German "Lebkucken" Cookies

Beat 4 whole eggs with 2 cups of sugar about 1/2 an hr. Add 4 figs, rind of 1 lemon, 1/4 lb. each of citron and lemon peel, finely chopped. Then add 1 tablespoon each of cinnamon and cocoa, 2 cups of flour, and 1 saltspoon of powdered ammonia. Put the dough on a floured board, roll out and shape into 3-inch squares. Bake in moderate oven.

Frosting

Beat the whites of 2 eggs to a stiff froth; add powdered sugar and a little vanilla. - Mrs. Schmalzried, Maywood, 111.

Maple Sugar Cookies

Mix together 2 large cups maple sugar, 2 eggs; rub in 1 cup butter; add 2 tablespoons sweet milk, 1 teaspoon cream tartar, 1/2 teaspoon soda, and flour enough to roll soft. - Mrs. Alex. Ritchie, Oaklawn, 111.

Marshmallow Wafers

Put 1 cup sugar and 1/2 cup water in a smooth graniteware saucepan, bring to boiling point or let boil till the syrup will thread when chopped from tip of spoon. Remove to back of range and add 10 marshmallows, cut in small pieces. Pour mixture gradually, while beating constantly, over the whites of 2 eggs, beaten stiff, and add 1 cup pecan nut meats, broken in small pieces. - Mrs. M. A. Bailey, Forest Park, 111.

Raised Molasses Cookies

Dissolve 3 teaspoons soda in 1 1/2 cups molasses; add 1 cup sugar, 1 cup cold water, 2 teaspoons ginger, a little salt; add 1 cup shortening and stir very thoroughly, and then add 4 teaspoons alum water; add flour to make a mixture the consistency of cake batter. Let stand over night; add flour in morning to make stiff enough to roll out and bake. - Mrs. C. E. Remington, Oak Glen, 111.

Oatmeal Cookies

Cream 1 cup of sugar and 1 heaping cup of lard together. Add 2 beaten eggs, 1 teaspoon of cinnamon, 1 cup molasses, 1 teaspoon soda, 2 cups of flour, 2 teaspoons baking powder, 2 cups oatmeal, 1/2 cup each of raisins and currants. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Peanut Cookies

Mix together 1 cup sugar, 2 eggs, 4 tablespoons milk, 1 teaspoon salt, 2 teaspoons soda, 1 teaspoon cream tartar, 2 tablespoons butter, 1 cup chopped peanuts. - Mrs. C. E. Kramer, Oak Glen, 111.

Raisin Cookies

Mix together 1 1/4 cups brown sugar, 1/4 cup sour milk, 1 cup stoned raisins, 1 tablespoon cream, 1/2 teaspoon soda, 1/4 teaspoon nutmeg, 1 teaspoon vanilla, 3 cups flour, roll 1/4-inch thick. - Mrs. Chas. Kearns, Niles Center, 111.

Rocks

Cream together 1 cup butter and 1 1/2 cups sugar; add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1 teaspoon of soda, dissolved in a little water . and 2 teaspoons of baking powder, sifted in 2 1/2 cups flour, 1 lb. dates and 1 lb. of English walnuts, each cut fine. Stir all thoroughly together and drop on buttered tins. Bake in a quick oven 12 minutes. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

German "S" Cookies

Beat 1/2 lb. of butter, the yolks of 5 eggs and 1 cup of sugar about 1/2 an hr. Add 1 teaspoon of lemon extract, 2 cups of flour and 1/2 teaspoon of powdered ammonia. Shape like the letter "S." Let stand over night. The next morning beat the white of an egg in one. dish; in another have ready 1 teaspoon of cinnamon and 1/2 cup of sugar. Take each cooky, put it in the white of the egg and sprinkle with the sugar and cinnamon. Bake in a moderate oven. - Mrs. Schmalz-ried, Maywood, 111.

Scotch Shortbread

2 lbs. flour, 1 lb. butter, (1/2 lb. butter and 1/2 lb. lard may be used), 1/2 lb. brown sugar. Cream butter and sugar together; add flour. Mix ingredients thoroughly, but add no liquid. roll thin and cut in small cakes. - Mrs. C. E. MacDarrow, Niles, 111.

Swedish Cookies

Cream together 1 lb. of butter, 1 large cup sugar and 2 eggs, well beaten. Flavor with almond extract, and flour enough to make stiff. roll and cut. Bake. - Alice E. Nelson, 404 S. 1st Ave., Maywood, 111.

Sweet Crackers

Mix 1 cup of lard and 1 1/2 cups of sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3 tablespoons of baking ammonia, and 5 cents worth of lemon oil, and make a stiff dough. roll thin as pie-crust, cut in squares and stick with a stiff dough. These crackers will keep for months. - Mrs. J. C. Jeffries, Winnetka, 111.

How To Make Tea Cakes

Mix together 1 1/3 cups each of molasses and lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda, 1 teaspoon each of cinanmon and cloves, 1 qt. of flour, 1 cup water; let stand for 2 hrs. before rolling. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Yorkshire Parkin

Mix 2 lbs. flour and 1 lb. Scotch oatmeal; add 2 lbs. syrup, 1/2 lb. sugar, 1/2 lb. butter, 1 oz. ginger,

1 teaspoon carbonate soda; add a little milk, if required, a pinch of salt. Bake in a buttered tin and cut into squares. - Mrs. Ralph Lang, Congress Park, 111.

Wheatlet Cookies

Rub thoroughly together 2 cups wheatlets, 2 1/2 cups flour, 2 teaspoons baking powder, 1 cup brown sugar, 1/2 cup lard and 1/2 cup butter; then add 1/2 cup sweet milk. Mix into dough and roll out thin, cut and bake. These are still better with dates between. - Mrs. S. A. Sanderson, Morton Grove, 111.

White Cookies

Cream together 1 cup sugar, 1/2 cup equal parts of butter and lard; add 1 beaten egg, 1/4 teaspoon of nutmeg, a little salt, 1 cup milk and flour to make stiff, in which 2 teaspoons of baking powder has been sifted. roll, cut, and bake in a quick oven. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., May-wood, 111.