Molasses Cookies

1 cup molasses. 2 teaspoons ginger. 1 cup sugar. 2 teaspoons soda in 1 cup hot water. 1 cup lard. 2 eggs well beaten. 1 teaspoon Royal baking powder in the flour. 1 large teaspoon salt.

Use sufficient Henkel's flour to stiffen and roll out.

Mrs. Corey.

Molasses Cookies. 2

1 cup brown sugar. 1 cup sour milk. 1 cup molasses. 1 large teaspoon soda. 1 cup lard (good measure). 1 teaspoon ginger. 1 egg. salt.

Henkel's flour to roll. Cut in long strips; lay in pan; crease with knife. Mrs. E. I. Chase.

Spice Drop Cakes

1 cup (scant) sugar. Butter size of egg. Pinch each of nutmeg, cloves and cinnamon. 1/2 cup sour milk. 1 cup Henkel's flour - heaping after sifted. 1/2 cup nuts, broken. 1 egg. 1/2 teaspoon soda (good measure).

Bake in muffin pan. Mrs. C. F. Shirts.

Drop Spice Cake

1 1/2 cups brown sugar. 1/2 teaspoon lemon or vanilla. 1/2 cup butter. 1 teaspoon soda. 1 egg. 2 1/4 cups Henkel's flour. 3/4 cup sour milk. Nutmeg, cinnamon and cloves. Mrs. Billmeyer.

Chocolate Snaps

2 cups brown sugar. 1 teaspoon soda. 1 cup shortening. 1 cup grated chocolate. 2 eggs. 1 teaspoon vanilla.

Cream, sugar and butter. Add eggs beaten light. Next add chocolate, flavoring and lastly, soda; dissolve in 2 teaspoons hot water. Add Henkel's flour to roll stiff and roll very thin.

Mrs. Billmeyer.

Christmas Cookies

1 cup butter. 3 eggs. 2 cups sugar. 1 teaspoon vanilla.

Cream, butter and sugar; beat eggs thoroughly. Stir in enough sifted Henkel's flour to make soft dough; roll very thin; cut into shapes and bake in medium oven. For the little ones use animal and bird cookie cutters.

Mrs. Helen Chase Straesser.


Whites of 2 eggs. 1 cup of nut meats. 2 cups of pulverized sugar.

Beat together and spread on reception flakes and bake.

Mrs. Warren.

Marguerites. 2

1 cup granulated sugar. 2 tablespoons of shredded cocoanut. 1/2 cup of water. 5 marshmallows. 1/4 teaspoon of butter. Whites of 2 eggs. 1 cup walnut meats.

Boil sugar and water until syrup threads. Remove to the back of stove and add marshmallows cut in small pieces, then pour slowly on to the beaten eggs and add cocoanut, nuts and vanilla. Spread on saltines and bake until brown.

Mrs. V. Stock.


Whites of 3 eggs beaten stiffly, pinch salt, 1 cup cocoanut. 1 scant cup granulated sugar, 2 cups Post Toasties. Mix dry ingredients, add eggs and heaping teaspoon almond extract. Drop and bake in slow oven. Mrs. Claude F. Stofflett.

Scotch Short Bread

4 level cups Henkel's flour. 3/4 lb. butter. 1 level cup sugar (1/2 powdered and 1/2 light brown). 1 egg (beaten).

Mix flour and sugar together, then butter, wet with egg, knead together. Roll about 1/2 inch thick, cut in squares. Bake in rather hot oven. Mrs. Hopkins.

Potato Doughnuts

2 potatoes. 1 teaspoon soda. 1 cup sugar. 1 teaspoon Royal baking powder. 2 eggs. 2 tablespoons butter. Salt. 1 cup sour milk.

Boil and mash the potatoes; add sugar and eggs beaten separately. Melt butter and dissolve the soda in the sour milk. Add baking powder and flour to mix soft. These will not soak grease. Mrs. W. W. Hall.

Raised Doughnuts

3 cups milk. 2 eggs. 1 cup sugar. 1 yeast cake. 1/2 cup lard. 1 nutmeg-salt.

Henkel's flour to make stiff batter. Raise over night. In morning add flour enough to roll. Let rise 30 minutes. Cut in oblong shape. Fry in hot lard.

Mrs. E. I. Chase.