MACAROONS

Mrs. W. D. Hurlbut

One tablespoonful b.u.t.ter and one-half scant cup sugar creamed. One well beaten egg; one and one-half cups dry oatmeal; one teaspoonful each of salt and baking powder and two teaspoonfuls almond extract. Stir and drop on well greased pans.

MACAROONS

Beaten whites of two eggs; one and three-fourths cupfuls granulated sugar; two cups shredded cocoanut; one-half cupful chopped walnut meats; two cupfuls corn flakes. Mix all together and drop on well b.u.t.tered tins. Bake until brown.

SOFT WHITE COOKIES WITH RAISIN FILLING

Mrs. M. A. Flanders

One and one-half cups sugar; three-fourths cup shortening; one egg; one-half cup milk; one level teaspoonful soda dissolved in a little milk; salt, nutmeg. Mix well one cup sugar (reserving one-half cup for sprinkling on top of cookies before baking) with shortening, egg, milk, soda, pinch of salt and a sprinkle of nutmeg and flour. Use enough flour to enable to roll and cut.

Raisin Filling: One-half pound raisins; one-half cup water; one-half tablespoonful b.u.t.ter; flour. Put raisins in a pan with water and b.u.t.ter and as they come to a boil, thicken with a tablespoonful of flour, mixed with a little water. Put one layer of cookies in baking pan, spread with the raisin mixture, then place another cookie on top of each; sprinkle with sugar and bake.

b.u.t.tER COOKIES

Mrs. J. R. Kline

One pound b.u.t.ter; one cup sugar; two eggs; rind one-half lemon; juice of one-half lemon; six cups flour; one teaspoonful baking powder; one cup almonds chopped fine. Cream the b.u.t.ter; add the sugar, then the yolks of eggs, slightly beaten. Add rind of lemon, and the flour well mixed with the baking powder; then the lemon juice with only enough flour to handle. Chill the dough, and when thoroughly cold roll. Cut with the small biscuit cutter, brush with white of egg. Sprinkle a little sugar on each cookie, also some chopped almonds. Bake in moderate oven a delicate brown ten to fifteen minutes. Will keep for weeks.

ROCKS

Mrs. F. B. Woodland

One cup b.u.t.ter; one and one-half cups sugar; three eggs; two and one-half cups flour; one pound dates, stoned and chopped fine; one pound of walnuts, chopped a little; a teaspoonful soda dissolved in two tablespoonfuls hot water; one teaspoonful cinnamon; one and one-half teaspoonfuls allspice. Drop on b.u.t.tered tins and bake. The dates measure one full cup. The walnuts about two cups. These are stirred in the last with part of the flour. Don't roll, but dip with a teaspoon.

OLD-FASHIONED SUGAR COOKIES

Mrs. C. W. Woodman

Two cups of sugar; one cup melted shortening; two eggs; one cup sour cream; one teaspoonful soda; one teaspoonful nutmeg; a little lemon flavoring; one teaspoonful baking powder in flour; one teaspoonful salt.

Flour enough to roll.

COOKIES

Mrs. J. A. Osborne

One and one-half cups sugar; scant cup sour cream; one-half cup b.u.t.ter; one level teaspoonful soda and nutmeg; two eggs, beaten whites added last; heaping teaspoonful baking powder in flour. Roll thick and sprinkle with sugar.

FAVORITE COOKIES

Mrs. Earl Combs

One and one-half cupfuls of sugar; one cupful of b.u.t.ter; one-half cup of sour milk; one level teaspoonful baking powder; one teaspoonful grated nutmeg; flour enough to roll out, making it quite soft. Mix b.u.t.ter and sugar, then add milk and soda, nutmeg and flour lastly. Roll thin and put a little sugar on each cooky and bake in hot oven.

OATMEAL AND COCOANUT COOKIES

Mrs. T. C. Hollenberger

One cup light brown sugar; one-half cup shortening (scant); one egg; one cup flour and one teaspoonful baking powder; one cup oatmeal and shredded cocoanut mixed; a little salt and vanilla. This will be quite stiff. Drop from spoon in small pats.

CORN FLAKE COOKIES

Mrs. S. Friedlander

Three cups corn flakes; one cupful flour; three-fourths cup shortening (b.u.t.ter and lard); one-half cup raisins, chopped; two teaspoonfuls baking powder; one teaspoonful cinnamon; two eggs; one cup sugar. Drop with spoon on greased tins.

CORNFLAKE KISSES

Mary Roberts

Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. Add cornflakes until substance will hold shape when dropped from teaspoon, on to b.u.t.tered paper. Bake fifteen minutes in slow oven.

NUT KISSES

Mrs. C. A. Carscadin

To the white of one egg, well beaten, add ten teaspoonfuls pulverized sugar, a little ground cinnamon and cloves and a cup of chopped nuts; flavor with vanilla. Put teaspoonful of mixture on bottom side of pie pan and bake ten minutes in a moderate oven.

MERINGUE Sh.e.l.lS

Mrs. C. A. Carscadin

Whites of four eggs beaten twenty minutes; one cup sugar; one teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five minutes to one hour. Moderate oven.

CREAM PUFFS

Mrs. Paul Klein-exel.

One-half cup flour; one-half cup of boiling water; one-quarter cup b.u.t.ter; two eggs; one-quarter teaspoon of salt. Add salt and b.u.t.ter to water. When boiling add flour all at once, stirring constantly until mixture leaves the side of pan. Remove from fire, add unbeaten eggs, and beat constantly while adding one at a time.