Cereal Wafers

1/4 cup rolled oats 1/4 cup corn meal 1/2 cup boiling water

1 tablespoon corn syrup

1/4 teaspoon salt

1 tablespoon cooking oil

1/2 cup barley flour

Put rolled oats and corn meal in saucepan. Add boiling water, cook one minute, add corn syrup, salt, cooking oil, and barley flour. Toss on a floured cloth, knead thoroughly, pat and roll as thin as possible, shape with a small round cutter first dipped in flour. Place near together on a greased sheet and bake in a moderate oven.

Scotch Oat Crackers

2 cups rolled oats

1/4 cup milk

2 tablespoons sugar

2 tablespoons corn syrup

1 1/2 tablespoons fat

1/4 teaspoon soda

1 teaspoon salt

1/4 cup raisins or nut meats

Put rolled oats through food chopper, and add milk, sugar, corn syrup, melted fat, soda, and salt. Mix well and add seeded raisins or nuts cut in pieces. Roll as thin as possible, cut in fancy shapes, and bake in moderate oven about twenty minutes.

Ginger Snaps

1/2 cup molasses 1/4 cup shortening 1 1/2 cups barley flour

1/4 teaspoon soda 1 1/2 teaspoons ginger 3/4 teaspoon salt

Boil molasses one minute and add shortening. Sift together flour, soda, ginger, and salt, and add to first mixture. Chill, roll on a floured board as thin as possible, using a small part of the dough at a time. Cut in shapes and bake in moderate oven.

Peanut Butter Cookies

3/8 cup peanut butter 1/4 cup sugar 1/4 cup corn syrup 1 egg

3/8 teaspoon soda 3/4 tablespoon hot water 3/4 cup barley flour 1/4 teaspoon salt

3/8 teaspoon cinnamon

Work peanut butter until creamy, and add sugar gradually, while beating constantly; then add corn syrup, egg well beaten, soda dissolved in hot water, and barley flour sifted with salt and cinnamon. Chill, roll thin, cut in fancy shapes, and bake in moderate oven.

Rice Flour Wafers

1/4 cup butter substitute 1/4 cup sugar l egg

Grated rind 1 lemon

Rice flour

Cream butter substitute, and add sugar gradually while beating constantly, then add unbeaten egg, grated rind of lemon, and one-half cup rice flour. Add enough more rice flour to roll. Roll very thin, cut in fancy shapes, and bake in a moderate oven.

Honey Drop Cakes

1/4 cup shortening

1/4 cup sugar

1/2 cup honey

1 egg yolk

1/2 tablespoon lemon juice

1 cup barley flour 1/2 cup oat flour

2 teaspoons baking powder 1/4 teaspoon salt

1 egg white

Cream shortening and add sugar gradually while beating constantly; then add honey, egg yolk well beaten, and lemon juice. Mix and sift barley flour, oat flour, baking powder, and salt; add to first mixture, mix thoroughly, and fold in the white of egg, beaten until stiff. Drop by teaspoonfuls on greased baking sheet and bake in moderate oven.

Barley Gingerbread

1/3 cup shortening 1/2 cup boiling water 1 cup molasses

1 egg

2 cups barley flour

1/4 teaspoon soda

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon clove

1 teaspoon ginger

Melt shortening in boiling water, and add molasses and egg. Mix and sift flour, soda, baking powder, salt and spices, and add to first mixture. Beat thoroughly and bake in greased gem tins twenty-five minutes, or in greased cake pan forty minutes.