GINGER SNAPS.—­Take one cup each of sugar, molasses, butter, half cup sour milk, two teaspoons cream tartar, one teaspoon soda, flour enough to roll out, cut into size desired and bake.

GINGER SNAPS.—­Two cups of New Orleans molasses, one cup of sugar, one of butter, one teaspoonful of soda, one of cloves, one of black pepper, and two tablespoons of ginger.  These will keep good a month if you wish to keep them.

GRAHAM CAKES.—­Half a cup of butter, one-half cup sugar, one egg, one teacup sour milk, one-half teaspoon soda.  Make a stiff batter by adding graham flour.

GOOD GRAHAM CAKES.—­Two cups sweet milk, one cup sweet cream, the white of one egg beaten to froth, half a spoonful of salt, dessert spoonful baking powder, stir in stiffened graham flour until quite thick, bake in muffin-rings or gem-tins, until well browned on top.

INDIAN BREAKFAST PATTIES.—­To one pint of Indian meal add one egg, and a little salt, pour boiling water upon it, and fry brown immediately in pork fat.  Cut open and put butter between, and send to the table hot.

JUMBLES.—­Stir together till of a light brown color, one pound sugar, one-half pound butter, then add eight eggs beaten to a froth, add flour enough to make them stiff enough to roll out, flavor with lemon, cut in rings half an inch thick, bake in quick oven.

KISSES.—­Beat the whites of four eggs to a froth, stir into them half pound powdered white sugar; flavor with lemon, continue to beat it until it will be in a heap; lay the mixture on letter-paper, in the size and shape of half an egg, an inch apart, then lay the paper on hard wood and place in the oven without closing it, when they begin to look yellowish take them out and let them cool three or four minutes, then slip a thin knife carefully under and turn them into your left hand, take another and join the two by the sides next the paper, then lay them in a dish handling them gently.  They may be batted a little harder, the soft inside taken out and jelly substituted.

LIGHT FRUIT CAKE.—­Take one cup butter, two cups sugar, four of flour, four eggs, one teaspoon cream tartar, half teaspoon soda, one cup sweet milk, one pound currants, half pound citron.

MARBLE CAKE, LIGHT PART.—­One and a half cups white sugar, half cup butter, half cup sweet milk, one teaspoon cream tartar, half teaspoon soda, whites of four eggs, two and half cups flour.

DARK PART.—­One cup brown sugar, half cup each molasses, butter and sour milk, one teaspoon cream tartar, one teaspoon soda, two and a half cups flour, yolks four eggs, half teaspoon cloves, allspice and cinnamon.

MOLASSES COOKIES.—­Three cups New Orleans molasses, one cup butter, one-half cup lard, one heaped teaspoon soda, one tablespoon ginger, one cup hot water.  Roll thick.  Better after standing.

MUFFINS.—­Take two cups flour, one cup milk, half cup sugar, four eggs, one-half teaspoon each of soda and cream tartar, one tablespoon butter.  Bake in rings.