Almond Jumbles (Children's Delight)

Cream thoroughly three-quarters of a cupful of butter and one cupful of sugar. Add three eggs, first the yolks, then the whites, each beaten separately; add one-eighth of a cupful of canned fruit juice - peach, apricot, or any good juice, one-fourth of a cupful of corn-starch and sufficient flour to make a soft dough. Roll out thin, cut with a jumble cutter. Sprinkle the tops with blanched almonds and granulated sugar. Press lightly with a rolling pin, lay on greased pans and bake in a moderate oven. Caterer for Children's Parties.

Plain Jumbles

Take three cupfuls of sugar, two cupfuls of butter, three eggs, four tablespoonfuls of sour cream and one teaspoonful of soda.

Mrs. Bryant.

Plain Jumbles - No. 2

Rub one pound of sugar and one pound of butter together. Beat well four eggs, add one-half teaspoonful of baking-powder and milk to make them soft. Roll thin and cut out with a cake cutter.

T. H. Green.

Rock Crystal Jumbles

Work three-quarters of a pound of butter into one and one-half pounds of flour, one-half pound of sugar and three eggs beaten well. Add one-quarter of a nutmeg grated, one-half teaspoonful of lemon or vanilla extract. Mix well, roll out to the thickness of one-eighth of an inch, grate loaf sugar over the dough; cut it with a biscuit or cake cutter, so that there will be a hole in the center. Lay them on flat tin plates and bake ten minutes, in a quick oven. Mrs. F. T. Mount.

Sugar Cookies

One cupful, of white sugar, one-half cupful of butter, a pinch of salt, a little nutmeg, two eggs, three tablespoonfuls of sour milk, a scant half teaspoonful of baking-soda dissolved in the milk; flour to roll firm.

Mrs. M. A. Burke.

Sugar Cookies - No. 2

(Can any thirteen-year-old girl beat this?)

Two cupfuls of sugar, one cupful of butter, three-fourths cupful of sweet milk, two eggs, five cupfuls of flour and two teaspoonfuls of baking-powder. Roll thin and bake quickly. Caraway seed may be added.

Flossie Falconbury.

Sugar Cookies - No. 3

Use two cupfuls of sugar, one cupful of lard stirred to a cream, two eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor with nutmeg or vanilla, one level teaspoonful of soda in two tablespoonfuls of scalding water or two heaping teaspoonfuls of baking-powder. Mix in a mass; bake quickly and keep in stone jars. They are fine.

Mrs. M. E. Hilton.

Sugar Cookies - No. 4

Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use on heaping tablespoonful of baking-powder, one nutmeg grated, two teaspoonfuls of lemon extract. Flour sufficient to make a paste that will roll out. Marian Bell.

Ginger Snaps

One cupful of brown sugar, one cupful of molasses, one tablespoonful of ginger, one teaspoonful of soda, one teaspoonful of cloves, one tea-spoonful of cinnamon, one-half teaspoonful of red pepper, one cupful of lard or butter and three eggs. Make into dough, roll very thin and bake in a moderately heated oven. M. L. Forshee.

Ginger Snaps - No. 2

Put in a tin or granite-ware pan two cupfuls of molasses, one cupful of brown sugar, two-thirds cupful of lard, one heaping tablespoonful of ground ginger. Put the vessel on the stove, and let boil until it thickens a little. Dissolve heaping teaspoonful of soda in one-half cupful of tepid water and add to the other ingredients. Mix well before removing from stove. When cool sift in flour to make a very stiff dough. Roll very thin and bake. Nellie Shannon.

Ginger Snaps - No. 3

One cupful of molasses, three-fourths cupful of sugar, one tablespoonful of ginger, one teaspoonful each of cinnamon and allspice. Add to these half a cupful of creamed butter. Beat into this two teaspoonfuls of soda. Add flour to roll thin, and bake in a quick oven. F. T. Wall.

New York Ginger Snaps

Take one-half pound of butter, one-half pound of sugar, two and one-half pounds of flour, one pint of molasses, one teaspoonful of saleratus, one tablespoonful of ginger. This should be rolled very thin and baked but a few minutes. It improves greatly by being kept. P. C. Dane.

Old-Fashioned Ginger Cakes

Take one pint of good molasses and let come to a boil. In one-half cupful of hot water dissolve one heaping teaspoonful of soda, two table-spoonfuls of ginger and one teacupful of lard. Mix all with flour into a thick dough; roll thin and cut in squares; brush tops over with the white of a raw egg and bake quickly. Lucia Weatherly.

Molasses Cookies

One quart of New Orleans molasses, one pound of brown sugar, two tablespoonfuls of lard, three eggs, three tablespoonfuls of baking-powder, one cupful of nuts, one teaspoonful each of cloves, cinnamon and nutmeg. Boil all together. When cold add flour to make stiff enough to roll out. Let stand a few hours before baking them. M. E. Childs.

Molasses Cookies - No. 2

These cookies are much liked by the children. Take one cupful of molasses, one tablespoonful of soda dissolved in the molasses. Butter the size of an egg, one-half cupful of milk. Flour to mix soft; a little ginger. Bake very quick. Susie Ellsworth.