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Flour Mixtures Continued: Cake: Cream

WAFER JUMBLES 1/2 cup of butter Grated yellow rind of 1 lemon 1/3 cup of sugar (granulated) or 1 egg beaten light (not sepa- 1 teaspoonful of vanilla extract rated) 1 1/4 cups of flour Cream the butter; gradually beat in the sugar, the egg, flavoring and flour. Drop with a teaspoon onto a buttered baking sheet or, preferably, turn the mixture into a pastry bag with star tube (half inch) attached and dispose on the baking sheets in rings or figures the shape of the letter S; dredge with granulated sugar and bake in a quick oven. These containing no liquid but egg, are rather rich and are for occasional not daily use. PEANUT MACAROONS The whites of 3 eggs 1 teaspoonful of flour 1/4 teaspoonful of cream of tartar 1 pint of peanuts (chopped to tartar a powder) 1 cup of granulated sugar Beat the whites of the eggs until foamy; add the cream of tartar and beat until dry, then gradually beat in half of the sugar and continue bearing until the whole is very light; then cut and fold in the other half of the sugar, the flour and the crushed nuts. Drop by teaspoonfuls onto a tin, lined with a buttered paper, making smooth rounds. Sift granulated sugar on the top of each and bake on the floor of a quick oven from five to seven minutes. Meats from English walnuts or other nuts may take the plaze of the peanuts. A cherry or bit of firm fruit jelly pressed into the center of the top of each round is an improvement.

ALMOND CRISPS 1/2 cup of butter 1 teaspoonful of vanilla extract 1 cup of powdered sugar 1/4 teaspoonful of almond extract 2 eggs 2 tablespoonfuls of milk Blanched almonds, cut in halves 2 cups of flour Cream the butter and gradually beat in the sugar. Reserve the white of one egg to glaze the cakes. Beat the yolk of this egg and the other whole egg; add to the creamed ingredients with the milk, flour and flavoring. More flour may be needed. The dough must be stiff enough to hold its shape when baked. Take a little of the dough onto a floured board, turn it in the flour with a knife, then knead slightly and with the rolling pin roll into a thin sheet. With a French patty cutter stamp the dough into rounds and stamp each round with the same cutter again, to divide each into a crescent and an oval shaped cake. Set these on buttered baking pans. Press upon each three halves of almonds, then brush over with the white of egg, reserved for the purpose, and sprinkle the whole with granulated sugar. Bake in a quick oven to a pale straw color. ROLLED OATS, FRUIT - AND - NUT COOKIES 1/2 cup of butter 1/2 cup of raisins 1/2 cup of sugar 1/4 cup of chopped nuts 1 egg beaten light 1 cup of rolled oats 3 tablespoonfuls sweet milk 1 cup of flour 1/2 teaspoonful of soda Mix in the usual manner. Add more flour if needed to make a firm dough. Roll into a thin sheet and cut into rounds. Bake in a moderate oven. The recipe makes about thirty cookies.