The new practical housekeeping

Zulus. — Cream pint butter and one-third pint pulverized sugar add yolks of six eggs, gill of sour milk, quarter teaspoon soda, teaspoon cinnamon and quart flour. Roll out thin, cut into narrow strips, mix into any fancy shapes and cook as doughnuts, dusting with pulverized sugar when partially cooled. Or for Fruit Zulus work half pint butter into quart flour ; add yolks of four eggs mixed with pint sugar, half gill cream, pound of currants, prepared as directed and well beaten whites of two eggs, roll out, cut with small biscuit cutter, inch and half in diameter and fry as above, or they can be cooked as cookies, brushing with white of egg and dusting with sugar before baking. Ginger-Bread In making the old fashioned soft square cakes of ginger bread, of which children are so fond ; put a portion of the dough on a well floured sheet of tin, roll out evenly, trim off neatly at the edges, and work off in squares with a knife dipped in flour or a wheel cutter made for the purpose. Prepared in this way, the dough may be mixed softer then when it must be handled in removing from the board to the tin on which it is to be baked, after rolling and cutting. In mixing and rolling ginger bread always use sifted flour and if the dough becomes too stiff, set before the fire. A moderate oven is required for ginger bread and cakes, for snaps a quick oven. Snaps should never be made on a damp day. New Orleans and Porto Rico molasses, not syrup, should be used. When snaps or cookies become moist heat in oven. -#•►■ Fairy Ginger-bread.— Cream one cup butter with two of sugar^ add tablespoon ginger, three-fourths teaspoon soda in cup milk, and four cups flour; butter baking pans, spread cake mixture thin as a wafer on them, and bake in moderate oven till brown. The moment it comes from the oven cut into squares with case knife and slip from pan. Delicious. Keep in tin box. Loaf Ginger-bread., — Heat together for ten minutes one cup each OINGEB-BREAD. 89 butter, molasses and sugar with a tablespoon •each ginger and cinnamon, then add a half cup cold water, tablespoon soda dissolved in ..^,„^.^^^^^^^ boiling water, and flour to stir very hard. otBs*r.bn»dLoftr. Bake in loaves ; brush them over with syrup while hot, and eat fresh. Spiced Ginger-bread, — One cup each sugar, butter and molasses, three eggs, three cups flour, one teaspoon soda dissolved in a cup sour cream, half a nutmeg, teaspoon cloves, tablespoon ginger. Ez' tra good. Sponge Ginger-bread, — One cup each sour milk and Orleans molasses, a half cup butter, two eggs, teaspoon soda, tablespoon ginger, flour to make as thick as pound cake ; put butter molasses and ginger together, make them quite warm, add the milk, flour, eggs, and soda, and bake as soon as possible. White Ginger-bread. — Rub a half pound each butter and flour together, add half pound finely powdered and sifted loaf sugar, the finely minced rind of one lemon, an ounce ground ginger and a grated nutmeg ; mix well together and work into a smooth paste with one gill milk just warm, in which a half teaspoon carbonate of soda has been dissolved; make into cakes, and bake in moderate oven fifteen or twenty minutes.