"It is the bounty of nature that we live; but of philosophy that we live well." - Seneca.

Little Fruit Cakes

Cream together three-fourths cup butter and two cups sugar; add three well beaten eggs, one-half teaspoon nutmeg, one-third teaspoon cloves, one-fourth teaspoon mace, one teaspoon allspice. Mix, sift together with one teaspoon cream tartar and three cups flour. Dissolve three-fourths teaspoon soda in one cup milk, add part of the flour to the egg mixture, then the milk and the remainder of the flour. Dredge with the flour one cup sliced citron and two cups seeded raisins and add to the batter. Bake in small tins in moderate oven. - Miss Pearl Bru-ner, Los Angeles, Calif.

Lemon Cup Cakes

Two cups of sugar, one cup of butter, four eggs beaten separately, the whites put in last; one-half cup of lemon juice. One teaspoon soda in a little water in a glass, fill up the glass with sweet milk; one quart of flour, beaten whites of the four eggs. Bake in patty tins. This will make three dozen. - Mrs. P. J. Burns, Williams, Ariz.

Luncheon Cup Cakes

Break one egg in a small cup and fill up with sweet cream; beat them together, then add one small cup of sugar,- one and one-half cups of flour, one teaspoonful of baking powder sifted with the flour, flavor with half teaspoonful of mace, sprinkle with colored granulated sugar and bake in gem pans. - Mrs. R. S. Teeple, Holbrook, Ariz.

Sponge Drop Cake

Three eggs, one cup sugar, one cup flour, one tablespoon of water, one small teaspoon baking powder, vanilla. Beat yolks until very light, add sugar, beat light and creamy, add water. Sift flour and baking powder two times. Have whites of eggs beaten to stiff froth, add little flour lightly; then little of whites of eggs, fold in lightly, rest of flour and egg, until all is used. Drop teaspoonful on tins one inch apart. Bake in moderate oven. Ice with boiled icing. - Mrs. John Juhl, Williams, Ariz.

Chocolate Squares

Six eggs, beat whites and yolks separately; add to yolks a pinch of salt, one cup pulverized sugar, one-half cake of sweet chocolate, pinch of allspice and cinnamon, one-half cup of flour, one teaspoon baking powder heaped a little; add last the beaten whites of eggs. Bake in a well greased dripping pan. When baked cut in half, put together with jelly. Cut in squares, roll in pulverized sugar. - Mrs. Kitzenger, Mainstee, Mich.

Nut Wafers

One cup brown sugar, one cup chopped nuts - any kind; one tablespoonful flour, one tablespoonful butter, one egg well beaten. Drop mixture on well oiled pans, leaving room for them to spread. Moderately slow oven. This will make about two dozen wafers. - Mrs. R. R. Ringwald, Omaha, Nebr.

Delicious Cakes Ok Oatmeal Cookies

One cup shortening (half lard and half butter), one large cupful of clarified sugar creamed with butter; two eggs well beaten, nine tablespoonfuls of sour milk, one scant teaspoonful of soda dissolved in milk, one teaspoonful of cinnamon, one-half teaspoonful of nutmeg, pinch of salt, one-half cup of chopped nut meats, one cupful of chopped raisins, one small teaspoonful of baking powder sifted with two cups of flour, add one cupful of oatmeal last (ground through your meat chopper). Bake in muffin tins, but can be baked as dropped cookies if preferred. - Mrs. J. W. Smith, Williams, Ariz.

Chocolate Eclairs

Make a cream, puff paste with two tablespoonfuls lard, four tablespoonfuls water, one teacupful sifted flour, one-half tea-spoonful salt, three beaten eggs. Put the lard and water together with the salt, in a shallow sauce pan, and let come to a very good boil, stir in the sifted flour, and make a good paste. Remove from the fire, put in a mixing bowl, let cool a little, stir in the beaten eggs gradually. Dust with flour and grease the baking pan. Drop mixture in pan in any desired shape, brush with egg wash, and let stand a while to smooth off before baking in quick oven. When baked, split the side or end, fill with prepared custard (or whipped cream). Replace and make a chocolate icing top of each. Serve cold, but fresh. - Miss Wik-strom, Williams, Ariz.

Lemox Gem Cakes

Two cups sugar, one cup butter, one-half cup lemon juice, one cup sweet milk, one quart sifted flor, four eggs. one teaspoon (.level) soda, two tablespoons lemon extract. Cream sugar and butter. Add the well beaten eggs, lemon juice, soda, dissolved in the sweet milk, lemon extract and then the flour. Bake in gem tins. - Mrs. E. E. Tefft, Anacortes, Wash.