Crisp Gingerbread

1 pound flour 2/3 cup sugar 2/3 cup butter 1 tablespoon ginger

1 teaspoon cloves 1/4 teaspoon mace Grated rind of 1 lemon Molasses

Cut and rub the butter into the flour and sugar until thoroughly mixed; add spices and lemon peel; mix thoroughly and moisten with molasses. Roll the dough very thin; cut into squares and bake in a hot oven.

Crullers (New England Doughnuts)

1 egg

1 cup sugar

Cassia or nutmeg

1 teaspoon butter

Flour

1 cup sour milk

1 1/4 teaspoons soda

Beat the egg; add the sugar, flavoring to taste, butter, melted, and flour and milk alternately. Dissolve the soda in the milk, and mix all as lightly as possible. Use flour enough to make a soft dough; roll and fry in deep fat, hot enough to smoke but not too hot, or the crullers will brown and not be cooked through. Sweet milk and two tablespoons baking powder may be substituted for the sour milk and soda.

Tumbles

2 cups sugar

1 cup butter

2 eggs beaten separately

Flour

2 tablespoons sour milk

3/4 teaspoon soda

1 teaspoon vanilla

Beat the butter and sugar to a cream; add the eggs and part of the flour; then the milk, dissolving the soda in the milk. And sufficient flour to make a dough just stiff enough to roll thin. Cut in rings and bake in a moderate oven.

Cookies

1 cup sugar

1/2 cup butter and lard

1 egg

Few gratings of nutmeg

1/4 cup milk

Flour to make dough

2 teaspoons baking powder

Sugar and cinnamon

Follow the directions for Jumbles; roll as thin as possible, and sprinkle with sugar and cinnamon.

Sand Tarts

Make jumbles, cutting them into squares. Brush the top with egg and sprinkle with granulated sugar.

Peanut Cakes

Whites of 5 eggs 1 cup sugar

1 tablespoon flour Ground peanuts

Beat the eggs as stiff as possible; add the sugar and flour; then stir in enough peanuts to make a very stiff batter. Drop in small lumps on buttered tins and bake in a quick oven.

Fruit Jumbles

1 cup butter

1 cup sugar

2 tablespoons lemon juice.

Grated nutmeg

3 eggs

10 ounces flour

1/2 pound seeded raisins or currants

Stir the butter and sugar to a cream; add the lemon and a little grated nutmeg; then the eggs beaten separately, then the flour, leaving out a tablespoonful to mix with the fruit. Have the fruit well washed and drained; mix with the flour and add to the batter. Drop on buttered tins and bake.

Meringues

Whites of 3 eggs

1 cup powdered sugar

1/2 teaspoon vanilla

Beat the eggs to a stiff froth; stir in the powdered sugar lightly with a wooden spoon. When thoroughly mixed flavor and arrange the meringue on buttered paper in the shape of eggs; sift powdered sugar thickly over the top; let them stand a few minutes; shake off the superfluous sugar; lay the paper on tins and bake in a very slow oven until a delicate brown. When cool, remove carefully from the paper; dip a spoon in hot water; scoop out the inside; dust with powdered sugar and set away until serving time. Fill with ice cream or whipped cream and press together, leaving some of the cream visible.