Fudge Brownies

1 cupful sugar

1/4 cupful butter or oleomargarine

1/4 cupful milk

1 cupful chopped hickory or walnut meats

2/3 cupful pastry flour 2 eggs

2 squares (ounces) chocolate 1/8 teaspoonful salt 1 teaspoonful vanilla

Cream the butter and sugar, add the milk, the eggs, slightly beaten, the flour, salt and chocolate, melted; then add the nuts and vanilla. Spread one-fourth an inch thick on a shallow pan. Bake fifteen minutes in a moderate oven, and cut in squares like fudge while still warm.

Gingersnaps

3/4 cupful sugar

6 tablespoonfuls melted lard

1/4 teaspoonful pepper

1 teaspoonful soda, dissolved in 1/4 cupful warm water

1 cupful Barbadoes molasses 2 teaspoonfuls ground ginger 1 teaspoonful salt About 4 cupfuls pastry flour

Mix the ingredients in the order given, and add enough flour to roll out, keeping as soft as possible. Roll very-thin, shape with a cutter and bake about eight minutes in a quick oven.

Cocoanut Jumbles

1 cupful butter 2 cupfuls sugar

2 eggs

3 teaspoonfuls baking powder

1/2 teaspoonful salt 4 tablespoonfuls milk 1/2 tablespoonful vanilla Pastry flour to roll (about 5 cupfuls)

Cream the butter, add the sugar, gradually, the eggs, well-beaten, and the baking powder, milk and vanilla, with enough flour to roll. Roll very thin, shape with a doughnut cutter, dust with granulated sugar and shredded cocoanut, and bake about eight minutes in a quick oven.