The new practical housekeeping

For Currant Seedlings, cream one gill butter and threefourths pint granulated sugar, add two eggs, naif gill milk, pint flour, with teaspoon baking powder, teaspoon cint)amon, prepared lemon juice of one small lemon and quarter of a pound dried currants, well floured. Bake in patty pans. Springerlies, — ^One pound of sugar, four eggs beaten light and thick, add pound flour into which teaspoon baking powder has been sifted and roll into little balls, press with a small glass plate or salt cellar, let stand until morning and bake in a quick oven. Or, roll and cut out with any of the cookie cutters illustrated ; let rise and bake as above. Sugarines. — Cream scant half pint granulated sugar, gill and a half butter add yolks of three eggs, and when well beaten, put in pint flour, one grated nutmeg, the beaten whites, and drop with a spoon on a greased pan, inch and a half apart; sprinkle with grated cocoanut, or chopped almonds, bake in a quick « w. - oven. For Almond Sugartnes. add to above a gill of sour milk, half level teaspoon soda and half pint blanchea and chopped almonds. 86 ' CBULLERB AND DOUGHNUTS. Savoys, — Cream pint butter and one and one-third pints sugar, add gradually yolks of five eggs, prepared lemon juice of one lemon, two tablespoons rose-water and heaping quart flour, alternated with the well-beaten whites ) put into meringue bag and squeeze out in drops size of a dollar on buttered pans and and bake in a quick oven ; when cold dust with sugar. Or, use only half pint butter and three more eggs and flour enough to roll. Dust molding board with pulverized sugar, roll dough half inch thick, cut in "finders" half inch wide and four inches long and form into rings by joining at each end and bake as cookies. Crullers and Doughnuts. — These are fried by being immersed in hot fat ; either lard, clarifled drippings of roast beef, or olive oil, (a large part of which, as sold in the market is a refined cotton-seed oil.) Better than either is beef suet, which is equally cheap and cleanly ,and more wholesome. To prepare, secure nice, whole, clean "leaves" of fat, cut up^ into small pieces and place in an iron pot which will hold ten pounds. Add a pint of water, place over a good fire and stir frequently, after the first hour. It will require three hours to "render" it. When done drain through a coarse cloth, press the fat out of the "cracklings," place in pans or jars, cover and put in a cool place and use when wanted repeatedly. The flavor of doughnuts cooked in such fat is better than when lard is used. The dough for these usually indigestible favorites should be made as soft as can be and handle well. Boll about half an inch thick, cut in strips about a half inch wide, and cook five to eight minutes. To learn the exact time, break one open as a test. When done drain well in a skimmer as they are removed from the fire, and place in a colander op on coarse brown paper. Sprinkle with sugar while hot to make the fancy sort. Regulate the fire as evenly as possible and attend strictly to the business while frying. The use of eggs in the dough prevents the absorbtion of fat. Use an iron kettle for frying. Doughnuts are for cold weather diet and should never be cooked in warm weather. Crullers should be eaten the day after they are made.