Ginger Drop Cakes

1/2 cup butter 1 cup molasses 1/2 cup sugar 1/2 teaspoon salt

1 tablespoon ginger

2 eggs

3/4 tablespoon soda 1/4 cup hot water

Flour to make stiff batter

Warm the butter slightly; beat it in the molasses; add the ginger, sugar and salt, then a little of the flour, then the beaten eggs, then more flour. Make the batter stiffer than needed to allow for the soda and hot water, which are to be added last. Drop on buttered tins and bake in a quick oven.

Oat Cakes

1 cup granulated sugar

1 tablespoon butter

2 eggs

1 tablespoon flour 2 1/2 cups rolled oats

2 teaspoons baking powder

1 teaspoon vanilla

Cream the sugar and butter; add the eggs, beaten separately and then together, the vanilla and the dry ingredients, well mixed. Drop the mixture from a teaspoon on buttered tins, allowing room Cor the cakes to spread.

Oat Cookies

1/2 cup sugar 1/3 cup butter

1 egg

1/4 teaspoon salt

1 cup rolled oats

1/2 cup flour

1/2 cup chopped raisins

1/2 tablespoon cinnamon

1/2 teaspoon soda

1 tablespoon hot water

Beat the butter and sugar to a cream; mix in the other ingredients, adding the soda last, dissolved in the hot water. Roll the dough into small balls like nuts and bake on buttered tins in a moderately hot oven.

Peppernuts

1 1/4 pounds brown sugar 3 eggs

1 cup chopped walnuts 1 teaspoon cloves

2 teaspoons cinnamon 1 1/4 teaspoons soda 1 tablespoon hot water Flour to make dough

Beat the eggs thoroughly; add the sugar and beat again. Then add the chopped walnuts and spices and some of the flour. Add the soda dissolved in the hot water and more flour - enough to make a dough that can be rolled out on a pie board. Roll one eighth of an inch thick; cut into tiny rounds and bake on greased tins.

Belgrader Bread

1 pound powdered sugar 4 eggs

1/4 pound chopped almonds 1/4 pound chopped citron

1 small nutmeg grated

1/4 teaspoon cloves

1/4 teaspoon powdered hartshorn

Sufficient flour to make dough

Beat the eggs and sugar together; add the almonds, citron and spices; then add the flour gradually. Take one-fourth of the dough; roll it out on a board well dusted with flour; cut into diamond-shaped pieces; place half an almond or pecan in the center of each, and paint with egg, using a small stiff brush. Bake on greased tins in a hot oven.

Almond Rock Cakes

3/4 pound chopped almonds 1 pound powdered sugar

Pinch of salt Whites of 5 eggs

Add the salt to the eggs and beat as stiff as possible. Add the sugar gradually, then the almonds. Drop from a teaspoon on buttered tins and bake in a slow oven until delicately browned.

Macaroons

1/2 pound shelled almonds 1 teaspoon vanilla

1 pound pulverized sugar Whites of 3 eggs

Blanch the almonds and plunge them into cold water. Run them through a chopper or pound them as fine as possible; add the vanilla and sugar and the whites of the eggs, well beaten. Work the paste thoroughly; then dip the hands in water and roll the paste into balls the size of a nutmeg. Lay them on buttered paper an inch apart and bake fifteen or twenty minutes in a slow oven.