Cookery for Little Girls

will need a trifle more milk or cream. GINGER COOKIES After the child has fully mastered this recipe, let her next try some ginger cookies. To a half a cupful of molasses, one teaspoonful of soda, half a cupful sour milk, half a cupful of sugar, and one-third cupful of melted butter add one well-beaten egg, three cupfuls of flour, with one tablespoonful of ginger. This will make a thick mass which is to be turned out as soft as can be handled, half at a time, on a well-floured bread board. The child must then flour her rolling-pin to keep it from sticking, and roll as thin as desired. She should thoroughly grease the dripping pan and then cut out her cookies and lift carefully into place, one just touching another. The oven should be quite hot for these as they ought to bake quickly; and on removing from the oven, they should stand a moment in the pan before being lifted on to a plate. SPICE CAKE For an inexpensive spice cake, take one-half cup of butter, one cup of sugar, one egg, (white beaten separately), one and one-half cups of flour, two teaspoonfuls of baking powder, half a cup of milk, one-quarter teaspoonful ground cloves, one-quarter teaspoonful nutmeg, one teaspoonful cinnamon, half a teaspoonful vanilla. Cream the butter and sugar, add yolk of egg and beat very light. Sift flour and baking powder, and stir in alternately with the milk. Add spice and flavoring next, then the stiff white, and bake either in gem pans or in a loaf. Half a cupful of seeded raisins or currants will be an improvement. WARM GINGERBREAD Stir together half a cup of molasses, half a cup of brown sugar, one teaspoonful of soda, one beaten egg, two tablespoons melted butter, half a cup of milk, two cups of flour, one tablespoonful of ginger, teaspoonful of cinnamon, one-quarter teaspoonful cloves, and a little nutmeg. Mix in the order given, pour in greased shallow pan, and bake from fifteen to twenty minutes. * * * * * When the little cook has