Chocolate Squares

Butter, 1-3 cup. Brown sugar, 1/2 cup. White sugar, 1/2 cup. Salt, a pinch.

Chocolate, 2 squares. Flour, 1/2 cup. Nut meats, 3/4 cup.

Vanilla, 1 teaspoon.

Soften butter and cream it with sugar and salt, melt chocolate and add with beaten egg, sifted flour and chopped nut meats (pecans or walnuts). Spread mixture evenly in pan lined with paraffin paper and bake in a slow oven. When done cut in squares and re-move from pan at once.

Marguerites

Walnut meats, 1/2 cup. Sugar, 1/2 cup.

Egg white, 1. Saltine crackers.

Beat egg white stiff and add sugar and walnut meats. Spread a teaspoonful of the mixture on each cracker, place all on a cookie sheet and bake for a minute or two on the top grate of a hot oven.

Angel Cakelets

Egg whites, 5. Sugar, 3/4 cup.

Baking powder, 1/2 teaspoon. Flour, 1/2 cup.

Vanilla, 1 teaspoon.

Beat egg whites till stiff and dry, and add gradually the sugar, beating after each addition. Mix and sift flour and baking powder and cut and fold in till well mixed. Fill buttered gem pans 2-3 full, sprinkle with powdered sugar and bake in a moderate oven.

Maple Raisin Crackers

Maple sugar, 1 cup. Egg whites, 2.

Chopped raisins, 1/2 cup. Saltine crackers.

Pulverize maple sugar and measure, add stiffly beaten egg whites and raisins and mix well. Spread saltines with mixture and place in the oven to brown. Any other cracker may be used as desired.

Brambles

Raisins, 1 cup. Lemon, 1. Sugar, 1 cup.

Milk, 1 cup. Lard, 1 scant cup. Soda, 1 teaspoon.

Flour.

Chop raisins and lemon very fine, removing seeds from lemon but not peel. Add the sugar. Make a crust of the milk, lard, soda and flour, roll thin and cut in rounds with a biscuit cutter. On half the rounds put a teaspoon of the filling and cover with another round. Bake until delicate brown. Mother, South Weymouth.

Devilled Cheese Crackers

Grated cheese, 1 1/2 cups. Dry mustard, 1 teaspoon. Salt and pepper.

Olive oil. 2 tablespoons. Vinegar, 2 tablespoons. Worcestershire sauce, 1 tea-spoon.

Mix cheese, mustard and a little salt and pepper, add oil and beat until creamy, then add vinegar and Worcestershire sauce. Spread on toast or crackers and heat for a few minutes in a hot oven.

Cheese Fingers

Grated cheese, 1 cup. Flour, 1 cup. Salt, 1/2 teaspoon.

Cayenne, a pinch.

Butter, 1 heaping tablespoon

Cold water.

Mix ingredients in order given and add enough cold water to make a paste. Roll out thin, cut into strips and bake in a hot oven 5 or 10 minutes.

Devilled Crackers

Spread saltines or butter thins with butter, dust lightly with cayenne and set in oven till they are a delicate brown.

Cheese Straws

Flour, 1 pound. Butter, 1 pound. Grated cheese, 1 pound.

Egg, 1.

Cayenne pepper. Water, 1/2 cup.

Mustard, 1 teaspoon.

Cut butter into flour, add cheese, beaten egg, cayenne and mus-tard. Roll thin, cut into strips 1/2 inch wide and bake till light brown.

Puffed Crackers

Use Boston crackers halved. Let the cracker halves lie in cold water for 5 minutes. Handle with care to avoid breaking. Remove from water with cake turner. Invert a baking tin, grease, and arrange the crackers on it. Put a bit of butter on each and place in an extremely hot oven till crisp and puffy. If they are to be served with soup sprinkle with paprika, if with afternoon tea use a mixture of sugar and cinnamon, or brush with white of egg and add finely chopped nuts.

Indians

Butter, 1/2 cup. Unsweetened chocolate, 2

squares. Eggs, 2.

Sugar, 1 cup. Flour, 1/2 cup.

Chopped walnuts, 1 cup.

Melt butter and chocolate together in a saucepan. Beat the eggs till light and add sugar. Gradually stir into this the flour, add the chocolate mixture and the nuts, and drop by spoonfuls on a cookie sheet or dripping pan turned upside down and well greased. Bake in a moderate oven.