Fried Cakes

Cream together 1 cup sugar and 2 tablespoons of shortening; add 2 beaten eggs, 1 cup sour milk, in which 1 teaspoon of soda has been dissolved, and 2 cups of flour. Mix and roll about 1/2 inch thick, cut. Drop into hot lard in which there is a peeled potato to keep lard from burning; they will come to top of lard when light. Fry a dark brown; when done, remove and sprinkle with sugar. - Mrs. Lighthart, 811 N. 19th Ave., May-wood, 111.

Fruit Cookies

1 qt. flour, 1 teaspoon soda, 4 tablespoons butter, rubbed into flour, 1 cup sugar, 1 cup currants with 1/2 orange peel, cut fine; add enough sour milk to make a soft dough; roll 1/2 inch thick, cut any shape desired; bake in a moderate oven for 20 minutes. Nice eaten warm with maple syrup. - Mrs. Robt. Pratt, Glenview, 111.

Ginger Cookies

Mix together 1 tablespoon ginger, 1 cup syrup, 3/4 cup lard, 1 cup granulated sugar, and let come to a boil; then add to this just before removing from the stove, 1 teaspoon soda, dissolved in a little warm water. Let this mix, cool, and then add enough flour to roll out thin. - Mrs. C. C. Clevenger, Glenwood, 111.

Ginger Cakes

Mix 1/2 cup butter, 1/2 cup sugar, 1 cup molasses, 1/2 teaspoon each of cloves, cinnamon and ginger, 2 level teaspoons of soda in a cup of boiling water. Let stand until cold. Then stir in 2 1/2 cups flour and 2 well-beaten eggs. Bake in hot oven for 20 minutes. - Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111.

Graham Cookies

Beat to a cream 1/2 cup butter, add gradually 1 cup granulated sugar and the unbeaten white of 1 egg; beat vigorously for 2 minutes; dissolve 1/2 teaspoon soda in 8 tablespoons warm water, add, and then stir in slowly 1 qt. graham flour. Knead until smooth, roll out a little at a time into a sheet as thin as a wafer. Cut in squares, bake in a slow oven until crisp and brown. Rye meal may be used instead of graham. - Mrs. L. E. Worth, Orland, 111.

Grapenut Cookies

Mix 1 cup grapenut, 1 cup sugar, rub in 1 cup shortening, butter and lard mixed, add a scant 1/2 cup milk, 1/2 teaspoon soda, 1/2 teaspoon baking powder, spices to taste, cinnamon or cloves, and flour to make stiff. roll, cut and bake. - Mrs. Lew Brott, Grant Works, 111.

Hazlenut Cakes

Mince very finely 2 oz. of hazlenuts and 1/2 oz. of sweet almonds. Add 3 oz. of pounded and sifted sugar, the white of an egg, beaten to a firm froth, enough flour to bind them together. roll out the paste till it is 1/4 inch thick, stamp it out in small, round cakes, place on well-buttered tins, and bake in a slow oven 20 minutes. - Mrs. E. D. Kelley, Wln-netka, 111.

Lady Fingers

Rub together 1 cup granulated sugar and 1/2 cup butter; add 1/4 cup sweet milk, 1 egg, 2 cups flour, 1 teaspoon cream tartar, 1 teaspoon soda, 1 teaspoon vanilla; roll in sugar; bake in a quick oven. Use your hands to roll and cut in finger lengths. - Mrs. Betty Baker, Edison, 111.