pped raisins, one half
cup currants, two cups flour, two cups oat meal, three fourths cup
chopped walnuts. Drop from teaspoon into greased pan and
bake.--Contributed.

OAT MEAL COOKIES, DATE FILLING.--Four cups of oat meal, two cups of
flour, one cup of shortening, three quarters cup of sugar, one teaspoon
of soda, water to roll. Roll thin, bake and put two together with
cooked dates.--Mrs. Geo. Farries.

OAT MEAL DROP COOKIES.--Three quarters cup butter, one cup sugar, cream
together, three eggs well beaten, two cups flour, two cups of rolled
oats, one and one half cups seeded chopped raisins, one teaspoon
cinnamon, three quarters teaspoon soda. Drop on buttered tins and bake
in slow oven.--Mrs. Geo. Farries.

GOOD COOKIES.--One and a half cups sugar, three fourths cup butter. Rub
butter and sugar to a cream, (three eggs) beating them into the cream
one at a time, three tablespoons of cream, or sweet milk, one teaspoon
cream tartar, half teaspoon soda, (soda dissolved in milk, cream of
tartar put through sieve with flour), flour enough to roll thin, flavor
with teaspoon nutmeg and vanilla. Sprinkle with sugar and cut out. Bake
in a hot oven.--Mrs. John Heffernan.

CHOCOLATE COOKIES.--One tablespoon lard, one half cup butter, one cup
sugar, pinch of salt, one half teaspoon cinnamon, one half teaspoon
soda, dissolve in very little cold milk, two ounces melted chocolate,
two cups flour. Roll very thin, cut and bake in greased tins.--Mrs.
Aaron J. Bessie.

EGGLESS COOKIES.--Two cups sugar, one cup sweet milk, one cup butter,
one half teaspoon soda, (dissolved in cold water), lemon extract, flour
enough to roll out.--Mrs. Aaron J. Bessie.

OAT MEAL COOKIES.--One cup butter, one and one third cups sugar, two
eggs, one and three fourths cup raw oat meal, two cups flour, three
fourths teaspoon of soda, one half teaspoon salt, one teaspoonful
cinnamon, one and one half cups raisins, and three fourths cup of sour
milk. Drop by teaspoonful into floured tins and bake in a very moderate
oven.--Clara Cooper.

ALMOND RINGS.--Three fourths pound of butter creamed with one half
pound powdered sugar; add three yolks of eggs (beaten) and one pound of
flour. Flavor with vanilla or almond extract. Mix and roll thin. Cut in
large rings. Beat three whites of eggs to a froth, brush over the
cookies and sprinkle thickly with chopped almond, granulated sugar and
cinnamon. Brown in the oven.--Mrs. Whitehead.

CHOCOLATE NUT KISSES.--Te