Bowknot Cookies

1/2 cup butter. 2/3 cup sugar. 1/4 cups flour.

1 egg.

Grated rind of half lemon, little salt.

Cream the butter and sugar. Add the beaten egg. Flour and flavoring.

Take one teaspoonful of the dough and roll under the hand making a strip about four inches long. Twist into a bowknot shape. Place carefully on the pan two inches apart. Bake in a slow oven.

Sugar Cream Cookies

One-half cup butter. One-half cup sugar. Cream together. Then beat in the yolks of two eggs. Two tablespoonfuls of cream. Spices as desired. Add flour enough to roll thin.

Date Bars

1 cup sugar. 3 eggs.

1 cup chopped walnut meats.

1 pound dates chopped fine. 1 cup flour. 1 teaspoonful baking powder, little salt.

Beat the egg yolks and mix with the sugar. Add the flour, baking powder and salt sifted together.

Add nuts and dates and the beaten whites of the eggs. Bake in a shallow pan thirty minutes in a moderate oven. Cut in bars when warm. Roll in powdered sugar.

Oat Meal Wafers

1 1/2 tablespoonfuls butter. 2 1/2 cups Quaker Oats. 3 eggs.

1 1/2 cups granulated sugar. 2 teaspoonfuls baking powder. 1 teaspoonful vanilla.

Cream the butter with part of the sugar. Beat the rest of the sugar with the yolks. Add other ingredients and whites of eggs last. Let stand for ten minutes. Then drop from a teaspoon on shallow pans two inches apart.

Scotch Gingerbread

Sift together. 2 cups flour.

1/2 cup granulated sugar. 1/2 teaspoonfu soda. 1 teaspoonful baking powder.

1/2 teaspoonful cinnamon. 1/2 teaspoonful grated nutmeg. 1/4 teaspoonful salt.

Then add one-half cup small seeded raisins. One-half cup sliced preserved ginger. One-fourth cup of almonds chopped fine. Heat one-fourth cup of molasses and one-half cup of shortening to the boiling point, and stir into the dry ingredients. Then add two well beaten eggs. Bake in a loaf one hour or in a sheet half an hour.

Rolled Oats, Fruit And Nut Cookies

Beat a cup of butter to a cream. Gradually beat in a cup of sugar. The beaten yolks of two eggs. One-fourth cup milk. One cup raisins. One-half cup nuts chopped fine. The whites of two eggs beaten dry. Two cups rolled oats and two cups flour sifted, with a level teaspoonful soda.

Mix thoroughly adding more flour if needed to make a dough. Omit milk for richer dough. Roll out and place an inch apart.

Baba Or Rum Cakes

2 cups flour.

4 eggs.

1/2 cup butter.

1/2 teaspoonful salt.

1 cake compressed yeast.

1/4 cup water.

Mix the yeast through the water thoroughly. Stir in flour to make a dough. Knead into a ball. Cut at right angles across the top half way through the ball and set in a sauce pan of luke warm water. Beat the rest of the flour, salt and butter and two of the eggs until smooth. Add the other two eggs, one at a time, and beat. Then add the light ball of sponge and again beat until smooth. Turn into well buttered timble molds. When nearly double in bulk bake twenty minutes.

Boil one cup of sugar and a half cup of water until a thick syrup. Add half cup rum. Turn the hot syrup over the hot cakes. These are best when warm but may be served cold.

Marguerites

Make a boiled icing. Stir into it six marshmal-lows broken in pieces. A tablespoonful of ground cocoanut. One cup walnut meats chopped fine. Teaspoonful vanilla. Spread on crackers. Brown in the oven. Serve hot or cold.

English War Cake

1 cup hot water. 1 1/2 cups raisins. 1/3 cup lard.

1 cup brown sugar. Spices.

Boil altogether three minutes. Cool. Then add one teaspoonful soda and two cups of flour, sifted with one teaspoonful baking powder. Bake in round pan.

Canadian War Cake

Two cups of brown sugar and two tablespoonfuls of lard are put in a sauce pan with two cups of hot water. One teaspoonful salt. One teaspoonful cinnamon. Package of seeded raisins.

Boil altogether five minutes. Then cool. Add three cups of sifted flour with one teaspoonful baking powder and one tablespoonful hot water.