Oatmeal Jelly Cookies

Cream 1 cup butter and 1 cup lard with 1 cup white sugar and 1 cup brown sugar, add 8 tablesp hot water, in which dissolve 1 teasp soda, then stir in 6 cups oatmeal ( 3 put through the meat chopper-fine cut), and lastly add 2 cups flour. Roll, cut and spread with the following filling and fold over: Filling-To 1 lb seeded and chopped raisins add 1 cup sugar and a little water and boil until the consistency of jelly.- [Mrs. F. W. R., Mich.

Oatmeal Nut Cookies

Cream scant 3/4 cup butter, add gradually 1 cup light brown sugar, then 2 well-beaten eggs, and 4 tablesp sweet milk. Next stir in 2 cups rolled oats, and when these are well moistened, add 1 cup flour sifted with 1 level teasp each soda and salt, also cinnamon, cloves and nutmeg to taste. Lastly add 1 cup seeded and chopped raisins and 1/2 cup chopped nut meats dredged with flour. Drop by teaspoonsful on buttered tins far enough apart so they will not crowd and run together. If the batter does not seem stiff enough, add more flour.- [Mrs. J. A. W., Mo.

Oatmeal Cookies

Cream 1 cup butter and lard mixed, with 1 1/2 cups sugar, add 3 eggs, 3/4 cup sour milk, in which dissolve 1 teasp soda, 2 cups rolled oats, 2 cups flour, sifted with a little salt and 1 heaping teasp cinnamon. Lastly mix in 1 cup seeded and chopped raisins. Drop by spoonsful on buttered tins, and bake in a moderate oven.-[Mrs. M. D. M., Wash.

Oatmeal Macaroons

Beat 2 eggs light, add 1 cup sugar, 1 teasp vanilla, 2 1/2 cups rolled (steamed) oats, 1 teasp baking powder, a little salt, and 1 tablesp melted butter. Drop by teaspoonsful on greased tins, and bake. When done slip a knife under each cookie, carefully remove from tin, and cool.-[Mrs. R. C., Mass.