TEA CAKE.
One cup sugar, one tablespoon butter, two eggs well beaten, one cup sweet milk, one and a half teaspoons baking powder. Flour enough for pretty thick batter. One teaspoon lemon or vanilla extract. Bake in hot gem pans. — Miss F. L. Raymond.
GINGERBREAD.
One cup molasses, one egg, butter size of an egg, three cups of flour, one-fourth teaspoon cloves, one-half teaspoon ginger and one of soda. Beat molasses, egg, butter and part of flour together; pour a cup of boiling water on soda, add it to mixture, then remainder of flour, beating thoroughly. — Mrs. O. H. Simons.
COOKIES.
One cup butter, two cups sugar, one cup sweet cream. Melt the sugar and pour over the butter. Stir while it melts. After it is cold, cream it and stir in the sweet cream; after putting in the cream and mixing thoroughly, add an even teaspoon of soda. Beat three eggs, yolks and whites together, and put in, but do not mix until you have added some flour. Mix them as soft as possible, taking them up from the table with a knife. The less flour the better. Use extra C sugar; you cannot use granulated sugar. — Mrs. S. J. Hanna.