Scotch Cookies

Two and one-half Cupfuls of rolled oats, two and one-half cupfuls of flour (leaving out one-half cupful for rolling), one cupful of sugar, two eggs, three tablespoon-fuls of milk, three-quarters of a teaspoonful of soda, one-half cupful of butter, one-third cupful of beef drippings, one teaspoonful of salt, and one tablespoonful of spices - cinnamon, nutmeg, and clove mixed. Cream shortening and sugar; add eggs, well beaten, and the milk in which the soda has been dissolved. Mix the remaining ingredients, then stir all together. Set aside to get cold before rolling thin. All cookies containing rolled oats need a sharp cutter. This rule makes a large quantity.

Fruit Bars

Mix two and one-half cupfuls of flour, scant two and one-half cupfuls of rolled oats, one cupful each of butter and brown sugar, one-half cupful of sour milk, and one teaspoonful of soda. Flour the board generously, roll thin, and cut with a narrow, oblong cutter. Stone and put through a chopper one and one-half pounds of dates, roll this mass also into a thin sheet, and cut with same cutter. Put a layer of date paste between every two of the cooky dough, sandwich fashion, and bake in a hot oven. When cold pack edgewise in a jar - and hide the jar. Ordinary cooky dough may be manipulated sue-cessfully, in a similar way. Cut out in circles and use jelly, chopped figs and pecans, chopped candied fruits; in fact, any appetizing mixture of this sort, for a filling. Lay a teaspoonful of " sweetmeats " in the center of a round ; wet edges with milk before covering with a second circle; press edges together and bake quickly.

Gingersnaps

If gingersnap dough is mixed at night and stands in a cool place till morning, it can be handled far more easily and with less flour. It makes these wafers delicious to leave out the ground ginger and add preserved ginger finely chopped instead. This simple recipe is excellent : One cupful of best Porto Rico molasses - scald and cool - one-half cupful of softened butter, one-half teaspoonful each of soda and salt, one teaspoonful of yellow ginger and flour to roll very thin. Cut into rounds and bake in a moderate oven. Molasses mixtures burn easily.

Marshmallow Cake

Beat one-half cupful of butter to a cream, add one and one-half cupfuls of sugar gradually, and beat until creamy. Add alternately one-half cupful of milk with two cupfuls of flour into which have been sifted three teaspoonfuls of baking powder. Beat the whites of five eggs to a stiff, dry froth, add one-eighth of a teaspoonful of salt. Fold gently into the batter, and when well mixed add one-half of a teaspoonful of vanilla. Bake in shallow, round tins and when cool fill with marshmallow filling made as follows:

Marshmallow Filling

Add two cupfuls of sugar to one-half cupful of milk, heat slowly to boiling point, and boil five minutes. Break one-half a pound of marshmallows into pieces and. melt in the double boiler. Add four tablespoonfuls of hot water and cook until the mixture is smooth. Add the milk syrup to this, stirring steadily. Take from the fire and beat until cool and thick enough to spread. Add * one-half teaspoonful of vanilla, and then spread between the cake. This may be used for the top as well, or an extra frosting made with one cupful of fondant, the white of an egg, beaten until stiff, and one-fourth teaspoonful of vanilla. Melt the fondant, add the white of the egg, and stir over the fire for a couple of minutes. Remove and beat until cool and stiff enough to spread. Flavor with vanilla and lemon juice.