CAKES, COOKIES AND CONFECTIONS
|½ c. Eagle brand condensed milk||Cocoanut|
|1 tsp. vanilla|
Add all the cocoanut the milk will hold. Drop by teaspoon to slightly greased baking sheet. Bake to light brown. These burn easily.
|l½ c. brown sugar||1½ tsp. cinnamon|
|1 c. fat||¼ tsp. cloves|
|2 eggs||½ tsp. soda in|
|1 c. chopped raisins||½ c. hot water|
|1 c. chopped nuts||¾ tsp. salt|
|¼ tsp. nutmeg||3 c. flour|
Mix as butter cake. Drop in small spoonfuls on greased tin. Bake in moderate oven.
|1 c. sugar||3 tbsp. milk|
|2 tsp. baking powder||2 sq. chocolate (melted)|
|1¼ c. flour||4 tsp. fat (melted)|
|¼ tsp. salt||1 cup nuts (chopped)|
|2 eggs||1 tsp. vanilla|
Pour into square greased pan and bake 10 to 15 minutes. Cut at once into strips one inch by three inches. Makes about sixty.
|1 egg, beaten creamy||⅓ tsp. salt|
|1 c. light brown sugar||5 tbsp. flour|
|⅛ tsp. soda||1 c. chopped walnuts|
Stir sugar into beaten egg. Sift flour, soda and salt and mix with the nuts. Stir second mixture into first. Spread on a greased pan a layer one-