Six little cooks

No. 32 — GINGER SNAPS. One cup butter or lard; if only lard is used add a little salt. One and a half cups molasses, one cup sugar, a quarter of a cup sour milk, two teaspoonfuls soda, two do. ginger, flour enough to roll easily. No. 33 — GERMAN PUFFS. Take six eggs, leaving out three whites, one pint milk, five tablespoonfuls flour, one of softened butter. Bake in gem pans. Whip the whites of the eggs; afterward stir in the juice of six oranges and half a pound powdered sugar. When the puffs are done, pour the frosting all over them. * No. 34 — DOVER CAKE. One pound sugar, one do. flour, one-half do. butter, six eggs, half cup milk, half teaspoonful soda. No. 35 — HENRY CLAY CAKE. One pound flour, one do. sugar, one ounce butter, onehalf pint cream, one teaspoon soda, juice and rind of one lemon, one-third of a grated nutmeg. For some tastes the nutmeg is better omitted. No. 36 — LEMON CAKE. One pound flour, one do. sugar, one-half do. butter, one small teacup milk, small teaspoonful soda, four eggs, mix as usual; the last thing before putting in the oven, stir in the juice of a large fresh lemon. No. 37 — TUDOR CAKE. Two cups sugar, one-half cup butter, one cup milk, three cups flour, three eggs, one teaspoon soda, two cream tartar. No. 38 — MOTHER'S COOKIES. One cup butter, two of sugar, three well-beaten eggs, a quarter of a teaspoonful soda, half a nutmeg, small half-teaspoonful cloves or cinnamon. No. 39 — ELLEN'S COOKIES. Three-quarters of a cup lard, the same of butter, one cup milk, one teaspoon soda, rind and half the juice of one lemon, just enough flour to roll it out with. Very rich. No. 40 — PLAIN COOKIES. One pound flour, one-half do. sugar, six oz. butter, three eggs, one teaspoon soda, a little nutmeg or other spice. If richer cookies are desired take one-half pound butter. No. 41 — BRIDGET'S COOKIES. Two cups sugar, one do. butter, one do. milk, two eggs, two even teaspoons soda, four of creani tartar; spice if you like it; enough flour to roll easily. No. 42 — POOR MAN'S CAKE. One cup sugar, two do. flour, one do. milk, one heaping tablespoonful butter, one small teaspoon soda and two of cream tartar, one egg, one-half teaspoonful mixed cinnamon and cloves. Half a cup of seeded raisins improves it. No. 43 — RING JUMBLES. One pound butter, one do. sugar, one and a quarter of flour, four eggs. Two tablespoonfuls of any kind of flavoring, or a small wineglass of rosewater. Cream the butter, add the sugar, then the yolks of eggs, then half the flour, then the whites, then the rest of the flour, stirred lightly. Cut out with a tumbler or cake-cutter, and from the middle of each, with a smaller cutter or the top of a canister, cut a round hole. Bake quickly, and sift fine sugar over them as soon as they are done. No. 44 — PLAIN JUMBLES. One egg, one cup sugar, one-half do. butter, three teaspoonfuls milk, one do. cream tartar, one-half do. soda. No. 45 — LEMON JUMBLES. The above recipe, with the juice and rind of one large lemon, or the juice of two and the grated rind of one.