The national course in home economics

One-half pound of powdered sugar, five eggs, beaten separately. Stir yolks and sugar one hour, then one-half pound of corn-starch, flavored with lemon. Bake thirty-five minutes. Mrs. Lizzie Mooney. FIVE-CENT COOKIES. Three pints of flour, two teacupfuls of sugar, one scant cupful of lard, five cents worth of baking ammonia, five cents worth of oil of lemon and one pint of cold water. Sift ammonia and sugar with flour. Mix onehalf hour and roll very thin. Mrs. A. E. Reagor. MOLASSES COOKIES. One quart of New Orleans molasses, one pound of brown sugar, two tablespoonfuls of lard, three eggs, three tablespoonfuls of baking-powder, one cupful of nuts, one teaspoonful each of cloves, cinnamon and nutmeg. Boil all together. When cold add flour to make stiff enough to roll out. Let stand a few hours before baking them. M. E. Childs. MOLASSES COOKIES— No. 2. These cookies are much liked by the children. Take one cupful of molasses, one tablespoonful of soda dissolved in the molasses. Butter the size of an egg, one-half cupful of milk. Flour to mix soft; a little ginger. Bake very quick. Susie Ellsworth. PLAIN DOUGHNUTS. One teacupful of white sugar, one coffee-cupful of sour milk, three eggs, one-half teaspoonful of grated nutmeg, two tablespoonfuls of melted lard, one teaspoonful of soda and one salt-spoonful of salt. Use just flour enough to make a dough as thin as can be handled. Margaret Isham. DOUGHNUTS— No. 3. Take two cupfuls of sugar, one salt-spoonful of salt, a small orange, juice and rind. This should be grated. Add two and one-half teaspoonfuls of baking-powder, two tablespoonfuls of lard, four eggs, two cupfuls of sweet milk. Flour to mix like soft biscuit. Mrs. Helen Locke. IOWA DOUGHNUTS. One cupful of granulated sugar, one cupful of sweet milk, four tablespoonfuls of melted butter, two eggs, three cupfuls of flour sifted with three teaspoonfuls of baking-powder, one-half teaspoonful of salt and one of vanilla; add sufficient flour to roll out; sugar while warm. Mrs. E. Wallace, NEBRASKA DOUGHNUTS. One cupful of sugar, two eggs beaten light, one tablespoonful of melted lard, one cupful of sweet milk, two teaspoonfuls of baking-powder and one scant teaspoonful of salt. Season to taste. Flour to knead as soft as possible. Fry in hot lard. Sour milk is just as good by using one level teaspoonful of soda. Mrs. Alice Weatherwax. DOUGHNUTS (SELECTED). One and one-half cupfuls of sour milk, one-half teaspoonful of soda, one egg;, one cupful of sugar, two tablespoonfuls of melted butter, onehalf grated nutmeg, one teaspoonful of baking-powder and one quart of flour, or more if necessary. Put all ingredients in a bowl without stirring, then add the flour and baking-powder and stir quickly. Roll out and fry in hot lard after which roll in sugar. Mrs. C. F. G. DOUGHNUTS WITH YEAST. One quart each of sweet milk and New Orleans brown sugar, onehalf teacupful of butter and one-half pint of yeast. Set the milk on the stove, put in the butter and let it stand until melted; then mix up the dough with flour enough to make a stiff batter. Flavor with currants, cinnamon or nutmeg. Mrs. John Wood. NORWEGIAN DOUGHNUTS.