The Gertrude Bobbitt Circle cook book

1 teaspoon cinnamon 1 scant teaspoon soda ^4 cup cocoa Mix as cake batter, bake and cut in squares. Mrs. Robert P. Lemmon CORNFLAKE MACAROONS 2 egg whites 1 cup sugar 3 cups cornflakes 1 cup nut meats Beat egg whites, add sugar gradually, then cornflakes and nut meats. Mix well. Drop by spoonfuls onto a cookie sheet, covered with wax paper. Bake until light brown, about 15 or 20 minutes. When taken from the cookie sheet if paper is slipped onto a wet towel the cookies can be removed easily. Makes about 3^2 dozen. Have oven 375 degrees. Mrs. Walter Carter SPOON CRULLERS 2 tablespoons each of lard, sugar, and milk, add 2 eg^s well beaten, 1 teaspoon baking powder and flour enough to roll, cut any shape and fry in hot lard. Mrs. W. M. Eagle FUDGE CAKES V2 cup butter 2 cups sugar 3 eggs 1 small cake of chocolate \x/'2. cups flour \<4 teaspoon soda 1 small package pecans Combine like any other cake and bake in sheet pan. When still warm cut in squares. Bake 325 degrees 25 to 30 minutes. Mrs. Murray Wagner 47 NUT MACAROONS 2 egg whites % lb. powdered sugar V2 tablespoon flour Pinch of salt ^2 lb. chopped nuts Beat the white very stiff, stir in the sugar, flour and salt, last the nuts. With wet hands, roll the mixture into small balls and bake on buttered paper. Mrs. W. M. Eagle BUTTER SCOTCH COOKIES 4 cups light brown sugar 1 cup butter 4 eggs 1 tablespoon vanilla 1 scant tahlespoon soda 1 tablespoon cream of tartar 7 cups floyr 1 cup chopped nuts Sift flour, cream tartar and soda three times. Mix with other ingredients. Put in ice box. When cold cut as desired. One-half recipe is enough for small family. Mrs. W. M. Eagle CUP CAKES IV2 sticks of butter V2 teaspoon each— nutmeg, cin- 5 eggs namon and cloves 1 cup nuts 2 cups sugar 1 cup diced watermelon pickle 1 cup milk or crystallized fruit 1 cup raisins or cocoanut 3 cups flour 3 teaspoons baking powder Cream butter, add sugar gradually. Beat in eggs one at a time. Add milk and flour (all dry ingredients sifted with it), alternately, boating well. Add nuts, raisins and etc., last and bake in muffin tins. .'525 degrees. Mrs. Earl Clapp GINGER SNAPS 1 pt. molasses 1 cup lard 1 tablespoon soda 1 teaspoon ginger 1 tablespoon cinnamon Boil molasses five minutes, remove from fire add lard, soda, gin- ger and cinnamon. Stir well. Let cool, add enough flour to make a stiff dough. Roll out on covered dough board, thin and cut. Bake in moderately hot oven. Miss Ida Shuping ICE BOX COOKIES 1 cup white sugar 1 cup brown sugar .') eggs, well beaten 2 teaspoons soda 1 cup chopped nuts 5 cups flour (sifted twice) 1 teaspoon flavoring 1], 2 cup shortening Cream sugar and shortening, add eggs slowly. After beating well add nuts. Then add all dry ingredients. Mix well and roll in small long roll. Wrap in wax paper. Put in refrigerator, cut when "wanted in thin slices. Keeps three or four weeks in refrigerator. Miss Annie Laurie Felker 48 PEANUT BUTTER COOKIES 1 cup shortening 1 cup white sugar 1 cup brown sugar 3 cups flour 2 eggs IV2 teaspoon soda y2 teaspoon salt 1 teaspoon vanilla 1 cup peanut butter