2 pounds flour. 1 pound loaf sugar. 1 pound butter. 6 eggs. Mace and a little wine to flavor. Bake quickly.--_Mrs. A. T._ HOLMCROFT CAKE. 1 coffee-cup of sugar. 2 tablespoonfuls of butter not melted. 1 teacup of sweet milk. Whites of 2 eggs, or 1 whole egg. 2 coffee-cups of flour.--_Mrs. N._ NOTHINGS. Take one egg, two tablespoonfuls cream, butter the size of a walnut, flour to make the dough very stiff; work it well and roll it very thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered sugar.--_Mrs. T. C._ SUGAR CAKES. Mix four cupfuls of sugar with eight cupfuls of flour and one large spoonful of coriander-seed; add one cupful of butter, one cupful of lard, six eggs, two tablespoonfuls of sour cream or milk, one teaspoonful of soda.--_Mrs. Dr. S._ COOKIES. 3 eggs. 1 cupful of butter or lard. 2 cupfuls of sugar. 6 cupfuls of sifted flour. 1 nutmeg. 1 teaspoonful of soda. 2 teaspoonfuls of cream of tartar, sifted with the flour. Cream the butter with one cup of the sugar, beat the eggs separately and put into the yolks the remaining cup of sugar; add this to the butter, and put in whites and flour last. Roll thin and bake quickly.--_Mrs. F. F. F._ GLOUCESTER CAKES. 5 eggs. 1 quart of milk. 1 quart of flour. A piece of butter the size of an egg. Beat the eggs very light; mix into them the flour and milk alternately, and beating it until perfectly smooth, add a little salt. Melt the butter and stir it into the batter. Bake in small moulds.--_Mrs. J. D._ TEA CAKES. 2 quarts of flour. 1 small teacup of lard. 1 small teacup of butter. 3 cupfuls of sugar. 3 eggs. 1 cupful of cream (sour is best). 2 small teaspoonfuls of soda. 1 grated nutmeg. Roll out half an inch thick, and bake in a moderate oven.--_Mrs. F. C. W._ CRULLERS. 2 quarts of flour. 2 cups of sugar. 6 eggs. 2 spoonfuls of soda. 4 spoonfuls cream of tartar. 4 tablespoonfuls of melted butter. A little salt. Rub the cream tartar, flour, and sugar together; wet with sweet milk quite soft. Have the lard several inches deep in the pot or pan you cook in, and when boiling lay in enough crullers just to cover the bottom. They must be quite thin, and when brown on the lower side, turn over with a fork. They are more convenient to turn with a hole in the centre.--_Mrs. B._ TEA CAKES. 2 quarts of flour. 3 cupfuls of sugar. 1 cup of butter. 5 eggs. 1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk. 2 teaspoonfuls cream of tartar. Season with lemon or nutmeg.--_Mrs. H._ DELICATE TEA CAKES.