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CAKES, COOKIES AND CONFECTIONS
Blimps
| 1 c. fat | 1 c. flour |
| ½ c. raisins | 2 eggs |
| ½ c. nuts | ½ c. currants |
| 1 c. brown sugar | 3 tbsp. chocolate |
| 2 tsp. baking powder | 2 c. oats chopped |
Mix. Drop on greased pans and bake in moderate oven.
Fillups
| 2 tbsp. fat | 1 tsp. baking powder |
| ¼. c. sugar | ¼, tsp. salt |
| 1 egg | 2 tbsp. milk |
| ½ tsp. lemon juice | ½ c. finely chopped peanuts |
| ½ c. flour |
Cream butter, add sugar and well beaten egg. Sift baking powder, salt, and flour. Add to butter and sugar, then add milk, lemon juice and nuts. Drop from teaspoon onto a greased pan and place one half peanut on top of each. Bake in moderate oven.
Makes about 36 small ones.
Holland Fancies
| 3 eggs | 3 sq. bitter chocolate |
| ¼, c. butter | 1 c. bread crumbs |
| ½ c. sugar | 2 tbsp. flour |
Cream butter and sugar. Add well beaten eggs. Add melted chocolate and bread crumbs. Spread in a shallow buttered pan and bake in slow oven. Shape with tiny cutter about size of large chocolate cream and pile with reliable icing or put together in pairs with the same.
