Cream Cookies

1/3 cup butter

1 cup sugar

2 eggs

1/2 cup thin cream

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons yellow ginger Flour to roll

Mix and bake same as Vanilla Wafers.

Imperial Cookies

1/2 cup butter

1 cup sugar

2 eggs

1 tablespoon milk

2 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon lemon extract 1/2 teaspoon grated nutmeg

Mix and bake same as Vanilla Wafers.

Hermits

1/3 cup butter 2/3 cup sugar l egg

2 tablespoons milk

1 3/4 cups flour

2 teaspoons baking powder

1/3 cup raisins, stoned and cut in small pieces 1/2 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon mace 1/4 teaspoon nutmeg

Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.

Rich Cookies

1/2 cup butter

1/3 cup sugar

I egg well beaten

3/4 cup flour

1/2 teaspoon vanilla

Raisins, nuts, or citron

Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thinly with a knife first dipped in cold water. Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in small pieces.

Jelly Jumbles

1/2 cup butter 1 cup sugar

1 egg

1/2 teaspoon soda

1/2 cup sour milk 1/4 teaspoon salt Flour Currant jelly

Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill and shape, using a round cutter. On the centres of one-half the pieces put currant jelly. Make three small openings in remaining halves, using a thimble, and put pieces

Rich Cookies. - Page 488.

Royal Fans. - Page 489.

Chocolate Cakes (Page 491) and Crescents (Page 534).

Meringues. - Page 480.

together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep in good shape.

Royal Fans

Mix and sift two cups flour and one-half cup brown sugar. Wash three-fourths cup butter and work into first mixture, using tips of fingers. Roll to one-third inch in thickness, shape with a fluted round cutter five inches in diameter. Cut each piece in quarters and crease with the dull edge of a case knife to represent folds of a fan. Brush over with yolk of egg diluted with three-fourths teaspoon water. Bake in a slow oven.