Gem Cakes

One cup sugar, two tablespoons butter, two eggs, four tablespoons grated chocolate, dissolved in two tablespoons of boiling water, one and one-half cups of flour, one heaping teaspoon Royal Baking Powder, pinch of salt, one-half cup of water. Bake in gem pans.

Dainty Cakes

Three tablespoons of thick cream, two tablespoons butter, one tablespoon lard, one-half teaspoon Royal Baking Powder, a few drops vanilla or lemon and flour enough to make quite stiff. Roll as thin as possible in sugar and cut in any desired shape.

Fig Drop Cakes

Two eggs, two cups flour, one cup sugar, one cup chopped figs, one-half cup butter, one-fourth cup milk, three-fourths teaspoon vanilla; cream butter and sugar, add beaten yolks, which have been beaten for several minutes. Pour in milk, sift in flour and beat all smooth; add figs and vanilla, fold in the stiffly beaten whites and the Royal Baking Powder, two teaspoons; drop from teaspoon, leaving room to spread. Bake for eight minutes.

Alternate layers of chopped cabbage and cracker crumbs seasoned with salt, pepper and butter. Cover with sweet milk and bake.

Oatmeal Cakes

One cup butter, or one-half cup lard and one-half cup butter, one cup sugar, one teaspoon cinnamon, one cup sour milk, one level tea-spoon soda, one egg, one cup raisins and currants mixed, two cups cracked oats, two cups flour. Drop on pans, size of a walnut, one inch apart. If sweet milk is used, use two teaspoons Royal Baking Powder. These have a nut flavor. - Florence Melrose.

Oatmeal Wafers

Twelve ounces light brown sugar, three-fourths cup lard and butter, two eggs, two cups sifted flour, one-half teaspoon salt, three-fourths teaspoon soda, one teaspoon cinnamon, one-half pound raisins, three and one-half cups oatmeal. Take silver fork and mix well to-gether. Pat in cakes and bake as cookies. In a covered receptacle these will keep indefinitely. - Mrs. A. S. Toops.

Cocoanut Balls

One and one-half cups sugar, one-third cup boiling water, one-fourth pound shredded cocoanut, white of one egg and lemon flavoring. Boil water and sugar without stirring until the syrup threads; pour over the well beaten white of egg and beat until nearly stiff, flavor; mix with the cocoanut quickly and shape into balls. - Besse Vincent.

Lemon Crackers

Two and one-half cups sugar, one cup lard, one pint sweet milk, two eggs, five cents worth oil of lemon and five cents worth baker's ammonia, dissolved in one-half cup warm water about one hour before mixing with flour very stiff. Pound one-half hour. Roll very thin; bake in hot oven. - Mrs. A. L. Patterson.

Doughnuts

One cup sugar, two eggs, two tablespoons of melted butter, one-half cup of sweet milk, two teaspoons of cream of tartar, one teaspoon of soda, pinch of salt, little nutmeg and cinnamon. - Mrs. Byron Craw-ford.

Doughnuts

One cup sugar, one cup milk, one cup potatoes, mashed; two and one-half teaspoons baking powder, spices and two tablespoons melted lard.