Shaum Tart

Beat the whites of three eggs until very dry and stiff, add one teaspoon vinegar, one teaspoon vanilla, and one scant cup sugar, beat again until very dry and drop into buttered gem pans; bake until quite crisp; serve with grated pineapple, whipped cream, chopped nuts, and a candied cherry.-Mrs. C. R. Brewer.

Prune Tartlets

Line small tin with pastry and in each place a tablespoon of prune pulp, prepared by rubbing cooked prunes with their juice through a sieve, add two tablespoons of fine bread crumbs to each cup of fruit. Cover with the following mixture: 2 tablespoons butter, 2 tablespoons" sugar, beaten to a cream, 2 eggs, 1 teaspoon baking powder, two-thirds cup of bread crumbs, almond extract. - Mrs. Chas. Gerber.

Ginger Cookies

¾ cup of molasses, 1 cup of sugar,

1 tablespoon of ginger,

2 eggs,

A pinch of salt,

1 cup of lard, Two-thirds cup of sour milk, 3 level teaspoons of soda, Flour for soft dough.

Mrs. H. E. Metzger.

Cheap Ginger Cookies

1 cup sugar, 1 cup molasses, 1 cup lard,

2 teaspoons baking powder,

Salt to taste,

2 tablespoons ginger.

Enough flour to stir. Roll very thin and bake quickly.

Mrs. T. O. Tanton.

Soft Sugar Cookies

1 cup butter,

2 cups sugar, Yolks of 4 eggs,

1 cup sour milk,

2 teaspoons soda,

1 teaspoon nutmeg.

Sprinkle sugar over them before putting in oven. - Mrs. A. M. Bishop.

Chocolate Cookies

½ cup butter, melted,

1 cup light brown sugar,

2 cups flour,

½ cup chopped nuts, ½ cup sweet milk,

½ teaspoon soda dissolved in hot water, 2 eggs, 2½ squares chocolate.

Drop and bake in buttered tins. - Mrs. O. B. Edmonson.

Cream Cookies

2 cups light brown sugar,

1 cup sweet cream,

1 heaping teaspoon baking powder,

Two-thirds cup butter or lard, 2 eggs, teaspoon lemon extract.

Enough flour to make a soft dough, sift white sugar over when rolled for cutting. - Mrs. A. S. Hagerty.

Dropped Fried Cakes

1 cup sugar, 2½ cups flour,

2 teaspoons baking powder,

1 cup milk, 3 eggs, Nutmeg.

Fry slowly, dropping in one teaspoonful at a time. Powder with sugar. - Mrs. Jno. Kelly.

Sorghum Cookies

Heaping cup C. sugar, 1 cup lard, 1 cup sour milk, 1 teaspoon vinegar, 1 teaspoon nutmeg,

1 cup sorghum,

2 eggs,

1 teaspoon soda,

1 teaspoon ginger.

Roll out as moist as possible and cover with powdered sugar frosting.

Mrs. P. R. McComas.

Dreams

2 cups of flour,

1 level teaspoon of salt,

1 cup sweet milk,

4 level teaspoons baking powder, 2 tablespoons butter or lard.

Stir and drop in buttered pans about 4 inches apart and bake in quick oven. - Mrs. H. W. Kelly.

Sand Tarts

1 lb. butter - 2 cups,

2 lbs. sugar - 4 cups, 2 lbs. flour - 8 cups,

1 teaspoonful vanilla,

6 eggs,

½ lb. almonds.

Mix butter and sugar to cream, then add beaten yolks. Then the flour and beaten whites alternately. If not stiff enough to roll out, add a little more flour, but just enough to roll very thin. Cut out in fancy shapes. After you have put them in the pan run over each one with white of egg, place 2 or 3 pieces of blanched almonds on top and sprinkle over all with mixture of three-fourths granulated sugar and one-fourth cinnamon. Half the receipe is sufficient quantity for small family. Delicious served with coffee or afternoon tea. - Mrs. S. M. Miller.