Cocoanut Kisses

Whites of 3 eggs beaten stiff; add 1 cud granulated sugar, 1 teaspoon vanilla; ground crocolate enough to darken. When all mixed put on stove and stir until thin. While stirring put in cocoanut until stiff. Drop on buttered pans and bake 10 minutes. - Mrs. J. McC.

Chocolate Macaroons

Whites of 3 eggs well beaten, 1 scant cup granuated sugar, 1 scant cup chocolate, 1 scant cup chopped walnuts. Bake in slow oven (do not grease pan). - Mrs. J. B.

Currant Cookies

Three eggs, 1 cup of butter, 1 1/2 cups sugar, 1 cup currants, 1 teaspoonful cinnamon, 1 teaspoonful soda. Mix soda with 3 teaspoonfuls sweet milk. Put in flour to make stiff. Beat butter and sugar to a cream; then add eggs and stir together. Half lard may be used. - F. McG.

Drop Cakes

One egg, 1 cup sugar, 1 cup sweet milk, 1 even teaspoon baking powder, salt and nutmeg, flour enough to make a batter that will drop easily from a teaspoon; fry in hot lard. - Mrs. J.

Drop Doughnuts

One-half cup powdered sugar, 1 egg, 1/2 cup milk, salt and nutmeg, 1 heaping teaspoon yeast powder, teaspoon melted butter, flour to make it thick enough to drop off of the teaspoon into hot deep fat. Sprinkle powdered sugar on top after fried. - Mrs. S.

Scotch Cookies

Cream half pound butter, 6 tablespoons pulverized sugar, 3/4 pound flour, flavor; sprinkle with granulated sugar before baking. - Mrs. B. R. K.


Three eggs beaten light, 2 cups sugar, 1 cup rich milk (half cream, if possible), 1 scant teaspoon each of cinnamon and nutmeg, 2 teaspoons lemon, 2 teaspoons, scant, of salt and 2 teaspoons yeast powder. Knead out in small quantities with only enough flour to make a soft dough. Be careful not to put in too much flour. Fry in lard or sweet oil and cottolene. - M. H. H.

Cream Doughnuts

Two eggs, beat them well; good big 1/2 cup sugar, nearly 3/4 cup. Cream together; 1 cup cream, pinch salt, vanilla and nutmeg flavoring, 1 quart flour, 1 1/2 teaspoons baking powder. Powder doughnuts as soon as they are removed from the fat. - Mrs. B. W.

Danish Crullers

Six eggs beaten with a cup of sugar, 2 tablespoonfuls of cream and one tablespoonful of butter. Put flour in until you can roll it out. Roll thin and fry in deep fat. Sprinkle with sugar. - E. McC.

Fruit Drop Cookies

One cup butter, 1 1/2 cups sugar, cream together; 3 1/4 cups flour, 1 teaspoon soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, sift together; 1 cup walnuts, 1/2 cup raisins, 1/2 cup currants, chop these together; 2 tablespoons of brandy. Drop on buttered tins, from teaspoon, 1/2 inch apart. - K. D. S.

Fruit Cookies

One-half cup butter, 3/4 cup of sugar, 2 eggs (small), 1/2 teaspoon soda, 3 tablespoons hot water, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 cup chopped walnuts, 1/4 cup currants, 1/4 cup raisins, about 1 3/4 cup flour. Cream butter, add sugar gradually and beat well; add eggs well beaten; add soda dissolved in the hot water and half of the flour mixed and sifted with the cinnamon and salt. Add raisins and currants cleaned and stoned and chopped, then nuts and remaining flour. Drop spoonfuls on slightly greased tins and bake as other cookies. - Mrs. H. W. M.