Chocolate Nut Drops

3 squares chocolate

1 cup broken walnuts

1/2 cup butter

1 cup sugar

1 teaspoon salt

2 eggs

2 cups flour

1/2 teaspoon soda

1/2 cup milk

Cream the butter and add sugar and salt. Stir in the eggs and then the nuts and chocolate. Sift the flour with the soda and salt. Add flour then milk gradually until all is mixed.

Drop the dough from a spoon and flatten out into cookies. Bake fifteen minutes in a moderate oven.

Lady Fingers

2 eggs

1/2 cup confectioners sugar

1 teaspoon vanilla

1/2 cup flour Pinch of salt

Separate the eggs carefully and beat the yolks frothy and the whites until they stand alone. Add the sugar and vanilla after beating the whites to complete stiffness. Add the frothy yolks and then the flour and salt sifted together. Bake in lady-finger tins for ten minutes in a moderate oven.

Soft Molasses Cookies

1 cup shortening, melted

1 cup molasses

1 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon soda

2 eggs

1 1/2 cups raisins 1 cup sour milk 4 cups pastry flour

3 teaspoons baking powder

Mix the shortening, molasses and sugar; add the spices and salt and then the soda dissolved in a tablespoon cold water. Beat the eggs and add with the raisins and the sour milk. Sift the flour with the baking powder and stir in. Drop onto buttered tins and bake fifteen minutes.

Scottish Shortbread

Cream one-half pound butter with one-quarter cup sugar and add one pound of flour and a pinch of salt. Roll to about one-half inch thickness and prick with a fork. Cut into squares six inches long and lay on buttered baking sheets to bake for fifteen minutes in a hot oven.

Ginger Snaps

1 cup molasses 1/2 cup butter 3 cups flour

1 teaspoon soda

2 teaspoons ginger 1 teaspoon salt

Heat the butter and molasses. Mix and sift the dry ingredients and add to the molasses. Chill the dough. Roll very thin on a lightly floured board. Cut with a round cookie cutter, place on greased baking sheets and bake in a moderate to hot oven for fifteen minutes. Ginger snaps must be dry and crisp; but an excess of flour will make them too hard. Keep the bowl in which the dough is kept in a cool place and roll out only as much dough as you have pans to fill.

Oatmeal Cookies

3/4 cup butter

1  cup sugar

2 eggs

2 cups flour 1 cup oatmeal 1/4 cup milk

1/2 teaspoon soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup raisins

1/2 cup chopped walnuts

Cream the butter with the sugar and add the eggs. Mix the remaining ingredients and stir in with the butter, sugar and egg mixture. Use only enough milk to make a stiff dough. Drop the cookies on a buttered pan allowing some room for expansion. Bake until lightly brown in a hot oven.