The new practical housekeeping

Crescents, — Rub eight ounces each rice flour and sugar together, and add eight eggs mixed to a cream after the yolks and whites have been beaten separately ; stir all together smoothly, spread thinly on buttered paper, and bake twenty minutes ; then cut with a crescent cutter into cakes, ice each one, and set in the oven for a minute to dry. Vary the icing if liked by coloring portions with cochineal and saffron, icing some of the crescents pink, some yellow and the effect is very pretty. Jew Cakes. — — ^Three-fourths pound each butter and sugar, one pound flour, two eggs, two teaspoons baking powder ; roll thin, cut out. wash over top with an egg beaten in half cup cream, sprinkle witn pound finely chopped almonds mixed with pound fine granulated sugar, and bake in quick oven. Jumbles, — — One and a half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, half teaspoon soda and one of cream tartar ; mix with sufficient flour to roll ; roll knd sprinkle with sugar ; cut out and bake. Cocoa-nut Jumbles. — — Two cups sugar, one cup butter, two eggs, half a grated cocoa-nut ; make just stiff enough to roll out ] roll thin. Lemon Jumbles. — — One egg, one cup sugar, half cup butter, three teaspoons milk, one teaspoon cream tartar, half teaspoon soda, two small lemons, juice of both and grated rind of one ; mix rather stiff, roll, and cut with cake cutter. Lemon Snaps. — A large cup sugar, two-thirds cup butter, half teaspoon soda dissolved in two teaspoons hot water, flour enough to roll thin ; flavor with lemon, Pepper-nuts. — One pound sugar, five eggs, half pound butter, half cup milk, two teaspoons baking powder, flour enough to roll. COOKIES AND JUMBLES. Seedlings, — Sift a quart and a half of flour mixed with a heaped teaspoon of baking powder * make a hole in the center, pour in one pint and a third of pulverized sugar, make a hole in the sugar, break m four eggs, which beat lightly with a knife till well mixed with the sugar ; add three-fourths of a pint of butter, chop fine, add to it one-half a pint of milk and a half gill of caraway seeds, work quickly to a dough and set to rise ; cut off a piece as large as a biscuit, roll it out one-eighth of an inch thick, cut into small, round cakes, place a half inch apart on a buttered tin, continuing until all are ready ; then bake in a quick oven. This may be made without eggs and some add the grated rind of a lemon. For Bonnie Buns^ rub pint and a half of flour and half gill butter well together ; warm one gill of milk, add to it a pinch of salt and half gill yeast, make a hole in the dough and pour in milk, let rise. Beat together a gill of sugar, two eggs and add to sponge when raised ; then add three-fourths ounce sliced citron and one-quarter ounce caraway seed, roll into a thick sheet, cut into cakes, and place to rise. When light, bake in a quick oven. Brush with Roll Glaze and eat while fresh. For Spice Seedlings, cream a half pint each butter and granulated sugar, add lightly a quart of floui^ a half nutmeg grated, two tablespoons caraway seed, a level tablespoon powdered cinnamon, a half gill each of milk and rose water and cold water enough to make a stiff dough. Roll out in sheets a quarter of an inch thick, cut with a small cakeoutter and bake as described for cookies in a quick oven, to a delicate brown.