2 tablespoons fat ¼ cup sugar 1 egg, well-beaten ½ cup flour

1 teaspoon baking-powder ½ teaspoon salt

2½ tablespoons milk 1 cup chopped peanuts ½ teaspoon lemon juice

Cream the fat, add sugar gradually, add well-beaten egg. Mix and sift baking-powder, salt and flour; add to first mixture. Then add milk, peanuts and lemon juice. Drop from tip of a spoon on an unbuttered sheet 1 inch apart. Place ½ peanut on top of each. Bake 12 to 15 minutes in a slow oven. This makes 24 cookies.

CHOCOLATE DROP COOKIES

½ cup fat

1 cup light brown sugar 1 well-beaten egg ½ cup milk

1½ cup flour (may be part buckwheat) ½ teaspoon soda

2 squares melted chocolate 1 cup chopped nuts 1 teaspoon vanilla

Cream the fat, add the brown sugar gradually, then the well-beaten egg, milk and the flour mixed and sifted with the soda. Stir in the melted chocolate, chopped nuts and vanilla. Drop mixture by spoonfuls onto a well-buttered pan.

FRUIT COOKIES

1/3 cup fat ½ cup sugar 1 egg 1/3 teaspoon soda

1 tablespoon hot water 1¼ cups flour 1/3 teaspoon salt

1 teaspoon cinnamon ½ to 1 cup chopped nuts 1/3 cup raisins

Cream the fat, add sugar gradually, and eggs, well beaten. Add soda dissolved in water, ½ flour mixed and sifted with salt and cinnamon. Then add nut meat, fruit and remaining flour. Drop by spoonfuls onto a greased tin, 1 inch apart, and bake in a moderately hot oven.

OATMEAL COOKIES

1 cup fat

1 cup sugar

2 beaten eggs ¼ cup milk

2 cups oatmeal 2 cups flour 1 teaspoon soda

1 teaspoon cinnamon ¼ teaspoon salt 1 cup raisins

Cream the fat, add the sugar gradually and work until creamy. Add the well-beaten eggs, milk and oatmeal, the flour, soda, cinnamon and salt mixed and sifted, and the raisins. Drop by teaspoonfuls onto a buttered pan. Bake.

FILLED COOKIES

Roll cookie dough into rectangular shape, sprinkle with spices or spread with fruit or fruit nut mixture. Fold, roll again and cut out and bake.