Oatmeal Cookies

2 Eggs, 1/2 cup sour milk, 1 teaspoon soda, 3 cups oatmeal, 2 cups flour, 1 cup brown sugar, 1 cup shortening, 1 cup currants, 1 cup nuts, 1 teaspoon cinnamon. Mix all dry ingredients, then add eggs and milk. Drop on greased pan and bake in hot oven. Mrs. D. B. Harvey.

Oatmeal Cookies

2 Eggs, 1 cup butter, 4 tablespoons sweet milk, 1/2 cup sugar, 1/2 cup syrup, 2 cups flour, 1 1/2 cups oatmeal ground fine, 1/2 cup raisins, 1 cup nuts, scant teaspoon soda, 2 scant tea-spoons cream of tartar. Mrs. Joe Morris.

Oatmeal Cookies

1 Cup sugar, 1/2 cup lard, 2 eggs, 1 1/2 cups oatmeal, 1 tea-spoon soda, 1 teaspoon cinnamon, 1 cup stewed raisins, 5 tablespoons water that the raisins were cooked in, 2 cups flour, 1 cup chopped nuts. Drop on buttered pan and bake in moderate oven. Mrs. Jennie K. Rodgers.

Oatmeal Cookies

2 Eggs, 1 cup sugar, 2 cups flour, 2 cups oats, 1 cup lard and butter, 1 cup raisins and nuts, scant teaspoon soda dissolved in 1 tablespoon warm water, 4 tablespoons sweet milk. Mrs. A. E. Somers.

Quaker Sweetbits

1 Cup sugar, 1 tablespoon butter, 2 eggs, 2 1/2 cups Quaker Oats, 2 teaspoons baking powder, 1 teaspoon vanilla. Cream butter and sugar, add yolks of eggs, add Quaker Oats to which baking powder has been added, add vanilla. Beat whites of eggs stiff and add last. Drop on buttered tins with teaspoon but very few on each tin as they spread. Bake in slow oven. Mrs. C. E. Combe.

Date Crackers

1 Pound stoned dates, 2 1/2 cups rolled oats, 2 1/2 cups flour,

1 cup brown sugar, 1 cup butter or other shortening, 1 tea-spoon baking soda, 1/2 cup cold water, 1 cup warm water, 1 cup granulated sugar. Put dates and granulated sugar and cold water into a saucepan and boil until dates are soft. Allow this to cool. Cream brown sugar and butter together then add rolled oats and flour and mix well with hand, add hot water and soda mixed, then divide into two equal parts. Roll out thin and spread the date filling on one layer, place second layer on the top of the filling and cut into squares and bake. Emily Combe, East St. Louis.

Date Bars

1 Cup dates, 1 cup nuts, 1 cup flour, 1 cup sugar, 2 tea-spoons baking powder, pinch of salt, 3 eggs. Mix flour, sugar, salt and baking powder. Put in dates cut fine and nuts. Add eggs slightly beaten. Spread in greased pans about J inch thick and bake. Mrs. Homer Collier.

Date Hermits

Cream 1 cup butter and 1 1/2 cups sugar. Add 3 eggs beaten until thick and lemon tinted. Add 1 pound dates stoned and cut in four pieces and 2 cups walnut meats. Sift 2 1/2 cups flour and 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon allspice. Add to first mixture 1 teaspoon soda dissolved in 2 tablespoons hot water. Mix Well. Drop from tip of teaspoon on buttered tins 1 1/2 inches apart. Bake in a moderate oven 12 to 15 minutes.

Mrs. C. E. Combe.

Hermits

2 Cups sugar, 1 cup butter, 2 eggs, nearly 1 cup water, 1 rounded teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 nutmeg, 1 cup currants, flour enough to roll thin. Sprinkle with sugar and bake.

Mrs. D. B. Parkinson, Carbondale, 111.

Lemon Sugar Cookies

6 Eggs, 1 cup butter, 3 cups sugar, 1 teaspoon lemon extract, 6 level teaspoons baking powder, 1 teaspoon salt, about 8 cups flour. Use enough flour to make batter stiff enough to handle. Beat eggs separately. Cream sugar and butter and salt. Add yolks, add flour and baking powder sifted together and last add the beaten whites. Roll very thin and bake in a quick oven.

Emily Combe, St. Louis.

Sweethearts

Cream 1 1/2 cups brown sugar and 1 cup butter and lard mixed, 3 eggs, 1/2 cup water, 1 teaspoon soda dissolved in water, pinch salt, 2 3/4 cups flour, 1 cup chopped nuts, 1 cup chopped raisins mixed with the flour, 2 teaspoons cinnamon, vanilla. Drop on greased tins and bake.

Mrs. Fred Baumer.