On habits and manners

Take equal parts of butter and lard, and chop them into the flour ; add sufficient cold water to moisten, a little salt, and roll as little as possible. For one pie the proportions are one cup flour, and lard the size of a small egg. Pastry which is chopped in this way is much lighter than if mixed with the hand ; but, however made, it is an unwholesome and expensive food, and should be very seldom eaten. CRULLERS. One cup milk ; one cup sugar ; five eggs, whites and yolks beaten separately ; two teaspoonfuls baking powder ; butter size of an egg ; a little nutmeg ; flour enough to make a thick paste. Cut into shapes, and drop into boiling lard or beef fat. DOUGHNUTS. One pint milk ; three eggs ; two cups sugar ; one cup butter or lard ; one gill fresh yeast ; grated orange peel and nutmeg ; flour enough to make a stiff paste. Roll into balls, and cook like crullers. SPONGE CAKE. One-half pound sugar, one-fourth pound flour, juice and grated rind of one lemon, five eggs ; beat whites and yolks separate, as light as possible ; beat the sugar into the yolks ; then very lightly beat in the flour. BOSTON TEA-CAKE. Two cups white sugar ; two cups milk ; two eggs ; one-half cup butter ; two teaspoonfuls baking powder ; four cups flour ; spice. GINGERBREAD. Three cups flour ; one-half cup butter ; one cup molasses ; onehalf cup milk ; one egg ; one tablespoonful ginger ; one teaspoonful soda ; two of cream tartar. GINGERSNAPS. One large cup butter and lard ; one large cup sugar ; one large cup molasses; one-half large cup cold water; one teaspoonful soda dissolved in a little warm water; flour enough to make a stiff dough. Roll very thin, and bake quickly. 1 84 SUGAR COOKIES. Two cups sugar; one-half cup butter; one half cup lard ; one cup milk ; one teaspoonful soda, dissolved in a little warm water ; flour to make it just thick enough to roll out. Mold as little as possible. CUP CAKE. One-half cup butter ; two cups sugar ; three eggs ; four cups flour; one cup milk ; two teaspoon fuls baking powder. Flavor with vanilla or lemon. FRUIT CAKE. One cup butter ; four cups sugar; two cups milk; yolks of six eggs, well beaten ; four teaspoonfuls baking powder ; eight cups flour ; one cup of citron and one cup of raisins, both chopped fine. Spice with nutmeg and cinnamon. BREAD CAKE. Three cups light dough ; one cup butter and lard ; three eggs ; two cups sugar ; one-half cup milk ; one-half teaspoonful soda ; nutmeg and cinnamon ; one cup raisins and citron. If not stiff enough, add a little flour. ANOTHER, Three lbs. flour; one and one-half lbs. sugar ; one-half lb. butter . one-half lb. lard; three eggs; one pint milk; one-half pint yeast. Spice with mace and nutmeg, and, if you like, add raisins and citron. The afternoon before you want to bake, put half the shortening and half the sugar into the milk and scald it ; when cool, add the yeast and the flour. When it is raised, which will be sometime during the evening, work in the rest of the sugar and shortening. In the morning add the eggs, well beaten, the spice and fruit ; put in the pans, and let it rise again before baking. HARD GINGERBREAD.