ful boiling water, add a little sprinkle of salt and pepper, flour to make a stiff dough✪ Ginger Snaps, roll thin. .Mrs. F. Strassner, Canhm, O. DROP CAKES. Three eggs, one cup lard, one cup mo¬ lasses, one cup brown sugar, one table¬ spoon ginger, one tablespoon soda, one teacup boiling water, disvsolve soda in tlie water, five cups unsifted flour, mix well, drop in spoonfuls into a slightly greased pan, ahont three inches apart. .Mrs. M. Keam. DOUGHNUTS. OAT MEAL CRACKERS. Two cups brown sugar, two cups oat meal, one-half cup butter, one half cuj) hot water, scant teaspoon soda in part of the hot water, flour to make them very stiff, roll very thin. DOUGHNUTS NO. 1. One and one-half cups sugar, one-half cnp lard, one and one-half cups milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix, drop in hot lard. Mrs. M. Ream. CREAM DOUGHNUTS. Heat two eggs, one cup sour cream and one cup sugar together, add a level tea¬ spoon soda, a little salt and flour enough to roll. Mrs. I. K. Wells, Athens, Mich. DOUGHNUTS NO. 2. Two eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one- half teaspoon baking powder, three table¬ spoons lard. Mrs. (J. E. Holrien, Manisti(iue, Mich. DOUGHNUTS NO 3. One cup sugar, one cup sour milk, one egg, one-half teaspoon soda, flour to make a soft dough✪ Doughnuts No. 3. S. K. DOUGHNUTS NO. 4. One (piart flour, one egg, one-half cup sugar, one cup milk, two teaspoons bak¬ ing powder, six teaspoons melted lard✪ Doughnuts No. 4, Hour. Mrs, R. Waltz. FASNACHTS. Three eggs,one cup sugar, tw’o pints for bread sponge, nutmeg or cinnamon, if desired✪ Fasnachts, mix with the hand as soft as pos¬ sible, let it raise, mold again, have the bread board well floured, roll out half an inch thick, cut and let raise again, when light fry in hot lard and sprinkle with sugar. .Mrs. J. Shtmaker. LOVE KNOTS. One egg, four tablespoons sweet cream, two tablespoons sugar, a pinch of salt. Hour to knead very hard, ✪ Love Knots roll out, cut in narrow' strips, tie each one in two or three knots, fry in hot lard, sprinkle w’ith sugar while hot. 14 THK PKXNSYIA'ANIA <i K KM A N <’<)(>K HOOK. SWISS PRETZEL. Two cups of sugar, two cups of lanl, ouc cup milk, four eggs, a pinch of salt, ami plenty of cinnamon, make a stiff (lough, take a pinch of dough about the size of a marble, and roll it into the shajM* of a marble, roll the whole hatch into marbles, then if von can secure a Swiss pretzel iron, which is similar to a waflle iron, hut more shallow gnawes. Make it hot, butler and lay a marble on each divisi(m and put cover on top, which will press it flat, it is a delicious little waffer. Mrs. J. Kyer. MOONSHINE OR HYPOCRITES. Make a dough like lUKHlIes, roll very thin, cut any sha|M* as large as a plate, crumple a little, then drop into hot lard, sprinkle with sugar✪ Moonshine or Hypocrites and pile on top of of each other. EGG BUTTONS. One (|uart Hour, one pint of boiling milk, scald Hour well, add a pinch of salt and thin with one-half doz. eggs,✪ Egg Buttons drop from a spoon into hot lard, serve with maple syrup while hot. (Fine.) Mrs. M. Ream. FRITTERS. APPLE FRITTERS.

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ful boiling water, add a little sprinkle of salt and pepper, flour to make a stiff dough, roll thin. .Mrs. F. Strassner, Canhm, O. DROP CAKES. Three eggs, one cup lard, one cup mo¬ lasses, one cup brown sugar, one table¬ spoon ginger, one tablespoon soda, one teacup boiling water, disvsolve soda in tlie water, five cups unsifted flour, mix well, drop in spoonfuls into a slightly greased pan, ahont three inches apart. .Mrs. M. Keam. DOUGHNUTS. OAT MEAL CRACKERS. Two cups brown sugar, two cups oat meal, one-half cup butter, one half cuj) hot water, scant teaspoon soda in part of the hot water, flour to make them very stiff, roll very thin. DOUGHNUTS NO. 1. One and one-half cups sugar, one-half cnp lard, one and one-half cups milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix, drop in hot lard. Mrs. M. Ream. CREAM DOUGHNUTS. Heat two eggs, one cup sour cream and one cup sugar together, add a level tea¬ spoon soda, a little salt and flour enough to roll. Mrs. I. K. Wells, Athens, Mich. DOUGHNUTS NO. 2. Two eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one- half teaspoon baking powder, three table¬ spoons lard. Mrs. (J. E. Holrien, Manisti(iue, Mich. DOUGHNUTS NO 3. One cup sugar, one cup sour milk, one egg, one-half teaspoon soda, flour to make a soft dough. S. K. DOUGHNUTS NO. 4. One (piart flour, one egg, one-half cup sugar, one cup milk, two teaspoons bak¬ ing powder, six teaspoons melted lard, Hour. Mrs, R. Waltz. FASNACHTS. Three eggs,one cup sugar, tw’o pints for bread sponge, nutmeg or cinnamon, if desired, mix with the hand as soft as pos¬ sible, let it raise, mold again, have the bread board well floured, roll out half an inch thick, cut and let raise again, when light fry in hot lard and sprinkle with sugar. .Mrs. J. Shtmaker. LOVE KNOTS. One egg, four tablespoons sweet cream, two tablespoons sugar, a pinch of salt. Hour to knead very hard, roll out, cut in narrow' strips, tie each one in two or three knots, fry in hot lard, sprinkle w’ith sugar while hot. 14 THK PKXNSYIA'ANIA <i K KM A N <’<)(>K HOOK. SWISS PRETZEL. Two cups of sugar, two cups of lanl, ouc cup milk, four eggs, a pinch of salt, ami plenty of cinnamon, make a stiff (lough, take a pinch of dough about the size of a marble, and roll it into the shajM* of a marble, roll the whole hatch into marbles, then if von can secure a Swiss pretzel iron, which is similar to a waflle iron, hut more shallow gnawes. Make it hot, butler and lay a marble on each divisi(m and put cover on top, which will press it flat, it is a delicious little waffer. Mrs. J. Kyer. MOONSHINE OR HYPOCRITES. Make a dough like lUKHlIes, roll very thin, cut any sha|M* as large as a plate, crumple a little, then drop into hot lard, sprinkle with sugar and pile on top of of each other. EGG BUTTONS. One (|uart Hour, one pint of boiling milk, scald Hour well, add a pinch of salt and thin with one-half doz. eggs, drop from a spoon into hot lard, serve with maple syrup while hot. (Fine.) Mrs. M. Ream. FRITTERS. APPLE FRITTERS.

The Pennsylvania German cook book