The easiest way in housekeeping and cooking

Roll the dough thin. Spread the butter upon it. Mix sugar and cinnamon together, and sprinkle on it. Now turn over the edges of the dough carefully to keep the sugar in, and press and work gently for a few minutes, that it may not break through. Knead till thoroughly mixed. Roll out ; cut like biscuit, and let them rise an hour, baking in a quick oven. The same rule can be used for raised doughnuts. Doughnuts. First put on the lard, and let it be heating gradually. To test it when hot, drop in a bit of bread ; if it browns as 3^ou count twenty, it is right. Never let it boil furiously, or scorch. This is the rule for all frying, whether fritters, croquettes, or cakes. One quart of flour into which has been sifted a teaspoonful of salt, and one of soda if sour milk is used, or two of baking powder if sweet milk. If cream can be had. use part cream, allowing one large cup of milk, or cream and milk. One heaping cup of fine brown sugar ; one teaspoonful of ground cinnamon, and half a one of mace or nutmeg ; use one spoonful of butter, if you have no cream, stirring it into the sugar. Add two or three beaten eggs ; mixing all as in general directions for cake. They can be made without eggs. Roll out ; cut in shapes, and fry brown, taking them out with a fork into a sieve set over a pan that all fat may drain off. Cut thin, and baked brown in a quick oven, these make a good plain cooky. Ginger Snaps. One cup of butter and lard or dripping mixed, or dripping alone can be used; one cup of molasses; one cup of brown sugar; two teaspoonfuls of ginger, and one each of clove, allspice, and mace; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water; flour. Stir together the shortening, sugar, molasses, and spice. Add the soda, and then sifted flour enough to make a dough, — about three pints. Turn on to the board, and knead well. Take about quarter of it, and roll out thin as a knife-blade. Bake in a quick oven. They will bake in five minutes, and will keep for months. By using only four cups of flour, this can be baked in a loaf as spiced gingerbread ; or it can be rolled half an inch thick, and baked as a cooky. In this, as in all cakes, experience will teach you many variations. Plain Gingerbread. Two cups of molasses; one of sour milk; half a cup of lard or drippings; four cups of flour; two teaspoonfuls of ginger, and one of cinnamon ; half a teaspoonful of salt ; one egg, and a teaspoonful of soda. Mix molasses and shortening ; add the spice and egg, then the milk, and last the flour, with soda sifted in it. Bake at once in a sheet about an inch thick for half an hour. Try with a broom-straw. Good hot for lunch with chocolate. A plain cooky is made by adding flour enough to roll out. The egg may be omitted. Jumbles. The richest jumbles are made from either the rule for Pound or Dover Cake, with flour enough added to roll out. The Cup-Cake rule makes good but plainer ones. Make rings, either by cutting in long strips and joining the ends, or by using a large and small cutter. Sift sugar over the top, and bake a delicate brown. By adding a large spoonful of yellow ginger, any of these rules become hard sugar-gingerbread, and all will keep for a long time.