Two hundred tested recipes

One cupful of brown sugar, 1 cupful of butter, or equal parts of butter and shortening, 1 cupful of molasses, 2 eggs well beaten, ¥g teaspoonful of salt, I teaspoonful of soda, 1 teaspoonful of ginger, % teaspoonful of cloves, % teaspoonful of cinnamon, % teaspoonful of allspice, flour to roll. Cream together the sugar and shortening, add molasses, eggs and salt, mix together the soda and spices with 1 cupful of flour. Beat in the first mixture, and then add flour to roll. If unsalted shortening is used, double the proportion of salt. FRUIT COOKIES One cup of butter, 114 cups of sugar, 3 eggs, 3 or 3% cups of flour with 1 teaspoonful of baking powder, ™% teaspoonful of soda in 1/3 of a cup of hot water, % cup of cold water, 1 lb. of seeded and chopped raisins, I cup of English walnuts, chopped, 1 small nutmeg, I teaspoonful cinnamon, ™% teaspoonful cloves. Drop with a teaspoon on a greased pan, not close together, and bake in a quick oven. Should make 6 dozen cakes. MRS. BOOKER. Send for the KNOX GELATINE recipe book. OATMEAL WAFERS Two eggs, 1 cup granulated sugar, I teaspoonful salt, 2% cups rolled oats, 2 teaspoonfuls baking powder, a few drops almond essence. Drop in small balls on buttered tins, leaving room for them to spread out. Leave them in the pans for a few minutes before trying to take them out. Then run a knife under them. SURPRISE COOKIES Cream together 1 cupful sugar and % cupful of butter or lard. Add 1 egg and mix well. Add to the mixture 2 heaping cups of flour. Mix well, add more flour if necessary, roll and cut in squares. FILLING FOR COOK'S Mix together 1 cupful raisins, 4% cupful sugar, 1 tablespoonful of flour. Add 1 cupful boiling water. Cook until thick. Figs or dates may be used instead of raisins, and nuts may be added. When the filling is cold, place one spoonful on a cooky; put one cooky over it, pressing edges tightly together. Bake in a quick oven. Makes 24 cookies. RUSSIAN ROCKS Three eggs, 2 cups sugar (brown or white), 1 cup butter, 2 teaspoonfuls cinnamon, 3% cups sifted flour, 1 cup nut meats (pecans or black walnuts), 2 cups chopped raisins, I level teaspoonful soda in 1% cup of hot water. Mix well and drop from teaspoon on ungreased tins. A small quantity of batter makes a good size cake. When cool place in tins, and they will improve with age. ICES As soon “Seek roses in December as an ice in June.”’— Byron. ANGEL PARFAIT One cup sugar, 34 lup water, whites 3 eggs, I pint heavy cream, 1 tablespoon vanilla. Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs and continue the beating until mixture is cool. Add cream, beaten until stiff, and vanilla; then freeze. MRS. MARY GOODWIN. FRUIT SHERBET Economical One-half envelope Knox’s Sparkling Gelatine (scant measure), 114 cups sugar, I orange, 3 cups rich milk, 1 lemon. Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in a part of a cup of milk for 5 minutes, and dissolve by standing in a pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons. A KNOX GELATINE Dessert or Salad is attractive and appetizing. FROZEN PUDDING Make a custard of 1 pt. milk, 2 eggs and 1 cup sugar. When cold, add 1 qt. cream and % lb. of red crystallized cherries that have been soaked overnight in 5 tablespoonsful of sherry wine. Then freeze. MRS: JOHN PARIS. SHERBET MADE FROM “LEFT OVERS”