MACAROON COOKIES

Mrs. W. D. ("Ma") Sunday

Four cups cornflakes; one cup shredded cocoanut; one cup granulated sugar; one cup chopped almonds. Beat whites of four eggs very stiff, and mix all together. Bake in a slow oven about twenty minutes.

HERMITS

Mrs. J. H. Shanley

Cream one and one-half cups of b.u.t.ter and two cups of brown sugar; beat four eggs and add to b.u.t.ter and sugar; one level teaspoonful soda in a tablespoonful of hot water; then add two and one-half cups flour; one pound of dates (cut small) and about one cup chopped walnuts; flavor with vanilla. Drop by spoonfuls on pan and cook for about 45 minutes.

ROCKS

Mrs. H. B. Rairden

One pound brown sugar; one pound raisins; one pound currants; one pound walnuts; one-half teaspoonful each cinnamon and nutmeg; one-half cup sour milk; one-half teaspoonful soda; three eggs; flour enough to make stiff. Drop on well b.u.t.tered tins and bake.

MARGUERITES

Mrs. W. L. Gregson

Make frosting from two tablespoonfuls of thick sweet cream and powdered sugar; flavor; spread frosting over long salted wafers; sprinkle with chopped nuts and bake in moderate oven. Allow to stand in dripping pan until cool, to guard against breaking. Melted chocolate or pink fruit coloring added to frosting makes variety. Dainty for afternoon teas, etc.

CHRISTMAS COOKIES

Mrs. Adolph Holeman

One-half pound of b.u.t.ter; one-half pound of sugar; two eggs, beaten separately; one pound of flour; one teaspoonful baking powder; one teaspoonful vanilla. Roll out thin and cut spreading top of cookies with the white of egg and sprinkle sugar over the tops before baking. These will keep for months in a dry place.

OATMEAL COOKIES

Mrs. A. J. At.w.a.ter

One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough.

OATMEAL COOKIES

Mrs. W. D. ("Ma") Sunday

One cup sugar; one-fourth cup lard; one-half cup b.u.t.ter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar.

Drop on greased pans. Bake in quick oven.

OATMEAL COOKIES

Mrs. Minnie E. Bodwell

Cookies: One-half cup of lard; one-half cup of b.u.t.ter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour. Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.

LACE OATMEAL WAFERS

Mrs. F. T. Hoyt

One cup of sugar; one tablespoonful of b.u.t.ter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.

DROP CLOVE COOKIES

Mrs. C. E. Upham

Two cups sugar; one cup shortening; two eggs; one cup mola.s.ses; two teaspoonfuls soda dissolved in little hot water; six scant cups flour; one cup cold water; three teaspoonfuls salt; one teaspoonful cloves; one teaspoonful cinnamon; raisins if wanted. Drop with a teaspoon.

DROP COOKIES (LIGHT)

Two cups of sugar; one cup of shortening; two eggs beaten light; one cup of milk (sour); one teaspoonful each of soda, salt baking powder--the latter well mixed with the four cups of flour--and grated nutmeg or any desired flavoring. Mix well and drop in small teaspoonfuls upon a greased pan. Allow room to spread. Bake in a quick oven.

PEANUT COOKIES

Mrs. L. Ficklen

One cup sugar; two eggs; two teaspoonfuls b.u.t.ter; one cup peanuts rolled; enough flour with baking powder to make stiff batter.

CHOCOLATE COOKIES

Mrs. H. S. Mount

Cream one cup of shortening, one cup of brown cugar, one cup of white sugar. Then add four squares (one-half of one-half pound cake), melted chocolate, one-fourth cup milk, one-half teaspoonful of baking powder, flour enough to roll very thin. Bake in cookie pans.

CHOCOLATE NUT COOKIES

Mrs. J. W. Moss

One tablespoonful grated chocolate; one cup chopped nut meats; one cup seeded raisins; one cup sugar; one egg; two tablespoonfuls b.u.t.ter; one-half cup milk; one and three-fourths cups flour; one teaspoonful powdered cinnamon; one teaspoonful vanilla extract.

CHOCOLATE FINGERS

Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate. Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.