Thin Chocolate Cookies

1/3 cupful butter or oleomargarine

1 square (ounce) chocolate, melted

1/2 cupful sugar

1 egg

1 teaspoonful baking powder

1/2 teaspoonful vanilla 1 1/2 cupfuls pastry flour 1 1/2 tablespoonfuls milk 1/4 teaspoonful salt 1/2 cupful chopped almonds (optional)

Cream together the butter, sugar, egg, chocolate and vanilla. Add the milk and work in a cupful of the flour mixed with the baking powder and salt; add the remaining flour to make the mixture stiff enough to roll, chill, divide in halves, roll very thin and shape with a small cutter. Dust with the almonds, if used, and bake in a moderate oven.

Lady Fingers

3 egg whites

1/3 cupful powdered sugar

2 egg yolks

1/4 teaspoonful vanilla 1/3 cupful pastry flour 1/8 teaspoonful salt

Beat the egg yolks, slightly; add the sugar, then beat the whites stiff, and fold in alternately with the flour and salt mixed. Then add the vanilla. Shape with a large plain pastry tube and bag on paraffine paper. Bake in a slow oven, and, when done, turn upside down on a board, dampen the paper with a cloth, turn right side up and remove.

Honey Drop Cookie

1/2 cupful butter or oleomargarine 1/2 cupful granulated sugar 1 cupful honey 2 egg yolks, beaten Grated rind 1 lemon

3 tablespoonfuls lemon juice

2 egg whites, whipped

3 1/4 cupfuls pastry flour

1/4 teaspoonful salt

1 teaspoonful soda

1 cupful chopped nut meats

Cream the butter, beat in the sugar and add the egg yolks and lemon. Then stir in three cupfuls of the flour and the soda sifted together, alternately with the honey. Fold in the beaten egg whites and stir in the nut meats, floured with the remaining fourth cupful of flour. Drop by teaspoonfuls onto a buttered baking pan two inches apart. Bake in a moderate oven. Sprinkle with shredded cocoanut before baking, if desired.

Frosted Ginger Nuts

4 tablespoonfuls butter or oleomargarine 1/2 cupful sugar 2 egg yolks 2 tablespoonfuls milk 1/2 teaspoonful lemon extract

1 cupful pastry flour

1 1/2 teaspoonfuls baking powder

1/4 teaspoonful salt

3/4 cupful chopped candied ginger

Cream the butter, add the sugar, egg yolks, well-beaten, the milk and the extract. Mix together the flour, salt, baking powder and the ginger. Add to the mixture and drop by teaspoonfuls on a well-oiled pan, three inches apart. Bake in a moderate oven, and, when cooled, frost with plain white icing and decorate with candied cherries and angelica if desired.

Frosted Ginger Nuts, Old Time Seed Cookies and Honey Drop Cookies

Frosted Ginger Nuts, Old Time Seed Cookies and Honey Drop Cookies.

Drop Molasses Cookies

2/3 cupful Barbadoes molasses 1/2 cupful sugar 1/2 cupful melted drippings 1/2 cupful sweet milk, and 1 1/2 teaspoonfuls soda or 1/2 cupful sour milk and 1/2 teaspoonful soda

3/4 cupful raisins

1 egg

3 1/2 cupfuls pastry flour

1 teaspoonful salt

1 teaspoonful clove

1 teaspoonful cinnamon

1 teaspoonful nutmeg

Combine in the order given, mixing the soda with the flour. Drop on an oiled pan by large teaspoonfuls, three inches apart. Put a raisin in the center of each, and bake in a moderate oven.