Nut Cakes

Whites of 6 eggs, 1 lb. pulverized sugar, 1 lb. nuts, 1 tablespoonful cornstarch. Bake in slow oven.

Mrs. Warren Hafer.

Hermits

1 1/2 cups sugar, 2 eggs, 1/2 cup butter, 3 cups flour, 1/2 cup milk, 1/2 cup warm water, 1 teaspoonful soda, 1 teaspoonful each cinnamon, cloves, nutmeg, 1 lb. seedless raisins. Boil raisins 20 minutes, drain and mix with the dough.

Mrs. Jos. R. Kump.

Bride Cakes

1 lb. of sugar, 1 lb. flour, 5 eggs, 1 teaspoonful soda. Mrs. C. Anthony.

Chocolate Cakes

1 lb. sugar, whites of 5 eggs, 1/4 cake chocolate 1 cup flour. Mrs. C. Anthony.

Peppernuts

1 1/2 lbs. sugar, 1 lb. butter, 6 eggs, 1 cup sweet milk, 2 teaspoonfuls baking powder, enough flour to roll. Mrs. David S. Tanger.

Ladies' Fingers

1 cup of sugar, 1/2 cup of butter, beaten together, 1 egg, 1/4 cup of milk, 1 pt. of flour, 1 teaspoonful of cream of tartar, 1/2 teaspoonful of soda, 1 1/4 teaspoon-fuls vanilla. Cut in strips, roll in sugar and bake in quick oven. Nora Michael.

Butter Cakes

3 eggs well beaten, 3/4 lb. of sugar, white, 3/4 lb. butter, 1 1/4 lbs. flour, 1 teaspoonful vanilla, 2 tea-spoonfuls baking powder. Make up in the evening, roll out and bake the next morning.

Almond Crackers

One-half cup butter, 1 cup powdered sugar, 1/2 cup of sweet milk, 2 cups flour. Mix butter and sugar to a cream, pour in the milk slowly, then add flour. With palm of hand pat out the mixture on buttered tins as thin as possible, cover with blanched almonds finely chopped. Mrs. Clinton J. Gitt.

Sugar Wafers

1 cup sugar, 1 cup butter, 1/2 cup sour cream, 2 eggs, 1 teaspoonful soda, dissolved in a little of the cream, 2 teaspoonfuls cream of tartar in enough flour to stiffen, 1 teaspoonful vanilla. Roll into thin sheets, sprinkle with sugar, cut in small cakes and bake in moderate oven. Mrs. Naill.

Emma Cakes

1 lb. flour, 1 lb. sugar, three-eighth lb. butter, 3 eggs, 2 teaspoonfuls baking powder. Cut round, wash with yolks of egg and sprinkle with sugar and cinnamon. Miss Emily L. Young.

Lemon Crackers

1 cup of butter and 2 cups of sugar beaten to a cream, 2 eggs beaten separately, 1 teaspoonful of soda, dissolved in 2 tablespoonfuls of sour milk, the grated peel and juice of a lemon or lemon ex-tract, flour enough to roll.

Mrs. Wm. Stair.

Oatmeal Crackers

2 cups brown sugar, 1/2 cup butter, 1/2 cup hot water, 2 cups oatmeal, scant teaspoonful soda in part of the water, flour to make them very stiff. Roll very thin. Mrs. Geo. Grove.

Rolled Oats Wafers

1 lb. of brown sugar, 2 cups of rolled oats, 1 cup of hot water, 1 cup of melted lard, 1 teaspoonful of soda. Mix all together, add enough flour to roll thin, and bake in a moderate oven.

Mrs. Jacob Trone.

Oat Flake Maccaroons

3 cups oat flake, 2 cups granulated sugar, 2 cups flour, 1 cup butter, 2 cups raisins, 1 cup black wal-nuts, 2 eggs, 1 tablespoonful vanilla, 1 teaspoonful soda sifted in flour. Mix butter and sugar together at noon, at supper time add eggs and beat light, then add all the rest and mix thoroughly. Set in cool place until next morning, then make into little balls size of hickory nut, and place far apart on bake pan. Bake in slow oven; watch carefully.

Mrs. Paul Hoke.