in
muffin tins.

HOT TEA CAKES

Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful
salt; one egg; one and one-half cups flour; two teaspoonfuls baking
powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order
given and bake in muffin tins ten or twenty minutes.

LIGHTNING CAKE

Mrs. W. F. Barnard

One large cup flour; one large teaspoonful baking powder; one scant cup
sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and
baking powder together, throw in milk and eggs; then add five level
tablespoonfuls of soft butter, vanilla, and then salt. Bake in gem pans.

AFTERNOON TEA CAKES

Mrs. W. N. Hurlbut

One cup butter; half cup sugar, beaten to a cream; two cups flour; one
teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon
into a floured pan and bake in moderate oven.

BROWNIES

Mrs. W. N. Hurlbut

Two eggs; one cup sugar; half cup butter; half cup flour; two squares
melted Baker's chocolate; half cup chopped walnuts; one teaspoonful
vanilla. Beat butter, sugar and unbeaten eggs together. Bake on buttered
paper and cut while hot, in squares.

EGG ROLLS

Mrs. W. N. Hurlbut

One pint flour; two eggs; half teaspoonful salt; half cup milk; four
tablespoonfuls butter; three level teaspoonfuls baking powder. Sift
flour with dry ingredients; cut butter into flour with a knife, beat
eggs until light and add to milk. Add this to flour and mix lightly.
Roll out on floured board till three-quarters of an inch thick. Shape,
brush over tops with white of egg, and sprinkle with granulated sugar.
Bake fifteen minutes in quick oven.

SOUTHERN COOKIES

Mrs. T. D. McMicken

One cup butter; one and one-half cups sugar, creamed together; beat in
three eggs; one cup milk; three cups flour; two teaspoonfuls baking
powder; one cup chopped nuts; one-half cup raisins. Drop on buttered
tins.

OATMEAL MACAROONS

Mary Roberts

Three cups rolled Quaker oats; three teaspoonfuls baking powder; one
tablespoonful butter; one cup white sugar; two eggs; one-half
teaspoonful almond extract. Cream butter and sugar, then add eggs, well
beaten. Mix rolled oats and baking powder together, add to butter and
eggs. Drop one-half teaspoonful, about two inches apart, in well
buttered pan. Bake in moderate oven. If not quite stiff enough add more
rolled oats.

MACAROONS

Mrs. W. D. Hurlbut

One tablespoonful butter and one-half scant cup sugar creame