1 cup butter.

2 cups sugar.

3 eggs.

1 orange.

2 teaspoons baking powder flour enough to roll.

Cream butter and sugar; add eggs well beaten, juice of orange, baking powder and enough flour to roll out nicely. Bake in moderate oven.

Chocolate Cookies

Mrs. C. W. Edmunds.

1 cup light brown sugar, 1/2 cup shortening.

1 egg, 1/2 cup milk.

1 heaping teaspoon baking powder.

1 1/2 cups flour.

2 squares chocolate 1/2 cup walnuts vanilla.

Beat the egg; add the sugar and melted or soft shortening; cream throughly; add the milk; sift flour and baking powder, add slowly; stir in the melted chocolate, walnuts and vanilla. Drop for small cookies.

Frosting

2 cups sugar, 1 cup milk.

1 tablespoon butter.

2 squares chocolate.

Make like fudge, being careful not to cook too much.

Chocolate Macaroons

Mrs. C. H. Smith.

butter size of an egg.

2 ounces Baker's chocolate.

1 cup sugar.

2 eggs.

1 teaspoon vanilla.

1 cup flour.

1 teaspoon baking powder.

Melt butter, stir in grated chocolate until smooth. Add sugar, eggs not beaten, vanilla, flour, baking powder. Flour board and fingers; form dough into little balls and bake in greased pans, leaving room to spread; bake slowly.

Cocoanut Drop Cookies

1 1/2cups flour.

1 rounded teaspoon baking powder, 1 egg.

1/2 cup sugar.

1/2 cup grated cocoanut (dry).

grated lemon rind, 1/2 cup sweet cream.

Sift together flour and baking powder. Beat egg and sugar until light; add grated cocoanut and a little lemon rind, then alternately flour and cream. Drop in little pats on buttered pans, dusted with flour, allowing room to spread. Sprinkle a little grated cocoanut over each cake and bake in a moderate oven.

Cocoanut Macaroons

3 eggs.

1 cup granulated sugar.

3 cups shredded cocoanut (dry), 2 teaspoons vanilla.

To the unbeaten whites of the three eggs add sugar and beat until thick and light; add cocoanut and vanilla. Drop from end of oven until firm. Cheap and delicious.

Eggless Fig Cookies

Mrs. C. W. Edmunds.

1 cup sugar, 1/2 cup shortening, 1 cup figs.

1/2 cup milk.

6 level teaspoons baking powder, 1 teaspoon nutmeg.

1 teaspoon salt.

2 cups flour.

Cream the sugar, shortening and the figs, which have been put through a food chopper; add the milk slowly, then the nutmeg and the salt; sift together baking powder and flour and add. Roll a quarter of an inch thick. Bake in a hot oven from twelve to fifteen minutes.

Fruit Cookies

Mrs. Peterson.

3 eggs, 1 1/2 cups sugar, 1 cup butter, 1 large cup raisins (stoned and chopped).

1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon cinnamon flour enough to roll.

Mix ingredients in order named. Bake in moderate oven.

English Ginger Snaps

Mrs. Agatha Cook.

1 cup butter or 1/2 butter, 1/2 lard.

1 1/2 cups granulated sugar, 1 1/2 cups molasses, 1/2 teaspoon soda.

1 teaspoon hot water, 3 level teaspoons ginger, 1/4 teaspoon cinnamon flour to roll.

Cream the butter; beat in the sugar, then the molasses. Stir in a little flour, then add the soda dissolved in the hot water with the rest of the flour, being careful to keep the dough from getting too stiff. Make of a consistency to allow you to shape it with floured hands into small balls the size of a walnut. Place on greased baking sheet about two inches apart to allow for spreading. Flatten out slightly and bake in moderate oven.

Rhode Island Ginger Snaps

Mrs. S. E. Kennedy.

1 cup molasses.

2 teaspoons butter.

1 tablespoon hot water.

1 teaspoon ginger, 1 teaspoon saleratus flour.

Boil the molasses, add butter, ginger and saleratus. Dissolve the saleratus in tablespoon hot water and put into molasses while boiling. Stir in the flour when it is hot, roll thin and bake quickly.

Hermits

1 1/2 cups sugar.

1 cup butter, 3 eggs.

1/2 teaspoon cloves, 1/2 teaspoon nutmeg.

2 cups flour.

1/2 teaspoon cinnanon 1 cup sour milk 1 cup chopped raisins 1 cup currants 1 teaspoon soda 1 teaspoon salt

Mix soda and flour, add other dry ingredients and sift; add butter, eggs slightly beaten and milk. Mold in enough more flour to roll out.

Lemon Cookies

Mrs. G. W. Wright.

1 cup butter and lard mixed.

2 cups sugar, 2 eggs.

1/2 cup milk, 3 teaspoons baking powder, 2 teaspoon lemon extract.

flour (about 2 cups).

Cream butter and sugar; add eggs well beaten and milk; add flour and baking powder sifted together, and extract. Use flour enough to make stiff, roll thin, cut out and bake.

Marshmallow Marguerites

thin unsweetened crackers, 1 small box marshmallows.

Take any variety of thin, unsweetened cracker, spread lightly with butter and set in a baking pan; on the center of each cracker put a marshmallow with a bit of butter above (the butter may be omitted). Put the pan into a hot oven until the marshmallow is softened and browned a little, then serve at once.

Nut Cookies

1 tablespoon butter, 1/2 cup sugar.

2 eggs.

1 cup flour.

1 teaspoon baking powder.

pinch of salt, 4 tablespoons milk ,1 cup ground hickory nuts.

vanilla.

Cream butter and sugar; add eggs, flour, baking powder, salt, milk and nuts; flavor with vanilla. Drop a teaspoonful on buttered pans about two inches apart; if too thick, add a little more milk.