Three cups corn flakes; one cupful flour; three-fourths cup shortening (butter and lard); one-half cup raisins, chopped; two teaspoonfuls baking powder; one teaspoonful cinnamon; two eggs; one cup sugar. Drop with spoon on greased tins.
CORNFLAKE KISSES Mary Roberts
Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. Add cornflakes until substance will hold shape when dropped from teaspoon, on to buttered paper. Bake fifteen minutes in slow oven.
NUT KISSES Mrs. C. A. Carscadin
To the white of one egg, well beaten, add ten teaspoonfuls pulverized sugar, a little ground cinnamon and cloves and a cup of chopped nuts; flavor with vanilla. Put teaspoonful of mixture on bottom side of pie pan and bake ten minutes in a moderate oven.
MERINGUE SHELLS Mrs. C. A. Carscadin
Whites of four eggs beaten twenty minutes; one cup sugar; one teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five minutes to one hour. Moderate oven.
CREAM PUFFS Mrs. Paul Klein-exel.
One-half cup flour; one-half cup of boiling water; one-quarter cup butter; two eggs; one-quarter teaspoon of salt. Add salt and butter to water. When boiling add flour all at once, stirring constantly until mixture leaves the side of pan. Remove from fire, add unbeaten eggs, and beat constantly while adding one at a time.
MACAROON COOKIES Mrs. W. D. ("Ma") Sunday