"Allow not nature more than nature needs." - King Lear.

Hickory Nut Macaroons

One cup sugar, half cup sifted flour, one egg, one cup of nuts chopped fine; mix well together. Flour hands and make into balls the size of a hulled hickory nut, place in a greased pan three inches apart. Press a half nut into the center of each hull and bake in a moderate oven to a light brown.

Mrs. Anna McWhorter.

Marguerites

Boil one cup sugar, one-half cup water until it threads. Remove to back of range and add five marshmallows cut into small pieces. Pour on the whites of two eggs beaten until stiff; add two tablespoons of shredded cocoanut, one cup of English walnuts broken into pieces and one-fourth teaspoon of vanilla. Spread this on the wafers and bake until delicately brown. Mrs. N. E. Cundiff.

Whites of three eggs beaten stiff in powdered sugar until thick enough for frosting. Then add cup of chopped hickory or English walnuts. Spread on long crackers; set in oven until light brown. Mrs. E. S. Strickland.

Marguerites

One pound of almonds, blanched by pouring boiling water on them till the skins slip off'; chop fine and mix with whites of three eggs and three tablespoons of pulverized sugar. Break Saratoga flakes apart, spread the almonds on one, place another on top, spread the almonds on top of this, place in the oven and brown slightly. Mrs. Sadie E. Ensign.

Squizzel Endums

One cup of sour cream, one cup of granulated sugar, a little nutmeg, one teaspoon of soda with sour cream, add flour just as thick as you can stir the mixture. Fry in lard and suet, one tablespoonful taken up at a time as for fried cakes. Dip spoon in hot lard first. C. B. Edwards.

Hermits

One and a half cups of dark brown sugar, one cup butter, three eggs, half teaspoon soda, one pound raisins, one cup hickory nuts, one tablespoon milk, spices of all kinds, flour enough to make drop cakes. Sarah Cooke.

Mrs. B. F. Mawby.

Frosted Creams

One pint molasses, half pint shortening, half teacup water with tablespoon of soda dissolved in it, two tablespoons of ginger, two eggs, knead in flour to roll out easily. Cut in squares size of soda crackers with back of knife, then bake in quick oven. Soon as taken out frost slightly with icing. The dough can be prepared the night before.

White of one egg beaten to stiff froth, one large cup white sugar boiled with water till it hairs off spoon, then stir the syrup into the egg froth slowly, stirring all the time. Beat till it gets quite cool and spread on. This icing is nice for any kind of cake. ' Kate Lewis.

Ginger Wafers

One cup of sugar, one cup of butter, one cup of molasses, half cup boiled coffee, two teaspoons of soda, one tablespoon of ginger, flour to roll and bake a light brown.

Maggie Baxter.

Oat Meal Crackers

Two cups sugar, two cups lard, one and one-half cups of raisins, chopped or ground, four cups flour, four cups oatmeal, four eggs, one heaping teaspoon salt, one teaspoon soda in one cup hot water. Mix, and let stand over night. Roll and cut in squares and bake. Mrs. Kate Lewis.

Lemon Crackers

One cup butter and two cups sugar, beaten to a cream with the hand, two eggs, one teaspoonful soda dissolved in two tablespoons of sweet milk and the grated peel of a lemon or the powder, or flavoring. Knead very hard and roll very thin; when baked the light may be seen through.

Mrs. Chris Thede.

Graham Crackers

One cup sugar, one-third cup butter, white of an egg, all well beaten together, one teaspoon cream of tartar, half teaspoon soda, half cup water, and graham flour enough to roll thin. Cut in squares, prick with a fork, then bake quickly until done, crisp. Mrs. Chris Thede.

Ginger Drop Cakes

One cup molasses, half cup brown sugar, half cup butter, one tablespoon of ginger, two teaspoons of soda in one cup of hot water, three cups flour, two eggs. Bake on buttered tins.

Carrie Canum

One cup molasses, one cup of sour cream, half cup brown sugar, one egg, one teaspoon soda, one teaspoon cinnamon, one teaspoon ginger, three heaping cups of flour, bake in gem pans.

Icing For The Cakes

One cup of sugar, one-fourth cup of water, boil until it threads. Beat the white of one egg to a stiff froth, then pour the syrup on the egg, stirring all the time; beat until it thickens and frost the cakes. Mrs. Frank Irvin.