Marguerites

(My own way of making them). Take of pulverized sugar, 2 cups; shredded walnut meats, ½ cup; vanilla to suit. Stir this all up with some nice thick cream (condensed milk is good if you have no cream). Mix in cream until it is thin enough to spread easily on crackers. The best and nicest are the Saratoga wafers or Cupid Chips, but ordinary square ones are good. Spread thin and lay on table to harden, which will be in about 10 minutes. Then I would advise you to lock them up if you have a boy in the house, that is, if you desire to have any left.

- Mrs. M. J. Coffin.

Scotch Oat Cakes

Two eggs well beaten, 1 cup sugar, 3 cups rolled oats, 1 tablespoon butter, 2 teaspoonfuls baking powder. Mix and drop from a teaspoon on baking pan, allowing room for spreading. - Mrs. E. W. Stewart.

Ginger Snaps

One cup sugar, 1 cup molasses, ½ cup butter, ½ cup lard, 1 tablespoon ginger, 1 teaspoon soda, flour to make stiff dough. Make into small balls and place 1½ inches apart in pan and bake. - Mrs. T. P. Heth.

Coffee Cake

One cup brown sugar, ½ cup butter, ½ cup of cold coffee, 2 eggs, 1½ cups flour, 1½ teaspoons baking powder, spices to taste, and ½ cup of raisins. - Mrs. M. A. Fuller.

Cream Puffs

One cup hot water, ½ cup of butter; boil the water and butter together and stir in a cupful of dry flour while boiling; when cool, add 3 eggs, not beaten; mix well; drop by the tablespoonfuls on buttered tins; bake in a quick oven 25 minutes. This makes 12 puffs. Cream for the puffs: 1 cup of milk, ½ cup sugar, 1 egg, 3 tablespoonfuls of flour; beat the eggs and sugar together, add the flour and stir in the milk while boiling; flavor with vanilla. When puffs are cool, open and fill with cream. - Mrs. F. L. Clark.

Molasses Cake Without Shortening

Bring to a boil 1 cup of molasses, stir in 1 tablespoon soda, pour it while foaming over 1 cup sugar, 1 egg, 1 tablespoon of ginger. Then add 1 tablespoon of vinegar, flour to make stiff. If they run, make stiffer. Try a few first. I usually make a double dose. Try and see if you do not like them better than with shortening. They are just as good after three months if kept in tins. - Mrs. Robert Oscar.

Little Walnut Cakes

Whites of 3 eggs, 1 cupful pulverized sugar, 1 cupful nuts chopped fine. Beat whites of eggs to stiff froth, add sugar and nuts. Drop by teaspoonfuls on buttered tins and bake slowly.

- Jean McNair.

Lemon Snaps

One large cup of sugar, a little more than ½ cup of butter, 2 eggs, 2 tablespoonfuls of hot water, ½ teaspoonful of soda. Flovor with lemon and roll very thin. - Mrs. F. L. Clark.

Ginger Snaps

One cup molasses, 1 cup shortening, 1 cup brown sugar, ½ cup water, 2 teaspoons each of ginger and cinnamon, ½ teaspoon cloves, 2 tablespoons vinegar, flour.

- Mrs. A. R. Heald.

Doughnuts

One egg beaten light, 1 cup of sugar, ½ teaspoon of salt, ½ teaspoon nutmeg. Take 1-3 cup sour cream, filling the cup running over with sour milk. Dissolve a level teaspoon of soda in a little cold water and add to sour milk and other ingredients. Then stir in flour, to which has been added 1 teaspoon baking powder. Make stiff enough to roll out. Fry in deep fat. - Mrs. Asa Hall.

Raised Doughnuts

Two cups of bread sponge, 2 eggs, 1 cup sugar, 1 heaping tablespoon lard. Put all in the sponge and mix in loaf, leaving quite soft. Let raise, then make in shape to fry, then let raise again, then fry. - Mrs. W. W. Heth.

Doughnuts

One quart flour, ½ pint sweet milk, 1 cup sugar. 1 egg, 3 teaspoons baking powder, ½ teaspoon salt. 1 tablespoon half lard and half butter. Mix all the dry ingredients together, then stir the egg into the milk. Mix like biscuit and fry in hot lard. - Mrs. E. W. Stewart.