Fruit Cookies

Two cups sugar, 2 cups butter, 3 eggs, 1 cup raisins, 1 cup currants, 4 cups flour, 1 cup walnuts, 1 teaspoon soda, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 3 tablespoons milk.

Dissolve the soda in the milk. Do not roll out, but drop by teaspoons on buttered tins. Mrs. John Kingston.

Cocoanut Cookies

One cup sugar, 1-2 cup butter, 1 egg, 2 tablespoon milk, 1 1-2 teaspoons baking powder, salt, 1 cup cocoanut, flour to roll out. Grandma Betterley.

Ginger Cookies

One cup molasses, 1 cup brown sugar, 1-2 cup shortening, 3 eggs, 1 tablespoon ginger, 1 dessert spoon soda, 1 teaspoon black pepper, flour to make a soft dough.

Boil together the molasses, sugar and shortening, and when cold add the other ingredients. Mrs. F. C. Ziegleman.

Brown Sugar Cookies

Four eggs, 2 cups light brown sugar, 4 cups flour, 1 teaspoon ginger, 1 teaspoon soda, 1 big cup butter.

Beat the eggs thoroughly. Work the buter and flour together, then add the other dry ingredients and the eggs. Use very little flour in rolling out.

Pop Overs

Mix 1 cup of pastry flour and 1-4 teaspoon salt, stir in gradually 1 scant cup of milk, makingasmooth batter, add 2 well beaten eggs, 1-2 teaspoon melted butter. Beat 2 minutes, using an egg beater. Turn into hot buttered gem pans and bake in a hot oven 25 to 40 minutes.

Miss Robertson.

Walnut Squares

Three-quarters cup butter, 1 1-2 cups sugar, 3 well beaten eggs, 1-2 cup milk, 2 1-2 cups flour, 2 teaspoons baking powder, 1 cup chopped walnuts, nutmeg or vanilla.

Bake in one sheet, when cool, cut into cubes and ice on 5 sides with boiled icing and flavor with lemon.Place h"5alf nut meat on each square. These are very nice for lunoheons.

Mrs. R. J. Baker.

Snow Balls'

One cup sugar, 6 tablespoons melted butter, 2 eggs, 1 cup milk, 2 teaspoons baking powder, little salt and nutmeg, flour to make a soft dough.

Roll out, cut with a small biscuit cutter, fry as you would doughnuts and roll in powdered sugar as you take them up.

Mrs. A. W. R. Berr.

Sponge Triangles

Boil half cup sugar and 1-2 cup water to a thread, pour onto 3 whole eggs and 2 additional yolks. Beat together till thick and creamy. Beat till cold, add 1 tablespoon lemon juice, and fold in 1-2 cup flour. Bake in small tins. Quarter cup of flour may be used instead of the two extra yolks.

Boston Cook Book.

Banberry Tarts

Chop to a paste or grind one cup of seeded raisins, 1 cup dried figs, add 1-2 cup sugar, grated peel of 1 orange, juice of 1 1-2 lemons. Make a rich pastry, cut it in squares, spread with the fruit paste, butter size of a pea, moisten the edges of the pastry with milk or w;.ter. Fold over in a triangular shape, press tightly together with a fork, cut a small cross on top of each, brush over with milk and bake as cookies. Dates may be used instead of figs. Miss Everding.

Cream Puffs

Eight tablespoons flour, 4 tablespoons lard, 1 pint, of water, 4 eggs.

When the lard and water boils, add the flour, beat until it forms a ball, and when cool beat in the eggs, one at a time, beating five minutes a piece. Set in a warm place for 1-2 hour, drop by spoonfuls on buttered tins, let rise and bake. Fill with made cream. Miss Robertson.

Jumbles

Two eggs, 2 cups sugar, 1 cup butter, 2 tablespoons milk, 2 teaspoons baking powder, flavor with lemon.

Dip in sugar before baking. Cut a hole in the center of each. Henrietta Connick.