BARLEY-MOLASSES COOKIES

( Sufficient for 3 Dozen Cookies )
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1 c. molasses
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1/2 c. shortening
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1/4 c. milk
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2 c. wheat flour
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1 c. barley flour
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2 tsp. ginger
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1 tsp. soda
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1/2 tsp. salt

Heat the molasses, pour it over the shortening, and add the milk. Sift the dry ingredients together, and add to the mixture. Cool, roll about 1/4 inch thick, cut, and bake in a quick oven, being careful not to
burn.

OATMEAL COOKIES

( Sufficient for 3-1/2 Dozen Cookies )
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1 egg
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1/2 c. sugar
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1/4 c. thin cream
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1/4 c. milk
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1/2 c. oatmeal
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2 c. flour
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2 tsp. baking powder
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1 tsp. salt
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4 Tb. melted butter

Beat the egg and add the sugar, cream, and milk. Run the oatmeal through a food chopper, and mix with the flour, baking powder, and salt. Stir all into the mixture, add the melted butter, and mix thoroughly. Roll thin, cut, and bake in a quick oven.

SAND TARTS

( Sufficient for 6 Dozen Tarts )
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1/2 c. shortening
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1 c. sugar
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1 egg
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1-3/4 c. flour
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2 tsp. baking powder
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1/4 tsp. cinnamon
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1 egg white
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Blanched almonds

Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. Fold in the beaten egg white. Roll as thin as possible and cut. Split blanched almonds, and after putting the cookies on the cooky sheet, place several halves of almonds in any desirable position on the cookies. Bake in a quick oven until light brown.