Molasses Cookies

One cup of molasses, one of brown sugar, one of lard, one half of boiling water, one spoonful of ginger, one of saleratus, one of salt, and flour enough to roll. Beat sugar, lard, molasses, saleratus, and ginger together; then pour on the boiling water, and mix in the flour. Roll about three quarters of an inch thick, and cut with a round cutter. Bake in a quick oven.

Vinegar Cookies

Two cups of molasses, one of butter or lard, two eggs, two tablespoonfuls of vinegar, one of ginger, one of saleratus, and flour enough to roll. Roll about half an inch thick, cut into round cakes, and bake in a quick oven.

Sugar Cookies

One cup of sugar, half a cup of butter, one cup of milk, two eggs, half a nutmeg, one teaspoonful saleratus, and flour enough to roll. Beat sugar and butter to a cream, then add the eggs, well beaten, dissolve the saleratus in the milk, and stir that in. then the flour.

Jumbles

Three cups of sugar, two of butter, three eggs, one teaspoonful of saleratus, four tablespoonfuls of sour cream, and flour enough to roll. Beat sugar and butter to a cream, then add the eggs, which are well beaten, then the sour cream in which the saleratus is dissolved. Flavor with anything you please. Cut with an oval cutter. If you have a cutter that takes a piece out of the centre, use that When you roll them, sift over the dough, before you cut it, granulated sugar, and then roll the pin lightly over it. This is a much better way than to sift the sugar on after the cakes are put in the pan, for when sifted in the pan it burns on it and spoils the looks of the pan and cakes. Great care must be taken in baking all kinds of cakes which you roll on the board, as they burn very quickly; and again, if they are not baked enough, they will not be nice, keep well, or be healthful. Where there are children, this is the most economical way to make cake but takes more time; and also in families where they do not care for cake, they are nice to keep in case of unexpected company.