The New century cook book

One-half cup butter creamed, one cup of sugar, one or two eggs, one-fourth teaspoonful soda dissolved in one and one-half tablespoons milk, one-half cup stoned and chopped raisins, onehalf nutmeg, one-half teaspoon cloves, one-half teaspoon cinnamon, three cups of flour and a little salt. Roll one-fourth inch thick, and cut round or any shape. Bake in rather quick oven. Mrs. Isaac G. Lombard. New Century Cook Book. Hermits. Three cups sugar, one cup butter, one cup raisins, stoned and chopped, three eggs, one teaspoon each cloves and cinnamon, six cups flour. Roll one-fourth of an inch thick and bake in rather quick oven twelve minutes. Mrs. J. Campbell, Washington, D. C. Macaroons. Soak one-half pound almonds in hot water until the skins rub off and pound fine; beat whites of three eggs stiff with onehalf pound white sugar, add the almonds, drop on paper, sprinkle sugar over and bake. . Hermits. One cup sugar, one-half cup molasses, two-thirds cup of currants, two eggs, six tablespoonfuls sweet milk, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful soda, flour enough to roll. Mrs. H. Wunderle. Almond Macaroons. Scald, scrape and chop one pound almonds, whites of six eggs, one pound granulated sugar, one vanilla bean (grated); stir white of eggs and sugar for one hour, then add almonds and vanilla bean, pour on buttered paper and cook in moderate oven. Mrs. J. H. Johnson. Macaroons. One cup of sugar, yolks of three eggs, five tablespoons of flour, one-half cup of chopped hickory nuts meats, drop on buttered paper and bake a light brown. Frosted Creams. One cup molasses, one cup brown sugar, one cup sour milk, one cup butter and lard, two teaspoons soda, one teaspoon each cinnamon and cloves; stir well and let raise over night, add enough flour to make soft dough, roll out, cut in squares and bake in quick oven, spread with icing when cold. Very nice. Mrs. S. B. Whitmore, Joliet, 111. What is it ? One cup sugar, one-third cup butter, one egg, one cup water, two of flour, two teaspoons baking powder. R. L. S. New Century Cook Book. Mr. G. M. D.'s Cheese Fondu. For Breakfast. To six or eight eggs well beaten add small cup water and one-half cup milk, salt and pepper. Put a cup of good cheese (not strong) in baking pan with little water and set on the stove to melt, mashing and stirring all the time; add butter size of walnut; when cheese is melted pour in the beaten eggs, stirring and mixing well; lay a few (five or six) narrow slices light bread on the top and set in the oven. Bake twenty or twenty-five minutes till brown on top and set all through. Slip the pan on a plate or into pudding dish and send to table. Cheese Fondu. Soak one cupful of bread crumbs in two cupfuls of fresh sweet milk, beat into these three eggs (whipped very light), one tablespoonf ul of melted butter, a pinch of soda dissolved in hot water, pepper and salt, and lastly half a pound of grated cheese. Butter a baking dish, pour the mixture in it, strew dry crumbs of bread over the fondu and brown in a quick oven. Serve at once, as it will fall if left to stand. Cheese Straws.