The national course in home economics

One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one and one-half cupfuls of sugar, one-half cupful of cold water, one and onequarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon. Cream Ko-nut, salt and sugar together, add yolks of eggs well beaten, then the water and lastly the flour, into which the baking-powder, cinnamon and cocoa should be sifted. Fold in the stiffly beaten whites of the eggs. Bake twenty minutes in muffin pans. Myrtie E. Robinson. CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. (Made of Ko-nut.) Use one cupful of molasses, add a teaspoonful of soda dissolved in a teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger and salt, one-half cupful of cold water, two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in gem pans for twenty minutes. Myrtie E. Robinson. SPICE CAKES. (Made of Ko-nut.) One cupful of molasses, one teaspoonful of soda, one-fourth teaspoonful each of salt, cinnamon, allspice and one-eighth of a teaspoonful of paprica, two tablespoonfuls of vinegar, two-thirds cupful of warm water one package of fig mince, three eggs, four cupfuls of flour, one-third cupful of Ko-nut melted. Bake in shallow pans twenty-five minutes. Myrtie E. Robinson. ENGLISH WAFERS. Beat the whites and yolks of six eggs separately, then pour in six tablespoonfuls of sugar, three tablespoonfuls of flour and two tablespoonfuls of arrow-root. Flavor to taste. Willa K. EVERY-DAY TEA CAKES. One and one-half cupfuls of white sugar, two eggs, one-half cupful of butter, one and one-half cupfuls of sweet milk (if you have none use water), two cupfuls of flour and two teaspoonfuls of baking-powder. Beat the sugar, butter and eggs together and lastly the flour with the bakingpowder sifted together. Flavor to taste (I generally use nutmeg). Bake in gem tins in a quick oven. Mrs. M. L. Lockwood. SPRENGELA. Four cupfuls of powdered sugar, eight eggs. Stir one-half hour; beat whites separately. Take two teaspoonfuls of baking-powder, the rind of two lemons, flour enough to roll out. Cut them out with a cake-cutter and let lie over night. Then sprinkle anise seed over them and bake. M. O. Baldwin. PEPPER NUTS. Take four cupfuls of fine sugar, eight eggs, stirring them for nearly one-half hour. Beat whites by themselves; rind of two lemons, two teaspoonfuls of baking-powder, flour enough to roll, two teaspoonfuls of cinnamon, one teaspoonful of ground cloves, one teaspoonful of allspice, one grated nutmeg. Cut them into any shape you choose and put two drops of brandy on each cake. Next morning turn them over and bake. Mrs. J. Fuller. SPIDERS. Make a noodle dough, cut in shape, and fry it in hot lard. Sprinkle powdered sugar over them when done. Emma Wolf. ALMOND SQUARES. One-half pound of butter rubbed, one-half pound of sugar, one-half pound of chopped almonds mixed in, two eggs, one-half pound of flour and the grated rind of one lemon. Roll them out and cut into squares. Bake in a moderate oven. Mrs. Jane Phillips. ^ CINNAMON ROLLS. (Good.)