Mother Hubbard's cupboard

One cup of molasses, one cup of sugar. Put four tablespoons of boiling water into a cup and fill the cup with melted butter. One teaspoon of ginger, one of salt and one of soda. Mix as soft as you can roll out ; roll as thin as a knife blade. COOKIES. One cup sugar, two-thirds cup butter, two tablespoons sour milk, one large egg or two small ones, a little soda. RAISED DOUGHNUTS. One pint sweet milk, one-half pint lard, one pint sugar, three eggs. Mix soft at night, using the milk, one-half the sugar and lard and one-half pint of yeast. In the morning add the rest with the eggs, one nutmeg, two tablespoons whiskey, and a little soda. Knead well, and raise ; when light, roll out thin, and after cutting let raise again before frying. One-half beef suet and one-half lard is better to fry them in than all lard. Mrs. Woodbury. DOUGHNUTS. One and one-half coffeecup sugar, one-half coffeecup lard, one and one-half coffeecup milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix soft. FRIED CAKES. One cup of sugar, one cup of sweet milk, three tablespoons of butter, three teaspoons of baking powder, two eggs, one quart of flour. Mrs. W. T. Mills. CRULLERS. One cup sour cream, one cup sugar, one egg, small teaspoon soda, a little salt ; spice to taste. Mix soft. Fry in boiling lard. Aunt Jane. 56 "Mother Hubbard's Cupboard." COMFORTS. One cup milk, one cup sugar, two eggs, a little salt, two and one-half cups of flour, three teaspoons baking powder. Mix thoroughly, and drop from a spoon into boiling lard ; fry a light brown. Mrs. Candee. PEPPERNUTS. One pound flour, one pound sugar, four eggs, one teaspoon cloves, one of cinnamon, one-half pound citron, one cup blanched almonds, one-half teaspoon black pepper, one-half teaspoon salt. Rub flour and sugar together ; add the other ingredients. Roll out and cut in small square cakes. Bake a light brown. Mrs. Winans. ANGEL FOOD. One gill flour, one and one-half gills sugar, the whites of eleven eggs, one teaspoon of cream tartar (just even full), one teaspoon of vanilla. Beat the eggs to a stiff froth, then add sugar after sifting twice ; sift the flour five times and mix the cream tartar in it well ; put a pan in the oven and set your tin on that, or it will bake too fast. Bake in a new tin and do not grease. Time one hour in a slow oven. A very nice and delicate cake. Mrs. A. Prentice. LADY FINGERS. One-half pound pulverized sugar and six yolks of eggs, well stirred ; add one-fourth pound flour, whites of six eggs, well beaten. Bake in lady finger tins, or squeeze through a bag of paper in strips two or three inches long. These are nice placed together after baking, with frosting or chocolate icing. I. M. S. fruit jumbles. One cup butter, two cups sugar, three and one-half cups flour, one-half cup milk, three eggs, one-half nutmeg, grated ; three teaspoons baking powder, one cup currants. Bake in a broad shallow tin, and cut in squares while warm. Mrs. Emma W. Sage. Cake. 5 7 ECLAIRS A LA CREME.