The new Kentucky home cook book

Take two quarts of sifted flour, rub into it three-fourths pound of butter, four eggs beaten separately, then whipped together, one and one-half pint of sugar, one table-spoonful of cream, one-half tea-spoonful of soda, two tea-spoonfuls of cream of tartar, one-half tea-spoonful of bitter almond. Sprinkle some sugar on the board, pinch off a small piece of dough, with the hand roll on the board then into the sugar, double together in the form of a ring, and lay in well-buttered pans to bake in a quick oven. Mrs. Annie Lee. 288 The New Kentucky Home Cook Book. JUMBLES. Take one cupful of butter, two cupfuls of sugar, five cupfuls of flour, two eggs, one tea-spoonful of soda dissolved in one-half cupful of sour cream or buttermilk. Roll arid cut with a cake-cutter. Bake in a quick oven. Mrs. H. Bierbower. NAPLES CAKE. Take one -half pound of flour, six ounces of butter, two ounces of white sugar, two ounces of sweet almonds finely pounded. Rub all well together, and mix with one egg. Put it in a cool place to harden, then roll it out to a thin paste and cut it with an oval mold, then bake the pieces in an oven. While warm, place jelly between layers of the paste. Ice over the top of each one with the whites of eggs and powdered sugar flavored with a few drops of bitter almonds. JUMBLES. Take three eggs beaten separately, then whipped together, one pint of white sugar, one pint of butter or lard, two tea-spoonfuls of baking-powder, one gill of sweet milk (or soda and sour milk), one grated nutmeg, flour enough to make it roll. Bake in a quick oven. JUMBLES. Take five eggs, two and one-half cupfuls of white sugar, one cupful of sour milk, one tea-spoonful of soda dissolved in the milk, one cupful of butter, one table-spoonful of lard, one nutmeg. Make into a soft dough, roll thin, and bake in a quick oven. RICH JUMBLES. Take two pounds of flour, one pound of sugar, threefourths cupful of butter, four eggs beaten very light, onehalf cupful of cream, one tea-spoonful of baking-powder. Flavor with a little nutmeg and a few drops of bitter almonds. Mrs. J. H. Kobixsox. The New Kentucky Home Cook Book. 289 SAND TARTS. Take one and one-half pint of brown sugar, one-half pint of butter, two eggs, enough flour to roll, one tea-spoonful of vanilla. Roll out thin, and cut into squares. Beat the whites of two eggs to a stiff froth. In the center of each cake put a small tea-spoonful of the white of egg, a little sugar, a blanched almond, and a little cinnamon. Bake quickly to a light brown. CHOCOLATE JUMBLES. Take one cupful of butter, two cupfuls of sugar, three cupfuls of flour, two cupfuls of grated chocolate, one teaspoonful of soda, two tea-spoonfuls of cream of tartar. Mix the soda and cream of tartar through the flour; cream the butter and sugar together, add the beaten yelks, then the well-whipped whites and flour alternately, stirring the chocolate in lightly the last thing. Roll thin, and bake in rather a quick oven. Mrs. William Davis. COCOA-NUT TEA CAKES. Take one pound of sugar, one tea-cupful of butter, seven eggs beaten separately, two grated cocoa-nuts. Roll out, and bake. GERMAN TEA CAKE.