Brown Sugar Cookies

3/4 c. butter.

3/4 c. brown sugar.

1 egg.

1 cup rolled oats.

3/4 English walnuts.

1 c. flour.

1 tsp. baking powder.

Cream butter, add sugar, beaten egg, rolled oats, nuts and flour and baking powder. Roll 1/3 inch thick and cut. Bake about 15 minutes.

Nut Squares

1 egg.

1 c. blown sugar.

1/4 tsp. soda.

Pinch of salt.

1 c. nuts.

6 tbsp. flour.

Beat egg light, add sugar; sift dry ingredients and add to the sugar and nuts. Spread in baking pan about an inch thick. Bake for 25 minutes. Cut in squares.

Peanut Cookies

2 tbsp. butter.

1/4 c. sugar.

1 egg.

1 tsp. baking powder.

1/8 tsp. salt.

1/2 c. flour.

2 tbsp. milk.

1/2 c. finely chopped peanuts.

1/2 tsp. lemon juice.

Cream the butter, add sugar, and egg well beaten. Mix and sift dry ingredients; add to first mixture; then add milk, peanuts and lemon juice. Drop from a teaspoon on an unbuttered sheet one inch apart, and place one-half peanut on top of each. Bake 12 to 15 minutes in a slow oven.

Nut Cookies

(Miss Grace Holmes.)

1 1/2 c. sugar.

1 c. butter.

3 well-beaten eggs.

3 c. flour, or 1 cup ground Quaker oats and 2 c. flour.

1/2 lb. chopped pecan meats.

1 c. raisins.

1/2 tsp. salt.

1 tsp. soda, dissolved in 3 tbsp. boiling water.

1 tsp. cinnamon.

1 tsp. vanilla.

Drop in buttered tins, and place in medium oven.

Ginger Bread

(Mrs. C. N. Stevens.)

1/2 c. butter.

1/2 c. sugar.

1/2 c. molasses.

1/2 c. sour milk.

2 c. flour.

2 eggs.

1 tsp. soda.

1/4 tsp. salt.

1/2 tsp. ginger.

1 tsp. cinnamon.

Mix in usual manner; bake in square cake pan. Take great care not to have oven too hot, as a cake containing molasses will burn very quickly.

Rocks

(Mrs. M. C. Crawley.)

1 1/2 c. brown sugar.

1 c. butter (part lard if desired).

3 eggs, beaten.

Scant c. raisins.

Scant c. chopped nuts.

2 1/2 c. flour.

1 small tsp. soda.

1 small tsp. cinnamon.

1 small tsp. cloves.

Drop in buttered tins. No liquid is added; the butter and sugar, with the eggs, make enough wetting, as they must be stiff enough not to run on the tins. One-quarter of a teaspoon of dough will make a good-sized rock.

Boston Cookies

1/2 c. butter.

1 c. sugar.

3 eggs.

1 tsp. soda.

1 1/2 tbsp. boiling water.

3 1/4 c. flour.

1/4 tsp. salt.

1 tsp. cinnamon.

1 c. chopped walnuts.

1 c. currants.

1/2 c. raisins.

Cream butter, add sugar and beaten egg. Soda dissolved in boiling water; then add half of the flour sifted with dry ingredients. Dust fruit with small portion of flour, and add, with nuts, to the mixture. Then add remainder of flour. Drop by spoonfuls and bake 15 minutes.

Marshmallow Dainties

Take small soda crackers and spread with butter. Place marshmallow on top of crackers. Sprinkle with little cinnamon. Place tiny piece of butter on top of marshmallow. Put in a very hot oven until marshmallows are melted.

Plain Cookies

1/2 c. butter.

1/2 c. lard.

2 c. sugar.

4 eggs.

1 tsp. soda.

1/2 tsp. salt.

1/2 tsp. nutmeg.

Cream butter and lard, add sugar and beaten eggs; then 1 cup flour sifted with dry ingredients; then more flour to make a stiff dough; roll about 1/4-inch thick and cut with biscuit cutter, and bake in quick oven. They will keep crisp for several weeks.