Russian Rocks

1 1/4 cup brown sugar 3 eggs (beaten separately) 1 teaspoon soda (in a little hot water).

1 cup butter 2 3/4 cups flour.

2 teaspoons cinnamon 3/4 teaspoon cloves.

2 cups pecan nuts.

Mix in the order given and drop on buttered tins and bake in a moderate oven. Gwendolyn Morris, Corvallis, Ore.

Oregon Agricultural College.

Rocks

1 cup sugar.

2/3 teaspoon soda dissolved in 2/3 cup sour milk 1 cup raisins.

1 cup butter.

2 eggs, well beaten 2 cups oatmeal.

1 teaspoon cinnamon.

1/2 teaspoon baking powder sifted with 2 cups flour Cream butter with sugar; add sour milk and soda. Then add rest of ingredients in the order given. Drop by tablespoons on greased tin and bake in moderate oven. Makes three dozen.

Elizabeth Banta, Low Point, Ill. University of Illinois.

Chinese Chews

1 cup sugar.

1 teaspoon baking powder.

1 cup chopped dates.

3/4 cup pastry flour 1/4 teaspoon salt 1 cup walnut meats.

2 eggs.

Mix dry ingredients. Add nuts and dates and beaten eggs. Spread in thin sheet. Bake and do not allow to bake hard on the edges. Cut in squares about 1 1/4 or \Y inches. When cool enough to handle roll in balls and roll in granulated sugar. Makes about 36. J. McRuer, Toronto, Canada.

Toronto University.

Vanities

2 eggs (well beaten) 1/2 teaspoon vanilla or rose water.

1/2 teaspoon salt Flour to mix very stiff.

Mix and roll as thin as possible; cut in squares and fry in hot lard; drain and sprinkle on both sides with powdered sugar.

Irma Strassen Brady, Chicago, Ill. University of Wisconsin.

Macaroons

Two egg whites, beaten stiff; add one cup sugar, one cup cocoanut, three cups corn flakes and one cup chopped nuts. Drop from teaspoon onto a buttered pan and bake in a slow oven until a golden brown. Allow to cool and remove with a knife. Makes 20.

Irma M. Fraser, Bloomington, Ill. University of Illinois.

Drop Cakes

1 cup sugar 1/4 cup shortening 1 cup milk 1 egg.

3 teaspoons baking powder.

2 cups flour.

1/4 teaspoon salt.

1 teaspoon vanilla.

Sift sugar, flour, baking powder and salt together; add melted shortening to the milk, egg, and flavoring, mixed together. Combine the dry and liquid mixtures and mix well. Bake in individual tins for 20 minutes. Cover with Jelly Meringue.

White of 1 egg.

1/2 cup currant or grape jelly.

Put egg white and jelly together and beat with egg beater until stiff.

Edith Morgan, Evanston, Ill. Northwestern University.

Brownies

1 cup granulated sugar.

2 eggs.

3/4 cup flour.

1/2 cup melted butter 2 tablespoons cocoa 1 teaspoon vanilla.

1 cup chopped walnut meats.

Mix sugar, cocoa and butter; add eggs, flour, vanilla and nut meats. Put in a greased pan so that batter is one-half inch thick. Bake in a slow oven. When cool, cut in oblong slices.

Doris Morton, Akron, Ohio. University of Akron.

Tortons

Whites of seven eggs beaten stiff; two cups pulverized sugar sifted three or four times with half teaspoon cream tartar; flavor. Beat twenty minutes. Put in well-greased muffin pans. Bake for one hour in a slow oven.

Marie Hunter Calhoun, Pittsburgh, Pa.

Ohio University.