Oatmeal Macaroons

(Miss F. Papps.)

3/4 cup of sugar, 3 cups of oatmeal (Quaker oats), 3 tablespoons of butter, 1 egg, 1 teaspoon of baking powder. 1 teaspoon of vanilla, 1/4 teaspoon of salt. Mix the oatmeal, baking powder, salt and sugar. Melt the butter after it is measured, and mix well into the oatmeal. Beat the egg and add with the vanilla. Mold in a teaspoon and drop on a butter tin. . Bake fill a light brown in a moderate oven.

Oatmeal Cookies

1 cup butter and lard mixed, 1 1/2 cups sugar, 6 tablespoons sour milk, 1/2 teaspoon soda, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon cinnamon, 2 cups dry rolled oats, 2 1/2 cups flour, 1 cup chopped raisins, 1 cup chopped walnuts. Sift salt, soda, baking powder and spices with flour. Drop batter from teaspoon on to greased pan and bake.

Oat Meal Drop Cakes

(Mrs. D. M. Ershine.)

2 cups brown sugar, 1/2 cup butter, 1 egg, little salt, 5 tablespoons sour cream and pinch of soda, 2 cups rolled oats, 1 cup flour and 1 teaspoon baking powder 1/4 pound or more of pecan nuts, rolled. Drop on buttered tins and bake in moderate oven.

Cookies

(Mrs. Ten Broeck.)

1 pound brown sugar, 3 eggs, 2 cups flour, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 2 ounces chopped citron 2 ounces chopped almonds, a handful almonds cut lengthwise. Butter pans, spread with dough, bake until brown, then cut.

Old English Jam Balls

(Mrs. Fred M. Steele.)

(Very fine, if directions are followed closely.)

Take 1 pound of powdered sugar and 1 pound of fine flour dried in the oven and make it to a paste with the whites of 3 eggs well beaten with 2 gills of cream and 1/2 pound of butter, melted and beaten together, then add 1 pound of blanched sweet almonds pounded to a paste. Knead these all together with the hands and last work in 2 tablespoons of rose water. Cut the cakes in fancy figures. Bake in a moderate oven. Served at both luncheon or tea. Always put in a good pinch of salt.

Fancy Ginger Cakes

(Mrs. Frank Pardridge.)

Cream 1 cup of butter with 2 of brown sugar, add 1 cup currants, add 1 cup chopped walnuts, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1 teaspoon nutmeg, 1 teaspoon ginger, pinch of salt, 3 eggs well beaten, 1/2 cup cooking molasses, 2 teaspoons baking soda dissolved in cup of hot water. Mix all the ingredients together, also the cup of water which contains the baking soda. Just enough flour to make a nice batter. A teaspoonful of butter dropped on a greased pan for each little cake. Place a raisin on top of each cake. Bake in a hot oven. Spread on a cloth to cool.

Almond Wafers

(Mrs. Frank R. Pardridge.)

Cream 1/4 cup butter, add gradually 1/2 cup powdered sugar and 1/2 cup milk drop by drop; then add 7/8 cup bread flour and 1/2 teaspoon of vanilla. Spread very thinly with a broad, long-bladed knife on a buttered inverted dripping pan. Sprinkle with almonds, blanched and chopped, crease in 3-inch squares and bake in a slow oven until delicately browned. Place pan on back of range. Cut squares apart with a sharp knife and roll while warm in tubular or cornucopia shape. If squares become too brittle to roll place in oven to soften.

Vanities

(Mrs. Mihills.)

Beat 2 eggs very light, add half teaspoon of salt and flour to roll. Take a piece of dough as large as a hickory nut, roll as thin as paper, cut and fry in hot lard. They will be done in a few seconds. Sprinkle with powdered sugar. They can be rewarmed the second' day in a hot oven in a moment. They are crisp and light.

Jumbles

(Mrs. Mcmeekin, Chicago.)

1 cup of granulated sugar, 2/3 cup of butter, 2 eggs, 1/2 cup of milk, 2 cups of flour, 2 level teaspoons baking powder, 1 teaspoon cinnamon, 3/4 cup currants. Cream butter and sugar together, then drop in eggs without beating and beat till very light, then flour and milk alternately, with baking powder and cinnamon in flour. Bake in flat tins and cut in squares.

Crullers

1/2 cup butter (scant), 1 cup sugar (scant), 1 cup milk, 3 eggs, 1 glass brandy, 2 teaspoons baking powder. Flour enough to roll out.