The Landmarks club cook book

One cup brown sugar, two eggs well beaten, one cup walnuts, three tablespoons flour, pinch salt. Drop on buttered tins. D. H. walnut wafers. Half pound brown sugar, half pound walnut meats, two eggs (beaten), three tablespoons flour, quarter teaspoon baking powder, half teaspoon salt. Beat the eggs well, put in the sugar, sift the flour, baking powder and salt mixed, and stir them in; add walnut meats and stir well together. Take a teaspoonful of the batter and drop in buttered pans, leaving considerable space, when they will spread to desired size. Bake to a light brown. Mrs. John H. Norton. DOUGHNUTS, CRULLERS, ETe.. CRULLERS. Two tablespoonfuls sugar (sifted), one tablespoonful lard (when melted), one egg, a little salt. Flavor with nutmeg. Knead in enough flour so they will roll out to cut with a cruller cutter. They need a great deal of kneading, so as to be fine grained. Fry in hot lard like doughnuts. Mrs. W. H. Maurice. NEW YORK NEW YEAR S CRULLERS. Eight tablespoons sugar, six tablespoons butter, six eggs. Beat together thoroughly and stiffen well with flour (working it in as for very stiff cookies). Roll as thin as pastry and cut in fancy shapes with a “jiggering wheel,” and fry in hot lard. Season with powdered cinnamon and add half a teaspoonful of salt. Mrs. E. P. Feuls. DOUGHNUTS. Two eggs, one cup sugar, one cup sweet milk, half teaspoonful salt, two teaspoonfuls baking powder, flour to make it roll easily. Mrs. Kemp. FRENCH CREAM FRITTERS. Half pint cold water, half pint flour, three eggs and the white of a fourth, one tablespoonful each of butter and sugar, grated peel of half a lemon, tiny pinch of salt. Put the water, sugar, butter, salt and lemon peel together into a clean saucepan and bring to a boil. Take from the fire, and when cool stir in the flour carefully that it may not lump. Return to the fire and stir steadily until it boils. Again take off, let cool and add eggs, one at time, beating each in well. When it is stirred enough the mixture will leave the spoon clean when you withdraw it. Add now the white of fourth egg beaten very stiff. Set mixture aside for two hours, then drop it in lumps the size of a walnut from end of spoon into boiling fat. Serve on a napkin and sprinkle with powdered sugar. They are good either hot or cold. Miss Elizabeth Shankland RAISED DOUGHNUTS. Two cups sugar, one pint sweet milk, one cup butter, three eggs, one cup yeast, one nutmeg, flour enough to make a dough that can be rolled. Let it rise. Roll out and cut in any desired shape. Fry in very hot lard. Cora T. Caswell. GINGER CRISPS. One cup molasses, half cup sugar, one cup butter. Let the above ingredients just come to a good boil ; when cool add one teaspoonful soda dissolved in one tablesponful hot water, one tabespoonful ginger, one tablespoonful cinnamon. Mix stiff with flour ; knead for about five minutes, roll very thin ; cut like cookies ; bake. Mrs. W. H. Maurice. GINGER SNAPS. One cup of butter, one cup of sugar, two cups molasses, ginger and other spices if desired, flour to roll. Delia Clemons. GINGER SNAPS.