d lard mixed, and beat again. Stir one
level teaspoon of soda into one pint of sour milk, add to the other
ingredients and mix with enough sifted pastry flour to make a dough as
soft as can be rolled. Take a part at a time, roll half an inch thick,
cut in rings and fry. Use nutmeg, cinnamon, or any flavoring liked.
These doughnuts are good for the picnic basket or to carry out to the
boys at their camp.

~SUGAR COOKIES~--Beat to a cream one cupful of shortening, half lard and
half butter, one cupful granulated sugar. Add one cup rich sour cream
and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful
soda and a half teaspoonful baking powder. Stir just enough to make a
stiff dough, toss on to the lightly floured molding board and knead
another cupful of flour into it. This mixing gives the cookies a fine
grain. Flavor with a little nutmeg, roll out, cut into cookies, and
bake.

~SOFT GINGER COOKIES~--Put a level teaspoon of soda in a measuring cup,
add three tablespoons of boiling water, one-quarter cup of melted butter
or lard, a saltspoon of salt, a level teaspoon of ginger, and enough
sifted pastry flour to make a dough as soft as can be handled. Shape
small bits of dough, lay in the greased baking pan and press out half an
inch thick; bake carefully.

CANDIES

~CANDIED VIOLETS~--Gather the required quantity of perfect sweet
violets, white or blue. If possible, pick in the early morning while the
dew is still on them. Spread on an inverted sieve and stand in the air
until dried, but not crisp. Make a sirup, using a half pound of pure
granulated sugar and a half pint of water. Cook without stirring until
it spins a thread. Take each violet by the stem, dip into the hot sirup
and return to the sieve, which should be slightly oiled. Leave for
several hours. If the flowers then look preserved and clear they will
not require a second dipping, but if they appear dry as if some portions
of the petals were not properly saturated, dip again. Now have ready a
half cupful of melted fondant. Add a drop or two of violet extract and a
few drops of water to reduce the fondant to a thin, grayish, paste-like
consistency. Dip the flowers in this one at a time, dust with powdered
crystallized sugar, and lay on oiled paper to harden. Rose leaves may he
candied in the same way, substituting essence of rose for the violet and
a drop or two of cochineal to make the required color. A candy dipper or
fine wire c