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"Mammy Hanks' Cookies" 1 1/2 cups white sugar, 1 cup butter, creamed together; 3 tablespoonfuls sweet m ilk, 1/2

teaspoonful nutmeg extract, 1 teaspoonful baking powder, 2 eggs, flour enough to make dough as soft as possible (just so it can be handled); roll very thin, cut in any shape desired and bake in quick oven to light brown. Nice if su gar is sprinkled on before cutting out, but not at all necessary. Almond Cookies 2 cups syrup, 1 cup butter, 1 cup of lard, 2 teaspoons each cinnamon, cloves and nutmeg, 1/4 pound citron (chopped), 1/2 pound of almonds (chopped), 3 cups of s ugar, 4 eggs, 2 teaspoons of baking powder; rind and juice of 1 lemon; flour eno ugh to roll. Mrs. A. S. Abbott. Almond Shorts 1 pound butter, 1 cup brown sugar, 1 cup white sugar, 3 eggs, 5 cups flour, 1/2 tsp. soda, 1 tsp. cinnamon, 1/2 lb. almonds. Cream butter and sugar, add eggs; s ift flour with cinnamon and add gradually to mixture, blending well after each a ddition. Mix soda with a little hot water and add to mixture; add almonds whole. Shape in loaf and set in a cool place over night. Cut in slices and bake. - Mrs . S. N. Gustafson. Boston Cookies. 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1 teaspoon soda, 1 1/2 tablespoon ter, 3 1/4 cups flour. 1/2 tea-spoon salt, 1 teaspoon cinnamon, 1 cup nut 1/2 cup currants, 1-3 cup raisons, seeded and chopped. Cream butter, add slowly and eggs well beaten, and soda dissolved in the hot water. Add 1/2 our mixed and sifted with salt and cinnamon. Then add the remaining flour uts and fruit. Drop by spoonful on a greased pan and bake. hot wa meats, sugar the fl with n

Butter Cookies 1 cup sugar, 3/4 cup butter, 2 eggs, 2 tablespoons milk, 2 teaspoons Hallifax Qu ality baking powder (use less of this powder than of other powders), and about 2 cups Globe A-l flour, flavor with anis seed, roll out thin and bake. Butter Scotch Cookies (Ice Box) 2 cups brown sugar. 1 cup butter and Crisco mixed. 2 eggs. 3/4 cup sweet milk. 1 teaspoonful cream of tartar 6 cups of flour 1 teaspoonful vanilla 1 cup nuts gr ound. Mix in order given, sifting soda and cream of tartar with the flour. Mold in 2-inch rolls, chill over night, slice and bake in morning. Mrs. Irl G. Whitch urch. Butterscotch Cookies 2 cups brown sugar 1 cup shortening. 1 teaspoon cream of tartar. 2 eggs well bea ten 4 cups flour 1 teaspoon soda. 1 teaspoon vanilla Pinch of salt. Cream butter and sugar. Add eggs. Add dry ingredients previously mixed. Put in a bread tin a nd place in the ice box over night. Cut in very thin slices. Cut in half and bak e. Mrs. Wilbur Helm. Caramel Cookies Mix 1/2 cup butter, 1/2 cup lard, 1 cup sugar, 2 eggs, 5 tbsp. sweet milk, a sma ll tsp. salt, 2 cups rolled oats, 2 cups flour, 1 tsp. cinnamon, a pinch of clov es and 3/4 tsp. of soda. Drop by bits on a baking pan. Mrs. F. C. Nilsson. Centennial Cookies. 1 1/2 cups sugar, 2-3 cup butter, 2 eggs, 1 teaspoon soda dissolved in 4 tablesp oonfuls of sweet milk, 1 teacup raisins (seeded and chopped fine), spice with gr ound cinnamon and cloves, 1 heaping teaspoon-ful baking powder in flour; flavor with lemon to taste. Flour enough to roll easily. Mrs. McKnight. Chocolate Cookies

1 cup light brown sugar 1/2 cup butter 1 egg (beaten) 3 teaspoons grated chocola te. 1/2 cup sweet milk 1/2 teaspoon soda 1 cup Gold Medal flour 1/2 cup chopped walnut meats. Melt chocolate and add to butter. Combine with sugar. Then add wel l beaten agg. Sift flour and add to mixture alternately with milk in which soda has been dissolved. Add chopped nuts. Frost with chocolate. Margaret L. Dunham. Chocolate Cookies 1 cup sugar, 1/2 cup butter, 1 egg, 3/4 cup sour milk or cream, 1/2 tsp. soda in milk, 3 squares melted chocolate, 2 cups flour, 1 cup nuts, 1 cup raisins, vani lla. Chocolate Cookies A. 2 squares chocolate 1 teaspoon soda dissolved. 1/2 cup boiling water. B. 1/2 cup Crisco (or butter). 2 cups brown sugar 2 eggs beaten 1/2 cup sour milk 2 1/2 cups sifted flour 1 teaspoon vanilla 1 cup chopped nuts 1 cup seedless raisins. A. Dissolve soda in water and cook together. B. Mix B. thoroughly and add A. an d drop from spoon on greased tins. Bake in moderate oven. Mrs. Daniel E. Winter. Chocolate Cookies 1/2 cup butter, 2 cups sugar, 3 eggs, 3 teaspoons vanilla, 3 cups flour, 3 teasp oons baking powder, 1/2 cup Baker's chocolate. Put the sugar, flour, baking powd er 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 F reise. Chocolate Cookies 2 cups sugar, 2 cups flour (Sperry Drifted Snow), 1/2 cup melted cocoa, 1 cup nu ts, 1 teaspoon vanilla, 1 teaspoon baking powder, 4 eggs; drop by spoonsful in p an and bake. Iva Blossom. Chocolate Hermits 1/2 cup shortening, 2/3 cup white sugar, 2 eggs, 1/2 cup seeded raisins or curra nts, 1/4 tsp. salt, 2 level tsp. baking powder, 2 cups flour, 1/4 cup cocoa, 2 t bsp. hot water, 1 tsp. cinnamon. Chocolate Nut Wafers Mix in order given. 1 cup sugar. 2 squares melted chocolate. 1/2 cup melted butt er. Yolks and whites of 2 eggs beaten separately and then together 1/2 cup flour . Spread very thinly over cooky sheet and sprinkle on top 1 cup coarsely chopped nut meats. Bake not too brown. Cut in oblongs and remove. Makes large quantity. Unsigned. Chocolate Squares. 1/2 cup butter, 1 cup sugar, 2 eggs, 1/2 cup flour, 1 cup English walnuts (chopp ed), 2 squares chocolate (add last thing). Spread thin on buttered tins, bake ab out 15 minutes and cut in squares while hot. Cocoanut Balls 1 lb. shredded cocoanut, 1 can Borden's condensed milk. Mix well with hands and form in balls. Put in greased pan and bake until brown. Mrs. Lorenzen. Cocoanut Cookies. 2 eggs, 1 cup sugar, 1/2 cup butter, 1 cup shredded cocoanut, 1/2 teaspoon soda, 2 tablespoonfuls sour milk, flour to roll. Mrs. F. E. Harvey. Cocoanut Cookies 2 cups corn flakes, 1 cup dry cocoanut, 1 cup white sugar. whites of 2 eggs, (be aten very stiff); add 1 tsp. vanilla extract. - Mrs. C. Malm. Cocoanut Cookies

2 cups sugar, 1 cup butter, 1 cup cocoanut, 1 cup sour cream, or milk, 3 eggs, 1 teaspoon soda. Flour to mix as soft as possible. Roll thin, sift sugar over the m and gently roll it in. Mrs. Will Harris. Cocoanut Drop Cookies (Very Good) 1 1/2 cups sugar 1/2 cup butter 1/2 cup lard 2 eggs. 1 cup milk. 1 cup cocoanut. 2 heaping teaspoons Dr. Price's Baking Powder. Flour to make the above stiff en ough to drop from spoon. Mrs. W. R. Brown. Fruit Cookies 1 cup of butter. 2 cups brown sugar 2 eggs well beaten. 2 tablespoons sour cream 2 cups chopped raisins . 1 cup chopped walnuts 1 teaspoon cinnamon 1/2 a grated nutmeg 1 teaspoon soda Flour to roll. Mix in order given and bake in usual way. Mrs. Henry Ernst. Cocoanut Kisses 2 egg whites, pinch of salt, 3/4 cup sugar, 1 teaspoon vanilla. Add cocoanut, fo rm in small c1s and bake on buttered tin twenty minutes in moderate oven. - P. W . M. Cocoanut Kisses Whites of 2 eggs beaten stiff, add 1 cup granulated sugar and beat; add 2 cups c ocoanut, 1 tablespoon cream, 3 tablespoons Globe A-l flour heaping. Drop by smal l teaspoonful well apart on buttered tins. Bake in slow oven. - Mrs. W. G. St1. Cocoanut Sweet Meats 1/2 cup powdered sugar 1 1/4 cups shredded cocoanut 2 tablespoons flour. 1/8 tea spoon salt 1 teaspoon vanilla 1 egg white. Mix the dry ingredients, then add van illa. Beat the egg white stiff. Add other ingredients and mix thoroughly. Mrs. W . L. Whipple. Cookies - Extra Fine 3/4 cup butter; 1 cup sugar; 3 eggs; 2 cups flour; flavor with lemon, roll thin and bake in quick oven - Mrs. W. E. Baker. Cookies 2 cups sugar; 1 cup of shortening (1/2 lard and 1/2 butter); 2 eggs, beaten; 1 c up of sour milk and 1 teaspoon soda beaten in the milk. Season with nutmeg and m ake a soft dough - Mrs. Evelyn D. Rood. Cookies. 3 eggs. 1 1/2 cups sugar. 1 cup butter and lard, salt, 1 1/2 teaspoon baking pow der, flour enough to make soft dough. Melt butter, stir in sugar, then eggs, flo ur, baking powder and essence.Cora U. Colt. Cookies 1 egg, 1 cup sugar, 1 heaping cup beef drippings, mixed spices - ginger, cinnamo n and cloves, 1 cup thick sour cream, 1 cup molasses, flour enough to roll. Mrs. S. F. Burden. Cookies 2 eggs, 2 cups sugar, 1 cup butter, 3/4 cup sweet milk, 1 level teaspoon soda. M rs. J. W. Barbour, Mrs. Burbeck Cookies 3 cups brown sugar, 1 cup lard, 1 cup water, 2 tsp. soda, 1/2 tsp. salt, 1 tsp. each cinnamon, nutmeg and ginger, 1/2 cup raisins, flour enough for soft batter to roll. Mix together in the order given, dissolving soda in water. Roll thin, cut in sha pes, and bake. Mrs. V. White. Cookies 4 cups flour, 2 cups sugar, 1 cup butter, 4 eggs, 2 heaping teaspoons of baking

powder, 1/4 cup milk, or water: mix quick, knead a very little.Mrs Saddie Wilson . Cookies 1 cup butter, 2 cups sugar, 5 cups flour (Sperry Drifted Snow), 3 eggs, beaten l ight, 6 teaspoonsful sour milk, small teaspoonful soda, dissolved in the milk. S tir the butter and sugar together until light, then add eggs and flavoring, then the milk, then the flour. Roll thin and bake quickly. Mrs. Lydia McMillan. Cookies 1 cup lard (level), 1 1/2 cups sugar, pinch salt, 2 eggs (beaten separately), 3 tablespoons sour cream, 1 small teaspoon soda, nutmeg, flour. Roll quite thin a nd have quite a warm oven. Mrs. Carroll. Cookies 1 cup light brown sugar, 1 cup molasses, 1 cup shortening, 1 dessert spoon soda dissolved in 1/2 cup warm water, 1 teaspoon ginger, 2 eggs. After they are cool spread.with boiled frosting. Mrs. C. A. Haas. Cookies 1 cup sour cream, 1 cup butter, 2 cups sugar, 2 eggs, 1 teaspoon soda, 1/2 teasp oon 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 wit h fingers and bake rather quickly. If desired raisins can be added. Mrs. H. E. B igelow. Cookies 1 cup sugar, add 1/2 a cup sour milk, to which has been added 1/2 a teaspoonful soda, 1 egg, well beaten, 1-3 cup shortening, 1 teaspoonful baking powder, sifte d with flour (Sperry Drifted Snow), to make soft dough; roll thin and bake in ho t oven; chopped raisins, dates or nuts make a pleasing variety. Mrs. Stephenson. Cookies 1 cup sugar, 1 cup butter or 1/2 lard, 1/2 butter, 3 cups flour, 2 teaspoons bak ing powder, 2 eggs, 4 tablespoons sweet milk. Mix sugar, butter and baking powde r into the flour dry. Then add eggs and milk. Batter will be stiffer than cake d ough. Roll thin, cut and bake in warm oven. Cookies 2 1/2 cups of sugar (extra C), 1 cupful butter, 2 eggs, flour to stiffen, 1/2 cu p sour milk, scant teaspoon of soda, nutmeg. Mrs. Mary E. Morrison. Cookies 2 cups of sugar, 1 cup of butter, 4 eggs, 3 tablespoons of sweet milk, 1 teaspoo n vanilla, 2 teaspoons baking powder, flour enough to roll but not stiff. Sprink le sugar over top. Bake in quick oven. Cookies 2 cups sugar, 1 cup butter, 1 quart flour (Sperry Drifted Snow), 2 eggs, 1 1/2 c up milk, good measure, 2 teaspoons baking powder, 1 teaspoon vanilla, 1 teaspoon cinnamon. Add 1 cup of raisins, chopped fine, if desired. Roll very thin and ba ke in quick oven. Mrs. George E. Haney. Cookies 2 cups sugar, 1 cup shortening, 1 cup sour milk, 1 teaspoon salt, 1 teaspoon sod a, 1 teaspoon vanilla or nutmeg, flour (Sperry Drifted Snow), to make white doug h. E. M. A. Cookies 2 cups sugar, 1 cup butter, 6 eggs, 1 even teaspoon soda, rind of 1 small lemon

grated and 2 or 3 tablespoons of juice, flour to roll. Sift sugar over top. Cookies 2 cups sugar; 1 cup of shortening (1/2 lard and 1/2 butter); 2 eggs, beaten; 1 c up of sour milk and 1 teaspoon soda beaten in the milk. Season with nutmeg and m ake a soft dough - Mrs. Evelyn D. Rood. Cream butter and sugar, beat the eggs well, mix all together. Roll thin, cut in shapes and bake. Mr. Jos. Moore, Chef. Cream butter. Add sugar, eggs, raisins, flour in which baking powder, salt and c innamon have been sifted. Add cocoa mixed in hot water. (More water may be neede d.) Cream Cookies 1 cup of thick, sour cream, 1 cup sugar, 1 egg, a piece of butter size of large egg, 1/2 teaspoonful salt, 1 teaspoonful soda. 1 pint cream (mix first with soda ). Sugar, butter and unbeaten egg all together and beat up light. Flavor with va nilla. Add 3/4 cup finely chopped walnuts, or cocoanut if desired. Flour enough to make very soft dough; roll thin and cut. Bake in rather quick oven.M. Irene D ewey. Cream Cookies 1 cup sugar, 1 egg, 1/4 tsp. salt, 1 cup sour cream, 1/2 tsp. soda, dissolved in some cream, 1 tsp. baking powder, flour to make thick batter. Drop from teaspoo n on greased tins. - Mrs. I. P. Berry. Date Bars 1 cup brown sugar, 1 large 1/2 cup butter, 1/2 teaspoon salt, 1/2 teaspoon lemon extract, 3 eggs beaten separately, 1 cup flour measured before sifting, 1 teasp oon baking powder, 1 cup walnut meats, 1 cup dates chopped. Bake in shallow pan in moderate oven, 1/2 hour. "When cold, cut in strips and roll in powdered sugar . Mrs. Schultz. Date Cookies 1 box dates (10 oz). 1 cup water. 1 cup sugar. 1 cup shortening. 1/2 cups brown sugar. 1 tablespoon hot water. 2 eggs. 3 cups pastry flour 1 1/2 cups rolled oat s 1 teaspoon cream of tartar 1 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla. Remove st1s from dates and cut in pieces. Boil dates, sugar and water together until thick, then cool. Cream together the shortening and brown sugar; add the e ggs well beaten, rolled oats, flour sifted with cream of tartar, soda and salt, the hot water and vanilla. Mix thoroughly and roll out thin. Spread the date fil ling on 1/2 the dough, fold over the other 1/2 and cut in squares. Place on a gr eased baking sheet and bake for fifteen to twenty minutes in an oven heated to 3 75 F. Mrs. M. H. MacLean. Delicious Cookies 6 eggs beaten to a foam; 1 cup of butter, 2 cups of sugar, (sugar and butter wel l mixed), 3 tablespoonfuls of milk, 1 large teaspoonful of baking powder. 1/2 nu tmeg; flour sufficient to roll thin. Mrs. D. S. Fish. Eggless Cookies. 3 cups sugar, 1 cup shortening creamed together, pint sweet milk, 1/2 ounce carb amonia dissolved in the milk, 1 tablespoon baking powder mixed in 5 of flour. Be at well. Flavor to suit taste, knead in enough flour to make stiff dough, roll t hin and bake in quick oven. Will make 3 gallons cookies. Improve with age. Mrs. James M. Davison. Every Day Cookies 4 tbsp. shortening, 1 1/2 cups sugar, 3 eggs well-beaten, lemon extract. Mix the

se well and add: 4 tsp. Calumet baking powder, sifted with 4 cups flour and 1/2 tsp. salt, 1/2 cup or more milk. Make stiff enough to roll. Cut in shapes and ba ke. Makes 60 cookies. Mrs. W. E. Hosier. Filled Cookies 1/3 cup shortening, 1 cup sugar, 1 egg, 1/2 cup milk, 1 tsp. flavoring, 1/2 tsp. salt, 3 1/2 cups flour and 4 tsp. baking powder. Filling - 1 1/2 cups sugar; 1 pound dates; 1/2 cup water. Boil until it makes s mooth paste - Mrs. J. Ryder. Fine Cookie Recipe 2 cups brown sugar. 1 cup butter, 2 eggs, 4 tablespoons sweet milk, 1 teaspoon s oda (dissolve soda in hot water) 1 cup raisins, 1 cup nuts, 1 teaspoon nutmeg, 1 quart of flour (Sperry Drifted Snow); dough must be very stiff. Mrs. John Bernh ard. Frau Frau 1 tablespoon butter, 1 tablespoon Globe A-l flour, 1 cup milk, 1 cup grated chee se. Beat yolks of 4 eggs. Cook in double boiler. Pour over beaten whites of 4 eg gs. Serve on salted crackers. - Mrs. W. G. St1. Frosted Creams 1 cup sugar, 1 cup molasses, 3 egg yolks, 1 cup 1/2 lard and 1/2 butter, 1 cup s our milk, 1 tsp. ginger, cinnamon and cloves, 4 cups sifted flour, 3 tsp. soda, dissolved in sour milk. Bake in shallow pans and frost. Frosting 1 1/2 cups sugar. Dissolve the sugar with a little water and boil until it threa ds; then pour over the well-beaten whites of 3 eggs. - Mrs. Ira Shearer. Frosting 1 cup pulverized sugar, 1/2 tsp. vanilla, 1/2 tsp. lemon, 2 tbsp. hot water. Spr ead thin on cookies. Mrs. A. S. Maxham. Frozen Dainties 1 cup brown sugar, 1 cup granulated sugar, 1 cup lard, 1 cup butter, 3 eggs, 3 c ups flour, 1 tsp. each of salt, soda, and cloves, 1 cup chopped nuts, about 2 1/ 2 cups flour to knead. Roll to preferred size and place in ice box over night. I n the morning slice and bake. Mr. Jos. Moore, Chef. Fruit Cookies 2 cups brown sugar, 1/2 cup butter, 2 eggs, 3/4 cup sour milk, 1 tsp. soda in th e milk, 1 tsp. baking powder (in enough flour to handle the dough), 1/2 tsp. clo ves, 1/2 tsp. cinnamon, 1/2 tsp. allspice and nutmeg. Roll and bake in hot oven. Raisins or currants or both may be used in these cookies. - Mrs. F. C. Nilsson. Fruit Cookies Beat 1 1/2 cups sugar with 1 cup of butter (or butter and lard), 3 eggs, 1 cup r aisins, 1 teaspoon cinnamon, 1 teaspoon soda dissolved in 2 tablespoons of hot w ater, 3 1/2 cups of flour, cream butter and sugar, add eggs, beat thoroughly, dr op by spoonfuls. Dip silver knife in water and press out lightly and bake. Fruit Cookies 2 cups sugar, 1 cup butter, 2 eggs, 2 cups chopped raisins, 3/4 cup sour cream o r milk, 2 tablespoons ground cinnamon, 1 tablespoon nutmeg, 1 teaspoon of soda, flour to roll. Roll out a few at a time, cut like cookies. Bake in a moderate ov en. Mrs. Harriet Stevenson. German Christmas Cookies

Brown or molasses cookies: 2 1/2 pounds syrup, 3 pounds Globe A-l flour, 1 teas poon salt, soda, allspice, cloves, ginger, 1/2 spoon nutmeg, rinds of 2 lemons, 1/4 pound butter, 1/4 pound lard, 1 and 1/4 pounds of brown sugar, 1 cup boiling water, 1 dozen cardamon. Heat syrup first, put butter and lard in. When cool, a dd other ingredients. Mix evening before wishing to bake. - Mrs. A. Heilbron. Ginger Cookies 3 eggs. 1 cup syrup. 3/4 cup of butter and lard, 1 cup sugar, 4 1/2 cups flour. 1 teaspoonful of soda dissolved in 2 tablespoon-fuls of sweet milk, 1 teaspoonfu l baking powder, 1 teaspoonful of ginger. Mrs. Joe. Biddle. Ginger Cookies 1 cup granulated sugar, 1 cup of Orleans molasses, 1 cup sour milk, 3/4 cup of l ard, 1 tablespoon soda, 2 tablespoons ginger, 2 tablespoons cinnamon, or if you like, 1 cup of currants; mix stiff, roll out 1/2 inch thick, cut and bake in hot oven. Deborah Cummins. Ginger Cookies 1 Cup Sugar, Hall Cup Lard Or 2/3 Cup Butter, 1 Cup Molasses, 1/2 Cup Buttermilk , 2 Eggs, 1 Scant Teaspoon Soda And 1 Of Baking Powder, 1 Spoon Ginger, Flour To Make A Stiff Batter. Mrs. Elizabeth Wait. Ginger Creams 1 egg, 1 scant cup sugar, 1/2 cup butter, 1/2 cup molasses, 1/2 cup cold water, 1 tsp. soda, 1 tsp. ginger, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. cloves, 2 cups flour, pinch of salt. Bake in square tins. When cold, cut in squares and i ce. - Mrs. Hunter Nethery. Ginger Drops 1 egg. 1 cup molasses. 1 cup sugar. 1 cup sour milk. 1/2 cup melted butter 4 1/2 cups Gold Medal. Flour 1 1/2 teaspoons soda 1 teaspoon ginger. When flour is al l in, add 1 tablespoonful of molasses, Mrs. Olive Belt. Ginger Snaps 1 egg, 1 1/2 cup sugar, 1/2 cup molasses, 1 cup lard and butter mixed, 1/2 cup w ater or sour milk, 1 tbsp. soda dissolved in the water or milk, 1 tbsp. ginger, cinnamon and cloves together. Flour to make soft dough, unless milk is used, the n make a stiff dough. Mrs. E. R. Pulliam. Ginger Snaps 1/4 pound butter, 1/4 pound light brown sugar, 2 teaspoons soda (even), 1 wine g lass milk, 1 quart Globe A-l flour, 1/4 pound lard, 1 pint New Orleans molasses, 2 tablespoons of ginger. Ginger Snaps 1 cup shortening, 1 cup brown sugar, 1 cup molasses, 3 eggs, 1 tablespoon ginger , 1 tablespoon soda, 1 tablespoon vinegar. Boil molasses, sugar, shortening, gin ger and vinegar together; when cold add eggs and soda. Add flour enough for a st iff dough. Ginger Wafers. 1 cup brown sugar, 1 cup molasses. 1 cup butter or lard, 1/2 cup made coffee, 2 teaspoonfuls soda, 1 tablespoonful ginger. Roll very thin. Excellent. Good Cookies 2 cups of soft sugar; 1 cup of shortening; 4 eggs; 4 table-spoonfuls of sweet mi lk; 1 teaspoon of baking powder; 1/2 teaspoon-ful of soda; roll soft - Mrs. Rhoa ds. Graham Cookies

2 cups of lard scant, 2 cups sugar, 4 eggs, 1 spoonful soda, dissolved in 1/2 cu p water, 4 cups of graham, 4 cups of wheat flour, 1 teaspoon salt, 1 cup of rais ins chopped. Mix and stand over night. Roll out in the morning; if soft add a li ttle flour. Ruth M. Wright. Hard Cookies. 2 cups sugar, 1 cup butter, 1 cup sour milk, 1 level teaspoon soda, 1 egg, 1 tea spoon lemon flavoring. Cream butter and sugar, add the egg, then sour milk and s oda with enough flour to make a dough as soft as can be handled. Roll very thin and bake in floured pan. Hermits. 3 eggs, 1 cup butter, 1 1/2 cups sugar. 1 cup chopped seeded raisins, very littl e chopped citron, 1 teaspoon each of cloves, allspice and cinnamon, flour enough to roll. Cut in rounds.Cora U. Colt Hermits 1 cup brown sugar, 2 whole eggs, 4 tablespoons of sifted Globe A-l flour, 1 cup of chopped walnuts. - P. N. M. Hermits 3 eggs, 1 cups brown sugar, 1 cup butter, 1 cup chopped raisins, 2 tablespoons mi xed spices, flour to roll; cut like cookies. H1y Cookies. 1 1/2 cups butter, 2 cups brown sugar, 2 cups h1y, 4 eggs, spice, nuts, 1/2 teas poon of soda, flour to make it stiff. How To Make Cookies 2 cups of sugar, 2 cups of butter, 1 cup of sour milk, 3 eggs, 2 teaspoons soda, flour enough to roll nicely, flavoring. Add nuts or raisins and dip in sugar. Ice Box Cookies 1 cup butter or substitute. 2 eggs. 2 cups brown sugar 1 cup chopped nuts 1 teas poonful soda. 1/2 teaspoonful salt 2 teaspoonful milk or cream 3 1/2 cups Gold M edal flour. Cream butter and sugar thoroughly. Add eggs and continue to beat. Si ft flour, soda and salt 3 times and add with nuts to mixture. Pack in a long bre ad pan and, leave in refrigerator over night. In morning turn out on board. Slic e as thin as possible and bake. Mrs. E. K. Copper. Ice Box Cookies 1 cup shortening 1/2 butter and 1/2 lard. 1 cup granulated sugar. 1 cup brown su gar. 2 eggs. 1 teaspoonful cinnamon 1/2 teaspoonful lemon extract. 1/2 teaspoonf ul vanilla 1/2 teaspoonful almond extract 1 teaspoonful baking soda 4 cups flour 1 cup chopped blanched almonds or pecans. Form into loaves. Put on plate in ice box over night. In morning turn out on bread board and slice very thin with sha rp knife. Bake in moderate oven until brown. Mrs. F. L. Harwood. Ice Box Cookies 1 lb. butter, 3 eggs, 1 cup brown sugar, 1 cup white sugar, 1 tbsp. cinnamon, 5 cups flour, 1 scant tbsp. soda, 1/4 lb. almonds. Cream the butter, add the sugar , beaten eggs, cinnamon and soda mixed with the flour. Knead well, roll in 1 lar ge roll or loaf. Let stand all night in ice box or cool place. In morning cut in thin slices and bake in quick oven. Before baking place the almonds shaved in t hin slices in a simple design on the cookies. Mrs. E. Duble. Icing 1 cup sugar, 1/2 cup water. Boil until it threads: pour in the beaten white of 1 egg, beating until thick enough to spread on cakes. Mrs. Wallace Severance.

Imperial Cookies 1/2 cup butter; 1 cup sugar; 2 eggs; 1 tablespoonful milk; 2 1/2 cups Sperry Fl our; 1 1/2 level teaspoonfuls Folger's Golden Gate Baking Powder; 1/2 teaspoonf ul Folger's Golden Gate Lemon Extract; 1/2 teaspoonful grated nutmeg. Mix and ba ke as wafers. Indians (Chocolate Cookies) 1/2 cup butter, 2 squares bitter chocolate, large size; add 2 eggs well-beaten, 1/2 cup flour, 1 cup sugar, 1 cup nuts. Spread about 3/8 inch thick in square pa n and bake slowly for 20 minutes. Cool and cut in large squares. - Mrs. James H. Morey. Jewish Cookies 3 eggs, 3/4 cup granulated sugar, beat 5 minutes. 1 lb. dates and 1 cup walnut m eats cut in pieces, 4 tbsp. flour, 1 tsp. vanilla, 1 tsp. baking powder. Mix 1 t bsp. flour with the dates and nuts, rest of flour and baking powder together, ad d to the beaten sugar and eggs. Add flavoring and spread in square pans quite th in. Bake very slowly. Cut in squares and when cold sprinkle with powdered sugar. Mrs. G. C. Carnright. Jumble Cookies 2 cups sugar, 3 eggs, 1 cup butter, 1 cup sweet milk, 1 teaspoon soda, 1 teaspoo n cream tartar, 1 teaspoon baking powder, flour to make dough stiff enough to ro ll. Flavor to suit taste. Kringles. 1 cup butter, 1 cup sweet cream, 1 teaspoon baking powder sifted into a quart of flour, mix flour and cream, and softened butter; roll very thin and spread butt er on top, fold together and roll; repeat 3 or 4 times, lastly roll about 1/4 in ch in thickness, cut into strips 1/2 inch wide and form into the figure 8, dip i n sugar, bake brown in quick oven. Mrs. W. J. Jeter. Lace Wafers Beat 1 cup sugar with beaten yolks of 2 eggs, add beaten whites and 1 tsp. vanil la. Fold in 4 cups cornflakes. Drop from spoon on inverted pan (unbuttered) and bake in slow oven. Remove with cake turner. Makes about 40. - Mrs. J. W. Kassel. Lady Fingers. 1-quarter pint sugar and 3 eggs beat until very stiff. Mix in quickly, without b eating, 1/2 pint flour. Put into funnel of paper, squeeze out into lady fingers on paper, sprinkle with powdered sugar. Bake in quick oven, dampen back of paper , pull off, put together 2 and 2. Lemon Cookies 2 1/2 cups sugar, 1 pint butter, 3 eggs, carbonite of ammonia 1 inch square, di ssolved in 1 pint sweet milk, teaspoon of oil of lemon, flour to mix soft dough. Lemon Crackers 3 cups sugar; ,3 eggs; 1 cup lard; 1 pint milk; 5c worth of baking ammonia; 5c w orth oil of lemon; flour to stiffen as for cookies - Mrs. Oscar Avery. M'Kinley Drop Cake 2 eggs, 2 cups "C" sugar, 1 cup lard and butter mixed, 1 cup molasses, 1 cups sou r milk, 2 teaspoons soda, 3 teaspoons ginger, flour to make a thick batter. Drop in pan in small spoonfuls. Macaroons 12 dates cut fine 1/2 cup almonds cut up with skins. 2 egg whites - stiff 1 cup granulated sugar. Add sugar gradually to beaten whites of eggs, then add dates a nd almonds. Drop from teaspoon on buttered and floured tin. Bake in slow oven. A

llow to stand on tin few minutes after removing them from oven so as to remove m ore easily. Makes 24. Alice Belt Soper. Mackinaw Cookies 2 cups dark molasses, 2 cups brown or white sugar, 1 cup lard, 1 cup butter, 1 t ablespoon ginger; put on stove, let come to a boil; be sure and let get cold, th en add 1/2 nutmeg, 2 tablespoons cinnamon, 2 tablespoons of soda, dissolved in 1 cup of cold water, and 4 well beaten eggs; flour (Sperry Drifted Snow), enough to roll, but not too thin. Bake quickly in hot oven. Christine MacDonnell. Marguerites. 1 cupful granulated sugar, 1-3 cupful water. Boil together until stiff, not brit tle, when tried in cold water. Beat the white of an egg to a stiff froth. Turn o n the boiling syrup, beating hard until it creams. Mix 1 large cup of walnut mea ts into the cream and spread on Saratoga wafers. Especially nice for luncheon. M rs. John T. Stivers Molasses Cake 2 Eggs Beat Light, 1/2 Cup Butter. 1/2 Cup Sour Milk. 1 1/2 Cups Of Molasses. 2 Cups Flour (Measured After It Is Sifted), 2 Teaspoons cinnamon, 1 teaspoon ginge r, 1 teaspoon soda. Bake in shallow tins. Mrs. E. T. Gosper. Molasses Cookies 1 cup sugar, 1 cup butter, 1 cup molasses, 3/4 cup buttermilk, 3 tsp. soda, 1 ts p. ginger and other spices to suit the taste. Mix in the usual order, roll thin, cut, and bake. - Mrs. D. L. Miller. Molasses Cookies 1/2 cup molasses, 1/2 cup sugar, 1/2 cup shortening, 1/2 cup hot water, with 1 t sp. soda, 1/3 tsp. salt, 1/3 tsp. ginger, and flour sufficient to roll out. Thes e are much better if stirred stiff with spoon. Set in a cool place over night. R oll and bake. Mrs. J. E. Hathaway. Molasses Cookies Put a teaspoon of soda into a large cup; add 4 tablespoons shortening, 3 tablesp oons hot water and fill the cup with good molasses. Turn into a bowl; add 1/2 cu p sugar, a little salt, and 1 level teaspoon each of ginger and cinnamon. Put in flour to make a dough not too stiff. Roll out, cut and bake in a quick oven. Th ese cookies are hard and brittle. Mrs. Parsal. Molasses Drop Cakes 1/2 cup butter, 1 cup sugar, 1 cup molasses. 1 cup cold water, 2 eggs beaten, 2 tsp. soda heaping, 1/2 tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger heaping, 5 cu ps flour. Mother Hobson's Cookies 1 cup sugar, 1 cup molasses, 1 cup lard, 1 cup sweet milk, 2 level tsp. soda, 2 tsp. cinnamon, 1/2 tsp. cloves, 1/4 tsp. mace, 1/4 tsp. salt, about 5 cups flour . Roll out as soft as possible and cut in oblong squares. Nut Cakes 1/2 cup butter; 1 cup sugar; 1/2 cup milk; 2 cups flour; 3 level teaspoonfuls ba king powder; 1 tablespoonful vanilla; 3 egg whites beaten; 3/4 cup nut meats cho pped. Bake in buttered individual tins about 20 minutes. Ice with white icing Mrs. Raymond Dowdell. Nut Cookies. 4 eggs, 2 cups sugar, 1 cup raisins, 1 cup walnuts, 2-3 cup butter, flour, 2 tea spoons baking powder.

Nut Cookies 1 cup brown sugar, 1 cup white sugar, 1 cup butter, 1 cup chopped nuts, 1/4 cup hot water, 3 1/2 cups flour. 2 eggs, 1 tsp. soda, 1 tsp. salt, 1 tbsp. vanilla. Mix together, roll in loaf and let stand in ice box until morning. Then slice of f and bake in moderate oven. Mrs. Luella King. Oat Cake 3 cupfuls oat meal. 2 cupfuls flour, 1 cup sugar, 1 teaspoonful soda, little sal t; mix up dry; pour 1/2 cupful hot water over 1/2 cupful butter and mis to the a bove. Roll out thin, cut in squares, and bake a light brown. Mrs. D. R. Cameron . Oat Meal Cookies 1/2 cup butter, 1 and 1/2 cups sugar (brown), 2 or 3 eggs, 1 cup sour milk, 1 cu p raisins, 1/2 cup nuts, 2 cups oatmeal (2 cups flour, 1 teaspoon soda, 2 teaspo ons cinnamon (drop them).Jessie I. Scott. Oat Meal Cookies 1 1/2 cups of sugar, 3/4 cups of butter, 1/2 cup of warm milk, 1 teaspoon of sod a (mixed with the warm water), 1 cup of oat meal, 1 cup of raisins, 2 1/2 cups o f flour (Sperry Drifted Snow), 1 teaspoon of cinnamon, 3 eggs, slightly heaping teaspoon baking powder. Mrs. George E. Haney. Oat Meal Cookies 1 cup sugar, 1 cup shortening, 1 cup milk, 2 cups white flour (Sperry Drifted Sn ow), 2 cups Quaker or rolled oats, 1 teaspoon soda, 1 cup chopped raisins, 1 doz en chopped walnuts, 1 level teaspoon cinnamon, 1 level teaspoon cloves, a little salt; add the rolled oats the last thing. Drop on buttered tins and bake well. Mrs. S. T. Allen. Oat Meal Cookies 1 cup white sugar, 3/4 cup butter and lard mixed, pinch of salt, 2 eggs, 1 cup o atmeal, 2 cups flour (Sperry Drifted Snow), 1 teaspoon cinnamon, 1 teaspoon soda , dissolved in 3 tablespoons hot water and let cool, 3 tablespoons cream, sweet or sour, 1 cup raisins, 1 cup nuts. Drop with teaspoon on to buttered pan and ba ke in moderate oven. E. M. A. Oat Meal Cookies 2 cups brown sugar, 2/3 cup lard, 1 egg, 1/2 cup sour milk, 1/2 teaspoon soda, s alt, spices, 4 cups rolled oats, tablespoon flour, enough to roll out. - Mrs. P. B. Ward. Oat Meal Cookies 2 cups flour (Sperry Drifted Snow), 2 cups rolled oats, 2 eggs, 1 cup chopped nu t meats, 1 cup chopped raisins, 1 teaspoon nutmeg, 10 teaspoons sweet milk, 1 te aspoon soda, 1 cup sugar, 3/4 cup shortening, pinch of salt; roll thin and bake slowly. These will keep a long time. Mrs. Lydia McMillan. Oat Meal Cookies 2 eggs, 1 cup sugar, 3/4 cup butter, 1 cup raisins, chopped, 6 tablespoons sweet milk, 2 cups flour, 2 cups rolled oats (good measure), and 1 teaspoon soda. Dro p from teaspoon into ungreased pan.Mrs. H. C. Morse. Oat Meal Drops 1 cup lard, 1 cup sugar, 8 tbsp. milk, 2 eggs, 1 tsp. soda, 1 tsp. cinnamon, 1/2 tsp. salt, 2 cups flour, 2 cups dry rolled oats, 1 cup chopped raisins. Cream l ard with sugar, add beaten eggs; sift salt, soda and spices with flour; mix othe r ingredients in order given. Drop from a spoon on well-greased tins. Mrs. A. W. Johnson.

Oat Meal Wafers With Filling 2 cups oat meal; 2 cups flour; 1 cup brown sugar; 2/3 cup butter and lard; 1/2 c up sour milk; 1 teaspoon soda dissolved in 1 tablespoon hot water. Roll very thi n and cut in any shape desired. Oatmeal Cookies.. 1 1/2 cups sugar. 3 packed cups oatmeal. 2-3 cup shortening. 1 cup sweet milk. 1 level teaspoon soda dissolved in milk. 1 teaspoon vanilla, enough flour to roll . Roll thin and bake in a quick oven. Mrs. John T. Stivers. Oatmeal Cookies. 1 cup sugar, 3/4 cup butter creamed, 2 eggs, 1 tea-spoon vanilla, 1 teaspoon cin namon, scant 1/2 teaspoon salt; (no liquid) ; 21/2 cups dry oatmeal, 2 cups flou r. 3/4 teaspoon soda sifted in flour, 1 cup chopped raisins. Place a teaspoonful of mixture on unbuttered tins, like macaroons; moderate oven. Mrs. Gilmer. Oatmeal Cookies. 1 tablespoon butter. 1/2 cup sugar. 1 cup rolled oats, 1 egg. Drop on buttered p an and bake. Mrs. O. Stewart. Oatmeal Cookies 1 1/2 cups oatmeal, 1 cup chopped raisins, 1 cup sugar, 3/4 cup lard and butter, 2 eggs beaten light, 1 1/2 cups flour, 1 tsp. cinnamon, 1 tsp. vanilla, pinch o f salt, 1 tsp. soda dissolved in hot water, 5 tbsp. sour milk, sour cream or hot water. Oatmeal Cookies 1 cup butter. 1 cup sugar 1/2 tsp. salt. 2 eggs. 1 cup raisins. 1/2 cup nut meat s. 2 cups oatmeal. 4 tablespoons sweet milk 2 cups flour. 1 teaspoon cinnamon. 2 teaspoons baking powder. Cream butter, add sugar gradually. Beat eggs well and add to mixture, then milk. Add dry ingredients. Drop from teaspoon on baking she et and bake in quick oven. Mrs. Claude S. Moore. Oatmeal Cookies 1 cup lard, 3 eggs, 1 cup brown sugar, 1 cup white sugar, 1 cup cocoanut, 4 cups oatmeal, 2 cups flour, 1 tsp. salt. Cream lard and sugar, add egg yolks; sift f lour with 2 tsp. baking powder and add to the first mixture, then add the oatmea l and cocoanut. Fold in the stiffly-beaten whites after the ingredients have bee n thoroughly mixed. Drop from spoon and bake in moderate oven. If you cannot eat them send them to me. Mrs. Chas. Langill. Oatmeal Cookies 1 cup sugar, 1 cup butter, 2 eggs, 1 tsp. soda, 6 tbsp. sour milk, 1 tsp. cinnam on, 1/2 cup chopped raisins, 1/2 cup chopped nut meats, 2 cups flour, 2 cups oat meal, not cooked. Mix in the order given, dissolving soda in milk. Drop by teasp oons into greased pan; bake in moderate oven. Mrs. H. W. Corke. Oatmeal Cookies 1 cup sugar, 1 cup butter and lard mixed or any prepared shortening, 2 eggs, a p inch of salt, 1 1/2 cups sour cream (or sour milk), with 3/4 teaspoon of soda d issolved in it, 2 cups rolled oats, 1 cup raisins, 2 cups flour, 1 teaspoon cinn amon, 1/2 teaspoon cloves. Mix in order given and drop from a teaspoon on well-g reased tins. Bake in a quick oven. E. McD. Oatmeal Cookies 2 cups sugar, 3 cups oatmeal, 2 cups flour (Sperry Drifted Snow), 1 cup seeded r aisins, cut in pieces, 5 tablespoons sweet milk, 1 teaspoon cinnamon, 1 teaspoon soda, 2 eggs, 2-3 cup melted shortening. Drop by tablespoonfuls in greased pan; bake slowly. Anna Kennedy.

Oatmeal Drops 3 eggs, 1 cup sugar, 1 cup lard, 2 cups rolled oats, 2 cups flour, 1 cup raisins and currants, 2 tsp. cinnamon, 6 tbsp. sweet milk, 1 tsp. soda and a little bak ing powder. Drop in well-greased pan and bake. Mrs. W. C. Fort. Oatmeal Raisin Cookies 1 cup sugar, 1/2 cup butter, 2 eggs, 1 cup raisins, 1 cup flour, 1 teaspoon baki ng powder, grated rind and juice of 1 lemon, 2 1/2 cups of oatmeal. Drop in pan from spoon. Mrs. J. A. Bell. Oatmeal Wafers 1 cup granulated sugar, 1 tablespoon melted butter, 2 eggs well beaten, 2 1/2 c ups rolled oatmeal, 1 teaspoon B. P. salt, 1 teaspoon (or less) almond extract. Bake in a slow oven. Very dainty. Mrs. Frank E. Ballard. Pantucket Fingers 1/2 cup butter 3 eggs 3/4 cup flour 1/2 heaping teaspoon baking powder. 1 cup nu t meats. 2 squares chocolate 1 cup sugar. 1 teaspoon vanilla Pinch of salt. Melt butter and chocolate, add slightly beaten eggs, flour, sugar, and other ingredi ents. Bake in moderate oven twenty minutes. Mixture should be spread thin on pan s. Mark in narrow strips when taken from oven. When cool, remove from pans. Mrs. C. H. Lloyd. Potato Doughnuts 1 cup sugar, 1/2 cup milk, 1 cup mashed potatoes, butter size of a walnut, 2 tea spoons Hallifax Quality taking powder (use less of this powder than other powder s), Globe A-l flour to roll. - Mrs Elizabeth Taylor. Rainy Day Cookies 4 eggs, 3 cups brown sugar, 2 cups butter, 8 cups flour, 2 tsp. soda, 2 tsp. gin ger. Raisin Cookies 2 eggs, small cup shortening, large cup sugar, 1 cup rolled oats, 1 cup chopped raisins, 2 cups sifted flour (Sperry Drifted Snow), 1/2 a cup sour milk, 1 teasp oon soda, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon; drop on greased pan and ba ke in slow oven. E. L. W. Rocks. 1 cup butter, 2 cups sugar, 3 cups flour (sifted), 3 eggs. 1 lb. seeded raisins (chopped), 1 lb. walnuts (chopped), 1 teaspoon cinnamon, 1 teaspoon vanilla. 1/2 teaspoon baking powder. Mix sugar and butter together, break in eggs 1 at a tim e, add flour and baking powder, cinnamon and flavoring, nuts and raisins. Drop o n butter tins about size of walnuts and bake in a moderate oven. Mrs. D. E. Fer guson Rolled Oat Cookies. 1 cup lard, 1 cup brown sugar, 2 eggs, 2 tablespoons milk, 1/4 teaspoon soda dis solved in little warm water, 1 cup flour, 3 cups rolled oats, 1 teaspoonful each of nutmeg, cinnamon and vanilla, 1 cup of walnuts sliced with knife. Mix well a nd let stand 1 hour before baking. Drop on ungreased pan with teaspoon. Mrs. M. Gale. Rolled Oats Cookies 1 cup granulated sugar; 1 cup lard and butter; 2 eggs; 5 tablespoons sweet milk; 1/2 teaspoon salt; 2 cups flour; 3/4 teaspoon soda; 1 cup raisins (chopped fine ); 2 cups rolled oats; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves. B eat thoroughly sugar, shortening and eggs. Then add milk, salt and spices. Sift soda through flour and add. Roll raisins in flour before chopping, then stir in raisins and oats, mixing thoroughly. Drop on greased pans and bake in slow oven

- Mrs. E. A. Zell. Rolled Oats Cookies 2 cups rolled oats; 1/2 cup butter; 1/4 cup lard. Mix and let stand 1 hour. Add 2 eggs; 1 1/2 cups granulated sugar; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 t easpoon cloves; 1 teaspoon soda; 1 cup nut meats; 1 cup raisins; 2 cups flour; 1 /2 cup buttermilk. Drop from spoon and bake rather slow - Mrs. Clara Belle McKee . Russian Rocks 1 1/2 cup dark brown sugar, 1/2 cup butter, 1 cup raisins, 1 cup walnuts (choppe d), 1 tsp. vanilla, 2 eggs, 1/2 cup milk, 3 cups flour, 1 tsp. soda. Mix soda an d flour and sift 3 times. Drop from small spoon on greased pan. - Mrs. C. H. Goo d. Scotch Cake. 1 pound of brown sugar. 1 pound of flour, 1/2 pound of butter, 2 eggs, 1 teaspoo n cinnamon. Roll very thin and bake in quick oven. Mrs. Burson Scotch Oat Cakes 3 cups oat meal; 2 cups flour; 24 cup butter; 3/4 cup sugar; 1/2 teasnoon soda; 1/2 cup hot water. Roll very thin and cut. More sugar may be used if you choose - Olive Lyford, Vancouver, B. C. Scotch Short Bread 1/2 lb. butter. 1/2 cup powdered sugar. 3 cups flour well sifted. Mix with hand, in a bowl. Work sugar into butter and add flour gradually working it in on a ro lling board. Put on paper and roll 1/4" thick. Cut rounds and prick with fork. B ake in moderate oven about 1/2 an hour or until a light brown. Estelle Frances W ard. Scotch Tea Cakes 2 cups flour; 3 tablespoons sugar; 1 tablespoon chopped citron; 2 tablespoons bu tter; 2 teaspoons baking powder; about 4 tablespoons of cream. Mix the flour, su gar, baking powder and fruit; rub it in the butter as for pastry. Add the beaten eggs to which has been added the cream. The amount of liquid needed varies acco rding to temperature. Drop with a teaspoon and put a bit of sugar on each top. B ake in a rather quick oven. Easy to make - Mrs. Philip S. Skeele. Scottish Fancies. 1 egg, 1/2 cup sugar, 2-3 tablespoon melted butter, 2-3 cup rolled oats, 1/2 cup cocoanut, 1-3 teaspoon salt, 1/4 teaspoon vanilla. Add all together and put in a pan, 1 teaspoonful in a place, bake until brown. Take out of pan onto flat sur face to cool.Miss Vera DeForest. Shavings 3 eggs, weigh to the oz. very accurately, same w8 of flour, butter and sugar. Dr op on buttered pan and bake in moderate oven until light brown. While still hot, roll over mailing tube, covered with oiled paper, into c1s. - Mrs. Victor White . Soft Hermits. 1 cup sugar, 1 cup ''Cottosuet," 1 egg, 1 cup molasses, 1 cup sour milk, 1 cup c hopped raisins, 1 tea-spoon soda. 1 teaspoon cloves, 2 teaspoons cinnamon, pinch salt, 4 cups sifted flour. Mix well and drop from teaspoon into buttered pan an d make in not too hot an oven. Mrs. F. S. Williams Soldier's Delight 1 pound brown sugar 4 eggs. 1 scant cups seedless raisins. 1/2 teaspoon ginger 1 teaspoon cinnamon 1 3/4 cups Gold Medal Flour. 1 scant cup English walnuts. 1 t

easpoon baking powder. Beat eggs slightly and mix into sugar smoothly and let st and while preparing the other ingredients. Sift spices with flour, and baking po wder, and mix all ingredients together. Spread thinly in cooky pan. Sprinkle lig htly with powdered sugar. Cut in squares while hot. Mrs. E. E. Danke. Sour Cream Cookies. 2 cups sugar, 1 cup sour cream, 2 eggs, nutmeg and lemon extract if desired, 1 t easpoon soda, flour enough to mix. Mrs. Hegre. Sour Cream Cookies 1/2 cup butter, 1 cup sugar, 1 egg, 1/4 tsp. soda, 3 1/2 tsp. baking powder, 2 1 /2 cups flour, 1/2 cup sour cream, vanilla and nutmeg flavoring. Mrs. A. H. Grav es. Sour Cream Cookies 2 eggs, 1 cup sugar, 1 cup sour cream, 1 tsp. soda, 1 cup chopped raisins, 1/2 c up lard and butter, 2 cups flour, pinch salt, vanilla. Drop from tsp. upon butte red tins. Mrs. Clarence Rich. Sour Cream Cookies 3/4 cup butter, 1 1/2 cup sugar, tsp. soda (dissolved in cream), sp. ginger, 1 tsp. cinnamon, 1/2 1 cup raisins, (cut in 2). Drop 3 eggs (well-beaten), 1 cup thick sour cream, 1 3 cups flour, 1 tsp. baking powder (scant), 1 t tsp. cloves, pinch of salt, 1 cup walnut meats, from spoon. - Mrs. E. R. Pulliam.

Sour Cream Cookies 1 1/2 tablespoon lard or butter, 2 1/2 cups sugar, 1 1/2 cups sour cream, 3 e ggs (beaten separately), 1 teaspoon soda, 1 teaspoon baking powder, 1 teaspoon l emon extract, 1 teaspoon vanilla extract ; add soda to sour cream, baking powder to flour, add flour sufficient to roll. Mrs. T. D. Winders. Sour Milk Sugar Cookies 2 cupfuls of sugar, 1 cupful of butter, cupful of sour milk, a good pinch of sal t, 3 eggs, 1 teaspoonful of soda; mix soft and roll thin in sprinkled sugar inst ead of flour. Mrs. B, S. Gurnee. Spice Cake 1 cup sugar, 1/2 cup butter, 2 eggs, 1/2 cup milk or cold coffee, 1 tsp. baking powder, 1 1/4 cups flour, 1 cup raisins. Spices - cassia, cloves and nutmeg. Mrs . A. H. Graves. Spice Cookies (Ice Box) 1 cup brown sugar 1 cup white sugar 1 cup Crisco 3 eggs. 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/4 teaspoon cloves. 4 cups Gold Medal fl our 1 teaspoon soda 1/2 teaspoon salt. 1/2 cup nuts 1/2 cup raisins. Cream Crisc o, add sugar gradually and eggs slightly beaten. Sift dry ingredients and add to mixture with nuts and raisins, and mold in rolls 2 inches in diameter and place in cool place over night. Slice very thin and bake in a moderate oven. Mrs. Irl G. Whitchurch. Spice Cookies 1 cup syrup, 1 cup sugar. Let come to a boil and cool. 1 cup cream, 2 egg yolks, 1/2 tsp. cloves, 2 tbsp. grated orange peel, pinch of salt, pinch of allspice, 1 heaping tsp. baking soda, dissolved in hot water, flour to roll, not too stiff . - Mrs. C. U. Olson. Spice Cookies 1 1/2 cups sugar; 1/2 cup butter; 2 eggs; 4 tablespoons sour milk; 1 cup choppe d raisins; 1 teaspoon soda; 1 teaspoon each, cloves, cinnamon and nutmeg; 2 cups flour - Mrs. Jacob Woehrle.

Spice Cookies 1 cup butter milk, 1 cup lard, 2 cups sugar, 2 eggs, and 1 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 f lour enough to roll. Mrs. H. E. Bigelow. Spice Cup Cakes 1/2 cup molasses, 1/2 cup sugar, 1/4 cup butter (or 1/2 butter and 1/2 crisca), 1/2 cup sour milk, 1 level teaspoon salt, 1/2 teaspoon of cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon ginger, pinch of cloves, 1 teaspoonful of soda dissolved in boiling water, 2 cups Globe A-l flour. Bake in moderate oven and watch caref ully. Sponge Drops 2 eggs, 1 cup sour cream, 1/2 cup sour milk, 2 cups sugar, 1 3/4 tsp. soda, 3 1/ 2 cups flour, vanilla. Mix together, and drop by spoonfuls on greased pans. Mrs. W. L. Ball. Spritzar 1 lb. butter, 1 cup sugar, 1 whole egg, 1 yolk, 10 bitter and 10 sweet almonds, 1/4 tsp. baking powder, about 3 1/2 cups flour.Put through a pastry tube and bak e. Mrs. 0. Carlson. Sugar Cookies 1 cup brown Sugar 1 cup granulated Sugar 1/2 cup sour cream or buttermilk 3 eggs . 1 teaspoonful soda 1 teaspoonful cream of tartar 1/2 cup butter Flour to make a soft dough. Mrs. Olive Belt. Sugar Cookies 1 cup butter, 1 cup sugar, 2 tsp. baking powder, 4 tbsp. milk, 2 eggs, 1 tsp. le mon juice. Flour to mix and roll thin. - Mrs. Emil Nelson. Sugar Cookies 2 scant cups sugar, 1 cup lard, 1 cup sour milk, 1 tsp. soda, 1 level tsp. bakin g powder, 2 eggs, salt, flavoring, flour to make a soft dough. Roll rather thin. Cut and bake quickly. - Mrs. J. D. Kindig. Sugar Cookies 1 1/2 cup granulated sugar; 1 cup butter; 1 cup sour creams; 3 eggs; 1 teaspoon soda; flour to stiffen, but be careful not to make too stiff - Mrs. Walter Whiss en. Sugar Cookies 1 cup sour cream, 2 eggs, 2 cups sugar, 1/2 teaspoon soda, 1/2 cup butter, 2 tea spoons baking powder, flour enough to roll. Cut and bake on well-greased tins in hot oven. Sugar Cookies 1 cup sugar, 1 cup butter, 1 cup sour milk, 1 teaspoon soda, mix soft as possibl e. Adaline Dool. Sugar Cookies 2 cups sugar; 1 cup lard; 2 teaspoons soda; 1 cup sour milk; 1/2 teaspoon salt; flavoring - Mrs. J. Irwin. Swedish Sprits Cookies 1/2 lb. butter, 2/3 cup sugar, 3 egg yolks, 4 grated bitter almonds or almond ex tract, 2 1/2 cups flour.Mix in the order given, shape in letter S with pastry tu

be. Bake in hot oven. - Mrs. C. U. Olson. Tea Cake Break 1 egg in cup and fill cup with sour cream; 1 level teaspoon soda, 1 cup br own sugar, 2 cups flour; flavor with cinnamon. To be eaten warm. Mrs. Peck Thin Crisp Cookies 1/2 cup butter, 1 cup sugar, 1/2 cup nuts (preferably almonds or black walnuts), 2 tbsp. milk, 2 tsp. baking powder, 1 egg, 1/4 tsp. salt, 2 cups flour, 1/2 tsp . vanilla. Cream butter, add sugar and egg. Beat constantly, then add flour, bak ing powder and salt mixed, alternating with milk. Mold in long flat roll as larg e around as you want cookies. Chill thoroughly over night. Slice and bake 10 min utes in a moderate oven. Mrs. G. F. Falley. Thin Rich Cookies 1 cup butter, 1 cup sugar, 3 eggs, well beaten. Flour, enough to roll; roll thin and sprinkle with sugar. Bake in moderate oven. Mrs. Wharton Plummer. Thin Rich Cookies 1 cup of granulated sugar, 1/2 cup butter, 3 eggs. Don't beat eggs. 1 teaspoon o f baking powder, 1 teaspoon of vanilla flavoring, flour enough to roll: knead th e dough as little as possible, and sprinkle sugar on top, bake in good hot oven until light brown. Minnie Simpson. Trilbies A. 1/2 cup butter. 1 cup sugar. 1/2 cup sour milk. 2 cups rolled oats (ground). 2 cups flour 1 tsp. soda. B. 1/2 cup dates 1/2 cup sugar 1 cup water. In A cream butter, add sugar. Mix soda with sour milk and add alternately with flour and o ats to mixture. Roll thin and cut. Boil B until thick. Cool and put between each 2 and bake in moderate oven. Mrs. Arlo Ayres Brown. Vanilla Cookies 1 cup sugar, 1/2 cup butter, 2 eggs, 2 tbsp. milk, 2 tsp. vanilla, 1 tsp. baking powder, flour enough to make as soft as can be handled. Bake in hot oven. Mrs. U. G. Buck. Vanity 2 eggs well beaten, a pinch of salt, thicken with flour. Make quite stiff. Virginia Jumbles 2 cups brown sugar; 2 eggs; 2 cups lard; large 1/2 of nutmeg; 24 cup sour milk; 1/2 teaspoon soda; flour to stiffen, but not too stiff. Flatten out, sprinkle wi th sugar and bake - Mrs. Walter Whis-sen. Walnut Wafers 4 eggs well beaten, 2 cups dark brown sugar, 2 cups chopped walnuts, 6 heaping t easpoons Globe A-l flour. Drop by teaspoonful well apart on buttered tins. Bake in moderate oven. - Mrs. W. G. St1. Walnut Wafers 2 eggs beaten with 1 cup brown sugar, 1/2 cup Globe A-l flour, 1 level teaspoon Hallifax Quality baking powder, vanilla and salt, 1 cup chopped nuts, 2 1/2 tab lespoons chocolate. Drop from spoon.