In mixing cookies, etc., care should be taken not to put in too much flour, as this makes them hard. The only remedy for it afterwards is to work into the dough a little melted butter or milk. Work the flour in smoothly, leaving no lumps. Press evenly in rolling out the dough, so that it will not be thicker in one part than another, or the cookies will bake unevenly. Of course the rolling-pin and bread-board should both be floured, to prevent sticking, and so should the cutter. Cut them into rounds with this, or into squares with a knife. Place them a little apart in the pan, so that they will keep their shape in baking.

Bake cookies in a large shallow pan or on a piece of sheet-iron, either of which one can easily have made to order, just the size of the oven. This facilitates the process of cookey-making very much.

The size of the cookey-pan I have in view in giving the amount which each receipt will make, is eighteen inches square. The pan should be turned when the cookies are half-done.

The oven should be hot. They will rise more quickly and be more tender for being baked quickly. Ten minutes is long enough to bake them, unless rolled very thick. Jumbles require about fifteen minutes.

Seed Cakes (No Eggs)

2 cupfuls sugar.

2 cupfuls butter.

1 cupful milk.

2 teaspoonfuls caraway seeds.

1 teaspoonful soda (dissolved).

1 small nutmeg, grated.

Flour enough for a soft dough.

Mix in order, having soaked the seeds in the milk about half an hour. Put in the flour gradually. Roll out on a bread-board, not quite one quarter of an inch thick, and cut with a biscuit-cutter. Bake in a quick oven about ten minutes.

Cinnamon Cookies

1 heaping cupful butter. 1 1/2 cupfuls brown sugar.

One egg, beaten light (maybe omitted). 1 cupful sour milk. 1 teaspoonful soda (dissolved). 1 tablespoonful cinnamon, Flour enough to make a soft dough.

Mix in order, stirring the cinnamon into a part of the flour before putting it in. Bake ten minutes in a very hot oven.

Fills cookey-pan once, and makes a few cookies over.

Sour Cream Cookies

1 cupful thick sour cream. 1 1/4 cupfuls brown sugar.

1 egg, beaten light.

1 teaspoonful soda (dis-solved).

1 dessertspoonful melted butter. A few drops extract of rose. Flour to make a soft dough.

Stir cream and sugar together. Mix in order. Bake ten minutes in a very hot oven. These are quickly made. Fills cookey-pan three quarters full.

Soft Cookies

1 heaping cupful butter. l 1/2 cupfuls brown sugar.

2 eggs (beaten light).

3 tablespoonfuls sour or buttermilk.

1 teaspoonful soda (dissolved). 1 teaspoonful vanilla. As little flour as will roll them out.

Mix in order, and roll out as evenly as possible. Sprinkle granulated sugar over the entire surface. Press it in slightly with the rolling-pin. Cut into rounds, with a sharp tin cutter previously dipped into dry flour. Bake ten or twelve minutes in a hot oven.

Plainer cookies may be made from this receipt by omitting part of the butter and one of the eggs.

Fills cookey-pan two thirds full.