Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two cups flour
1 cup sugar
1 1/2 cups dates
1/2 cup nut meats, chopped
1 teaspoonful cinnamon
1 teaspoonful soda
1/2 teaspoonful cloves
3/4 teaspoonful salt

Mix well, then add 2 well beaten eggs with 4 tablespoonfuls water, 1/2 cup Mazola. Drop from spoon.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two cups sugar
1 cup shortening
1 cup sour cream
2 teaspoonfuls soda
2 eggs

Mix soft.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Three-quarters cup melted lard
3/4 cup melted butter
1 cup white sugar
1 cup brown sugar
3 eggs, well beaten
1 1/2 level teaspoonfuls soda, dissolved in hot water
4 1/2 cups flour, sifted
1 teaspoonful cinnamon
1/2 teaspoonful salt
1 cup blanched almonds, left whole and floured

Mix and form into a roll. Let stand over night to get very cold. Slice about 1/4 inch thick and sprinkle top with sugar. Bake in moderate oven.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Whites of 2 eggs
1 cup powdered sugar
1 cup cocoanut
3 cups corn flakes

Beat whites of eggs, add sugar, cocoanut and corn flakes. Mixture will be very thick, but will spread out. Drop by spoonful on greased pan and brown in oven.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One cup granulated sugar
1 cup brown sugar
3/4 cup shortening
1 cup raisins
2 eggs
1 teaspoonful soda
3 tablespoonfuls sour milk
3 cups flour
1 teaspoonful cinnamon
1 teaspoonful cocoa
1/4 teaspoonful cloves
1/4 teaspoonful nutmeg

Method: Cream sugar and shortening; add 1 tablespoonful water to yolks of eggs, and add to above; then milk, soda and spices, fruit, and last of all, well beaten whites of eggs. Drop and bake in medium oven.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One cup granulated sugar
1 cup brown sugar
3/4 *** shortening
1 cup raisins
2 eggs
1 teaspoonful soda
3 tablespoonfuls sour milk
3 cups flour
1 teaspoonful cinnamon
1 teaspoonful cocoa
1/4 teaspoonful cloves
1/4 teaspoonful nutmeg

Method: Cream sugar and shortening; add 1 tablespoonful water to yolks of eggs, and add to above; then milk, soda and spices, fruit, and last of all, well beaten whites of eggs. Drop and bake in medium oven.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two tablespoonfuls butter
1/2 cup sugar
1 egg
1 teaspoonful Royal baking powder
1/4 teaspoonful salt
2 tablespoonfuls milk
1/2 cup finely chopped peanuts

Mix dry ingredients. Add egg, well beaten, then milk and peanuts. Flour to make drop mixture. Bake in moderate oven.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two cups oatmeal
1 teaspoonful salt
1 cup shortening
Heat and pour over oatmeal hot.
1 cup sugar
2 eggs, beaten
5 tablespoonfuls sweet milk
2 cups wheat flour
1 teaspoonful soda
1 teaspoonful cinnamon
1/2 teaspoonful cloves
1 cup raisins, chopped

Spread in pans and cut in squares.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Three cups sugar
4 eggs
1 cup shortening
1 cup sour milk
2 teaspoonfuls cinnamon
2 teaspoonful cloves
2 teaspoonfuls nutmeg
2 teaspoonfuls soda in sour milk
2 cups currants or raisins
flour to stiffen (about 7 cups)
1 cup nut meats

Drop on tins a little apart.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One cup shortening (butter or half lard)
1 cup sugar
1 cup molasses
2 eggs
1 teaspoonful ginger
1 teaspoonful soda, dissolved in 2 tablespoonfuls cold water
salt

Work with flour until stiff enough to roll and cut readily.