1 cup butter
2 cups all-purpose flour
1 cup nuts
1/4 cup powdered sugar
1 teaspoon vanilla or almond extract

Cream butter and add flour, nuts, powdered sugar, and vanilla. Shape dough into crescents. Bake in 250 degrees Fahrenheit oven for 1 hour. Roll in powdered sugar while still hot.
Makes 2 dozen

4 oz Honey
1 teaspoon Cinnamon
4 oz Brown sugar
Egg
1/2 LB Flour
1/2 teaspoon Bicarbonate of soda
4 oz Butter or margarine
Caster sugar
A little milk

Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly.
Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven (425 degrees)

3 pounds honey
2 egg whites
1 ounce of yeast
1 lemon
1 gallon of cold water

Put honey and grated rind from the lemon in a large saucepan or preserving pan with the gallon of cold water. Beat the two egg whites until frothy and add to the other ingredients in the pan. Place the pan over heat and stir as mixture comes to boil. Simmer gently for one hour. Pour liquid into large bowl and leave until lukewarm, then stir in the yeast. Cover bowl and leave in a warm place for three days. Stir daily. Then strain through muslin and bottle. Cork loosely. Push corks down gradually as fermentation ceases. Store bottles in a cool, dark place. The mead will be ready to drink in one year.

1 1/4 cups sugar
2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups shortening
1/2 teaspoon baking soda
1/2 cup boiling water
2 cups bran flakes

Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.