New Delineator recipes.

2 teaspoons baking-powder ^ teaspoon vanilla Cream together thoroughly the butter or shortening and the sugar. Add the slightly beaten egg. Mix and sift the dry ingredients and add alternately \vith the milk to the first mixture. Add flavoring. Toss on lightly floured board, roll thin, cut and place on a greased baking-sheet. Bake in a moderate oven (350° F.) twelve to fifteen minutes. LEMON WAFERS 1 cup butter or shortening 3 eggs 2 cups sugar 3 tablespoons lemon-juice Flour Cream the butter or shortening, add the sugar and well-beaten eggs, and lemon-juice. Stir in flour enough to make as soft a dough as can be rolled. Roll very thin and shape with a cutter. Bake at 380° F. for 10 min. This recipe may be used for vanilla, chocolate, or orange wafers. CARAWAY COOKIES Yz cup butter or shortening 2 teaspoons baking-powder 1 cup sugar ^ teaspoon salt 1 egg Y\ cup milk 2 cups flour 13^ tablespoons caraway seeds Cream the butter or shortening with the sugar; add beaten egg. Mix and sift the flour, baking-powder, and salt, and add alternately with the milk to the first mixture. Add caraway seeds. Toss on lightly floured board. Roll out about one-half inch thick and cut in fancy shapes. Place on greased baking-sheet and bake in moderate oven (380-390° F.) twelve to fifteen minutes. "FROZEN" COOKIES 2 cups melted shortening i teaspoon cinnamon I cup white sugar 4 cups flour I cup brown sugar i teaspoon soda 3 eggs Brazil nuts, filberis or almonds 1 teaspoon salt Mix ingredients in the order given, sifting all the dry ingredients together before adding. Mold in long rolls or pack in a deep pan Hke a bread-pan and roll in clean cloth. Let stand in a cold place until hard. Slice thin, and bake in a moderate oven (380- 390° F.) until a golden brown. A roll may be kept indefinitely in a cold place. These cookies are excellent to keep on hand, especially when the dough can be kept out-of-doors in cold weather. In case of an emergency they are easily brought in and quickly baked. Nuts in these cookies are very attractive when put in whole. FILLED COOKIES I cup sugar 33^ cups flour Yz cup shortening 3 teaspoons baking-powder I egg Vz teaspoon salt Yi cup milk I teaspoon vanilla Mix ingredients in order given, sifting the flour with the baking-powder and salt before adding it. Roll thin, cut, and put in greased pans. Place a teaspoon of filling on each, not allowing it to spread to the edge, place another cookie on top, press down the edges, and bake in shallow pans in a moderate oven (380-390° F.). For the filling, take: Yi cup sugar i cup chopped raisins I tablespoon flour ^ cup water Mix sugar and flour together, add to the other ingredients, and cook until thick, stirring constantly. Dates, figs, prunes, apricots, or any marmalade may be used instead of raisins. BROWN-SUGAR COOKIES 2 cups brown sugar i tablespoon vanilla 1 cup melted shortening i teaspoon soda 3 eggs Flour to mix stiff yi cup milk Mix ingredients in order given. Add just enough flour to roll. Cut into shapes as desired. Sprinkle with brown sugar, and bake in a moderate oven (380° F.). CHOCOLATE DROP COOKIES 2 squares chocolate i egg % cup butter or shortening 2 cups flour 1 cup brown sugar ^ cup sweet milk ^ teaspoon soda