AFTERNOON TEA CAKES Mrs. W. N. Hurlbut
One cup butter; half cup sugar, beaten to a cream; two cups flour; one teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon into a floured pan and bake in moderate oven.
BROWNIES Mrs. W. N. Hurlbut
Two eggs; one cup sugar; half cup butter; half cup flour; two squares melted Baker's chocolate; half cup chopped walnuts; one teaspoonful vanilla. Beat butter, sugar and unbeaten eggs together. Bake on buttered paper and cut while hot, in squares.
EGG ROLLS Mrs. W. N. Hurlbut
One pint flour; two eggs; half teaspoonful salt; half cup milk; four tablespoonfuls butter; three level teaspoonfuls baking powder. Sift flour with dry ingredients; cut butter into flour with a knife, beat eggs until light and add to milk. Add this to flour and mix lightly. Roll out on floured board till three-quarters of an inch thick. Shape, brush over tops with white of egg, and sprinkle with granulated sugar. Bake fifteen minutes in quick oven.
SOUTHERN COOKIES Mrs. T. D. McMicken
One cup butter; one and one-half cups sugar, creamed together; beat in three eggs; one cup milk; three cups flour; two teaspoonfuls baking powder; one cup chopped nuts; one-half cup raisins. Drop on buttered tins.
OATMEAL MACAROONS Mary Roberts
Three cups rolled Quaker oats; three teaspoonfuls baking powder; one tablespoonful butter; one cup white sugar; two eggs; one-half teaspoonful almond extract. Cream butter and sugar, then add eggs, well beaten. Mix rolled oats and baking powder together, add to butter and eggs. Drop one-half teaspoonful, about two inches apart, in well buttered pan. Bake in moderate oven. If not quite stiff enough add more rolled oats.
