ALMOND MACAROONS

1 egg white 4 tsp. salt
34 cup fruit sugar 1 cup finely minced almonds
14 tsp. almond extract

Beat egg white with salt until stiff and gradually add 1% cup sugar,
beating in well—fold in remaining sugar, nuts and flavoring. Beat well.
With a dessert spoon drop on buttered pan. Bake in oven 250° for 25
minutes. (Best to let stand in tin box for a week after cooked.)

MARSHMALLOW CHEWS
10 marshmallows 3 tbsp. butter

Melt in double boiler till the marshmallows are half original size.
Add 114 to 2 cups rice krispies. Turn into buttered pan 8 in. by 8 in.
and place in refrigerator to set. Cut into fingers.

MRS. H. R. HOWER.

SCOTCH OAT CAKES
2 cups oatmeal (coarse, not the quick oats).

Put through meat chopper, add a pinch of salt, pinch of soda dis-.
solved in a little hot water. Butter the size of a good-sized walnut.
Add enough cold water to mix to a stiff dough. Roll thin and bake

in a moderate oven. MRS. G. D. LOVE.
PORCUPINES
1 tbsp. butter 14 cup sugar
1 egg 1 cup chopped dates
1 cup chopped nuts 1% tsp. vanilla

2 cups cocoanut (shredded)

Cream butter and sugar, add egg. Stir in dates, nuts and vanilla.
Drop in cocoanut and form into small balls. Bake in moderate oven
(350°) until brown about ten or fifteen minutes. Let cool before taking

off baking sheet. MRS. N. J. LINTON.

GINGER COOKIES

4 cups flour 1 cup molasses

1% cup lard 1 cup white sugar

14 cup butter 1% tsp. salt

1 dessert spoon soda in 1 tbsp. 214 tsps. ginger
warm water 2 tsps. mixed spices

Mix in order given, knead well, roll out, cut with cookie cutter
and bake about 10 minutes in oven 350 degrees.
H. MARY HEDEN.

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