Mother Hubbard's cupboard

One-half box gelatine covered with cold water. Let it stand while mixing. Two cups sugar, juice two lemons, whites of three eggs beaten stiff. Add to gelatine one pint boiling water, the sugar and eggs ; beat thoroughly and strain into moulds. Make a custard of one pint milk, three eggs' yolk; turn over the jelly just before serving. Mrs. Lane. WINE JELLY. One-half box Coxe's gelatine, soaked in one-half pint cold water one hour ; add one pint boiling water, two cups sugar, two lemons, grated ; two-thirds pint sherry wine. Let all come to a boil, then strain into moulds and set in a cool place to harden. A. H. Cake. 53 LEMON JELLY. One-half box Coxe's gelatine, soaked in one-half pint cold water one hour; add one pint boiling water, and one and one-half cups sugar, three lemons, grated. Stand on stove until boiling. Strain into a mould and set in cool place. CIDER JELLY. One box gelatine dissolved in one pint cold water. In twenty minutes add one pint boiling water, then one quart cider and one pint sugar (granulated), and the grated rind and juice of two lemons. Let it stand on the stove until hot, but not boil. Then strain into moulds. Mrs. E. S. Converse. CAKE. SOFT GINGERBREAD. One-half cup butter, two cups molasses, one cup sugar, four cups flour, one cup sour milk, four eggs, one teaspoon saleratus, ginger and cloves. M. C. GINGERBREAD. One cup brown sugar, and one tablespoon butter, stirred to a cream; add one cup New Orleans molasses, and mix well; then add one cup sour milk, one teaspoon soda dissolved in a little of the sour milk. Mix all together, and stir in two and a half cups flour ; put in ginger or spice to taste. Bake in one large loaf one hour, or two small loaves one-half hour. Ellen. 54 "Mother Hubbard's Cupboard." GINGERBREAD. One cup brown sugar, one cup molasses, three-fourths cup butter, one teaspoon cinnamon, two teaspoons ginger. Stir together and put on the stove and warm, while sifting flour and beating the eggs. Then add one teacup sour milk, two eggs, four and one-half cups flour, one teaspoon soda, dissolved in a little hot water. Put in after the sour milk, one teacup chopped raisins. Mrs. E. Holmes. GINGER COOKIES. One cup molasses, one-half cup lard, one-half cup boiling water, one teaspoon soda, one teaspoon ginger, a little salt, flour to roll out. SEED COOKIES. Two small cups of sugar, one cup butter, one-half cup sweet milk, one egg, two teaspoons baking powder, caraway seed. Mix very soft, roll out, cut in shapes ; sprinkle sugar over the top and bake. Mrs. G*> Gould. MOLASSES COOKIES. One cup butter, one cup brown sugar, one cup New Orleans molasses, three eggs, three even teaspoons soda, two small teaspoons ginger. Stir butter and sugar together ; then add the other ingredients, with flour enough to make a soft dough. Roll thick, cut, and bake in a quick oven. Mrs. George F. Hurd. GINGER COOKIES. One-half cup butter, one cup brown sugar, one cup molasses, one cup sour milk, one teaspoon ginger, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one egg, one quart flour, one teaspoon saleratus dissolved in the milk. Bake in cups. Very nice hot for tea. Mrs. G. Darling. Cake. 55 GINGER SNAPS.