans, until light. Bake slowly. Mrs. B. Smith.