FRENCH JUMBLES.
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
One and one-half pounds of flour, one pound of granulated sugar, three-quarters of a pound of butter, three eggs, one teaspoonful of baking soda, dissolved in half a cup of milk. Season with lemon and grated nutmeg to taste. Roll with your hand in granulated sugar. Make in small rings and bake on tin sheets in a quick oven. The dough should be soft as it can be handled.
SAND TARTS.
From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.
To three-quarters of a pound of butter, well creamed, add one pound of sugar and three eggs, reserving the white of one; stir in one pound of flour. Roll out thin and spread on the white of egg; sprinkle with cinnamon and sugar, and cut in squares. Have a half-pound of blanched and quartered almonds and place on the squares. Bake quickly.
LADY FINGERS.
From MRS. M. D. OWINGS, of Washington, Lady Manager.
Mix into a half pound of confectioner's sugar the yolks of six eggs. Work this mixture with a spoon until very light and frothy; then mix into it the whites of six eggs that have been beaten stiff, adding at the same time a quarter of a pound of flour, dried and sifted. Place this batter into a meringue bag, and squeeze it through in strips two and one-half inches long, sprinkle over some fine sugar and bake in a moderate oven twelve to fifteen minutes.