The national course in home economics

Make a biscuit dough of one pint of flour, one and one-half teaspoonfuls of baking-powder, one-half teaspoonful of salt and a full tablespoonful each of butter and lard. Rub the shortening into the flour, having first thoroughly mixed in the salt and baking-powder. Use enough new milk to make a soft dough. Roll it out very thin and sprinkle on a cupful of granulated sugar well mixed with one teaspoonful of cinnamon. Then roll up tightly and cut across in slices from three-quarters of an inch to an inch thick. Lay upon a biscuit pan and bake quickly. Try these and see if they are not good. Mrs. E. Wallace. MARGUERITES. (See colored'picture. ) For four dozen cakes sift four ounces of flour with four ounces of sugar, and one-fourth teaspoonful of salt, then add one-half cupful of lukewarm water, the whites of three unbeaten eggs, one teaspoonful of vanilla or lemon extract. Beat well, add two tablespoonfuls of melted butter and divide the batter into four parts; color one pink, one green, one purple and one cream. Vegetable and fruit colors are best for this purpose. Spinach for the green, strawberry for the pink, grape for the purple and a little orange for the cream. Oil a wafer iron, put one teaspoonful of the batter in the center, close and bake, taking care not to brown. Soon as done remove the cake and roll it up like a tube; continue till all are baked in the same manner. If you have no wafer pan a large common dripping-pan will answer. Spread out thin, leaving a space between each square; roll while hot. P. E. J. MARGUERITES— No. 2. One pound of figs and one-fourth pound of citron chopped fine, mixed with the beaten whites of three eggs and one-fourth cupful of sugar. Spread mixture on saratoga-chip crackers; set in oven and let remain until light brown. A. Metta Hubbard. AFTERNOON TEA WAFERS. Take the whites of two eggs, one large cupful of confectionery sugar, one teaspoonful of vanilla; mix together with one-half pound of chopped English walnuts; spread this on Saratoga crackers and serve with afternoon tea. Marion Willard. NUT BARS. Two cupfuls of flour, one cupful of coarsely-chopped nuts, one-half cupful of sugar, two tablespoonfuls of butter, one teaspoonful of bakingpowder, one-half cupful of milk, one egg and a pinch of salt. Sift flour, salt and baking-powder into a bowl, rub in the butter and add the nuts and sugar. Mix to a rather stiff dough with the egg and milk, turn on to a floured board and roll out two-thirds of an inch thick. Cut into bars of convenient size and fry in hot fat until golden brown. Chicago Cooking School. BANNOCKS. Take one pound of butter, one and one-quarter pounds of brown sugar, six eggs whipped to a thick cream, one teaspoonful of ginger, one and one-quarter pounds of white corn-meal and one and one-quarter pounds of flour. Cream the butter and sugar, beat in the eggs and ginger; stir in the meal and flour and make into a smooth dough. Bake in small cups or patty pans and let stand in them till cold. E. D. Whittier. ALMOND JUMBLES. (Children's Delight.)