Chocolate Dips

6 eggs separated 1 cup sugar 1 cup flour.

1 heaping teaspoon baking powder 1 teaspoon vanilla.

Beat egg whites until stiff. Add sugar and beat well, then add beaten yolks and sifted flour. Flavor. Bake in square pan in hot oven and cool. Cut in small squares. Dip in following icing.

1/3 cup cocoa 2 cups sugar 1 cup water.

Boil until a thick syrup. Let cool and dip squares. Then roll in powdered sugar. This will make 36 small cakes.

Esther Hardy Halsey, Omaha, Nebr.

Brenau College.

Ginger Cookies

1/3 cup sugar 1 cup shortening 1/2 cup molasses 1 heaping teaspoonful baking powder 1 teaspoonful cinnamon.

1 egg.

1/4 teaspoon soda.

3 cups flour.

1/2 teaspoonful cloves.

1 tablespoonful ginger.

1 cup milk.

Mix the sugar, beaten egg and melted shortening. Stir soda into molasses and add. Sift flour, baking powder and spices together and add. Pour in milk and beat well. Bake in a moderate oven. This cake may be baked in a biscuit pan, muffin tins, or rolled out thin for cookies. It makes a dozen and a half small cakes. If sour milk is used, stir in 1/4 teaspoonful of soda.

Alice C. Taylor, Cambridge, Mass. Boston University.

Boston Cookies

1 cup butter.

2 cups sugar.

3 eggs.

3 cups flour.

1/2 teaspoon salt.

1 teaspoon cinnamon.

1 cup chopped nuts.

1/2 cup chopped raisins.

1/2 cup currants.

1 1/2 teaspoons baking powder.

If eggs are not large, one or two tablespoons milk or water should be added to make a stiff batter. Cream butter with sugar; add beaten eggs; add gradually the flour sifted with other dry ingredients Wash and dredge currants and raisins and add with nuts (alternating with flour).

Drop by spoonfuls on greased tin and bake in moderate oven. Makes about six dozen cookies.

Dorothy Joesting Lundvall, Baltimore, Md.

Goucher College.

Wine Drops

1 cup molasses.

1 cup shortening.

1 egg.

1/2 cup chopped raisins.

1 cup sugar 1/2 cup hot water 1 teaspoon soda 4 cups flour.

1 teaspoon cinnamon and cloves.

Cream butter with sugar; add molasses and soda and then hot water; wash and dredge raisins with flour and add with egg; add flour gradually. Drop from spoon on well greased tins and bake in a hot oven.

Isabelle Rae Copleston, Coxsackie, N. Y.

Syracuse University.

Wine And Rosewater Cookies

1/2 pound butter 3 eggs.

1 glass red wine 3 teaspoons rosewater or vanilla.

1 pound sugar Rind of 1 lemon.

2 teaspoons baking powder.

3 or 4 cups of flour, enough to roll out.

Cream sugar and butter; add wine, flavoring; sift flour and baking powder together and add gradually to the dough, alternating with well beaten eggs. Roll out thin and bake in a hot oven. Makes six to seven dozen.

Evelyn M. Ewert, Chicago, Ill. Northwestern University.