h cutter and bake in quick oven.

ANISE ZWIEBACK

Take the yolks of five eggs, one-half pound of sugar, one tablespoon of
water, vanilla, one-half pound of flour, one teaspoon of baking-powder,
one-half of five cents worth anise seeds, and the beaten whites of the
eggs. Butter square tins and bake. When cooled cut in strips one inch
wide and toast on both sides.

HURRY UPS (OATMEAL)

Sift one cup of flour with two teaspoons of baking-powder, one teaspoon
of salt, add one cup of rolled oats, one tablespoon of sugar and two
tablespoons of melted butter, mix with one-half cup of milk.

Drop by teaspoons onto a greased pan, press well into each two or three
raisins, or a split date and bake for twenty minutes in a hot oven. Can
be served with butter, honey, or maple sugar.

PECAN, WALNUT, OR HICKORY NUT MACAROONS

Take one cup of pulverized sugar, and one cup of finely-pounded nut
meats, the unbeaten whites of two eggs, two heaping teaspoons of flour,
and one scant teaspoon of baking-powder. Mix these ingredients together
and drop from a teaspoon which, you have previously dipped in cold
water, upon buttered paper. Do not put them too near each other, for
they always spread a great deal. Bake about fifteen minutes.

DATE MACAROONS

Stone thirty dates; chop them fine. Cut one-half pound of almonds
lengthwise in slices, but do not blanch them. Beat the whites of two
eggs until foamy, add one cup of powdered sugar, and beat until stiff;
add the dates, then the almonds, and mix very thoroughly. Drop mixture
with teaspoon in small piles on tins, one-half inch apart. Bake thirty
minutes in a very slow oven or until dry. They are done when they leave
the pan readily.

MANDELCHEN

Blanch two cups of almonds and dry them overnight. Grind very fine, add
one-half cup of sugar and enough butter to knead into a very stiff
paste. Roll very thin, cut in small rounds, place in baking-tin in
moderate oven. When done, roll in grated almonds and powdered sugar.

COCOANUT KISSES

Beat the white of one egg; add one-half cup of sugar with a flavoring of
vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
well-greased baking-pan, inverted, and bake for about ten or twelve
minutes in a slow oven. Remove from pan when cookies are cold.

CORNFLAKE COCOANUT KISSES

Mix the whites of two eggs, beaten stiff, with one-half cup of sugar,
add one-half cup of shredded cocoanut, fold in two cups of corn