150 FARM HOMES, IN-DOORS AND OUT-DOORS. 



Tea Cakes. Beat three eggs with half a cupful of 

 sweet cream, a pinch of salt, and half a teaspoonful of 

 cinnamon. Add a teaspoonful of baking powder, and 

 flour enough to roll out easily in a very thin sheet ; cut 

 in squares, fry in boiling lard, and sprinkle over a little 

 fine, white sugar. 



Doughnuts These will not absorb fat. They are 

 made with two eggs, a scant cupful of sugar, a coffee- 

 cupful of sweet milk, a little salt, half a nutmeg, two 

 teaspoonfuls of baking powder, and just flour enough to 

 roll out ; avoid a stiff dough. Fry in boiling lard, in 

 twists or rings. 



Cream Cake. Set upon the stove a saucepan contain- 

 ing a cupful of cream and a cupful of milk ; when the 

 milk boils, stir into it three teaspoonfuls of flour, mixed 

 with the yolk of an egg, a teaspoonful of orange extract, 

 a pinch of salt, and a little cold milk. Stir the milk un- 

 til the flour is well cooked, and set it aside to cool. Make 

 a batter after the recipe for Corn-starch Cake ; bake it 

 in four or five jelly-tins, and spread the above cream be- 

 tween. 



Christmas Cookies. Mix one cupful of wbite sugar 

 and half a cupful of butter creamed together ; one cupful 

 of sweet milk, one tea*spooriful extract of rose, and one 

 teaspoonful of baking powder. When flour is added, and 

 the dough rolled out in a thin sheet, sprinkle all over it 

 some granulated sugar (a flour-dredge should be used) ; 

 cut out the cookies, and bake them without browning. 

 If the sugar is properly coarse, they will sparkle like 

 frost-work. 



HOME-MADE CANDIES, ETC. 



Cream Candy. Place a large cupful of white sugar in 

 a porcelain or granitized kettle, with three tablespoonfuls 

 of water, and let it dissolve at the back of the stove ; then 



