Buckeye cookery

. Nutmrc COookIEs. Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half tea- i | spoon soda, and six cups of flour, or enough to roll. oll thin, and bake in a quick oven. PEPPER-NUTS. One pound sugar, five eggs, half pound butter, half tea-cup milk, two tea-spoons baking-powder, flour enough to roll.—Mrs. Emma G. Snyder. SAND TARTS. Two cups sugar, one of butter, three of flour, two eggs, leaving iG out the white of one; roll out thin and cut in square cakes with a knife; spread the white of egg on top, sprinkle with cinnamon and sugar, and press a blanched almond or raisin in the center.—Miss Clara G. Phellis. COCOA-NUT JUMBLES. Two cups sugar, one cup butter, two eggs, half a grated cocoa- nut; make just stiff enough to roll out; roll thin.—Mrs. Ida M. Donaldson, Denver, Col. J UMBLES. \ One and a half cups white sugar, three-fourths cup butter, ‘three eggs, three table-spoons sweet milk, half tea-spoon soda and one of cream tartar; mix with sufficient flour to roll; roll and sprinkle with sugar; cut out and bake.—Mrs. Mollie Pilcher, Jackson, Mich. GINGER-BREAD. GINGER-BREAD. If in making ginger-bread ‘the dough becomes too stiff before it is rolled out, set it before the fire. Snaps will not be crisp if made on a rainy day. Ginger-bread and cakes require a moderate oven, snaps a quick one. If cookies or snaps become moist in keeping, put them in the oven and heat them for a few moments. Always ‘use New Orleans or Porto Rico molasses, and never syrups. Soda is used to act on the ‘‘spirit” of the molasses. In making the oldfashioned, soft, square cakes of ginger-bread, put a portion of the dough on a well-floured tin sheet, roll evenly to each side, trim off evenly around the edges, and mark off in squares with a floured knife or wheel cutter. In this way the dough may be softer than where it is necessary to pick up to remove from board after rolling and cutting. Always have the board well covered with flour before rolling all kinds of soft ginger-breads, as they are liable to stick, and should always be mixed as soft as they can be handled. ALUM GINGER-BREAD. Pint molasses, tea-cup melted lard, table-spoon ginger, table-spoon salt, tea-cup boiling water; in half the water dissolve table-spoon — pulverized alum, and in the other half a heaping table-spoon soda; stir in just flour enough to knead, roll about half inch thick, cut in oblong cards, and bake in a tolerably quick oven.—Mrs. Wm. Patrick, Midland, Mich. , | GINGER-BREAD. One gallon molasses or strained honey, one and a quarter pounds butter, quarter pound soda stirred in a half tea-cup sweet milk, teaspoon alum dissolved in just enough water to cover it, flour to make it stiff enough to roll out; put the molasses in a very large dish, add the soda and butter melted, then all the other ingredients; mix in the evening and set in a warm place to rise over night; in the morning knead it a long time like bread, roll into squares half an inch thick, and bake in bread-pans in an oven heated about right for bread. To make it glossy, rub over the top just before putting 10 GINGER-BREAD. — it into the oven the following: One well-beaten egg, the same amount or a little more sweet cream, stirring cream and egg well together. This ginger-bread will keep an unlimited time. The recipe is complete without ginger, but two table-spoons may be used if preferred. Over fifty years old, and formerly used for general muster days. EXCELLENT SOFT GINGER-BREAD.. One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon allspice, half tea-spoon ginger; mix all together thoroughly, add three eups sifted flour and bake in shallow pans.—Mrs. S. W. SponcE GINGER-BREAD.