It adds to cookies to sprinkle with sugar after rolling out.

Then cut and bake. Cookies and small cakes require a quick oven.

Christmas Cookies

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

Four eggs and 1 pound sugar stirred together for one hour. Add 1/2 teaspoon pulverized hartshorn; then enough flour to make a stiff dough. Roll out and cut. Keep in a warm room all night. Then bake in a slow oven. Sprinkle the pans with anise seed before putting cookies in. Make as stiff as you can roll out. There is no butter used in them.


Mrs. Monroe Heath, Chicago.

1/2 cup butter.

1 1/2 cups light brown sugar.

1/2 cup sour cream.

1 egg.

1/2 cup sour milk.

1 teaspoon saleratus.

Nutmeg, or caraway seed if liked.

Mix soft with flour. Bake in a quick oven.

Water Cookies

3 eggs.

2 cups sugar. 1 cup butter. 1 cup water.

1/2 teaspoon soda. Mix soft with flour; roll thin.

Lincoln Cookies

1/2 cup butter. 1 cup sugar. 1 cup buttermilk. 1/2 teaspoon soda; nutmeg. Flour to roll soft and thin.

Garfield Cookies

1 cup butter.

2 cups sugar.

1/3 cup sour milk.

2 eggs.

I teaspoon soda.

1/2 nutmeg. Flour to roll soft and thin.

German Cookies

Mrs. J. Engel, Chicago.

1 pound flour.

2 teaspoons baking powder. 1/2 pound sugar.

3 eggs.

1/4 pound butter. Lemon and mace. Roll, spread on a beaten egg with a brush, and sprinkle with cinnamon and sugar. Bake quickly.

Cocoanut Cookies

1 grated cocoanut.

1 cup butter.

2 cups sugar.

1/2 cup sweet milk.

2 teaspoons baking powder.

Flour to roll. Desiccated cocoanut maybe used.

Nutmeg Cookies

3/4 cup lard.

1 cup buttermilk.

2 cups light brown sugar, 1 teaspoon soda.

1 teaspoon cream tartar, 1 nutmeg.

Flour for stiff dough.

Vanilla Cookies

1 cup butter.

2 cups sugar.

1/2 sweet cup milk. 3 1/2 cups flour.

3 eggs.

1 scant teaspoon soda.

2 scant teaspoons cream of tartar.

1 1/2 teaspoons vanilla.

Cream the butter and sugar, add the eggs and milk.

Mash the soda and cream of tartar very fine, and sift into the flour, and sift all together. Add the extract, mix soft, using more flour, if necessary, roll thin, and bake quickly.

Lemon Cookies

1 cup butter. 1 1/2 cups sugar.

1/2 cup water less the juice of I lemon.

2 eggs.

2 teaspoons baking powder. Grated rind of lemon.

Squeeze the lemon juice in a cup, and put in water to make the cup half full. Cream the butter and sugar, add the beaten eggs; mix well, add the water and other ingredients. Mix as soft as can be rolled, sprinkle with sugar, cut, and bake in quick oven.