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Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one teaspoon vanilla, one pinch salt, just enough flour to roll them out.

Stone thirty dates; chop them fine. Cut one-half pound of almonds lengthwise in slices, but do not blanch them. Beat the whites of two eggs until foamy, add one cup of powdered sugar, and beat until stiff; add the dates, then the almonds, and mix very thoroughly. Drop mixture with teaspoon in small piles on

(Sufficient for 6 Dozen Tarts) • 1/2 c. shortening • 1 c. sugar • 1 egg • 1-3/4 c. flour • 2 tsp. baking powder • 1/4 tsp. cinnamon • 1 egg white • Blanched almonds Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and

Weigh out a pound of sugar, three-quarters of a pound of butter—stir them to a cream, then add three beaten eggs, a grated nutmeg, two table-spoonsful of caraway seed, and a pint of flour. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with half a tea-cup of cider, and

1 cup butter 4 eggs 1 lemon—juice and rind 4 cups sugar 4 teaspoons baking powder 1 pound package grated cocoanut Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add juice and rind of lemon. Then flour, into which has been sifted the baking powder. Sift flour and baking

Yolks of 6 eggs 1/2 roll butter 1 cup bar sugar 2 1/2 cups flour Put a little of the flour in a deep dish, then add some egg, some butter and some sugar; then more flour, more egg and more sugar and butter until the entire amount of ingredients have been used. Roll thin,

1 cup butter 11/2 powdered sugar 2 eggs, 4 teaspoons milk 4 cups flour 1 teaspoon of soda or saleratus 1 of ginger. Make stiff enough to roll thin.

1 cup shortening ½ cup white sugar 1 cup brown sugar 2 eggs ½ teaspoon vanilla 3 cups flour ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon soda ¼ teaspoon salt ½ cup ground blanched almonds Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add

6 eggs, separated 1 cup powdered sugar 1 cup flour, sifted 3 tsps. anise seed Beat egg yolks until thick and foamy. Beat egg whites stiff and combine with egg yolks. Gradually add the powdered sugar and mix lightly. Sift flour and add to the egg mixture together with the anise seed. Drop from teaspoon