Soldier's Delight

1 pound brown sugar 4 eggs.

1 scant cups seedless raisins.

1/2 teaspoon ginger 1 teaspoon cinnamon 1 3/4 cups Gold Medal Flour.

1 scant cup English walnuts.

1 teaspoon baking powder.

Beat eggs slightly and mix into sugar smoothly and let stand while preparing the other ingredients. Sift spices with flour, and baking powder, and mix all ingredients together. Spread thinly in cooky pan. Sprinkle lightly with powdered sugar. Cut in squares while hot.

Mrs. E. E. Danke.

Chocolate Nut Wafers

Mix in order given.

1 cup sugar.

2 squares melted chocolate.

1/2 cup melted butter.

Yolks and whites of two eggs beaten separately and then together 1/2 cup flour.

Spread very thinly over cooky sheet and sprinkle on top one cup coarsely chopped nut meats. Bake not too brown. Cut in oblongs and remove. Makes large quantity.

Unsigned.

Cocoanut Drop Cookies (Very Good)

1 1/2 cups sugar 1/2 cup butter 1/2 cup lard 2 eggs.

1 cup milk.

1 cup cocoanut.

2 heaping teaspoons Dr. Price's Baking Powder.

Flour to make the above stiff enough to drop from spoon. Mrs. W. R. Brown.

Fruit Cookies

1 cup of butter.

2 cups brown sugar 2 eggs well beaten.

2 tablespoons sour cream 2 cups chopped raisins.

1 cup chopped walnuts 1 teaspoon cinnamon 1/2 a grated nutmeg 1 teaspoon soda Flour to roll.

Mix in order given and bake in usual way.

Mrs. Henry Ernst.

Oatmeal Cookies

1 cup butter.

1 cup sugar 1/2 tsp. salt.

2 eggs.

1 cup raisins.

1/2 cup nut meats.

2 cups oatmeal.

4 tablespoons sweet milk 2 cups flour.

1 teaspoon cinnamon.

2 teaspoons baking powder.

Cream butter, add sugar gradually. Beat eggs well and add to mixture, then milk. Add dry ingredients. Drop from teaspoon on baking sheet and bake in quick oven. Mrs. Claude S. Moore.

Pantucket Fingers

1/2 cup butter 3 eggs 3/4 cup flour 1/2 heaping teaspoon baking powder.

1 cup nut meats.

2 squares chocolate 1 cup sugar.

1 teaspoon vanilla Pinch of salt.

Melt butter and chocolate, add slightly beaten eggs, flour, sugar, and other ingredients. Bake in moderate oven twenty minutes. Mixture should be spread thin on pans. Mark in narrow strips when taken from oven. When cool, remove from pans.

Mrs. C. H. Lloyd.

Ginger Drops

1 egg.

1 cup molasses.

1 cup sugar.

1 cup sour milk.

1/2 cup melted butter 4 1/2 cups Gold Medal.

Flour 1 1/2 teaspoons soda 1 teaspoon ginger.

When flour is all in, add one tablespoonful of molasses, Mrs. Olive Belt.

Cream Puffs And Eclairs

1/2 cup of butter.

1 cup of boiling water.

4 eggs.

1 cup of Gold Medal flour.

Boil butter and water one minute; add flour all at once, stirring vigorously. Continue cooking, stirring constantly, until the mass is thick and smooth and does not adhere to the sides of the pan. Remove the pan from fire and add, unbeaten eggs one at a time, beating each egg in thoroughly before another is added; after stirring in all of the eggs, beat well for three minutes. Drop by spoonfuls on a buttered baking sheet one and one half inches apart, shaping them as nearly round as possible, having mixture slightly piled in center. Bake in a quick oven about thirty minutes or until they are slightly browned and dry. If removed from oven before they are thoroughly cooked and dry, they will fall.

For eclairs, mixture should be shaped on baking sheet four inches long and one inch wide. Recipe makes twelve to eighteen puffs or eclairs.

With a sharp knife, make a cut in side of each large enough to insert filling and sprinkle top with powdered sugar for puffs, or chocolate frosting for eclairs. One should wait until nearly time to serve before filling with cream filling, chocolate filling, whipped cream, or any desired filling. Mrs. Peter W. Finger.