Plain Cookies. ½ cup butter. 1 cup sugar. ¼ cup milk. 1 egg.

3 level teasp. baking-powder. Flour to roll out thin.

Fig. 50. Cookies.

Richer Cookies

½ cup butter. 1 cup sugar.

1 tablespoonful milk.

2 eggs.

2 level teasp. baking-powder. Flour to roll out.

Cream the butter; add the sugar, milk, egg, beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at 8 time. Cut out. Bake about ten minutes.

Cocoanut Cookies

Add one cup of grated cocoanut, or half a cup of cocoanut cakes, crumbled, to either of these receipts before adding the flour.

Jumbles

Roll either of these mixtures thicker, and cut with a doughnut cutter; sprinkle sugar over, and bake a delicate brown.

Hermits

Add half a cup of stoned and chopped raisins to the receipt for Richer Cookies, and roll about a quarter of an inch thick. Cut into rounds.

New Year's Cookies

Rub three fourths of a cup of butter into six cups of flour. Pour half a cup of boiling water over one cup and a half of sugar, add a scant half-teaspoonful of soda, and when the sugar is melted stir all into the flour. Roll out thin.

One-Two-Three-Four Cookies. (Mrs. Whitney.)

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

½ teaspoonful soda and

1 teaspoonful cream of tartar, or

2 level teasp. baking-powder. ½ teaspoonful salt.

1 teaspoonful spice, or

2 tablesp. carraway seed, or 2 teaspoonfuls yellow ginger.

Cream the butter, and add half the sugar. Beat the yolks, add the remaining half of the sugar, and beat them with the butter, then add the beaten whites. Mix the soda, cream of tartar, spice, and salt with the flour, and stir into the butter mixture. Take a teaspoonful of the dough, make it into a ball with floured hands, place the balls in the pan some distance apart, then press or flatten into a round cake, and bake about ten minutes.

Soft Molasses Cookies. (A. W.)

1 cup molasses.

1 tablespoonful ginger.

1 teaspoonful soda.

2 tablesp. warm water or milk. ½ cup butter, softened Flour to mix soft.

Mix in the order given, dissolving the soda in the milk. Roll out one third of an inch thick. Cut in small rounds.

Cream Cakes

1 cup hot water. ½ teaspoonful salt. ½ cup butter.

1½ cup pastry flour. 5 eggs, yolks and whites beaten separately.

Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. When well mixed, drop, in table-spoonfuls, on a buttered baking-pan, some distance apart. Bake twenty to thirty minutes, or till brown and well puffed. Split when cool, and fill with cream.

Cocoanut Cakes. (Mrs. Richard Ward.)

The grated meat of two cocoanuts. their weight in loaf sugar, one cup of flour, and whites of two eggs. Shape into balls, and bake twenty minutes.

Chocolate Caramels

One cup of molasses, half a cup of sugar, one quarter of a pound of chocolate, cut fine, half a cup of milk, and one heaping tablespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as if cools cut in small squares.