n inch in diameter, and cut off from the end into half-inch
pieces. Place them on well-buttered tins, giving plenty of room to
spread. Bake in a moderate oven. Let them cool before taking out of
the tins.

GINGER COOKIES.

One cup sugar, one cup molasses, one cup butter, one egg, one
tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda
dissolved in boiling water, mix like cooky dough, rather soft.

GINGER SNAPS.

One cup brown sugar, two cups molasses, one large cup butter, two
teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to
commence with; rub shortening and sugar together into the flour; add
enough more flour to roll very smooth, very thin, and bake in a quick
oven. The dough can be kept for days by putting it in the flour barrel
under the flour, and bake a few at a time The more flour that can be
worked in and the smoother they can be rolled, the better and more
brittle they will be. Should be rolled out to wafer-like thinness.
Bake quickly without burning. They should become perfectly cold before
putting aside.

DOMINOES.

Have a plain cake baked in rather thin sheets and cut into small
oblong pieces the size and shape of a domino, a trifle larger. Frost
the top and sides. When the frosting is hard, draw the black lines and
make the dots with a small brush dipped in melted chocolate. These are
very nice for children's parties.

FANCY CAKES.

These delicious little fancy cakes may be made by making a rich
jumble-paste--rolling out in any desired shape; cut some paste in
thick, narrow strips and lay around your cakes, so as to form a deep,
cup-like edge; place on a well-buttered tin and bake. When done, fill
with iced fruit prepared as follows: Take rich, ripe peaches (canned
ones will do if fine and well drained from all juice) cut in halves;
plums, strawberries, pineapples cut in squares or small triangles, or
any other available fruit, and dip in the white of an egg that has
been very slightly beaten and then in pulverized sugar, and lay in the
centre of your cakes.

WAFERS.

Dissolve four ounces of butter in half a teacup of milk; stir together
four ounces of white sugar, eight ounces of sifted flour and the yolk
of one egg, adding gradually the butter and milk, a tablespoonful of
orange-flour water and a pinch of salt; mix it well. Heat the
wafer-irons, butter their inner surfaces, put in a tablespoonful of
the batter and close the irons immediately; put t