Caraway Jumbles

One-half lb. butter, 1 lb. sugar, 1 gill of grape juice, 1 tablespoonful caraway seed, flour to make a soft dough.

M. V. K.

Cocoanut Jumbles

1/4 lb. butter, 1 lb. cocoanut, 3 eggs, 1 lb. sugar as much flour as will make a soft dough. Drop on cake sheets and bake in a moderate oven.

M. V. K.

Cocoanut Jumbles

One-half lb. butter, 1 lb. sugar, 6 eggs, 1 lb. flour, 1 cocoanut. Cream the butter well, add the sugar, cream again, then add the eggs. Stir in flour, then grated cocoanut last. Sift small teaspoonful baking powder in flour.

Mrs. D. F. Schaeffer, Frederick Co., Md.

Cocoanut Squares

2 1/2 cups granulated sugar, 1 cup cream, butter size of an egg. Boil 20 minutes, add 1 teaspoonful of vanilla, 1 cup of shredded cocoanut. Beat well and pour in a buttered pan. Cut in squares before cool. Mary Dusman.

Cocoanut Crackers

1 1/2 lbs. flour, 1 lb. brown sugar, 3 oz. butter melted, 1/2 pt. baking molasses, 1/2 teaspoonful soda, 1 cocoa-nut grated. Roll thin. Mrs. L. B. Sprenkle.

Cocoanut Cakes

One-fourth lb. butter, 1 lb. sugar, 1 lb. flour, 1 grated cocoanut, 4 eggs, 1 teaspoonful soda, pinch cream tartar. Mrs. H. A. Smith.

Cocoanut Cookies

2 pts. flour, into that rub 1 teaspoonful cream tartar, 1 1/2 cups sugar, 3/4 cup butter, 2 eggs, 1 cup thick milk or cream, 1 large teaspoonful soda, 2 packages shredded cocoanut, flavor to taste.

Mrs. J. H. Brough.

Kisses

Whites of 3 eggs, 1/2 lb. sugar, beat very stiff. Drop on buttered paper, bake 40 minutes. 1/2 lb. nuts may be added last. Have platter, eggs and sugar very cold. Mrs. J. H. Fleming.

Walnut Kisses

One-half lb. kernels, 1 lb. pulverized sugar, whites of 4 eggs. Beat 1/2 hour. Harriet S. Hoke.

Kisses

1 lb. of granulated sugar, whites of 3 eggs, beat until it stands alone. Can divide the dough and put different flavors in or different kinds of nuts. Bake on greased paper. S. Spangler.

Kisses

1 lb. granulated sugar, throw whites of 6 eggs in bowl on sugar, add pinch salt; beat together with a spoon 3/4 hour until a drop stands up. Then add 4 tablespoonfuls of sifted cornstarch and vanilla to taste. Grease flat tins with butter. Drop from tea-spoon and bake in slow oven 15 minutes.

Mrs. H. M. Rudisill.

Drop Cake

3 eggs, 2 cups sugar, 1 cup rich sour cream, if not possible to get it rich, add 2 tablespoonfuls butter, 1/4 teaspoonful soda, 1/2 teaspoonful salt, grated nutmeg to flavor. Stir in slowly sufficient flour to make thick batter, about the consistency of pound cake. Bake in buttered muffin pans in hot oven.

Mrs. W. B. Allewelt.

Drop Cake

3 cupfuls of sugar, 1 cupful of butter, 1 cupful of sour milk, 4 eggs, 1 teaspoonful of soda, 1 tea-spoonful of cream of tartar, a little nutmeg. Flour enough to drop easily from spoon.

Mrs. D. D. Ehrhart.