Nut Wafers

Two cupfuls walnut meats, chopped, 1 1/2 cup-fuls brown sugar, 3 heaping .tablespoonfuls flour, 1/4 teaspoonful baking powder, 1/2 teaspoonful salt, 2 eggs. Beat the eggs and add sugar, flour, powder, salt and nuts last. Drop on greased pan about 1/2 teaspoonful batter to each wafer. - Miss L.

Oatmeal Cookies

One egg, 1 cup flour, 1 cup sugar, 1 cup oatmeal, 1 teaspoon baking powder, pinch of salt, 1 cup raisins, 1 thin slice butter and a little lard. Milk to make dough to drop from teaspoon. - Mrs. J. E.

Old Fashioned Crullers

Two cups of sugar, 1 cup of milk, 6 tablespoons of melted butter or lard, 4 eggs, 2 teaspoons cream of. tartar sifted in the flour, 1 teaspoon soda dissolved in a little milk, 1/2 of grated nutmeg. Flour enough to roll out (about five even cups full). Cut out and fry in deep pan of lard. - Mrs. J. McM.

Orange Molasses Cookies

One cup molasses, 1 cup sugar, 1 cup butter and lard mixed, 1 tablespoonful boiling water, 2 teaspoonfuls soda dissolved in the hot water, 2 oranges (rind and juice), 1 egg, 1 teaspoon salt, sufficient flour to roll out cookies. Melt the shortening and mix with the molasses and sugar, orange juice and soda; then add the egg well beaten and lastly the flour. Before baking the cookies sprinkle them with sugar. These cookies should be kept in a tightly closed tin. - F. V. M.

Peanut Cookies

Two tablespoons butter, 1/4 cup sugar, 1/2 cup flour, 1/2 cup chopped peanuts, 2 tablespoons milk, 1 teaspoon baking powder, 1/2 teaspoon lemon extract or juice, 1 egg. Cream butter and sugar, add beaten egg, sifted flour and baking powder, then stir in the milk. Add peanuts and extract. Drop from teaspoon on unbuffered sheet of paper about 1 inch apart. Bake in moderate oven 15 minutes. This recipe will make 24 cookies. - Mrs. A. D.

Pyramids (For Breakfast Or Tea)

One well beaten egg, 1 cup sweet milk, two teaspoons baking powder, one teaspoon salt, 2 tablespoons sugar, 1 tablespoonful shortening, 2 1/4 cups flour. After beating the egg, add milk, salt, sugar and shortening (melted). Add one cup of flour with baking powder and stir then add enough flour to make a soft, sticky dough. Drop by teaspoonful several inches apart upon buttered sheets and bake in a quick oven about 15 minutes. - M. Z. T.

Rolled Oats or H. O. Cookies - Two cups rolled oats or H. O., 2 cups flour, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 cup brown sugar, 1/3 cup shortening, 1 egg, 4 tablespoons sour milk, 1 teaspoon lemon extract. Mix and sift the dry ingredients, add rolled oats and mix well. Chop in shortening, add beaten egg, milk and extract and mix well. Drop by tablespoon on greased pan, leaving an inch between. Bake about 20 or 25 minutes in a moderate oven. - M. Z. T.

Raised Or Yeast Cake Doughnuts

One compressed yeast cake, 1 cup lukewarm milk, 4 tablespoons of butter or butter and lard, 2 tablespoons sugar, 1 whole egg and 1 yolk, grated rind of half a lemon, 1 quart of flour. Break yeast cake into a cup of lukewarm milk, add 1 teaspoon sugar; let stand in a warm place until the yeast rises to the surface. Stir 4 tablespoons shortening with 2 tablespoons of sugar to a cream, add 1 whole egg and the yolk of 1 and the grated rind of half a lemon. Add 1 quart of flour and the yeast. Mix all together. Sift flour on the board; knead to a soft dough, being careful not to add very much more flour over the quart - just enough to knead it into a soft ball of dough. Return to the bowl. Let rise until light. Drop by tablespoon into hot fat and fry until a delicate brown. Dust with sugar and drain on brown paper. If desired, the dough after it is light is rolled out on a floured board to about a half inch in thickness; cut it into rounds with a small biscuit cutter; set them on floured tins; cover with a towel; let rise in a warm place to double their size; then fry in hot fat. Two good teaspoons of baking powder can be used instead of the yeast cake and then use the dough as soon as mixed. - M. Z. T.