The housewife's aid

cold dust them over with pulverized sugar.—Mrs. Thos. Harvey, Sr. DOUGHNUTS Two eggs, 1 cup sugar, 1 cup milk, 3 tablespoons melted lard, 1 quart of flour, 2 teaspoons of baking powder, nutmeg. Fry in hot fat.—Mrs. Grace Kornegay. PINEAPPLE WHIP One pint of cream whipped stiff, 1 cup of pineapple pulp, 1% dozen marshmallows. Cut fine and mix all together.—Mrs. Grace Kornegay. BANANA SHORT CAKE 1 cup of milk, 2 cups sugar, 3 cups prepared flour and 4 eggs. Bake in biscuit pan, while still warm cut in squares large enough to serve. Split cake and spread slices of slightly sweetened banana between and on top. Serve with whipped cream.—Mrs. Atwood Bizzell. CHOCOLATE MUFFIN CAKES One cup sugar, two cups flour, two teaspoons baking powder. Put these in mixing bowl, then break egg in cup (without beating) fill cup to overflowing with milk, adding to mixture in bowl, add 1 teaspoon vanilla, melt 14 cup butter and add. Put 1 tablespoonful batter in each muffin ring. This makes 24 cakes. Icing.—One tablespoon butter, 1 tablespoon vanilla, 3 or 4 teaspoons cocoa, about 1% cup hot water to make a paste; use about % tb confectioners sugar, or until you have the desired quantity.—Mrs. John W. Shute. OATMEAL COOKIES 1 cup sugar, 2 eggs, 2 tablespoon melted butter, pinch salt, 2% cups oatmeal, 2 teaspoons baking powder, % teaspoon vanilla. Beat white of eggs, and add last, mixing with hand. Drop in greased pan and bake quickly.—Mrs. Jack Skinner. NUT MACAROONS One pound powdered (pulverized) sugar, ¥% lb flour, 1 pint chopped nuts, whites of 6 eggs beaten stiff, add sugar, and beat about 20 or 30 minutes. Drop from end of spoon on greased pan. Bake quickly.—Mrs. Jack Skinner. eee rene CANDLES DIVINITY FUDGE 3 cups sugar % cup hot water %% cup Karo Cook to 250° F. or until it makes a firm ball when dropped in cold water. Beat the whites of two eggs stiff. Gradually add cooked syrup. Flavor with one teaspoon vanilla. Add one cup of nuts. Drop on buttered marble.—Mrs. W. T. Moseley. COCOANUT FUDGE Put a dessert spoon of butter, 2 cups granulated sugar, 1% cup milk, 1% squares of unsweetened chocolate, % cup of grated cocoanut and % cup cocoanut milk into a saucepan and boil until it forms a soft ball when dropped in cold water, stirring all the time. Remove from fire, add a teaspoonful vanilia, and beat several minutes. Pour into buttered tins. When cool, cut into squares before it hardens.—Ruby Foy. FUDGE 2 cups sugar, % cup milk, % cup water, 1-16 teaspoon cream of tartar, 2 tablespoons butter, 2 squares chocolate. Put sugar, milk, water, and cream of tartar in a saucepan. Stir thoroughly. Place on stove and boil slowly. When nearly done, add chocolate and cook until the candy forms a soft ball when dipped in cold water. Remove from fire and beat. Turn into a greased pan.—Ruby Foy. CHOCOLATE FUDGE Take 4 cups granulated sugar, 1 cup milk, mix and cook slowly until it boils; take 1 cup of cocoa and mix well with 1 cup of milk; add to boiling sugar. Cook until a small piece dropped in cold water will form a soft ball. When nearly done add a piece of butter the size of a walnut. When taken from fire, add one tablespoon vanilla and a cup of any kind of nuts. Beat until creamy, pour in buttered platter and cut in squares.—Mrs. J. M. Quinn. CHOCOLATE FUDGE 2 cupfuls of sugar 1 cupful of water or milk 1% or 2 squares of chocolate 1 teaspoonful of butter 1 teaspoonful vanilla Boil the first three ingredients together slowly until they form