GINGER DROP CAKE.--Cup each sugar, molasses, lard and boiling water,
one teaspoon soda, half teaspoon cream tartar, stir in flour until it
is as thick as cake, add sugar and salt.

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,