Pound the meats of hickory nuts, and add nutmeg and allspice. Make a frosting as for cake, stirring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. - Mrs. C. E. Orland, Palos Park, 111.

Surprise Macaroons

2 rounded tablespoons butter, 4 eggs, 2 level cups sugar, 2 teaspoons baking powder, pinch of salt, 2 teaspoons vanilla, 4 cups full Quaker oats. Beat up stirt, adding more oats, if necessary; pick up with fingers about a tea-spoonful and drop far apart on well-buttered tins. They will spread. Bake brown in slow oven. When done wait until partly cool before removing from pans. If too hot they will curl up. - Mrs. William P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Swedish Macaroons

12 oz. shredded almonds, 4 oz. ground almonds, 4 oz. corn starch, 2 whole eggs, grated rind of 2 oranges; sift 1 lb. sugar and 4 oz. corn starch through sieve twice; add 12 oz. shredded almonds, and 4 oz. ground almonds, grated rind of 2 oranges, and 2 eggs, beaten light, without separating. With buttered hands shape mixture into balls the size of walnuts; bake in slow oven on tins with waxed or oiled paper. - Mrs. C. E. Nelson, Thornton, 111.

Raisin Puffs

To 2 beaten eggs add 1/4 cup milk, add 2 cups flour, sifted with 2 heaping teaspoons baking powder; add 1 cup seeded raisins, 2 tablespoons sugar, 1 cup sweet milk, 2 cups flour, steam 1/2 hr. in buttered cup. Serve with a good pudding sauce. - Mrs. Mary Camming, West Hammond, 111.

Ground Rice Cheese Cakes

Mix 1 tablespoon of ground rice smoothly with 2 tablespoons of milk, and pour over 1/4 pt. of boiling milk. Stir 3 or 4 minutes, till thick, adding 1 oz. of butter and 4 lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of 3 eggs, well beaten, and a dessertspoon of lemon juice. Line some patty pans with a puff paste, fill three parts with the mixture, and bake in a quick oven. Before baking dust over with powdered cinnamon or grated lemon rind. - Mrs. C. E. Watkins, Grossdale, 111.