ands until about the
thickness of the little finger, cut in pieces about three inches
long--the ends bias--lap them and snip with scissors or a knife around
the outside to make points, then fry in boiling fat as crullers. These
also keep a long time.

SEED CAKES.

A cup and a half of granulated sugar, a cup and a half of butter, four
eggs, one tablespoonful of caraway seed and flour to roll. Beat the
butter and sugar to a cream, add the yolks beaten light, then the
caraway seed. Beat the whites of eggs to a stiff froth and add
alternately with the flour--do not make the dough stiff. Roll thin, cut
in small cakes and bake in a quick oven.

DROP CAKES.

A cup of butter, a cup and a half of sugar, four eggs, a pint of flour,
a cup of currants, half a cup of sweet milk, a teaspoonful of baking
powder. Drop with a teaspoon on greased pans and bake in a quick oven
ten minutes.

LEBKUCHEN.

Half a pound of granulated sugar, half a pound of strained honey, half a
pound of candied orange peel, half a pound of citron, half a pound of
almonds blanched and cut fine, an even teaspoonful of bicarbonate of
potash pounded very fine and a sherry glass of rum poured over it
twenty-four hours before it is used, an even teaspoonful of cloves, an
even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom
seed, the rind of half a lemon grated, and two eggs. Put the honey in a
saucepan and let it come to a boil, pour it over the sugar in a mixing
bowl and stir well, then add the flour, mix thoroughly, and set in a
cool place for twenty-four hours. Then cut all the fruit fine and mix
with the other ingredients thoroughly, beat the eggs and add to the
mixture, put in the rum and potash last, stir well, and let it stand for
an hour or two. Roll the dough out about a quarter of an inch thick, cut
into cakes about three inches wide and five long, bake in a quick oven
ten or fifteen minutes. Do not use more than two ounces of flour in
rolling out the cakes. Ice them while hot.

ICING.--Half a pound of sugar and the juice of half a lemon and the same
quantity of water as of lemon juice; stir together and spread on very
thin.

MACAROONS (a Bavarian Recipe).

Blanch and chop fine half a pound of almonds. Beat the whites of three
eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop
from a small spoon on paraffine paper on a baking sheet and bake a
delicate brown in a cool oven.

CHOCOLATE MACAROO