The Twin-city housewife

Three eggs, one cup of lard, one of molasses, one of brown sugar, one tablespoon of ginger, one tablespoon of soda dissolved in a cup of boiling water, five cups of flour (measure before sifting). Drop tablespoons of this mixture into a slightly greased pan, about 3 inches apart, and bake.—Miss Kate Hanes. Gingernuts To one and one-half pounds brown sugar add two teaspoons soda. Mix well and add six eggs, beaten separately, two tablespoons ginger and one of cloves. Stir in flour to make a batter and let stand half an hour. Work in enough flour to make it roll nicely; cut in small round cakes and place about an inch apart on well-greased tins.— Mrs. N. S. Siewers. Ginger Snaps One cup molasses, one-half cup soft lard, one tablespoon hot water, three tablespoons vinegar, one teaspoon each of cinnamon, soda and ginger, flour to make stiff dough. Roll thin, and bake in moderate oven.—Mrs. R. M. McArthur. Hermit Cakes, No. 1 Two cups sugar, one cup butter, one cup raisins, three eggs, onehalf teaspoon soda dissolved in three tablespoons of milk, one grated nutmeg, one teaspoon each of cloves and cinnamon and six cups flour. Roll thin, cut, and bake in a quick oven.—Mrs. J. C. Watkins. Hermit Cakes, No. 2 Three eggs, one and a half cups brown sugar, one cup butter, one cup raisins chopped fine, half cup citron cut fine, two teaspoons cinnamon, half teaspoon cloves, teaspoon baking powder, and flour enough to roll. Cut out and bake.—Miss Jennie Bingham, Statesville. Iced Crackers, or Marguerites Whites of three eggs beaten stiff, and one pound of powdered sugar. Beat together, and to the mixture add one pound of English walnuts, and one pound of pecans chopped or ground fine. Pile on crackers, put in stove and brown.—Mrs. Charles Norfleet. Marshmallow Puffs Put as many Butter Thins as wanted in baking pan, place a marshmallow in center of each, and put in hot oven until marshmallows puff up and are a delicate brown. They should be used at once as they will fall if allowed to stand until cold. Nut Cookies Beat two eggs very light, add a pinch of salt, seven heaping tablespoons flour, one-half teaspoon baking powder, one cup brown sugar, one cup chopped walnuts. Do not roll but drop on buttered pans and bake brown.—Mrs. C. S. Lawrence. nn, THE TWIN-CITY HOUSEWIFE ninety-five Rocks One cup sugar, two-thirds of a cup butter, one and a half cups flour, two eggs, one pound each chopped English walnuts and dates or raisins, one teaspoon cinnamon, one-half teaspoon cloves, and one teaspoon soda dissolved in a little hot water. Drop on buttered tins by teaspoonfuls, and bake. These improve with age.—Mrs. Louis Owen. Spice Cookies One cup each brown and white sugar, one-half cup butter, threefourths of a cup sour milk, three cups flour, one teaspoon cinnamon, one nutmeg, and as many English walnuts and raisins as desired. Drop on buttered tins with spoon.—Miss Ida Clifton Hinshaw. Sponge Drops Beat to a froth three eggs and one teacup sugar; stir into this one heaping coffee cup flour, in which one teaspoon of cream tartar and one-half teaspoon of soda have been thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter and drop the batter in teaspoons about three inches apart, putting a raisin in the center of each. Bake in a quick oven. Watch closely, as they burn easily. Serve with ice cream.—Mrs. W. E. Franklin. Tea Cakes, No. 1 One pound sugar, one-half pound butter, four eggs, one teaspoon baking powder; flavor to taste. Work as little as possible with just * enough flour to make soft dough.—Mrs. Frank Coleman. Tea Cakes, No. 2 Cream together two cups of brown sugar and one scant cup of lard or butter. To this add two well-beaten eggs, one and one-half teaspoons of soda dissolved in two tablespoons of buttermilk, and flour to make soft dough.—Miss Kate Hanes.