Nutmeg Cookies

1 heaping cupful butter. 2 cupfuls white sugar.

2 eggs (beaten light).

1/2 a nutmeg, grated.

1 cupful milk.

1 teaspoonful soda (dissolved). 4 cupfuls flour. 2 teaspoonfuls cream tartar.

Mix in order. Proceed as with "Soft Cookies," taking care to work in when on the bread-board only enough flour to enable you to roll them out.

These cookies should be eaten fresh.

Graham Cookies

1 heaping cupful butter. 2 cupfuls sugar.

2 eggs (beaten light). 3/4 cupful sour milk or cream. 3/4 teaspoonful soda.

Graham flour for a soft dough. A pinch of salt.

1 orange or lemon, the juice only (may by omited).

Mix in order.

Turn out on the bread-board which should be thinly covered with white flour. Use white flour also on the rolling-pin, as Graham flour is too sticky to roll out the cookies with. Roll the dough out evenly, not more than a quarter of an inch thick. Cut out with a floured tin cutter of generous size. Bake about fifteen minutes in a hot oven.

It fills a cookey-pan once and a half.

These are very nice for children, and without the orange or lemon are sometimes mistaken for cocoanut.

Children's Cookies (Very Plain)

1 cupful sugar.

1 tablespoonful butter.

1 egg (beaten light). 1/2 cupful milk. l 1/2 teaspoonful soda (dissolved).

1 tablespoonful ginger or cinnamon.

Flour for a soft dough.

Mix in order. Roll very thin. Bake ten minutes in a hot oven. Fills cookey-pan three quarters full.

Spice Cookies (No Eggs)

1 cupful sugar.

2cupfuls molasses.

1 cupful shortening (melted.) 2/3 cupful boiling water. 1 tablespoonful soda.

1 tablespoonful ginger. 1 tablespoonful cinnamon. 1/2 tablespoonful cloves. 1 tablespoonful vinegar. Flour enough to roll out.

Mix all together, mixing the spice with part of the flour before adding it. Roll thin, and bake ten minutes, taking care that they do not burn. Anything containing molasses is liable to burn.

Ginger Snaps

1 pint molasses.

1 cupful butter, or half lard.

1 teaspoonful ginger.

1 teaspoonful cloves.

1 teaspoonful soda. A little salt.

Flour enough to make a stiff dough.

Put all the ingredients excepting the flour into a large pan. Set this on the fire and let it come to a boil; then stir till well mixed. Remove from the fire, and when nearly cool, add flour enough to make a stiff dough. (If you use too small a pan it will foam over.)

Roll out as thin as paper and cut out. Bake in a hot oven about three minutes. They burn easily. These are very dainty and brittle. Add more ginger if you like.

Fills cookey-pan twice.

Ohio Cakes

1/2 pound butter. 1 pint molasses. 1/2 pound brown sugar.

1/2 pound flour. Ginger to taste.

Boil the butter and molasses together for one minute. Stir in the sugar while hot. Then pour it over one half of the flour. Stir in the rest a little at a time with the ginger.

Drop from a teaspoon on a buttered pan a little distancd apart, and bake about twenty-five minutes in a rather slow oven.