Marbled Cookies

Cream 1 cup butter with 2 cups sugar, add 4 well-beaten eggs and 3 cups flour sifted with 1 teasp soda and 2 teasp cream tartar (or substitute for the soda and cream tartar 2 teasp baking powder). Divide the dough and in one half mix 1/2 cup grated, melted chocolate and to the other half add the juice and grated rind of an orange. Add more flour to each half if necessary. Combine both portions into a streaked lump, and roll thin. Bake in rather hot oven.-[Mrs. J. W., N. Y.

Popcorn Cookies

To 2 well-beaten eggs add 1 cup granulated sugar, 1 teasp vanilla, 1/2 teasp soda dissolved in a little warm water, 1 teasp cream tartar sifted with flour to make a dough stiff enough to roll thin. Bake in a quick oven. When these are properly made you will readily see why I call them popcorn cookies.- [Mrs. A. W. S., Pa.

Eggless Cookies

Cream 1 cup butter with 2 cups sugar, add 1 cup milk, and 1 teasp baking powder sifted with flour enough to make a dough of the proper consistency. These will keep nice and fresh for weeks.- [A. C. S., Miss.

Maple Syrup Cookies

To 1 beaten egg add 1 cup maple syrup, 1 teasp soda dissolved in a little hot water, 6 tablesp melted lard, salt and ginger to taste, and flour enough to make a dough that can be handled.- [I. A. S., Me.

Butter Cookies

Cream 1 cup butter with 1 cup sugar, add 1 egg and 4 tablesp sour milk, in which dissolve 1 level teasp soda. Beat this mixture well, then add enough flour so the dough will not stick to the hands. Roll very thin, cut, and bake in a hot oven.- [Mrs. B. W., Wis.

Anise Cookies

To 1 lb sugar (scant) add 1 tablesp butter, 3 or 4 eggs, 1/2 cup almonds, blanched and chopped, 1/2 teasp anise seed, and flour to make a dough stiff enough to knead, sifted with 1 teasp baking powder and a little salt. Form in a loaf about 4 inches wide and 1 inch thick, let stand over night, and in the morning cut up in slices and bake.- [A. H., Wis.

Cocoanut Cookies

Beat 2 eggs until light, add gradually 1 cup sugar, 1/2 cup grated or dessicated cocoanut, 1 cup thick, sweet cream, and 3 cups flour sifted with 3 level teasp baking powder and 1 teasp salt. Roll to 1/2 inch thick, sprinkle with some cocoanut and then roll down to 1/4 inch thick, and cut out and bake.- [Mrs. C. J. C., Wis.

Buttermilk Cookies (No eggs)

Cream scant 3/4 cup lard with 1 cup sugar, add 1 cup buttermilk, in which dissolve 1 teasp soda, 2 teasp lemon or vanilla extract, salt to taste and flour to stiffen. Roll out quite thick, cut, and bake in a quick oven.- [Mrs. J. H. W., Me.

Wheat Cookies (No eggs)

Cream 1/2 cup butter with 2 scant cups sugar, add 1 teasp soda dissolved in 1/2 cup hot water, then add 2 cups crushed (steamed) wheat. Roll thin like ginger snaps, and bake in moderate oven. Rolled oats may be substituted for the wheat. [C. M., Pa.

Walnut Cookies

Cream 1/4 cup butter with 1 cup sugar, add 1 egg, 1/4 cup milk, 1 cup walnut meats cut fine, 1 teasp vanilla, and 1 teasp baking powder mixed with flour enough to make a stiff drop batter. Drop in little cakes on greased tins.-[Mrs. R. C., Mass.

Peanut Cookies

Cream 4 tablesp butter with 1/2 cup sugar, add 2 eggs, 4 tablesp milk, 1 teasp lemon extract, a little salt, and 1 cup flour sifted with 2 teasp baking powder. Lastly add 1 cup chopped peanuts. Drop on buttered tins by tablespoonsful, and bake in a moderate oven. This makes about a dozen cookies.-[E. H., Wash.

Jelly Jumbles

Cream 1/2 cup butter with 1 cup sugar, add 1 egg, 1/2 teasp soda dissolved in 1/2 cup sour milk, and flour enough to roll. Roll about 1/2 inch thick, cut with biscuit cutter and from half of these cut Out the center with a large thimble. Spread jelly over the biscuit halves, cover with the doughnut halves, and bake. This will make about 25 jumbles.- [Mrs. A. R. W., Mass.

Russian Rocks

Cream 1 scant cup butter with 2 cups brown sugar, add 3 eggs, one at a time, 1 1/2 teasp soda dissolved in 1/2 cup boiling water, 1 lb seeded and chopped raisins, 1 lb nut meats, cut fine, 1/2 teasp each cinnamon and cloves, sifted with 3 cups flour. Drop by teaspoonsful on greased tins, and bake.- TM. R., Tex.

Date Rocks

Cream 1 cup butter with 1/2 cup sugar, add 3 eggs, 1 teasp soda dissolved in 2 tablesp water, flour enough to make a stiff batter, sifted with 1 teasp each cinnamon and allspice, and lastly add 2 lbs dates, pitted and cut fine. Drop by spoonsful on greased cookie pans, and when baked brush with any preferred icing.-[Mrs. C. W. S., Wis.