CAKES. 381 



tea-spoonful, at most. If pulverized, it dissolves qiiicker, using a little hot 

 water. 



Ginger Cookies.— Sugar, }4. cup; molasses, ^ cup; shortening, \4 cup; 

 boiling water, 3^ cup; soda, % tea-spoonful; ginger, 1 large tea-spoonful; salt; 

 flour. Directions — Have the shortening very hot and the water boiling; dis- 

 solve the soda in the water and put into the creamed sugar, shortening and 

 molasses; use only flour enough to make as soft a dough as you can roll, dust- 

 ing freely. 



Remarks. — This recipe is from Sarah Green, of Portageville, N. Y., whc 

 Indicates it to be nice, if properly made. The two following are also hers: 



Sugar Cookies. — Sugar, % cup; butter, % cup; 1 egg', cream of tartar, 

 2 tea-spoonfuls; soda, 1 tea-spoonful; hot water, J^ cup, to dissolve the soda; 

 flour, sufficient 



Remarks.— 'Koke from general directions, at the heaxi of this subject, also 

 the following: 



Sugar Cookies.— Sugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1 

 tea-spoonful. Mix soft as possible. Caraway seed, she says, is the best season" 

 ing for sugar cookies. 



Sugar Cookies, No. 2.— Sugar, 1 cup; butter, 1 cup; 1 egg; essence of 

 lemon; flour to roll and cue out. — Mrs. C. W. Phillips. 



Excellent Cookies. — Meat fryings, 1 cup, or butter, ^^ cup, and lard, 

 J^cup; sugar, 1 cup; cold water, 1 cup; soda, scant tea-spoonful; nutmeg to 

 taste. Mix quickly, roll very thin, and cut with teacup or goblet. The cookies 

 will not curl ; bake in a quick oven. 



Cookies, With Carbonate of Ammonia.— Carbonate of ammonia, 

 1 oz. ; sugar, 1 pt , sweet milk, i^ pt.; sweet cream, % pt.; flour, enough to 

 roll them out nicely. Bake (luick. They are better to let them stand 3 or 3 

 days. So says " Fannie C," of Medina, Wis. 



Cookies, With Ammonia.— Lard, 1 lb. ; sugar, 5 cups; milk, 1 qt. ; car- 

 bonate of ammonia, 1% ozs.; caraway seed, a little salt, and flour to make stiff 

 enough to roll. Directions — Dissolve the ammonia in the milk and add to 

 the lard and sugar, previously rubbed together. For small families, one-half 

 or one-fourth the amount may be used. Hope Humason, of Brookside, Conn., 

 says: " It has been tried and approved." 



Remarks. — It will be observed that where more than one recipe is given for 

 making any cake, or other article, they are always different; so that persons 

 who have not the articles called for in one may have those called for in another, 

 thus enabling eveiybody to be accommodated. And I may properly say here 

 that I give none which my own judgment, from my long experience in study- 

 ing and testing practical recipes, does not at once consent to the appropriateness 

 of the ingredients to produce, if properly combined, the cake, or whatever 

 other article the recipe calls for. 



Custard Jelly Cake.— Sugar, 1 cup; 3 eggs; flour, lineups; cream of 

 tartar, 1 tea-spoonful; soda, 1 tea-spoonful; cold water, 2 table-spoonfuls; make 

 4 layers. 



