The American Frugal Housewife

a tea-cup of caraway seed,--the materials well rubbed together and beat up. Drop them from a spoon on tin sheets, and bake them brown in rather a slow oven. Twenty minutes, or half an hour, is enough to bake them. DOUGH-NUTS. For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pearlash. When you have no eggs, a gill of lively emptings will do; but in that case, they must be made over night. Cinnamon, rose-water, or lemon-brandy, if you have it. If you use part lard instead of butter, add a little salt. Not put in till the fat is very hot. The more fat they are fried in, the less they will soak fat. PANCAKES. Pancakes should be made of half a pint of milk, three great spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved pearlash, spiced with cinnamon, or cloves, a little salt, rose-water, or lemon-brandy, just as you happen to have it. Flour should be stirred in till the spoon moves round with difficulty. If they are thin, they are apt to soak fat. Have the fat in your skillet boiling hot, and drop them in with a spoon. Let them cook till thoroughly brown. The fat which is left is good to shorten other cakes. The more fat they are cooked in, the less they soak. If you have no eggs, or wish to save them, use the above ingredients, and supply the place of eggs by two or three spoonfuls of lively emptings; but in this case they must be made five or six hours before they are cooked,--and in winter they should stand all night. A spoonful or more of N.E. rum makes pancakes light. Flip makes very nice pancakes. In this case, nothing is done but to sweeten your mug of beer with molasses; put in one glass of N.E. rum; heat it till it foams, by putting in a hot poker; and stir it up with flour as thick as