the syrup until it threads, add to the eggs, beating all the time.

FRUIT ICING

Into one-fourth cupful of orange, lemon or other strained fruit juice
rub as much sifted confectioner's sugar as will form a smooth, glossy
icing; it must be thick enough to be applied without running.

TUTTI FRUTTI ICING

Mrs. A. Donald Campbell

Mix with boiled icing one ounce each of citron, candied cherries,
seedless raisins, pineapple and almonds cut very fine.

COOKIES

WALNUT JUMBLES

One and one-half cupfuls of sifted pastry flour; one teaspoonful of
baking powder; one-half cupful of granulated sugar; one-quarter cupful
of butter; one-half cupful of shredded walnuts; one egg; one-quarter
cupful of milk.

Method: Sift flour, baking powder and sugar together, rub butter in as
for pie pastry. Beat egg well and add milk. Beat this into the flour,
then add nuts. Knead lightly and roll half an inch thick. Now strew
sugar over, press down with rolling pin and cut into small rings with a
doughnut cutter.

SPICE JUMBLES

Use the recipe of Walnut Jumbles with these variations: Take
three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed
spices, cinnamon, cloves and allspice, and if need be add more milk if
dough gets too thick. Top may be strewn with chopped nuts also.

ANISE TEA CAKES

Four eggs; one pound of fine granulated sugar; one pound of sifted
pastry flour; one teaspoonful of fine anise seed.

Method: Beat eggs and sugar for at least half an hour, then beat in
gradually as much of the flour that is needed to be able to handle at
once. Take onto a floured board and using rest of flour kneed and roll
about half an inch thick and cut with small round cutters. Now brush
flat tins with melted wax, strew anise seed over and place the cakes
half an inch apart. Let stand over night, then bake a golden color. They
will look as though they were frosted.

CHILDREN'S SPONGE CAKES

Mrs. C. A. Carscadin

One and one-half cups flour; two teaspoonfuls baking powder; one cup
sugar; two eggs broken in a cup and cup filled with milk or cream. Stir
all together in a mixing bowl, beat hard for five minutes and bake about
ten minutes in muffin pans.

FRENCH TEA CAKES

Mrs. C. A. Carscadin

One-half cup brown sugar; one-half cup butter; creamed; one-half cup
milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two
teaspoonfuls baking powder; two eggs and one cup of raisins. Bake