Molasses Cookies

1 cup molasses

1/2 cup shortening, butter and lard mixed 2 1/2 cups bread flour

1 tablespoon ginger

1 tablespoon soda

2 tablespoons warm milk 1 teaspoon salt

Heat molasses to boiling-point, add shortening, ginger, soda dissolved in warm milk, salt, and flour. Proceed as for Ginger Snaps.

Soft Molasses Cookies

1 cup molasses 1 3/4 teaspoons soda 1 cup sour milk

1/2 cup shortening, melted 2 teaspoons ginger 1 teaspoon salt

Flour

Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet.

Spice Cookies

1/2 cup molasses

1/4 cup sugar

1 1/2 tablespoons butter

1 1/2 tablespoons lard

1 tablespoon milk

2 cups flour

1/2 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon clove

% teaspoon cinnamon

1/2 teaspoon nutmeg

Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and sift dry ingredients, and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps.

Scotch Wafers

1 cup fine oatmeal

1 cup Rolled Oats

2 cups flour 1/4 cup sugar

1 teaspoon salt 1/8 teaspoon soda 1/4 cup butter or lard 1/2 cup hot water

Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven. These are well adapted for children's luncheons, and are much enjoyed by the convalescent, taken with a glass of milk.

Oatmeal Cookies

1/4 cup sugar

1/4 cup thin cream

1/4 cup milk

1/2 cup fine oatmeal

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven.

Scottish Fancies

l egg

1/2 cup sugar

2/3 tablespoon melted butter

1 cup rolled oats 1/3 teaspoon salt 1/4 teaspoon vanilla

Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.

Vanilla Wafers

1/3 cup butter and lard in equal proportions 1 cup sugar l egg

1/4 cup milk

2 cups flour

2 teaspoons baking powder

1/2. teaspoon salt

2 teaspoons vanilla

Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps.