Oatmeal Cookies.

One tablespoon butter. 1/2 cup sugar. 1 cup rolled oats, 1 egg. Drop on buttered pan and bake.

Mrs. O. Stewart.

Oatmeal Cookies..

One and a half cups sugar. 3 packed cups oatmeal. 2-3 cup shortening. 1 cup sweet milk. 1 level teaspoon soda dissolved in milk. 1 teaspoon vanilla, enough flour to roll. Roll thin and bake in a quick oven.

Mrs. John T. Stivers.

Soft Hermits.

One cup sugar, 1 cup ''Cottosuet," 1 egg, 1 cup molasses, 1 cup sour milk, 1 cup chopped raisins, 1 tea-spoon soda. 1 teaspoon cloves, 2 teaspoons cinnamon, pinch salt, 4 cups sifted flour. Mix well and drop from teaspoon into buttered pan and make in not too hot an oven.

Mrs. F. S. Williams

Kringles.

One cup butter, 1 cup sweet cream, 1 teaspoon baking powder sifted into a quart of flour, mix flour and cream, and softened butter; roll very thin and spread butter on top, fold together and roll; repeat 3 or 4 times, lastly roll about 1/4 inch in thickness, cut into strips 1/2 inch wide and form into the figure 8, dip in sugar, bake brown in quick oven.

Mrs. W. J. Jeter.

Eggless Cookies.

Three cups sugar, 1 cup shortening creamed together, pint sweet milk, 1/2 ounce carbamonia dissolved in the milk, 1 tablespoon baking powder mixed in 5 of flour. Beat well. Flavor to suit taste, knead in enough flour to make stiff dough, roll thin and bake in quick oven. Will make 3 gallons cookies. Improve with age.

Mrs. James M. Davison.

Marguerites.

One cupful granulated sugar, 1-3 cupful water. Boil together until stiff, not brittle, when tried in cold water. Beat the white of an egg to a stiff froth. Turn on the boiling syrup, beating hard until it creams. Mix 1 large cup of walnut meats into the cream and spread on Saratoga wafers. Especially nice for luncheon.

Mrs. John T. Stivers

Boston Cookies.

One cup butter, 1 1/2 cups sugar, 2 eggs, 1 teaspoon soda, 1 1/2 tablespoon hot water, 3 1/4 cups flour. 1/2 tea-spoon salt, 1 teaspoon cinnamon, 1 cup nut meats, 1/2 cup currants, 1-3 cup raisons, seeded and chopped. Cream butter, add sugar slowly and eggs well beaten, and soda dissolved in the hot water. Add 1/2 the flour mixed and sifted with salt and cinnamon. Then add the remaining flour with nuts and fruit. Drop by spoonful on a greased pan and bake.

Cocoanut Cookies.

Two eggs, 1 cup sugar, 1/2 cup butter, 1 cup shredded cocoanut, 1/2 teaspoon soda, 2 tablespoonfuls sour milk, flour to roll.

Mrs. F. E. Harvey.

Scotch Cake.

One pound of brown sugar. 1 pound of flour, 1/2 pound of butter, 2 eggs, 1 teaspoon cinnamon. Roll very thin and bake in quick oven.

Mrs. Burson

Chocolate Squares.

Half cup butter, 1 cup sugar, 2 eggs, 1/2 cup flour, 1 cup English walnuts (chopped), 2 squares chocolate (add last thing). Spread thin on buttered tins, bake about 15 minutes and cut in squares while hot.

A Friend

Rocks.

One cup butter, 2 cups sugar, 3 cups flour (sifted), 3 eggs. 1 lb. seeded raisins (chopped), 1 lb. walnuts (chopped), 1 teaspoon cinnamon, 1 teaspoon vanilla. 1/2 teaspoon baking powder. Mix sugar and butter together, break in eggs one at a time, add flour and baking powder, cinnamon and flavoring, nuts and raisins. Drop on butter tins about size of walnuts and bake in a moderate oven.

Mrs. D. E. Ferguson

Doughnuts.

Three eggs beaten very light, 11/2 cups fine granulated sugar. 1 cup sour cream (heavy), 2 cups sour milk, 1 heaping teaspoon baking powder. 1 even tea-spoon soda. 1 even teaspoon salt, 1/2 teaspoon cinnamon. 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, flour to roll soft. Fry in hot fat.

Mrs. Sylvia Grossman

Raised Doughnuts.

One tepcup milk, l 1/2 teacups hot water, 1/2 teacup lard. 1 teaspoon salt; 2-3 cup soft yeast; thicken with Hour. Let this get very light, then add 1 cup sugar, 2 eggs, 2 teaspoons cinnamon, 1/2 teaspoon soda. Mix stiff and let s and over night. Roll in morning, and when light cut and fry in hot "Silver Leaf Lard". Before serving, roll in pulverized sugar.

Mrs. C. E. Hammond.

Fine Crullers.

One cup sour cream, 1 level teaspoon soda, 1 1/2 cups powdered sugar, 5 eggs, beaten separately, flour enough to roll, cut thin and fry in deep fat.

Mrs. Burson

Crullers.

One cup sugar, 1 cup sour cream, butter size of walnut. 3 eggs, 1 even teaspoon soda, little cinnamon and nutmeg, flour as thick as for jumbles. Stir butter and sugar together; when creamed add eggs, then flour and sour milk. Roll out, cut in rings and boil in lard until nicely browned. While still hot, roll in powdered sugar.

A Friend

Potato Crullers.

Half cup mashed potatoes mixed well with same amount of sweet milk, pinch of salt, 2 teaspoons baking powder, flour to roll; fry in strips in deep fat. Serve with maple syrup.

Mrs. S. B. Snyder.