Miss Parloa's new cook book and marketing guide

Make the batter the same as for lady-fingers, and drop on the paper in teaspoonfuls. Sprinkle with sugar. Bake in a slow oven from twelve to sixteen minutes. Sponge Drops, No. 2. Three eggs, one and a half cupfuls of sugar, two of flour, half a cupful of cold water, one teaspoonful of cream of tartar, half a teaspoonful of saleratus. Beat the sugar and eggs together. Add the water when they are light, and then the flour, in which mix the saleratus and cream of tartar. Flavor with lemon. Have muffin cups very lightly buttered, and drop a teaspoonful of the mixture into each one. Bake in a quick oven. These drops are nice for dessert or tea. Sponge Cake for Charlotte Russe. Line the bottoms of two shallow baking pans with paraffine paper or buttered paper, and spread the lady-finger mixture on it. Bake slowly eighteen minutes. Cut paper to fit the sides of the mould. When the cake is cold, lay this pattern on it and cut with a sharp knife. Jelly Roll. Make the sponge cake mixture as for lady-fingers, and bake in one shallow pan twenty minutes. While it is yet warm, cut off the edges, and spread the cake with any kind of jelly. Roll up, and pin a towel around it. Put in a cool place until serving time. Cut in slices with a sharp knife. Molasses Pound Cake. One quart of molasses, one pint of water, six and a half pints of flour, one ounce of soda, half an ounce of alum, one heaping cupful of butter, six eggs, one ounce of cinnamon, one pound of raisins. Boil the alum in part of the pint of water, and let it cool before mixing with the other ingredients, instead of alum, one ounce of cream of tartar may be used. Soft Gingerbread. Six cupfuls of flour, three of molasses, one of cream, one of hrd or butter, two eggs, one teaspoonful of saleratus, and two of ginger. This is excellent. Hard Gingerbread. One cupful of sugar, one of butter, one-third of a cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of saleratus, one table-spoonful of ginger, flour enough to roll. Roll thin, cut in oblong pieces, and bake quickly. Care must be taken that too much flour is not mixed in with the dough. All kinds of cakes that are rolled should have no more flour than is absolutely necessary to work them. Canada Gingerbread. One cupful of butter, two of sugar, one of molasses, five of flour, three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one tea-cupful of cream or rich milk, one tablespoonful of cinnamon, one pound of currants. Beat the butter to a cream. Add the sugar, molasses and spice ; next the eggs, well beaten ; then the milk, in which the soda has been dissolved, next the flour \ and lastly the currants. This will make three sheets, or two very thick ones. Bake in a moderately-quick oven, if in three sheets, twenty-five minutes ; if in two sheets, ten minutes longer. Fairy Gingerbread.