The new home cook book

One pound of butter, one pound of sugar, six eggs, grated peel of a fresh lemon, flour sufficient to make a soft dough ; put in teaspoons in papered pans ; on top of each cake put a blanched almond, and some coarse lumps of crushed sugar before baking. EICH JUMBLES. Mrs. Kate Johnson. One-half pound butter, one-half pound sugar, two eggs well beaten, three-quarters pound flour ; have plenty of rolled sugar on the board, and work little lumps of the dough (which is very soft) in it; make into little rings, and turn them over into buttered pans and bake with care ; they will keep for two or three months. EXCELLENT JUMBLES. Mrs. J. H. Brown. One cup butter, two cups sugar, one cup cream, one teaspoon soda, one egg, a little bit of nutmeg, flour enough to stifl'en it so as to bake in rings ; bake quickly. COCOANUT JUMBLES. Mrs. F. Two cups of sugar, one of butter, two eggs, small teaspoon of soda, mixed with the flour, two cups of cocoanut. 364: JACKSON JUMBLES. Mrs. C. A. Rogers. One cup of butter, one cup cream, three cups of sugar, five eggs, five cups of flour. SAND TAETS. Mrs. W. H. Ovington. One pound sugar, three-fourths pound of butter, two eggs, flour enough to make very stiff : roll them out and wet the tops with whites of eggs, then put two almonds on each one ; sprinkle over them cinnamon and sugar. SUGAE DEOPS. Mrs. H. M. Buell. One pound flour, three-fourths pound of sugar, one-half of butter, four eggs, a gill of rose water. To be baked on paper. This will make sixty drops. COCOANUT DEOPS. Mrs. H. M. Buell. The meat of one cocoanut, pared and grated, weight of the same in sugar, one-half cup of flour, white. NO MATTEES. M, A. Bingham. . ^ Three cups sour milk, three tablespoons of cream or butter; one cup of sugar; roll about the size of a plate, fry in hot lard, cover each with nicely seasoned apple sauce ; lay over each other. CINNAMON WAFEES. Mrs. Beyer. Two and a half cups of sugar, one-half cup butter, three eggs, one tablespoon cinnamon, one-half teaspoon soda; put in enough flour to roll out. GINGEE CAKE. Mrs. Mann, Freeport. One half cup butter, one of molasses, one of sugar, one of cold water, one heaping teaspoon soda, one quart of flour. Ginger and salt to taste; drop on the tins and bake in a quick oven. GINGER COOKIES. Mrs. J. O. Knapp. One cup of sugar, one of butter, one of molasses, two tablespoons ginger, and two teaspoons saleratus dissolved in three tablespoons of hot water. Bake quickly. GINGER SNAPS. Miss Gilbert, Evanston. One cup molasses, one-half of sugar, two-thirds of butter, one-half of water, one tablespoon ginger, one-half teaspoon of alum dissolved in hot water, two teaspoons saleratus, dissolved in the molasses ; mix the whole, with flour enough to roll out nicely. GINGER SNAPS. Mrs. John Edwards, Rockford. One cup of molasses ; let it come to a boil, then add two teaspoons of soda, when cool ; mix one cup of butter, three-fourths of sugar, and two eggs well together ; then add your molasses and two tablespoons of water, two tablespoons ginger, some cinnamon, and some cloves, and allspice; add flour and roll very thin; bake in a quick oven. DRINKS.