Two cups of sugar, two cups of butter, one cup of sour milk, three eggs, two teaspoons soda, flour enough to roll nicely, flavoring. Add nuts or raisins and dip in sugar.

Grace Guthrie.

Cookies

Two cups of sugar, one cup of butter, four eggs, three tablespoons of sweet milk, one teaspoon vanilla, two teaspoons baking powder, flour enough to roll but not stiff. Sprinkle sugar over top. Bake in quick oven.

Mrs. Mary L. Chowning.

Cookies

One cup light brown sugar, one cup molasses, one cup shortening, one dessert spoon soda dissolved in half cup warm water, one teaspoon ginger, two eggs. After they are cool spread.with boiled frosting. Mrs. C. A. Haas.

Cookies

Two cups sugar, one cup butter, six eggs, one even teaspoon soda, rind of one small lemon grated and two or three tablespoons of juice, flour to roll. Sift sugar over top.

Lettie P. Boyd. Mrs. Dutt.

Cookies

One cup sour cream, one cup butter, two cups sugar, two eggs, one teaspoon soda, half teaspoon salt, a little nutmeg, enough flour to mix very soft. Do not roll, but mould in balls about the size of a hulled walnut. Place in baking pan and flatten with fingers and bake rather quickly. If desired raisins can be added. Mrs. H. E. Bigelow.

Cookies

Two and a half cups of sugar (extra C), one cupful butter, two eggs, flour to stiffen, half cup sour milk, scant teaspoon of soda, nutmeg. Mrs. Mary E. Morrison.

Fruit Cookies

Two cups sugar, one cup butter, two eggs, two cups chopped raisins, three-fourths cup sour cream or milk, two tablespoons ground cinnamon, one tablespoon nutmeg, one teaspoon of soda, flour to roll. Roll out a few at a time, cut like cookies. Bake in a moderate oven. Mrs. Harriet Stevenson.

Fruit Cookies

Beat one and a half cups sugar with one cup of butter (or butter and lard), three eggs, one cup raisins, one teaspoon cinnamon, one teaspoon soda dissolved in two tablespoons of hot water, three and a half cups of flour, cream butter and sugar, add eggs, beat thoroughly, drop by spoonfuls. Dip silver knife in water and press out lightly and bake.

Mrs. W. C. Boyd.

Ginger Cookies

One cup granulated sugar, one cup of Orleans molasses, one cup sour milk, three-fourths cup of lard, one tablespoon soda, two tablespoons ginger, two tablespoons cinnamon, or if you like, one cup of currants; mix stiff, roll out half inch thick, cut and bake in hot oven. Deborah Cummins.

One pint New Orleans molasses, one cup sugar, half cup lard, half cup butter, three eggs, three tablespoons water, two teaspoons soda, three teaspoons ginger, one teaspoon of cinnamon, pinch of salt.

Graham Cookies

Two cups of lard scant, two cups sugar, four eggs, one spoonful soda, dissolved in half cup water, four cups of graham, four cups of wheat flour, one teaspoon salt, one cup of raisins chopped. Mix and stand over night. Roll out in the morning; if soft add a little flour. Ruth M. Wright.

Cocoanut Cookies

Two cups sugar, one cup butter, one cup cocoanut, one cup sour cream, or milk, three eggs, one teaspoon soda. Flour to mix as soft as possible. Roll thin, sift sugar over them and gently roll it in. Mrs. Will Harris.

Lemon Cookies

Two and one-half cups sugar, one pint butter, three eggs, carbonite of ammonia one inch square, dissolved in one pint sweet milk, teaspoon of oil of lemon, flour to mix soft dough.

Mrs. Mary Beard.

Mrs. Caroline Bassett.

Chocolate Cookies

Half cup butter, two cups sugar, three eggs, three teaspoons vanilla, three cups flour, three teaspoons baking powder, half cup Baker's chocolate. Put the sugar, flour, baking powder and chocolate together and stir thoroughly, whip the eggs, butter and vanilla well together and add a little at a time of dry part and stir well. Mrs. Ella Freise.

Thin Rich Cookies

One cup of granulated sugar, one-half cup butter, three eggs. Don't beat eggs. One teaspoon of baking powder, one teaspoon of vanilla flavoring, flour enough to roll: knead the dough as little as possible, and sprinkle sugar on top, bake in good hot oven until light brown. Minnie Simpson.

Spice Cookies

One cup butter milk, one cup lard, two cups sugar, two eggs, and one teaspoon each of soda, salt, cinnamon and cloves, and a little nutmeg. Add flour to mix very soft. Do not roll, but mould in little balls about the size of a hulled walnut. Place in pan and flatten with the fingers. Cookies will be more moist than if there is flour enough to roll. Mrs. H. E. Bigelow.

Sour Cream Cookies

One and one-half tablespoon lard or butter, two and one-half cups sugar, one and one-half cups sour cream, three eggs (beaten separately), one teaspoon soda, one teaspoon baking powder, one teaspoon lemon extract, one teaspoon vanilla extract ; add soda to sour cream, baking powder to flour, add flour sufficient to roll. Mrs. T. D. Winders.

Miss Lizzie McCrea. Mary E. Dutt. Minnie Laird.

Oat Meal Cookies

Two eggs, one cup sugar, three-fourths cup butter, one cup raisins, chopped, six tablespoons sweet milk, two cups flour, two cups rolled oats (good measure), and one teaspoon soda. Drop from teaspoon into ungreased pan.

Mrs. H. C. Morse.

Oat Meal Cookies

One-half cup butter, one and half cups sugar (brown), two or three eggs, one cup sour milk, one cup raisins, one-half cup nuts, two cups oatmeal (two cups flour, one teaspoon soda, two teaspoons cinnamon (drop them).

Jessie I. Scott.

Sugar Cookies

One cup sugar, one cup butter, one cup sour milk, one teaspoon soda, mix soft as possible. Adaline Dool.