Oatmeal Cookies

Quaker Oats Co.

1 cup sugar.

2 eggs.

2 teaspoons baking powder.

1 teaspoon vanilla, 2 1/2 cups uncooked Quaker Oats, 1 tablespoon butter.

Cream butter and sugar. Add yolks of eggs. Add Quaker Oats, to which baking powder has been added, and add vanilla. Beat whites of eggs stiff and add last. Drop o,n buttered tins with a teaspoon, but very few on each tin as they spread. Makes about sixty-five cookies.

Orange Cookies

1/2 cup butter.

1 cup granulated sugar.

1 orange.

2 cups flour.

4 level teaspoons baking powder.

1 egg.

Cream the butter, add the sugar gradually and grated rind of orange, add without separating yolk and white, one fourth cup of orange juice and flour and baking powder sifted together. A little more flour may be needed to roll into a sheet, cut into squares, set in baking pan, dredge with granulated sugar and bake in a moderate oven.

Peanut Cookies

Mrs. C. W. Edmunds.

2 tablespoons butter, 1/4 cup sugar.

1 egg, 1/2 cup flour.

1 teaspoon baking powder, 1/4 teaspoon salt, 2 1/2 tablespoons milk, 3/4 cup chopped peanuts.

1/2 teaspoon lemon juice.

Cream the butter, add sugar gradually; add well beaten egg. Mix and sift baking powder, salt and flour; then add milk, peanuts, and lemon juice. Drop on buttered sheets an inch apart. Bake twelve to fifteen minutes in a slow oven.

Peanut Cookies

1/2 cup butter.

1 cup sugar.

2 eggs.

4 tablespoons milk.

2 cups flour.

2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 cups ground peanuts.

Cream butter; mix well with sugar; add eggs and milk; then flour, baking powder and salt sifted together. Add nuts and flavoring. Bake in little drop cakes.

Rocks

1 1/2 cups brown sugar, 1 scant cup butter, 3 eggs, 1 cup raisins.

2 1/2 cups flour.

1 level teaspoon soda.

1/4 cup hot water.

1 cup nuts.

Mix sugar and butter, add eggs, flour, soda dissolved in hot water, raisins and nuts; flavor; drop off the spoon on to buttered tins.

Sand Tarts

1/2 cup butter, 1 cup sugar ,1 egg, 1 3/4 cups flour.

2 teaspoons baking powder, white 1 egg.

blanched almonds or pili nuts, 1 tablespoon sugar.

1/4 teaspoon cinnamon.

Cream the butter, add sugar gradually and egg well beaten; then flour mixed and sifted with baking powder. Chill, toss on floured board and roll one eighth of an inch thick. Shape with a doughnut cutter. Brush over with white of egg and sprinkle with sugar mixed with cinnamon. Split nuts and arrange three halves on each at equal distances. Place on buttered sheet and bake eight minutes in slow oven.

Sour Cream Cookies

Mrs. C. A. Gunn.

2 cups sugar.

1 cup sour cream.

1 teaspoon soda, 1 cup sour cream.

Sour the cream by adding one tablespoon vinegar to each cup of cream. Mix soft; roll thin; sift granulated sugar over and roll gently in. Cut and bake.

Sugar Cookies

Mrs. S. J. Kennerly.

2 cups sugar, 3/4 cup butter, 1/2 cup sweet milk.

1 scant teaspoon baking powder, 4 eggs flour enough to roll.

Beat eggs very light, add sugar, beat again, add butter melted and sweet milk. Have flour and baking powder in bowl, pour the above mixture in the middle and mix in gradually with a spoon. Roll on a well floured cloth until very thin, sprinkle with granulated sugar, pass roller over lightly and cut. Bake in a moderately quick oven.

Vanilla Wafers

Mrs. G. W. Wright.

1/3 cup butter.

(or part lard) 1 cup sugar, 1 egg, 1/4 cup milk.

2 cups flour.

2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons vanilla.

Cream the butter, add sugar, egg well beaten, milk and vanilla. Mix and sift dry ingredients and add to first mixture. Chill thoroughly, roll as thin as possible on floured board, place near together on buttered sheet and bake in moderate oven.

White Cookies

Mrs. Peterson.

5 eggs.

1 cup butter.

5 cups flour.

1/2 teaspoon vanilla.

1/2 teaspoon lemon extract.

2 1/2 cups sugar.

2 teaspoons baking powder.

Cream the butter and sugar; beats yolks and whites of eggs separately. All the ingredients must be fresh and of the best. Keep mixture cool until placed in oven.