Hermit Cookies

Mrs. W. F. Van Bergen.

2/3 cup butter. . 2 cups brown sugar.

1 cup raisins or currants. 1/4 cup warm water.

2 eggs.

1 nutmeg. 1 teaspoon cloves. 1 teaspoon cinnamon. 1 teaspoon soda. Flour to roll.

Cream Cookies

Mrs. Fannie H. Bower, Parker, Dakota.

1 cup butter.

1 cup sour cream, as thick as can be taken from the top of a cream jar.

2 cups sugar. 2 eggs.

1 teaspoon soda.

Flour to roll soft and thin, sprinkle thickly with sugar and roll the rolling-pin over once lightly. Cut, and bake in a moderate oven.

Soft Cream Cookies

3/4 cup sour cream.

1 cup granulated sugar.

1 egg.

1/4 teaspoon soda; pinch of salt.

Mix very stiff with flour.

Measure Cookies

Mrs. James Halstead, Jerseyville, Ill.

1 egg, broken into a cup. Put into the cup butter the size of an egg. Fill the cup with sugar.

1 tablespoon thick sour milk. To every 3 measures like the above put 1 teaspoon soda. Flour to roll out: . Flavor with lemon or nutmeg.

Delicate Cookies

Mrs. M. M. Hale.

1 cup butter.

2 cups sugar.

1/2 teaspoon soda. Whites of 6 eggs.

Flour to roll as soft as can be handled.

Graham Cookies

1 cup thick sour cream.

2 cups sugar.

1/2 teaspoon soda.

Mix with Graham flour to roll out. Bake in an oven not as hot as for white flour cookies, as it takes longer to bake them.

Oatmeal Cookies

1 cup lard. 1 cup brown sugar.

1 cup molasses.

2 cups fine oatmeal.

I teaspoon soda, dissolved in 2/3 cup boiling water.

1 teaspoon salt.

1 tablespoon ginger.

White flour for stiff batter.

Drop in little pats in a greased dripping-pan.

Molasses Cookies

Mrs. E. B. Baldwin.

1 cup butter.

2 cups molasses.

I teaspoon cloves.

I tablespoon ginger.

Flour to make a stiff batter.

Mold with the hand into small cakes, and bake in a steady rather than quick oven, as they are apt to burn.

Molasses Cookies

Mrs. W. F. Van Bergen, Oak Park, Ill.

1 pint molasses.

1 coffee cup butter and lard.

Put on stove and boil 2 minutes. When nearly cold, add 3 tablespoons boiling water and 1 tablespoon soda. Stir until it foams. Add salt to taste and 1 tablespoon ginger.

Flour to roll.

Ginger Cookies

Miss Kittie Bradford, Sidney Plains, N. Y.

1 cup butter (or half drippings will answer). 1 cup sugar. 1 cup molasses.

1 tablespoon soda. 1 tablespoon ginger.

Mix not very stiff. Sprinkle with sugar before baking.

(These cookies took the premium at a State Fair.)

Ginger Cookies

Mrs. Julia B. De Lon, Chicago.

1 cup sugar.

1 cup molasses.

1 cup butter.

1 cup boiling water.

1 tablespoon ginger.

1 tablespoon soda.

Mix not very stiff with flour.

Ginger Cookies

Mrs. William Morrison, Spencer, Iowa.

1 cup shortening. 1 cup molasses. 1 cup sugar. 3 teaspoons soda. 3 teaspoons ginger.

Sour milk to dissolve soda in. Flour to roll.

Ginger Snaps

Mrs. J. P. Howlett, Niles, Mich.

1 cup New Orleans molasses.

1 cup brown sugar.

1 cup butter or lard. Boil 20 minutes; then add 1 teaspoon soda.

1 well beaten egg.

1 tablespoon ginger.

Flour to make it very sliff.

After it is well kneaded, cut off a small piece to roll out, and put the balance where it will keep warm until needed. It should be so stiff that it will be necessary to keep it quite warm in order to roll out smoothly.

Ginger Snaps

Mrs. D. W. Rice, Kenosha, Wis.

1 cup molasses.

1/2 cup shortening.

1 teaspoon ginger.

1 teaspoon soda.

Flour to roll thin. Bake quickly.