WHITE COOKIES

2 cups granulated sugar, 2-3 cup butter or lard (I use half

lard), 1 cup sour cream, § tsp. soda (small) into cream, pinch

salt, li tsp. baking powder in flour, flour enough to mix soft,

flavor with nutmeg, sprinkle sugar over top before baking.

Mrs. J. R. Hughs.

LOVE IN A TANGLE. 2 eggs beaten separately very light, 2 tbs. powdered sugar, little salt, 2 tbs. thick sweet cream, flour to roll very thin. Cut in long narrow strips and fry like doughnuts. Dust with powdered sugar. Mrs. J. W. Campbell.

SANDTARTS. (Sandplattchen.) f lb. sugar, \ lb. flour, f lb. butter, 3 eggs, \\ tsp. baking powder, grated rind of 1 lemon, \ tsp. vanilla extract. Roll out and cut into small cakes. Mrs. William De la Barre.

ROLLED OATS MACAROONS. \\ cups rolled oats, 1 egg, 2 tbs. cream, 2 milk, 2 water, let stand until the oats have soaked up the moisture, then add 1 cup powdered sugar, 1 tsp. cinnamon, 1 tbs. melted butter, add enough whole wheat flour to make stiff and 2 tsp. baking powder. Make into balls as large as walnuts and flatten slightly. Bake in moderate oven.

Mrs. Kessing.

OATMEAL COOKIES. 2 cups flour, 1 cup oatmeal, 1 cup sugar, 1 cup lard rubbed together, 1 tsp. soda, 1 tsp. salt, \ cup water or enough to wet the dough. Roll very thin and bake in a quick oven. Mrs. Quinby.

OATMEAL DROPS. 1 egg beaten light, add \ tbs. melted butter, \ cup sugar, 1 tsp. baking powder, 1J cup uncooked oatmeal, flavoring and salt. Drop very far apart on baking tins, not over a tsp. in each, bake in slow oven. Mrs. Strange.

ROCKS. 2 cups brown sugar, 1 cup butter, 3 eggs, J cup sweet milk, boil it and stir in 1 tsp. level full soda, 1 cup English walnuts, \ lb. seeded raisins, 3 cups of flour, \ tsp. each of cloves, cinnamon, nutmeg and allspice. Flour the nuts and raisins. Stir together well and drop by tsp. in buttered pan to bake. Mrs. C. H. Burwell.

2 cups sugar, \ cup sour milk, \ cup butter, 2 eggs, 1 tsp. each cinnamon, nutmeg and cloves, § tsp. soda, \ tsp. salt, 1 cup walnut meats, 3 cups flour. Cream butter and sugar, then add well beaten eggs, spices and soda dissolved in milk. Then walnut meats and flour, 1 cup seeded raisins, chopped. Will be quite stiff. Drop by tsp. on greased tins and bake in moderate oven. Mrs. F. A. Hanscom.

SPRINGELE.

7 large eggs, whites beaten to a froth, and the yolks beaten light, mix all together with 2 lbs. pulverized sugar, stir for 1 hour, then add enough flour to make a soft dough. Roll and cut into small cakes. Let stand over night. In the morning sprinkle a few anise seed in the pans that you bake the cakes in. Bake slowly.

Mrs. William De la Barre.

OATMEAL COOKIES. 1 cup sugar, \ cup butter, \ cup lard, 1 cup oatmeal, 2 cups flour, 2 eggs, 4 tbs. milk (sweet), 1 tsp. soda, 1 tsp. cinnamon, 1 cup raisins, mix and drop with tsp. on buttered pans to bake. Mrs. David F. Swenson.

TATTERS. (Zerrissene Hosen.) 1 egg, \ eggshell full of water, pinch of salt, butter about the size of a filbert. Beat the egg and add the water and salt. Put butter in flour, using as much flour as the egg and water will absorb. Knead on board very stiff. Roll out very thin. Let dry for half an hour. Cut into irregular pieces and cut a number of slits in each. Fry in deep, hot fat. Do not let them brown. Drain on paper and sprinkle with powdered sugar and cinnamon while hot.

Mrs. T. F. Quinby.

BANBERRY TARTS. 1 cup raisins chopped fine, 1 cup sugar, juice and grated rind of 1 lemon, 1 egg, citron size of egg. Cut crust size of small saucer, shape, wet edge and fold over.

Mrs. Charles Burwell.