Lady's Fingers

Are mixed like drop sponge-cakes, but disposed upon the paper in long, narrow cakes. They are very nice dipped in chocolate icing, or caramel.

Aunt Margaret's Crullers+

1 lb. butter.

11/2 lb. powdered sugar.

12 eggs.

Mace and nutmeg to taste.

Flour to roll out stiff.

This is for a large quantity of crullers. Roll out in a thin sheet, cut into shapes with a jagging-iron, and fry in plenty of boiling lard. Test the heat first by dropping in one. It should rise almost instantly to the surface. Crullers and doughnuts soak in fat at the bottom of the kettle. These should be a fine yellow.

The most delicious and the nicest-looking crullers I have ever seen were made by the dear old lady from whom I had this receipt. They were as pretty and perfect a picture of their kind as she was of hers.

Crullers are better the second day than the first. If the fat becomes so hot that the crullers brown before they puff out to their full dimensions, take the kettle from the fire for a few minutes. Have enough cut out before you begin to fry them, to keep a good supply all the while on the fire. If you undertake the task alone, cut out all before cooking one.

Katie's Crullers

1 lb. sugar.

1/4 " butter.

6 eggs.

1 tablespoonful sweet milk.

1 small teaspoonful soda.

1 nutmeg.

Sufficient flour to roll out stiff.

"Mother's " Crullers

1 1/2 teacup sugar.

1 /2teacup sour cream or milk.

1/3 " butter.

1 egg-

1 small teaspoonful soda dissolved in hot water.

Flour to roll out a tolerably stiff paste.

Annie's Crullers

2 cups sugar.

1 cup butter.

2 eggs.

2 cups sour milk.

1 teaspoonful soda dissolved in hot water.

Flour to roll out tolerably stiff.

Risen Doughnuts

1 lb. butter. 1 3/4 lb. sugar. 1 quart sweet milk. 4 eggs.

1 large cup yeast.

1 tablespoonful mace or nutmeg.

2 teaspoonfuls cinnamon.

Flour to make all stiff as bread dough. 1 teaspoonful salt.

Cream the butter and sugar, add the milk, yeast, and one quart and a pint of flour. Set to rise over night. In the morning beat the eggs very light, and stir into the batter with the spice and rest of the flour. Set to rise three hours, or until light; roll into a pretty thick sheet, cut out, and fry in boiling lard. Sift powdered sugar over them while hot.

Quick Doughnuts

1 cup butter.

2 cups sugar. 4 eggs.

1 cup sour milk or cream.

1 teaspoonful soda dissolved in hot water.

1 teaspoonful nutmeg.

1/2 " cinnamon.

Flour to roll out in pretty soft dough.

Cut into shapes and fry in hot lard.

Soft Gingerbread+

1 cup butter.

1 " molasses.

1 " sugar.

1 " sour or buttermilk.

1 teaspoonful soda dissolved in boiling water.

1 tablespoonful ginger.

1 teaspoonful cinnamon.

2 eggs.

About five cups of flour - enough to make it thick as cup cake batter, perhaps a trifle thicker. Work in four cups first, and add very cautiously.

Stir butter, sugar, molasses, and spice together to a light cream, set them on the range until slightly warm; beat the eggs light; add the milk to the warmed mixture, then the eggs, the soda, and lastly the flour. Beat very hard ten minutes, and bake at once in a loaf, or in small tins. Half a pound raisins, seeded and cut in half, will improve this excellent gingerbread. Dredge them well before putting them in. Add them at the last.