Plain Cookies

3/4 cup butter,

3 eggs,

21/2 cups Gold Medal Flour, Boll thin.

11/2 cups sugar,

2 tablespoonfuls milk,

2 teaspoonfuls baking powder.

Stir butter and sugar to cream, add beaten eggs, flour, sifted with the baking powder, and milk. Roll out thin and cut in circles.

Graham Wafers

1/2 cup butter or nut butter,

1 cup sugar,

1 egg,

1 teaspoonrul bicarbonate soda,

2 tablspoonfuls milk,

Graham Flour.

Beat the butter to a cream; add the egg and beat again until light. Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls of water and add it to the sugar mixture. Add the milk and work in sufficient graham flour - about three cupfuls to make a very stiff dough. Knead until the mixture will hold together. Roll into a very thin sheet and cut into two-inch squares. Lift carefully with a cake-turner, put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned - about eight minutes.

Peanut Snaps

11/2 cups butter,

2 cups sugar,

6 eggs,

11/2 pints Gold Medal Flour,

1/2 cup cornstarch.

1 teaspoonful baking powder,

1 teaspoonful extract lemon,

1/2 cup chopped peanuts mixed with

1/2 cup granulated sugar.

Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal Flour, corn-starch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking - tin; bake in rather hot oven 8 to 10 minutes.

Fillings, Frostings and Icings

BOILED CHOCOLATE FROSTING

2 ounces chocolate,

Vanilla,

1/2 cup cream,

Powdered sugar.

2 whites of eggs,

Boil chocolate and cream and when cool add vanilla. Beat the whites to a stiff froth, add powdered sugar until stiff enough to cut. Combine the two mixtures, beat and spread.

CARAMEL FROSTING

3/4 pound maple sugar, scraped,

Butter, size of an egg,

3/4 pound brown sugar,

7

11/2 cups cream.

Mix and boil slowly for forty minutes. Remove from stove and stir over ice until the proper consistency to spread. If too stiff, thin with cream. Dip knife in cream to spread.

NUT OR FRUIT FILLING

1/2 cup fruit (chopped fine),

1/2 cup nuts (chopped fine).

Boiled frosting,

To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in combination.

MARSHMALLOW FROSTING

1/2 pound marshmallows,

Whites of 2 eggs,

1/4 cup) milk or water.

1 teaspoonful vanilla.

Break the marshmallows in pieces, add milk or water, and put in double boiler, over boiling water. Stir until melted. Take from fire and while hot pour into the well beaten whites of eggs. Add vanilla.

BOILED ICING

1 cup sugar, teaspoonful flavoring,

1-3 cup water,

1 egg white (large).

1/4 teaspoonful cream of tartar,

Beat white or egg until frothy, add the cream or tartar and beat until stilt and dry. Make syrup of sugar and water. When it has reached the honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating in well. Then cook the remainder of the syrup until it threads and pour over the egg, beating thoroughly. Add flavoring and beat until cool enough to

WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS

1 yolk of egg,

1 cup nut kernels, or 1/2 cup nuts

2 tablespoonfuls powdered sugar,

and 1/2 cup pineapple.

1/2 cup whipped cream,

Whip cream, same as above, using one-half cupful nuts and one-half cupful pineapple, all chopped up.

WHIPPED CREAM FILLING

3/4 cup thick cream,

White of 1 egg,

1/4 cup powdered sugar,

1/2 teaspoonful vanilla.

Set medium sized bowl in pan of crushed ice to which water has been added. Place cream in bowl and beat until stiff, with wire whip or, if possible, use patent cream wripper. Whip up well that air bubbles may not be too large. Add sugar, white of egg beaten stiff, and vanilla. Keep cool.

CHOCOLATE

1/2 cup sugar,

Yolk of 1 egg,

1/2 cup milk,

1/2 teaspoonful vanilla.

1/2 cup grated chocolate,

Melt chocolate, add sugar and milk, and boil when it forms a soft ball in cold water, remove from fire. Add beaten yolk and vanilla. Cool and spread between layers.

Icing For White Cake

11/2 cups sugar, 1 cup water, 2 eggs (whites).

Boil sugar and water until it threads well, pour over the egg whites well beaten, beating all the time, when partly cool add 1/2 cup chopped pineapple.