SMALL CAKES AND COOKIES.
One egg; one cup of sugar; one cup of molasses; one small cup of lard; one small cup of lukewarm water; two teaspoonsful of soda; one teaspoonful of ground cloves; one teaspoonful of ginger; one teaspoonful of cinnamon; one teaspoonful of mace; one teaspoonful of allspice if you like; add flour enough to make a soft mixture; bake in gem iron.
RISEN DOUGHNUTS (VERY NICE.)
One cup of sugar; small half cup of butter; one egg; beat together; then add two cups of milk and yeast; stir in flour to make a batter; rise over night; in the morning add a little soda; mix soft, and rise; then roll out and cut with a doughnut-cutter or twist; rise on the board; then fry. — Mrs. Joseph Bardwell.
One egg; one cup of milk; three-quarters cup of sugar; one penny's worth of yeast; one tablespoonful of butter; a little salt; one half nutmeg; one-eighth teaspoonful of cinnamon; if cold, mix in afternoon; in the morning knead and set to rise again; when light cut with a biscuit-cutter, and put on a well-floured moulding-board; do not fry until so light that they will not sink; fry with a knife, and take out with a skimmer. — Mrs. E. J. Pomeroy.
To one cup of sweet milk add three-quarters of a cup of sugar; one teaspoonful of salt; two eggs, well beaten; stir well, and add flour, with two heaping teaspoonsful baking powder well mixed it; mix soft as possible, and fry in not very hot lard. — Mrs. H. H. Gridley
One pint of good sour milk, cream and all; one even teaspoonful of soda; one cup of sugar; three eggs; little salt and nutmeg; flour enough to stir into a stiff batter; have a deep dish for your lard so the doughnuts will not touch the bottom; drop from a spoon a piece of dough the size of an English walnut; carefully turn them until they are well brown; have the fat hot when you commence. — Mrs. G. H. Goldthwait.