Dropped Peanut Cookies

2 tablespoons butter

1/4 cup sugar

1 egg

1 teaspoon baking powder

1/4 teaspoon salt

l 1/2 cups flour

2 tablespoons milk

1/2 cup chopped nuts

Cream the butter, add sugar and cream again. Add the egg, well beaten, and the chopped peanuts. Add the milk. Mix and sift flour, salt and baking powder and add same to the first mixture. Drop from a teaspoon on a pan about one inch apart and decorate with half a peanut on each cookie. Bake 15 minutes in a slow oven.

Frozen Cookies

1 1/2 cups butter or half butter and half shortening

1  cup white sugar

2  cups brown sugar

3  eggs

1/2 pound shelled almonds

4 1/2 cups flour

1/2 teaspoon salt

1 teaspoon soda

1 1/2 teaspoons cinnamon

1/4 teaspoon allspice

Cream shortening; add sugar, gradually creaming until fluffy. Add unbeaten eggs, one at a time, beating well after each addition. Add coarsely chopped blanched almonds. Sift dry ingredients together and cut into first mixture. Pack dough into a buttered bread pan and chill in ice box over night. Slice thin and bake in a hot oven (400 degrees) 15 minutes.

Almond Horns

1/2 pound flour 1/2 pound butter

1/4 pound chopped almonds 1 teaspoon vanilla

Mix well together, roll out one quarter inch thick, cut and shape into crescents. Chill. Bake in hot oven 15 minutes. When they are cool roll them in powdered sugar.

Hard Tack

4 eggs

2 cups sugar

2 cups flour

2 cups dates, stoned

1 1/2 cups nut meats

1 tablespoon water

Cream eggs, sugar and flour together, then add dates and nuts; also water. This makes a stiff batter. Spread over a waxed paper in a long biscuit pan, thin, and bake till it is a light brown all over. Turn out and cut in squares and dip in powdered sugar while hot.

Orange Crullers

2 eggs, beaten light

1/4 cup sugar

2 tablespoons melted shortening

1/2 teaspoon salt

1 orange

2 teaspoons baking powder

3 cups cake flour flour

1/4 cup milk Orange marmalade

Beat eggs until light, add sugar, then melted shortening. Sift flour, add salt and baking powder and sift again. Add the flour alternately with the milk to the first mixture. Then add grated rind of orange. Mix the dough. Roll the dough, only part at a time, on a floured board, into a sheet one-fourth inch thick. With a one and one-half inch biscuit cutter, cut dough into rounds. Put about one-half teaspoon of orange marma-lade on a round of dough and cover with a second round. Wet the edges and press together closely. Fry in deep fat and drain on brown paper. Dust with powdered sugar.

Almond Roll

1 cake yeast

1 tablespoon sugar

1/4 cup water

1 cup milk

3 1/2 or 4 cups flour

1/2 of orange peel, grated

1/2 teaspoon almond extract

1/2 cup chopped almonds

3 tablespoons butter

1 teaspoon salt

1 egg

Dissolve yeast and sugar in lukewarm water. Scald and cool milk. Mix these with 1 cup of the flour. Let rise in a warm place until bubbly. Add beaten egg, melted butter, salt, ex-tract, and flour. Work well into soft dough; let rise to double its height; roll out into a sheet, brush with melted butter, sprinkle peel and almonds on it and roll up; form into a roll and butter the top. Let rise again until light and bake 30 min-utes at 400° F.