THIN GINGER SNAPS.

One cup of butter, two cups of sugar, one cup of milk,
three and one-half cups flour, three-fourths teaspoonful
soda, one teaspoonful ginger. Beat the butter to a
cream, add the sugar gradually, and when very light, add
the ginger and milk, in which the soda is first dissolved,
and then the flour. Use iron sheets for baking. But-
ter them, and spread on the mixture very thin. Bake
in a moderate oven until brown. While hot, cut in two-
inch squares with a knife.

WALNUT ROUNDS.

One-half pound walnut meats, broken, not chopped;
one-half pound brown sugar, two eggs, five tablespoons
flour, one-fourth teaspoonful salt, one-fourth teaspoon-
ful baking powder. The amount of flour will vary
somewhat according to the kind of flour used, but the
batter must be quite stiff as it drops from the spoon.
Drop on buttered tins and have oven fairly quick.
Watch carefully.

LEMON CHEESECAKES.

Time, fifteen to twenty minutes. One-fourth pound
warmed butter, peel of two lemons, juice of one, one-
fourth pound loaf sugar, a few almonds, puff paste.
Make the butter just warm; stir into it the sugar, and
when dissolved mix with it the peel of two lemons grated
and the juice of one. Mix all well together and pour
into patty pans lined with puff paste. Put a few
blanched almonds on top of each.

ALMOND MACAROONS.

Blanch one-half pound almonds; pound to a smooth
paste, adding one tablespoon essence lemon; add one
pound pulverized sugar and whites of three eggs. Work
paste well together with back of spoon. Dip the hands
in water and roll mixture into balls the size of nutmeg
and lay on buttered paper one inch apart. When done,
dip the hands in water and pass gently over macaroons,
making surface smooth and shiny; set in a cool oven
three-fourths hour. Follow strictly.