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Four eggs, four tumblers of sifted flour, three tumblers of powdered white sugar, one tumbler of butter, one tumbler of rich milk, one nutmeg, one teaspoon powdered cinnamon, one small teaspoon soda. Warm the milk and put in the butter, keeping it by the fire until the butter is melted. Beat the eggs very light and stir into the milk, in turn with the flour, add the spice, and lastly the soda dissolved in a little vinegar. Stir all very hard. Butter small tin pans, half fill them, and bake in a moderate oven of equal heat throughout. R. COOKIES One quart flour, one cup milk, two heaping teaspoons baking powder, one and onehalf cups sugar, two eggs, butter size of an egg, half a nutmeg. Beat sugar, butter and eggs together. Roll out thin and cut in whatever shape is desired. COOKIES WITHOUT EGGS. Two cups white sugar, one cup butter, one cup sour milk, three cups flour, one small teaspoon soda, lemon extract, more flour to roll out. Bake in a hot oven. P. GINGER COOKIES. One cup molasses, one cup brown sugar, one egg, one cup lard, one-half cup warm water, one teaspoon soda, ginger and salt to the taste. CRULLERS. One cup sour cream, one cup sugar, one egg, small teaspoon soda, a little salt ; spice to taste. Mix soft with flour. Fry in boiling lard. P. COFFEE CAKE. One cup sugar, one cup molasses, half cup butter, one cup coffee, one cup raisins, one teaspoon soda, two eggs ; spice as you please. Add flour to make stiff batter as for cup cake. R. DOUGHNUTS. One egg, one cup of sugar, one cup of milk, one tablespoon of butter, salt and spice to taste, two teaspoons of baking-powder, one quart of flour. Roll out and cut with cakecutter, making a hole in the middle with a very small cake-cutter. Fry in boiling lard. Turn as soon as brown. These will not soak fat if taken out as soon as done. ECLAIRS. Put one cup of boiling water and one-half cup of butter in a large saucepan. When it boils up, turn in one pint flour. Beat well with the vegetable masher. When perfectly smooth, remove from the fire. Break five eggs into a bowl. When the paste is nearly cold, beat the eggs into it with the hand. Only a small part of the eggs should be added at a time. When the mixture is thoroughly beaten, spread, on buttered sheets, in oblong pieces, about four inches long and one and a half wide. Place about two inches apart. Bake, in rather a quick oven, for about twenty-five minutes. As soon as they are done, ice with frosting made of the whites of two eggs and one and a half cups of powdered sugar. Flavor with a teaspoon of vanilla. When the icing is cold, cut the eclairs on one side, and fill them. Filling. — Put one and a half cups milk in the double boiler. Beat together two-thirds cup of sugar, one-quarter cup of flour, stir the mixture into the boiling milk. Cook fifteen minutes, stirring often. A chocolate icing may be made by putting two squares of scraped chocolate with five tablespoons of powdered sugar and three of boiling water. Stir over the fire until smooth and glossy. Dip the top of the eclairs into this, as they come from the oven. B. FRUIT CAKE WITHOUT BUTTER OR EGGS.