Cream Cakes

A pint of water, half a pound of butter, three-quarters of a pound of flour, and eight eggs. Boil the water, melt the butter in it, stir in the flour dry while it boils; when it is cool, add the yolks and then the whites, beaten separately. Drop the mixture on buttered tins with a table-spoon, and bake twenty minutes.

To make the inside, take one cup of flour, two cups of sugar, one quart of milk, and two eggs. Beat the flour, sugar, and eggs together, and stir into the boiling milk. When the mixture is sufficiently scalded, season it with lemon or vanilla.

When the cakes are cool, cut them open and add the cream.

Cookies

One tea-cup of butter, three of sugar, half a cup of milk of cream, three eggs, one small teaspoonful of saleratus, and flour to make it rather stiff. Flavor with nutmeg and cinnamon.

Note. - Nice brown sugar is better than granulated in cookies. •

Another

Two cups of butter, three of sugar, one of sour milk or cream, one nutmeg, three eggs, one large teaspoonful of saleratus, and flour enough to roll out. These cookies should not be rolled thin.

Soft Cookies

One heaping cup of butter, one and a half of sugar, two eggs, three tablespoonfuls of sour milk, a small teaspoonful of soda, and as little flour as will roll them out. Do not roll them thin. Sprinkle sugar over before cutting out, and press it in slightly with the rolling-pin;

English Seed-Cakes

Dry three cups of flour in the oven. Add a cup of sugar, half a cup of milk, with half a teaspoonful of soda, a large spoonful of butter melted, one egg, and a spoonful of caraway-seeds. Roll out thin.