1 cup sugar. 1 cup butter and lard, mixed (scant measure). 1 cup chopped nut meats. 1 cup chopped raisins. 2 eggs, beaten separately, whites added last. 1 teaspoonful baking soda dissolved in 4 tablespoonfuls sour milk. 1 teaspoonful vanilla.  Little grated nutmeg. 2 cups oatmeal (uncooked). 2 cups white flour.

Drop with tablespoon on well-greased baking sheet over which has been sifted a little flour.  Bake in rather quick oven.  This recipe makes 65 small cakes.

PEANUT BISCUITS

Sift together 2 cups flour and 3 teaspoonfuls baking powder.  Add 1 egg, 1/2 cup sugar, 1/2 cup peanuts and pecan nut meats, mixed (run through food-chopper), 1/2 cup sweet milk, 1/2 teaspoonful salt.  Beat sugar and yolk of egg together add milk, stiffly beaten white of egg, chopped nut meats and flour, alternately.  Add salt.  Place a large spoonful in each of 12 well-greased Gem pans.  Allow to stand in pans about 25 minutes.  Bake half an hour.

PLAIN COOKIES

1/2 cup butter. 4 tablespoonfuls milk. 1 cup sugar. 1/2 teaspoonful grated nutmeg. 2 eggs. 1/2 cup chopped walnut meats. 3 cups flour. 3 teaspoonfuls baking powder.

Cream butter and sugar, add milk slowly, add well-beaten eggs.  Beat well, add flour and baking powder, sifted together.  Roll thin.  Cut with a small cake cutter any desired.

WALNUT ROCKS

Cream together 1-1/2 cups of sugar, 1/2 cup of butter, a small teaspoonful of salt.  Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of warm water, two eggs.  Sift 3 cups of flour, add 1 teaspoonful of ginger, 1 teaspoonful of cloves, 1/2 teaspoonful of grated nutmeg, 1 pound of English walnuts, 1 pound of seeded raisins.  Drop by teaspoon on a cold sheet iron and bake in a moderate oven.  These are excellent.

CINNAMON WAFERS (AS MADE BY AUNT SARAH)

10 eggs 3/4 pound sugar. 3/4 pound butter. 1 pound flour.

Mix like ordinary cake.  Divide this into three parts.  Flavor one part with vanilla, 1 with chocolate and the other with cinnamon.  These latter will be darker than the first.  Place a piece of dough as large as a small marble in a small hot, well-greased waffle or wafer iron.  Press two sides of iron together, which flattens out cake, and hold by a long handle over fire, turning it over occasionally until cakes are baked.  The cake, when baked, is a delicious, thin, rich wafer, about the size of half a common soda cracker.  I have never eaten these Christmas cakes at any place excepting at Aunt Sarah’s.  The wafer iron she possessed was brought by her Grandmother from Germany.  The waffle or wafer irons might be obtained in this country.

ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)