33. Cookies

Two cups sugar, one cup butter, three-fourths cup sweet milk, two eggs, five cups flour, two teaspoonfuls baking powder. Roll thin and bake quickly.

34. Soft Cookies

One heaping cup butter, one and one-half cups sugar, two eggs, whites and yolks beaten separately, three tablespoonfuls sour milk, one small teaspoonful soda (dissolved) and as little flour as will make them stiff enough to roll. Sprinkle with sugar and grated nutmeg before cutting, pass over roller, cut and bake a light brown.

35. Fruit Cookies

Two cupfuls of sugar and one cupful of butter creamed; add yolks of two eggs, and beat hard for five minutes. Add two tablespoonfuls of sour milk, one table-spoonful of cinnamon, one level teaspoonful of cloves, one half teaspoonful of nutmeg and one teaspoonful of soda. When mixed put in two cupfuls of chopped raisins rolled in flour, the beaten whites of the eggs, and enough flour to make a dough stiff enough to roll. The rule for flour in all cookies is as much, or rather as little, as will make a dough that can be rolled out and handled.