New Year's Cookies

Warm slightly three-quarters of a pound of butter and beat it until creamy with one pound of caster-sugar; beat three eggs well and mix them with the butter; then stir in slowly one pint of the best sifted-flour and one tablespoonful of caraway seeds. Stir one teaspoonful of saleratus in one teacupful of milk until well dissolved, then strain it, stir in one-half teacupful of cider with it and mix gradually in with the other ingredients. Work the mixture well, adding more flour if required to bring it to the desired stiffness. Sprinkle some flour over the table, place the paste on, roll it out and cut into round cakes. Butter a baking-sheet, lay on the cakes and bake them in a quick oven. When a trifle browned, arrange the cakes on a dish, and serve hot.

Cornstarch Cakes

Mix in a basin one breakfast cupful of cornstarch, one-half breakfast cupful of wheat-flour, one tablespoonful of sugar and two saltspoonful of salt. Dissolve one teaspoonful of bicarbonate of soda in one-half teacupful of boiling water and pour it into three teacupfuls of sour milk; mix it with the dry ingredients and add two eggs well beaten. After buttering some small cake-tins, pour the preparation into the depth of about one and one-half inches and then bake for twenty-five minutes in a quick oven.

Country Cakes

Place in a basin three-quarters of a pound of flour, half a pound of partly-melted butter and the yolks of half a dozen eggs, beat well until a thick cream is obtained; then take the whites of the eggs and beat up with one pound of finely-sifted lump-sugar, and when it becomes frothy, mix all together. Place the paste in tins and bake in a brisk oven for twenty minutes.

Cream Cakes

Grease thoroughly with butter eight jelly-cake tins, and have a hot oven ready so that the cakes may be put into it as soon as possible after they are mixed. Stir two breakfast cupfuls of flour with one breakfast cupful of sugar and rub them well together; put two tablespoonfuls of bicarbonate of soda and two dessertspoonfuls of cream of tartar on a plate, and with the back of a spoon rub out the lumps, and mix them with the sugar and flour. Make a hole in the center of the flour, and drop in and mix, one at a time, the yolks of eight or nine eggs; whip the white of the eggs to a stiff froth, and stir this into the batter. Place an equal portion of the batter in each of the eight cake-tins, and bake in the oven for seven minutes. While the cakes are in the oven put one pint of milk and one teacupful of salt into a saucepan, and let boil; beat two eggs very lightly and stir them into four tablespoonfuls of powdered sugar and two tablespoonfuls of flour. When the milk boils, take it from the fire, allow it to cool for a minute or so, then pour it over the mixture of eggs, flour and sugar, stir well together and pour back into the saucepan; keep on stirring and let it boil for one minute. Remove the saucepan from the fire and drop into it twelve drops of essence of almonds. Take the cakes from the tins, place them on a dish, one on top of the other, with a layer of cream from the saucepan between them, sprinkle a little white powdered sugar over the top.