LEMON SNAPS.

3/4 cup butter; 6 yolks eggs; 3 cups sugar; 3 teaspoons baking powder; grated rind of lemon and a little juice; flour to roll; set on ice to cool; make in roll and slice.

MRS. H. K. WILLIAMS.

CREAM PUFFS.

1/2 cup melted butter in 1 cup hot water. Set on stove to boil. While boiling stir in cup flour. When cool stir in *3 eggs, one after the other, without beating. Drop in hot tins and bake from 20 to 30 minutes. FIlling: 1 cup milk, 1 egg, 1 tablespoon sugar. Boil and thicken with cornstarch. Flavor with vanilla.

*NOTE: A large "4" is written in pencil on top of the "3" (eggs).

MRS. C. B. OSBORNE.

MACAROONS.

1 pound sweet almonds, blanched and beaten to a paste. Mix with them 1 1/4 pounds powdered sugar, the grated rind of 2 lemons, whites of 6 eggs; drop on buttered paper and bake a light brown in moderate oven.

JENNIE I. BERG.

KISSES.

Whites of 3 eggs [b]eaten stiff; 3 tablespoons granulated sugar beaten in one at a time; flavor; drop by the spoonful on one-half an English walnut meat which has been laid on greased paper in large pans and bake in a very slow oven.

MRS. C. B. OSBORNE.

MASHED POTATO DOUGHNUTS.

1 1/2 cups sugar; 1 cup warm mashed potatoes; 2 eggs; butter size of egg; 3 teaspoons Royal Baking powder; salt; add Challenge flour to make a soft dough (about 5 cups); flavor with nutmeg; fry and shake in paper bag with granulated sugar. Makes three dozen.

MRS. W. A. FOLLETTE.

FROSTED CREAMS.

2 cups New Orleans molasses; 1 cup butter or lard; 2 eggs, yolks only; 1 tablespoon ginger; 1 teaspoon cinnamon; 1 teaspoon salt, small; 1 tablespoon soda in 1/2 cup boiling water; Challenge flour to make soft dough; roll in sheets 1/2 inch thick. When cold frost with a boiled frosting.

MRS. R. P. ROE.

MOTHER'S COOKIES.

1 cup of butter rubbed in 3 cups of Challenge flour; 1/2 teaspoon soda; 2 eggs, well beaten; 1 1/2 cups sugar; flavor with nutmeg; mix well and roll thin; bake in moderate oven.

MRS. M. J. FINDLEY.

DOUGHNUTS.

2 eggs, beaten together; 1 cup sugar; 1 cup sweet milk; 1/2 teaspoon salt; 1/2 teaspoon grated nutmeg, 2 tablespoons melted butter; 2 teaspoons Royal Baking powder; Challenge flour to mix soft.

MRS. W. A. M'WAID.

DOUGHNUTS.

2 cups milk; 4 tablespoons melted lard; 3 eggs; 1 1/2 cups granulated sugar; 1 teaspoon salt; 4 teaspoons baking powder sifted in flour for soft dough; flavor with nutmeg or cinnamon.

MRS. WALNER.

OATMEAL ROCKS.

1 1/4 cup sugar; 1 cup butter; 2 eggs; 8 tablespoons sour milk; 1 teaspoon soda, scant; 1 teaspoon Royal Baking powder; 1 teaspoon cloves; 1 teaspoon cinnamon; 2 cups oatmeal; 2 1/2 cups Challenge flour; 1 cup chopped raisins; 1 cup English walnuts. Drop with spoon and bake.

MRS. E. F. BERG.

HERMIT COOKIES.

1 cup sugar; 1/2 cup butter; 1/2 cup sour cream; 2 tablespoons sour milk; 2 eggs; 1/2 cup hickory nuts; 1 cup raisins; 1 even teaspoon soda; chop nuts and raisins; Challenge flour for soft dough.

MRS. BOORMAN.

COOKIES.

2-3 teacup of butter; 1 coffee cup sugar; 2 beaten eggs; 2 tablespoons milk; 2 teaspoons Royal Baking powder; vanilla to flavor; mix with Challenge flour as soft as can be well rolled out.

SMALL CAKES.

1 coffee cup sugar; 3/4 teacup butter; 2 teacups Challenge flour; 3/4 teacup milk; 3 eggs; 2 teaspoons Royal Baking powder; flavoring.

MRS. IRWIN.

NUT JUMBLES.

1 cup butter; 1 1/2 cups sugar; 1/4 cup milk; 3 1/4 cups Challenge flour; 1 cup broken nut meats; 1 cup raisins; 3/4 cups washed currants; 3 eggs; 1 scant teaspoon soda dissolved in 1 1/2 tablespoons water. Drop with a teaspoon on buttered cookie pans and bake slowly 40 minutes.

MRS. E. L. ANDERSON.

FRUIT COOKIES.

1 1/2 cups C brown sugar; 3/4 cup butter; 2 1/2 cups flour; 1 1-2 cups raisins; 1/4 cup milk; 3 eggs; 1 teaspoon soda dissolved in the milk; little salt; nutmeg; cinnamon; 1 cup nut meats; drop in buttered pan to bake.

MRS. H. K. WILLIAMS.

SOFT GINGER CAKE.

1 cup butter; 1/2 cup brown sugar; 2 cups Orleans molasses; 3 eggs; 4 cups Challenge flour; 1 cup sweet milk; 1 tablespoon ginger; 1 teaspoon cinnamon; 1 teaspoon soda. Cream, butter and sugar; add molasses, milk and spice. Beat thoroughly, then add eggs, whites and yolks beaten separately; add 2 cups flour and soda dissolved in teaspoon water, then 2 more cups flour. Butter and paper 2 square bread pans; pour half the mixture in each. Bake in moderate oven. This cake requires long and slow baking from 40 to 60 minutes.

MRS. IRWIN.

GINGER SNAPS.

1 cup sugar; 1 cup molasses; 1 cup lard and butter mixed equally; 1 tablespoon each of cinnamon and ginger; 1 teaspoon each of cloves and soda; soda dissolved in 1/2 teaspoon of hot water and enough flour to make a moderately stiff dough; roll thin.

MRS. H. K. WILLIAMS.

ALMOND WAFERS.

Cream 1/2 cup of butter; add 1 cup of powdered sugar slowly, 1/2 cup sweet milk drop by drop, 1 7-8 cups Challenge flour; flavor; spread very thin on buttered pan sprinkled with almonds or walnuts chopped very fine. Mark dough into squares; bake in moderate oven; roll while hot.

MAMIE FINDLEY.

FRUIT COOKIES.

1/2 cup butter; 1 cup sugar; beat sugar and butter to a cream; to this add 3 eggs, 1/2 cup of water, 1/2 cup milk and enough Challenge flour to mix together, but not too stiff; 2 teaspoons Royal Baking powder; then add 1 cup of nuts and 1 cup of English currants.

FANNIE BLOCK.

SAND TARTS.

Scant 1/2 cup butter; 1 cup granulated sugar; 3/4 cup sweet milk; 1 1/4 cups Challenge flour; pinch of salt; 1 1/2 teaspoons vanilla. Mix and spread with a knife on buttered tins; sprinkle chopped nuts on top; bake in a moderate oven and roll while hot.

MRS. FOLLETTE.

PEANUT COOKIES.

1 cup sugar; 1/2 cup butter (very scant); 1/4 cup of milk; 2 eggs; 3 teaspoons Royal Baking powder; pinch of salt; Challenge flour to roll lightly; chop fine 10 cents worth of peanuts and mix in. Bake in quick oven.

MRS. CROWLEY E. COLE.

NUT COOKIES.

3 dessert spoons of butter; 1/2 cup sugar; 1 egg; 3 dessert spoons milk; 1 cup Challenge flour; 1 teaspoon Royal Baking powder; 1 cup chopped hickory nuts. Drop on buttered tins about 2 inches apart.

MRS. GEO. GRIFFITH.

RAISIN COOKIES.

2 cups sugar; 3/4 cup butter; 2 eggs; 1 pound raisins; 1 teaspoon each of allspice, nutmeg, cinnamon; 2 tablespoons flour, cream or milk; 1 level teaspoon soda; Challenge flour to make a stiff dough.

MRS. BEN GRIFFITH.

GINGER BREAD.

2 eggs, beat separate; 1 cup molasses; 1 cup sugar; 1 cup butter; 3 cups Challenge flour; 1 cup sweet milk; 2 teaspoons Royal Baking powder; 1/2 teaspoon each cinnamon and cloves. Beat very hard and bake in moderate oven.

MRS. BUNDY.

SUGAR COOKIES.

5 cups Challenge flour; 2 teaspoons cream of tartar sifted together; 1 cup shortening, half butter and half lard; 2 cups sugar; 3 eggs; 1/2 cup sour cream to which has been added 1 teaspoon soda. Mix flour and shortening as for pie crust; add the eggs and sugar which have been mixed together; add the cream and any desired flavoring last. Use as little flour for mixing as possible, rolling out a few at a time and bake in a quick oven. If properly made these will be fine, rich cookies.

ZETA OSBORNE REINIG.

GERMAN CHRISTMAS COOKIES.

4 pounds flour; 2 pounds sugar; 1 pound molasses; 1 pound almonds, ground fine; 1/2 pound citron, ground fine; 2 1/2 pounds butter; 2 ounces carbonated potash or 2 tablespoons soda dissolved in the juice of 2 lemons and the rinds of 4; 5 cents cinnamon; 5 cents cardamon, ground fine. Let the butter and molasses come to a boil (don't boil), and then take from stove and add the other ingredients.

MRS. JOHN EGGERS.

OAT MEAL COOKIES OR JUMBLES.

1 cup sugar; 1 scant cup butter; 1 cup raisins; 1/2 cup water poured on raisins; bring to a boil, then add the hot raisins to sugar and butter to cream; 2 cups Challenge flour; scant teaspoon soda dissolved in hot water from raisins; pinch of salt; 2 eggs; 3 cups dry oatmeal; drop in chunks on tins; bake in a cake oven heat.

MRS. ANNA TEMPLE PHELPS.

SOUR CREAM COOKIES.

2 eggs, beaten; 2 cups sugar; 2-3 cup butter; 1 cup sour cream; 1 teaspoon soda in cream; Challenge flour enough to roll; flavor with nutmeg.

MRS. J. B. JONES.

SALLY LUND.

1 full cup Challenge flour in a pan; break in 1 egg, a pinch of salt, milk enough to make thin batter; keep beating thoroughly; add 1 big tablespoon melted butter and last add 1 heaping teaspoon Royal Baking powder; beat more and more. Bake like muffins.

MISS PARSONS.

SCOTCH LOAF.

After bread sponge has been set over night, in the morning take 2 cups of sponge and 1 1/2 cups sugar, 1/2 cup lard or butter, 3 eggs and 2 cups Challenge flour, 1 cup raisins, 1/2 small teaspoon soda, small teaspoon Royal Baking powder, cinnamon and other spices desired or a little vanilla if you choose. Bake at once in slow oven.

MISS ELLA GAUL.

FRITTERS.

1 egg; 1 pint sweet milk; salt; 2 teaspoons baking powder; flour to make batter stiff enough to drop. Cook in hot grease.

MISS MUSSON.

FRITTERS.

2 beaten eggs; 1/2 pint sweet milk; butter size of an egg; 2 teaspoons baking powder; mix with flour as stiff as can be stirred with a spoon; drop by spoonfuls in hot lard; serve with syrup.

MRS. CROWLEY E. COLE.

CINNAMON ROLLS.

Make ordinary baking powder biscuit dough, using butter for shortening; roll out in a sheet and spread with butter, and sprinkle with cinnamon and sugar; roll up and cut the thickness of biscuit. Put in pan and bake. Good either hot or cold.

MRS. M. P. JONES.

TIMBALE CASES.

2 eggs; 1 cup milk; 1 cup flour; pinch of salt; 1/2 teaspoon sugar.

MRS. SEASTROM.