Corn Flake Cookies

4 egg whites

1/2 cup sugar

2 cups corn flakes Nuts

Beat egg whites until stiff, then add sugar, corn flakes and nuts. Bake in moderate oven.

Cocoanut Jam Tarts


1 1/2 cups flour

3/4 teaspoon salt

1/2 cup solid shortening 4 to 6 tablespoons water


1 cup jam

3 egg whites

1/4 teaspoon baking powder

1/2 cup sugar

1 cup cocoanut

Sift flour and salt; cut in shortening with knife. Add water, cutting dough with a knife. Toss on floured board, pat and roll out.

Line tart tins with crust and put 1 teaspoon jam into each. Beat egg whites until frothy; add baking powder and beat until stiff, then fold in sugar and finely chopped cocoanut. Put 1 tablespoon cocoanut mixture on each tart and bake in a moderate oven (325 degrees) 25 minutes.

Spanish Bun

2 cups sugar

1 cup butter

1 cup sweet milk

2 cups flour

1/2 teaspoon salt

1/2 teaspoon allspice

1 teaspoon cinnamon

1 tablespoon cocoa

4 level teaspoons baking powder

1 cup raisins, seedless

1 cup nut meats

Cream butter and sugar. Mix dry ingredients and alternate with milk into sugar and butter. Add floured raisins and nuts to mixture. Pour into well floured loaf pan. Bake one hour in moderate oven.

Oat Meal Cookies

3 cups rolled oats

2 cups granulated sugar

2 cups flour

1 cup chopped raisins

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 well beaten eggs

5 tablespoons milk

1 cup melted butter

Mix the dry ingredients thoroughly. Next add the eggs, then the milk and melted butter. Drop on greased pan, about the size of English walnuts, allowing room to spread. Bake in moderately hot oven.

Cream Puffs

1 cup boiling water

1/2 cup butter

4 eggs

1 cup flour

Boil butter with water until melted. Remove from fire and drop in whole eggs one at a time, beating well. Drop in but' tered muffin tins. Bake in moderate oven 50 minutes. Remove from oven and cut open so steam may escape. When cold, fill with whipped cream.


2 eggs

1/2 cup sugar

1 cup milk

Pinch of salt

2 teaspoons baking powder

1 teaspoon vanilla

Enough flour so that they will drip from a tablespoon three fourths full. Drop in hot shortening and fry like doughnuts. Sprinkle with powdered sugar.

Fruit Drop Cakes

1 egg

2/3 cups of sugar

2/3 cups of water

1 3/4 cups of flour

2 teaspoons baking powder

1/3 cup of milk

2 1/2 tablespoons of butter

1/8 teaspoon salt

1/4 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 cup of chopped figs

1/2 cup of chopped nuts

1/4 cup of chopped dates

Cream the butter; add the sugar, then the well beaten egg. Mix and sift the flour, baking powder, cinnamon and salt and add alternately with milk diluted with water to the first mix' ture. Add the vanilla, nuts, dates and figs. Mix well and drop from spoon onto a baking sheet and bake in a moderately hot oven. This recipe makes about twenty-eight cakes.