Rolled Marshmallow Wafers

1/2 cupful butter

1/2 cupful milk

1 1/2 teaspoonfuls flavoring

1 cupful confectioner's sugar 1 1/2 cupfuls pastry flour Marshmallows

Cream the butter, add the sugar, gradually, and then the flour and milk alternately until all is in. Spread the mixture very thin on the bottom of small dripping pans, inverted and buttered lightly. Bake until firm and pale-colored, cut in squares, sprinkle on the marshmallows, which should be cut in very small pieces, and roll quickly into tubular shapes. The mixture may be divided into three parts, colored with red and green vegetable coloring, and the third left white.

Boiled Nut Wafers

Add 1/2 cupful finely-chopped walnut meats to the ingredients for Marshmallow Wafers, and proceed as directed, omitting the marshmallows.

Lemon Wafers

1 cupful sugar

1/3 cupful butter and lard in equal quantities

1 egg

1 1/2 teaspoonfuls baking powder

Grated rind and juice 1 lemon

1/4 teaspoonful salt

1/4 teaspoonful lemon extract

1/4 cupful milk

About 3 cupfuls pastry flour

Cream the shortening, add the sugar; beat in the egg, lemon juice and extract. Add the milk, and mix in the flour, salt and baking powder, leaving the mixture rather soft. Cover and set aside for a few hours. Then add more flour, if necessary, roll very thin, dust with granulated sugar and bake in a moderate oven.

Nut Wafers

4 tablespoonfuls butter or oleomargarine 3/4 cupful sugar 1 egg, well-beaten 2 tablespoonfuls milk 1/4 teaspoonful salt

1 1/2 teaspoonfuls baking powder

1 1/2 teaspoonfuls orange extract

1/2 cupful nut meats chopped fine

About 2 cupfuls flour

Cream the butter, beat in the sugar, egg, milk and flavoring. Mix the nuts, baking powder and salt with the flour, add gradually to the mixture, and let stand covered for an hour. Then roll thin and bake. Add more flour if necessary. If desired, the cookies may be brushed over with slightly beaten egg white, then dusted with chopped walnut meats before baking. This gives an attractive finish.

Afternoon Crisps

1/2 cupful butter

1 cupful sugar

Grated rind 1 orange

1 tablespoonful lemon juice

1 egg

1 egg yolk Pastry flour Candies, nuts, etc., for decoration

Cream the butter and stir in the sugar, orange rind and lemon juice and the eggs. Beat in flour till stiff enough to knead. Chill over night, then roll very thin and cut into fancy shapes. Brush over with the remaining egg white, slightly beaten with 2 tablespoonfuls of cold water, and decorate to simulate wreaths, poinsettia blossoms, etc., with nuts, pistachio meats, candied cherries, violets, rose leaves, etc.

Rolled Ginger Wafers

Omit the flavoring in Marshmallow Wafers, substituting two teaspoonfuls of powdered ginger. Proceed as directed.

Marshmallow Crackers

Select crisp crackers slightly sweetened - as butter thins. Butter lightly, put a teaspoonful of minced English walnut meats in the center of each, and a marsh-mallow stuck with a raisin on the nuts. Set in the oven till the marshmallow is melted and slightly browned. Serve within twenty-four hours.

Scotch Short Bread

4 cupfuls pastry flour 2 cupfuls butter

3/4 cupful powdered sugar 1/4 teaspoonful nutmeg

Rub the ingredients together with the hands, until perfectly blended. Pack half an inch deep into shallow pans lined with parafnne paper and bake in a moderate oven until browned. Just before it is done, cut into squares or wedges with a knife. Serve with tea,

"Spritbakelser"

3/4 cupful butter

3/4 cupful sugar

About 3 cupfuls pastry flour

1/4 teaspoonful salt

2 eggs

2 teaspoonfuls baking powder

2 tablespoonfuls minced almonds

1 teaspoonful grated orange rind

Cream the butter and sugar, add the eggs, well-beaten, then the almonds and orange rind. Mix and sift the baking powder with a cupful of the flour and beat it in. Add the remaining flour as needed to roll. Cut in fancy shapes and decorate, if desired. Bake in a quick oven.