DOMESTIC ECONOMY AND FAMILY RECIPES. 1l[ 



pound of butter ; four eggs ; nutmeg and lemon to suit the tistf 

 If you have no cream, put half pound of butter. This makes two 

 large custards. 



Cookies, No. 1.— One cup of sugar, one eg^, one-half cup of but- 

 ter, one half cup of lard, one-half cup of sweet milk, one-fourth 

 teaspoonlul of soda, and flour to harden. Roll thin, bake quickly 

 and sprinkle with sugar. * ' 



Cookies, No. 2.— Three cups of sugar, three and a half cups of 

 ; cream, one cup of water, three eggs, two teaspoonfuls of saleratus; 

 salt and season to taste. 



' Cookies, No. 3— (A superior article.)— One teacup of white su- 

 gar, half a teacup of butter, one egg, two table spoonfuls of butter- 

 milk, one teaspoouful of soda, with nutmeo-. 



Soft Gingerbread.— One egg, one cup of cream, one cup of mo- 

 lasses, one teaspoouful of soda. Mix quite soft. 



Boston Gingerbread. — One pound of butter, one pound of 

 sugar, one pint of molasses, one pound of flour, six eggs, one gill 



of cold water, one teaspoouful of soda, one quart of fruit citron 



and raisins. 



Drop Cake for Breakfast. — Half pint of milk, four eggs, one 

 pound of flour, and add a little salt. 



Apple Cake. — Two cups of stewed dried apples boiled in two 

 cups of molasses. Drain off the molasfees (for the cake) from the 

 apples, add two eggs, two teaspoonfyls of soda, four cups of flour, 

 one cup of butter, one cup of sour milk. Spice of all kinds. Then 

 add the apple (which was drained as above). The apples shuuu' 

 be soaked the night before stewing for the cake. 



Orange Snow BallSi — Wash well half a pound of Carolina rice, 

 put it in plenty of water, and boil it rather quickly for ten min- 

 utes, drain, and let it cool. Pare four or five small oranges, and 

 clear from them entirely the thick white inner skin, spread the 

 rice in as many equal portions as there are oranges upon some 

 pudding or dumpling cloths; tie the fruit separately in tiiese, and 

 boil the snow balls for an hour and a half. Turn them carefully 

 on a dish, and strew plenty of sifted sugar on them. 



Cinnamon Cakes. — Beat up six eggs with three tablespoonfuls 

 of rose water, put to it a pound of sifted sugar, a dessertspoonful 

 of powdered cinnamon, and enough flour to form it into a paste ; 

 roll it out thin, and cut it into any shape you please. Place them 

 on paper and bake them. Remove them from the paper wh.'u 

 done, and keep dry. 



Peppernuts.— Take four eggs and beat them light with one 

 'jound of sugar; then take half a pound of butter, beat it up with 

 <^Rgs and sugar; one gill of milk, one nutmeg, half an ounce of 

 saJeratus, and flour enough to make a dough sti.f to roll out. 



