Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal, salt, and baking-powder, then the vanilla, and last the whites of the eggs. Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. Bake in a very slow oven till brown, and take from the pan while hot. Peanut Wafers 1 cup of sugar. 1/2 cup of butter. 1/2 cup of milk. 1/2 teaspoonful soda. 2 cups of flour. 1 cup chopped peanuts. Cream the butter and sugar, put the soda in the milk and stir well, and put this in next; add the flour and beat well. Butter a baking-pan and spread this evenly over the bottom, and then spread the peanuts over all. Bake till a light brown. Tea-party Cakes 2 squares of Baker's chocolate. 1 teaspoonful of sugar. Bit of butter the size of a pea. Melt the chocolate over the teakettle and stir in the sugar and butter and a couple of drops of vanilla, if you like. Take little round crackers, and with a fork roll them quickly in this till they are covered; dry on buttered paper. You can also take saltines, or any long, thin cracker, and spread one side with the chocolate. Almond Strips White of 1 egg. 1 cup chopped almonds. 2 tablespoonfuls powdered sugar. Beat the egg just a little and put in the sugar and almonds; spread on thin crackers, and brown in the oven with the door open. PIES General Rule Margaret's mother did not like her to eat pie, but she let her learn how to make it, and once in awhile she had a small piece. Here is her rule: 1 pint of flour. 1/4 cup of butter. 1/4 cup lard, 1 teaspoonful salt. 1/2 cup ice-water. Put the flour, butter, lard, and salt in the chopping-bowl and chop till well mixed. Then add the water, a little at a time, turning the paste and chopping till smooth, but never touching with the hand. Put a very little flour on the pastry-board and lift the crust on this, and with a floured rolling-pin lightly roll it out once each way; fold it over and roll again, and do this several times till the crust looks even, with no lumps of butter showing anywhere. Put it on a plate and lay it in the ice-chest for at least an hour before you use it. Pie-crust will never be light and nice if you handle it. Do not touch it with your fingers unless it is really necessary. When you use it, get everything ready for the pie first, and then bring out the crust, roll quickly, and spread over the pie.