Perfect Ginger-bread

ahere aro very fow bousekeepers who do not think th"y know all about making ging t bre;irt. but goed gtnger bread, sorved as ii shmild be, hot and delic;ously tondor and spicy, is notordinarüy met witli. It .s true of ginger broad, as of othrr cake, that the best resulta can bo obt'iind by using the best ingredients. Hutter. not lard, must be used for shortemn?. Ginger bread will always be tendercr if the soda used to raise it is in the milk and poured hot over the other Ingrediente. Sour creain is delicious in a soft fingcr cake, but ginger broad is bettor made wilh sweet milk. There is always enough acid in molasses to act with the soda and raise the cake without using sour milk or cream of tartar. Mix together two cups of molasses and a cup of softened butter. Heat a cup of milk and stir into it two heaped toaspoonfuls of soda. Add a handful of sifted flour to the molasses and butter, and as soon as the milk and soda boil pour them in and add flour till the mixture isas stiffasitcan be stirred. Fiour a board, lay the ginger bread on it, dredge flour over it and roll it. Lay it in sheets in a buttered baking tin. Crease it across and bake it in a very quick oven till just done. If it is baked too long it will dry; but if taken out at the right time, tender and delicious. It requires experience to take the cake out at just the proper time and mix it tothe requisito softness. This cake was a regular standby in one family, where the table was noted for its epicurean delicacies and fine cooking. No one seomed to prepare this ginger bread so perfectly as one old aunty whose name this cake bore in the family. The secret of her success was probably in her rapidity of movement The oven was always hot bcfore sho began; andbefore an ordinary worker had fairly begun work her cake was in the oven and was baked almost as soon and ready to sorve. - N. Y. Tribune. . A stinging article- the business end of a wasp.