Cookies - Old Us Church Cookbooks

7/29/2019 Cookies - Old Us Church Cookbooks

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"Mammy Hanks' Cookies"1 1/2 cups white sugar, 1 cup butter, creamed together; 3 tablespoonfuls sweet milk, 1/2 teaspoonful nutmeg extract, 1 teaspoonful baking powder, 2 eggs, flourenough to make dough as soft as possible (just so it can be handled); roll verythin, cut in any shape desired and bake in quick oven to light brown. Nice if sugar is sprinkled on before cutting out, but not at all necessary.

Almond Cookies2 cups syrup, 1 cup butter, 1 cup of lard, 2 teaspoons each cinnamon, cloves andnutmeg, 1/4 pound citron (chopped), 1/2 pound of almonds (chopped), 3 cups of sugar, 4 eggs, 2 teaspoons of baking powder; rind and juice of 1 lemon; flour enough to roll. Mrs. A. S. Abbott.

Almond Shorts1 pound butter, 1 cup brown sugar, 1 cup white sugar, 3 eggs, 5 cups flour, 1/2tsp. soda, 1 tsp. cinnamon, 1/2 lb. almonds. Cream butter and sugar, add eggs; sift flour with cinnamon and add gradually to mixture, blending well after each addition. 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 hot water, 3 1/4 cups flour. 1/2 tea-spoon salt, 1 teaspoon cinnamon, 1 cup nut meats,

1/2 cup currants, 1-3 cup raisons, seeded and chopped. Cream butter, add sugarslowly and eggs well beaten, and soda dissolved in the hot water. Add 1/2 the flour mixed and sifted with salt and cinnamon. Then add the remaining flour with nuts and fruit. Drop by spoonful on a greased pan and bake.

Butter Cookies1 cup sugar, 3/4 cup butter, 2 eggs, 2 tablespoons milk, 2 teaspoons Hallifax Quality baking powder (use less of this powder than of other powders), and about 2cups 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. 1teaspoonful 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. Moldin 2-inch rolls, chill over night, slice and bake in morning. Mrs. Irl G. Whitchurch.

Butterscotch Cookies2 cups brown sugar 1 cup shortening. 1 teaspoon cream of tartar. 2 eggs well beaten 4 cups flour 1 teaspoon soda. 1 teaspoon vanilla Pinch of salt. Cream butterand sugar. Add eggs. Add dry ingredients previously mixed. Put in a bread tin and place in the ice box over night. Cut in very thin slices. Cut in half and bake. Mrs. Wilbur Helm.

Caramel CookiesMix 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 cloves 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 tablespoonfuls of sweet milk, 1 teacup raisins (seeded and chopped fine), spice with ground cinnamon and cloves, 1 heaping teaspoon-ful baking powder in flour; flavorwith 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 chocolate. 1/2 cup sweet milk 1/2 teaspoon soda 1 cup Gold Medal flour 1/2 cup choppedwalnut meats. Melt chocolate and add to butter. Combine with sugar. Then add well beaten agg. Sift flour and add to mixture alternately with milk in which sodahas been dissolved. Add chopped nuts. Frost with chocolate. Margaret L. Dunham.

Chocolate Cookies1 cup sugar, 1/2 cup butter, 1 egg, 3/4 cup sour milk or cream, 1/2 tsp. soda inmilk, 3 squares melted chocolate, 2 cups flour, 1 cup nuts, 1 cup raisins, vanilla.

Chocolate CookiesA. 2 squares chocolate 1 teaspoon soda dissolved. 1/2 cup boiling water. B. 1/2cup Crisco (or butter). 2 cups brown sugar 2 eggs beaten 1/2 cup sour milk 2 1/2cups 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. and drop from spoon on greased tins. Bake in moderate oven. Mrs. Daniel E. Winter.

Chocolate Cookies1/2 cup butter, 2 cups sugar, 3 eggs, 3 teaspoons vanilla, 3 cups flour, 3 teaspoons baking powder, 1/2 cup Baker's chocolate. Put the sugar, flour, baking powder and chocolate together and stir thoroughly, whip the eggs, butter and vanillawell together and add a little at a time of dry part and stir well. Mrs. Ella Freise.

Chocolate Cookies2 cups sugar, 2 cups flour (Sperry Drifted Snow), 1/2 cup melted cocoa, 1 cup nuts, 1 teaspoon vanilla, 1 teaspoon baking powder, 4 eggs; drop by spoonsful in pan and bake. Iva Blossom.

Chocolate Hermits1/2 cup shortening, 2/3 cup white sugar, 2 eggs, 1/2 cup seeded raisins or currants, 1/4 tsp. salt, 2 level tsp. baking powder, 2 cups flour, 1/4 cup cocoa, 2 tbsp. hot water, 1 tsp. cinnamon.

Chocolate Nut WafersMix 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 choppednut 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 (chopped), 2 squares chocolate (add last thing). Spread thin on buttered tins, bake about 15 minutes and cut in squares while hot.

Cocoanut Balls1 lb. shredded cocoanut, 1 can Borden's condensed milk. Mix well with hands andform 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 Cookies2 cups corn flakes, 1 cup dry cocoanut, 1 cup white sugar. whites of 2 eggs, (beaten 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, 1teaspoon soda. Flour to mix as soft as possible. Roll thin, sift sugar over them 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 enough to drop from spoon. Mrs. W. R. Brown. Fruit Cookies 1 cup of butter. 2 cupsbrown 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 sodaFlour to roll. Mix in order given and bake in usual way. Mrs. Henry Ernst.

Cocoanut Kisses2 egg whites, pinch of salt, 3/4 cup sugar, 1 teaspoon vanilla. Add cocoanut, form in small c1s and bake on buttered tin twenty minutes in moderate oven. - P. W. M.

Cocoanut KissesWhites of 2 eggs beaten stiff, add 1 cup granulated sugar and beat; add 2 cups cocoanut, 1 tablespoon cream, 3 tablespoons Globe A-l flour heaping. Drop by small teaspoonful well apart on buttered tins. Bake in slow oven. - Mrs. W. G. St1.

Cocoanut Sweet Meats1/2 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 vanilla. Beat the egg white stiff. Add other ingredients and mix thoroughly. Mrs. W. L. Whipple.

Cookies - Extra Fine3/4 cup butter; 1 cup sugar; 3 eggs; 2 cups flour; flavor with lemon, roll thinand bake in quick oven - Mrs. W. E. Baker.

Cookies2 cups sugar; 1 cup of shortening (1/2 lard and 1/2 butter); 2 eggs, beaten; 1 cup of sour milk and 1 teaspoon soda beaten in the milk. Season with nutmeg and make 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 powder, flour enough to make soft dough. Melt butter, stir in sugar, then eggs, flour, baking powder and essence.Cora U. Colt.

Cookies1 egg, 1 cup sugar, 1 heaping cup beef drippings, mixed spices - ginger, cinnamon and cloves, 1 cup thick sour cream, 1 cup molasses, flour enough to roll. Mrs.S. F. Burden.

Cookies2 eggs, 2 cups sugar, 1 cup butter, 3/4 cup sweet milk, 1 level teaspoon soda. Mrs. J. W. Barbour, Mrs. Burbeck

Cookies3 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 batterto roll.Mix together in the order given, dissolving soda in water. Roll thin, cut in shapes, and bake. Mrs. V. White.

Cookies4 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.

Cookies1 cup butter, 2 cups sugar, 5 cups flour (Sperry Drifted Snow), 3 eggs, beaten light, 6 teaspoonsful sour milk, small teaspoonful soda, dissolved in the milk. Stir the butter and sugar together until light, then add eggs and flavoring, thenthe milk, then the flour. Roll thin and bake quickly. Mrs. Lydia McMillan.

Cookies1 cup lard (level), 1 1/2 cups sugar, pinch salt, 2 eggs (beaten separately), 3tablespoons sour cream, 1 small teaspoon soda, nutmeg, flour. Roll quite thin and have quite a warm oven. Mrs. Carroll.

Cookies1 cup light brown sugar, 1 cup molasses, 1 cup shortening, 1 dessert spoon sodadissolved in 1/2 cup warm water, 1 teaspoon ginger, 2 eggs. After they are coolspread.with boiled frosting. Mrs. C. A. Haas.

Cookies1 cup sour cream, 1 cup butter, 2 cups sugar, 2 eggs, 1 teaspoon soda, 1/2 teaspoon salt, a little nutmeg, enough flour to mix very soft. Do not roll, but mouldin 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. B

igelow.

Cookies1 cup sugar, add 1/2 a cup sour milk, to which has been added 1/2 a teaspoonfulsoda, 1 egg, well beaten, 1-3 cup shortening, 1 teaspoonful baking powder, sifted with flour (Sperry Drifted Snow), to make soft dough; roll thin and bake in hot oven; chopped raisins, dates or nuts make a pleasing variety. Mrs. Stephenson.

Cookies1 cup sugar, 1 cup butter or 1/2 lard, 1/2 butter, 3 cups flour, 2 teaspoons baking powder, 2 eggs, 4 tablespoons sweet milk. Mix sugar, butter and baking powder into the flour dry. Then add eggs and milk. Batter will be stiffer than cake dough. Roll thin, cut and bake in warm oven.

Cookies2 1/2 cups of sugar (extra C), 1 cupful butter, 2 eggs, flour to stiffen, 1/2 cup sour milk, scant teaspoon of soda, nutmeg. Mrs. Mary E. Morrison.

Cookies2 cups of sugar, 1 cup of butter, 4 eggs, 3 tablespoons of sweet milk, 1 teaspoon vanilla, 2 teaspoons baking powder, flour enough to roll but not stiff. Sprinkle sugar over top. Bake in quick oven.

Cookies2 cups sugar, 1 cup butter, 1 quart flour (Sperry Drifted Snow), 2 eggs, 1 1/2 cup 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 bake in quick oven. Mrs. George E. Haney.

Cookies2 cups sugar, 1 cup shortening, 1 cup sour milk, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon vanilla or nutmeg, flour (Sperry Drifted Snow), to make white dough. E. M. A.

Cookies2 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.

Cookies2 cups sugar; 1 cup of shortening (1/2 lard and 1/2 butter); 2 eggs, beaten; 1 cup of sour milk and 1 teaspoon soda beaten in the milk. Season with nutmeg and make a soft dough - Mrs. Evelyn D. Rood.

Cream butter and sugar, beat the eggs well, mix all together. Roll thin, cut inshapes and bake. Mr. Jos. Moore, Chef.

Cream butter. Add sugar, eggs, raisins, flour in which baking powder, salt and cinnamon have been sifted. Add cocoa mixed in hot water. (More water may be needed.)

Cream Cookies1 cup of thick, sour cream, 1 cup sugar, 1 egg, a piece of butter size of largeegg, 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 vanilla. Add 3/4 cup finely chopped walnuts, or cocoanut if desired. Flour enoughto make very soft dough; roll thin and cut. Bake in rather quick oven.M. Irene Dewey.

Cream Cookies1 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 teaspoon on greased tins. - Mrs. I. P. Berry.

Date Bars1 cup brown sugar, 1 large 1/2 cup butter, 1/2 teaspoon salt, 1/2 teaspoon lemonextract, 3 eggs beaten separately, 1 cup flour measured before sifting, 1 teaspoon baking powder, 1 cup walnut meats, 1 cup dates chopped. Bake in shallow panin moderate oven, 1/2 hour. "When cold, cut in strips and roll in powdered sugar. Mrs. Schultz.

Date Cookies1 box dates (10 oz). 1 cup water. 1 cup sugar. 1 cup shortening. 1/2 cups brownsugar. 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 togetheruntil thick, then cool. Cream together the shortening and brown sugar; add the eggs 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 filling on 1/2 the dough, fold over the other 1/2 and cut in squares. Place on a greased baking sheet and bake for fifteen to twenty minutes in an oven heated to 375° F. Mrs. M. H. MacLean.

Delicious Cookies6 eggs beaten to a foam; 1 cup of butter, 2 cups of sugar, (sugar and butter well mixed), 3 tablespoonfuls of milk, 1 large teaspoonful of baking powder. 1/2 nutmeg; 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 carbamonia dissolved in the milk, 1 tablespoon baking powder mixed in 5 of flour. Beat well. Flavor to suit taste, knead in enough flour to make stiff dough, roll thin and bake in quick oven. Will make 3 gallons cookies. Improve with age. Mrs.James M. Davison.

Every Day Cookies4 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 1/2tsp. salt, 1/2 cup or more milk. Make stiff enough to roll. Cut in shapes and bake. Makes 60 cookies. Mrs. W. E. Hosier.

Filled Cookies1/3 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 smooth paste - Mrs. J. Ryder.

Fine Cookie Recipe2 cups brown sugar. 1 cup butter, 2 eggs, 4 tablespoons sweet milk, 1 teaspoon soda (dissolve soda in hot water) 1 cup raisins, 1 cup nuts, 1 teaspoon nutmeg, 1quart of flour (Sperry Drifted Snow); dough must be very stiff. Mrs. John Bernhard.

Frau Frau1 tablespoon butter, 1 tablespoon Globe A-l flour, 1 cup milk, 1 cup grated cheese. Beat yolks of 4 eggs. Cook in double boiler. Pour over beaten whites of 4 eggs. Serve on salted crackers. - Mrs. W. G. St1.

Frosted Creams1 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.

Frosting1 1/2 cups sugar. Dissolve the sugar with a little water and boil until it threads; then pour over the well-beaten whites of 3 eggs. - Mrs. Ira Shearer.

Frosting1 cup pulverized sugar, 1/2 tsp. vanilla, 1/2 tsp. lemon, 2 tbsp. hot water. Spread thin on cookies. Mrs. A. S. Maxham.

Frozen Dainties1 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. In the morning slice and bake. Mr. Jos. Moore, Chef.

Fruit Cookies2 cups brown sugar, 1/2 cup butter, 2 eggs, 3/4 cup sour milk, 1 tsp. soda in the milk, 1 tsp. baking powder (in enough flour to handle the dough), 1/2 tsp. cloves, 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 CookiesBeat 1 1/2 cups sugar with 1 cup of butter (or butter and lard), 3 eggs, 1 cup raisins, 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, drop by spoonfuls. Dip silver knife in water and press out lightly and bake.

Fruit Cookies2 cups sugar, 1 cup butter, 2 eggs, 2 cups chopped raisins, 3/4 cup sour cream or 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 oven. Mrs. Harriet Stevenson.

German Christmas Cookies



Brown or molasses cookies: 2 1/2 pounds syrup, 3 pounds Globe A-l flour, 1 teaspoon 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 boilingwater, 1 dozen cardamon. Heat syrup first, put butter and lard in. When cool, add other ingredients. Mix evening before wishing to bake. - Mrs. A. Heilbron.

Ginger Cookies3 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 teaspoonful baking powder, 1 teaspoonful of ginger. Mrs. Joe. Biddle.

Ginger Cookies1 cup granulated sugar, 1 cup of Orleans molasses, 1 cup sour milk, 3/4 cup of lard, 1 tablespoon soda, 2 tablespoons ginger, 2 tablespoons cinnamon, or if youlike, 1 cup of currants; mix stiff, roll out 1/2 inch thick, cut and bake in hotoven. Deborah Cummins.

Ginger Cookies1 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 ToMake A Stiff Batter. Mrs. Elizabeth Wait.

Ginger Creams1 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, 2cups flour, pinch of salt. Bake in square tins. When cold, cut in squares and ice. - Mrs. Hunter Nethery.

Ginger Drops1 egg. 1 cup molasses. 1 cup sugar. 1 cup sour milk. 1/2 cup melted butter 4 1/2cups Gold Medal. Flour 1 1/2 teaspoons soda 1 teaspoon ginger. When flour is all in, add 1 tablespoonful of molasses, Mrs. Olive Belt.

Ginger Snaps1 egg, 1 1/2 cup sugar, 1/2 cup molasses, 1 cup lard and butter mixed, 1/2 cup water 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 Snaps1/4 pound butter, 1/4 pound light brown sugar, 2 teaspoons soda (even), 1 wine glass milk, 1 quart Globe A-l flour, 1/4 pound lard, 1 pint New Orleans molasses,2 tablespoons of ginger.

Ginger Snaps1 cup shortening, 1 cup brown sugar, 1 cup molasses, 3 eggs, 1 tablespoon ginger, 1 tablespoon soda, 1 tablespoon vinegar. Boil molasses, sugar, shortening, ginger and vinegar together; when cold add eggs and soda. Add flour enough for a stiff dough.

Ginger Wafers.1 cup brown sugar, 1 cup molasses. 1 cup butter or lard, 1/2 cup made coffee, 2teaspoonfuls soda, 1 tablespoonful ginger. Roll very thin. Excellent.

Good Cookies2 cups of soft sugar; 1 cup of shortening; 4 eggs; 4 table-spoonfuls of sweet milk; 1 teaspoon of baking powder; 1/2 teaspoon-ful of soda; roll soft - Mrs. Rhoads.

Graham Cookies



2 cups of lard scant, 2 cups sugar, 4 eggs, 1 spoonful soda, dissolved in 1/2 cup water, 4 cups of graham, 4 cups of wheat flour, 1 teaspoon salt, 1 cup of raisins chopped. Mix and stand over night. Roll out in the morning; if soft add a little flour. Ruth M. Wright.

Hard Cookies.2 cups sugar, 1 cup butter, 1 cup sour milk, 1 level teaspoon soda, 1 egg, 1 teaspoon lemon flavoring. Cream butter and sugar, add the egg, then sour milk and soda with enough flour to make a dough as soft as can be handled. Roll very thinand bake in floured pan.

Hermits.3 eggs, 1 cup butter, 1 1/2 cups sugar. 1 cup chopped seeded raisins, very little chopped citron, 1 teaspoon each of cloves, allspice and cinnamon, flour enoughto roll. Cut in rounds.Cora U. Colt

Hermits1 cup brown sugar, 2 whole eggs, 4 tablespoons of sifted Globe A-l flour, 1 cupof chopped walnuts. - P. N. M.

Hermits3 eggs, 1½ cups brown sugar, 1 cup butter, 1 cup chopped raisins, 2 tablespoons mixed 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 teaspoon of soda, flour to make it stiff.

How To Make Cookies2 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 Cookies1 cup butter or substitute. 2 eggs. 2 cups brown sugar 1 cup chopped nuts 1 teaspoonful soda. 1/2 teaspoonful salt 2 teaspoonful milk or cream 3 1/2 cups Gold Medal flour. Cream butter and sugar thoroughly. Add eggs and continue to beat. Sift 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. Slice as thin as possible and bake. Mrs. E. K. Copper.

Ice Box Cookies1 cup shortening 1/2 butter and 1/2 lard. 1 cup granulated sugar. 1 cup brown sugar. 2 eggs. 1 teaspoonful cinnamon 1/2 teaspoonful lemon extract. 1/2 teaspoonful vanilla 1/2 teaspoonful almond extract 1 teaspoonful baking soda 4 cups flour1 cup chopped blanched almonds or pecans. Form into loaves. Put on plate in icebox over night. In morning turn out on bread board and slice very thin with sharp knife. Bake in moderate oven until brown. Mrs. F. L. Harwood.

Ice Box Cookies1 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 large roll or loaf. Let stand all night in ice box or cool place. In morning cut inthin slices and bake in quick oven. Before baking place the almonds shaved in thin slices in a simple design on the cookies. Mrs. E. Duble.

Icing1 cup sugar, 1/2 cup water. Boil until it threads: pour in the beaten white of 1egg, beating until thick enough to spread on cakes. Mrs. Wallace Severance.



Imperial Cookies1/2 cup butter; 1 cup sugar; 2 eggs; 1 tablespoonful milk; 2 1/2 cups Sperry Flour; 1 1/2 level teaspoonfuls Folger's Golden Gate Baking Powder; 1/2 teaspoonful Folger's Golden Gate Lemon Extract; 1/2 teaspoonful grated nutmeg. Mix and bake 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 pan and bake slowly for 20 minutes. Cool and cut in large squares. - Mrs. James H.Morey.

Jewish Cookies3 eggs, 3/4 cup granulated sugar, beat 5 minutes. 1 lb. dates and 1 cup walnut meats cut in pieces, 4 tbsp. flour, 1 tsp. vanilla, 1 tsp. baking powder. Mix 1 tbsp. flour with the dates and nuts, rest of flour and baking powder together, add to the beaten sugar and eggs. Add flavoring and spread in square pans quite thin. Bake very slowly. Cut in squares and when cold sprinkle with powdered sugar.Mrs. G. C. Carnright.

Jumble Cookies2 cups sugar, 3 eggs, 1 cup butter, 1 cup sweet milk, 1 teaspoon soda, 1 teaspoon cream tartar, 1 teaspoon baking powder, flour to make dough stiff enough to roll. Flavor to suit taste.

Kringles.1 cup butter, 1 cup sweet cream, 1 teaspoon baking powder sifted into a quart offlour, mix flour and cream, and softened butter; roll very thin and spread butter on top, fold together and roll; repeat 3 or 4 times, lastly roll about 1/4 inch in thickness, cut into strips 1/2 inch wide and form into the figure 8, dip in sugar, bake brown in quick oven. Mrs. W. J. Jeter.

Lace WafersBeat 1 cup sugar with beaten yolks of 2 eggs, add beaten whites and 1 tsp. vanilla. Fold in 4 cups cornflakes. Drop from spoon on inverted pan (unbuttered) andbake 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 beating, 1/2 pint flour. Put into funnel of paper, squeeze out into lady fingerson paper, sprinkle with powdered sugar. Bake in quick oven, dampen back of paper, pull off, put together 2 and 2.

Lemon Cookies2 1/2 cups sugar, 1 pint butter, 3 eggs, carbonite of ammonia 1 inch square, dissolved in 1 pint sweet milk, teaspoon of oil of lemon, flour to mix soft dough.

Lemon Crackers3 cups sugar; ,3 eggs; 1 cup lard; 1 pint milk; 5c worth of baking ammonia; 5c worth oil of lemon; flour to stiffen as for cookies - Mrs. Oscar Avery.

M'Kinley Drop Cake2 eggs, 2 cups "C" sugar, 1 cup lard and butter mixed, 1 cup molasses, 1½ cups sour milk, 2 teaspoons soda, 3 teaspoons ginger, flour to make a thick batter. Dropin pan in small spoonfuls.

Macaroons12 dates cut fine 1/2 cup almonds cut up with skins. 2 egg whites - stiff 1 cupgranulated sugar. Add sugar gradually to beaten whites of eggs, then add dates and 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 more easily. Makes 24. Alice Belt Soper.

Mackinaw Cookies2 cups dark molasses, 2 cups brown or white sugar, 1 cup lard, 1 cup butter, 1 tablespoon ginger; put on stove, let come to a boil; be sure and let get cold, then add 1/2 nutmeg, 2 tablespoons cinnamon, 2 tablespoons of soda, dissolved in 1cup of cold water, and 4 well beaten eggs; flour (Sperry Drifted Snow), enoughto 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 brittle, when tried in cold water. Beat the white of an egg to a stiff froth. Turn on the boiling syrup, beating hard until it creams. Mix 1 large cup of walnut meats into the cream and spread on Saratoga wafers. Especially nice for luncheon. Mrs. John T. Stivers

Molasses Cake2 Eggs Beat Light, 1/2 Cup Butter. 1/2 Cup Sour Milk. 1 1/2 Cups Of Molasses. 2Cups Flour (Measured After It Is Sifted), 2 Teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon soda. Bake in shallow tins. Mrs. E. T. Gosper.

Molasses Cookies1 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 Cookies1/2 cup molasses, 1/2 cup sugar, 1/2 cup shortening, 1/2 cup hot water, with 1 tsp. soda, 1/3 tsp. salt, 1/3 tsp. ginger, and flour sufficient to roll out. These are much better if stirred stiff with spoon. Set in a cool place over night. Roll and bake. Mrs. J. E. Hathaway.

Molasses CookiesPut a teaspoon of soda into a large cup; add 4 tablespoons shortening, 3 tablespoons hot water and fill the cup with good molasses. Turn into a bowl; add 1/2 cup 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. These cookies are hard and brittle. Mrs. Parsal.

Molasses Drop Cakes1/2 cup butter, 1 cup sugar, 1 cup molasses. 1 cup cold water, 2 eggs beaten, 2tsp. soda heaping, 1/2 tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger heaping, 5 cups flour.

Mother Hobson's Cookies1 cup sugar, 1 cup molasses, 1 cup lard, 1 cup sweet milk, 2 level tsp. soda, 2tsp. 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 Cakes1/2 cup butter; 1 cup sugar; 1/2 cup milk; 2 cups flour; 3 level teaspoonfuls baking powder; 1 tablespoonful vanilla; 3 egg whites beaten; 3/4 cup nut meats chopped. 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 teaspoons baking powder.



Nut Cookies1 cup brown sugar, 1 cup white sugar, 1 cup butter, 1 cup chopped nuts, 1/4 cuphot 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 off and bake in moderate oven. Mrs. Luella King.

Oat Cake3 cupfuls oat meal. 2 cupfuls flour, 1 cup sugar, 1 teaspoonful soda, little salt; mix up dry; pour 1/2 cupful hot water over 1/2 cupful butter and mis to the above. Roll out thin, cut in squares, and bake a light brown. Mrs. D. R. Cameron.

Oat Meal Cookies1/2 cup butter, 1 and 1/2 cups sugar (brown), 2 or 3 eggs, 1 cup sour milk, 1 cup raisins, 1/2 cup nuts, 2 cups oatmeal (2 cups flour, 1 teaspoon soda, 2 teaspoons cinnamon (drop them).Jessie I. Scott.

Oat Meal Cookies1 1/2 cups of sugar, 3/4 cups of butter, 1/2 cup of warm milk, 1 teaspoon of soda (mixed with the warm water), 1 cup of oat meal, 1 cup of raisins, 2 1/2 cups of flour (Sperry Drifted Snow), 1 teaspoon of cinnamon, 3 eggs, slightly heapingteaspoon baking powder. Mrs. George E. Haney.

Oat Meal Cookies

1 cup sugar, 1 cup shortening, 1 cup milk, 2 cups white flour (Sperry Drifted Snow), 2 cups Quaker or rolled oats, 1 teaspoon soda, 1 cup chopped raisins, 1 dozen chopped walnuts, 1 level teaspoon cinnamon, 1 level teaspoon cloves, a littlesalt; add the rolled oats the last thing. Drop on buttered tins and bake well.Mrs. S. T. Allen.

Oat Meal Cookies1 cup white sugar, 3/4 cup butter and lard mixed, pinch of salt, 2 eggs, 1 cup oatmeal, 2 cups flour (Sperry Drifted Snow), 1 teaspoon cinnamon, 1 teaspoon soda, dissolved in 3 tablespoons hot water and let cool, 3 tablespoons cream, sweetor sour, 1 cup raisins, 1 cup nuts. Drop with teaspoon on to buttered pan and bake in moderate oven. E. M. A.

Oat Meal Cookies2 cups brown sugar, 2/3 cup lard, 1 egg, 1/2 cup sour milk, 1/2 teaspoon soda, salt, spices, 4 cups rolled oats, tablespoon flour, enough to roll out. - Mrs. P.B. Ward.

Oat Meal Cookies2 cups flour (Sperry Drifted Snow), 2 cups rolled oats, 2 eggs, 1 cup chopped nut meats, 1 cup chopped raisins, 1 teaspoon nutmeg, 10 teaspoons sweet milk, 1 teaspoon soda, 1 cup sugar, 3/4 cup shortening, pinch of salt; roll thin and bakeslowly. These will keep a long time. Mrs. Lydia McMillan.

Oat Meal Cookies2 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. Drop from teaspoon into ungreased pan.Mrs. H. C. Morse.

Oat Meal Drops1 cup lard, 1 cup sugar, 8 tbsp. milk, 2 eggs, 1 tsp. soda, 1 tsp. cinnamon, 1/2tsp. salt, 2 cups flour, 2 cups dry rolled oats, 1 cup chopped raisins. Cream lard with sugar, add beaten eggs; sift salt, soda and spices with flour; mix other ingredients in order given. Drop from a spoon on well-greased tins. Mrs. A. W.Johnson.



Oat Meal Wafers With Filling2 cups oat meal; 2 cups flour; 1 cup brown sugar; 2/3 cup butter and lard; 1/2 cup sour milk; 1 teaspoon soda dissolved in 1 tablespoon hot water. Roll very thin 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. 1level 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 cinnamon, scant 1/2 teaspoon salt; (no liquid) ; 21/2 cups dry oatmeal, 2 cups flour. 3/4 teaspoon soda sifted in flour, 1 cup chopped raisins. Place a teaspoonfulof 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 pan and bake. Mrs. O. Stewart.

Oatmeal Cookies1 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 of salt, 1 tsp. soda dissolved in hot water, 5 tbsp. sour milk, sour cream or hot

water.

Oatmeal Cookies1 cup butter. 1 cup sugar 1/2 tsp. salt. 2 eggs. 1 cup raisins. 1/2 cup nut meats. 2 cups oatmeal. 4 tablespoons sweet milk 2 cups flour. 1 teaspoon cinnamon. 2teaspoons baking powder. Cream butter, add sugar gradually. Beat eggs well andadd to mixture, then milk. Add dry ingredients. Drop from teaspoon on baking sheet and bake in quick oven. Mrs. Claude S. Moore.

Oatmeal Cookies1 cup lard, 3 eggs, 1 cup brown sugar, 1 cup white sugar, 1 cup cocoanut, 4 cupsoatmeal, 2 cups flour, 1 tsp. salt. Cream lard and sugar, add egg yolks; sift flour 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 been thoroughly mixed. Drop from spoon and bake in moderate oven. If you cannot eatthem send them to me. Mrs. Chas. Langill.

Oatmeal Cookies1 cup sugar, 1 cup butter, 2 eggs, 1 tsp. soda, 6 tbsp. sour milk, 1 tsp. cinnamon, 1/2 cup chopped raisins, 1/2 cup chopped nut meats, 2 cups flour, 2 cups oatmeal, not cooked. Mix in the order given, dissolving soda in milk. Drop by teaspoons into greased pan; bake in moderate oven. Mrs. H. W. Corke.

Oatmeal Cookies1 cup sugar, 1 cup butter and lard mixed or any prepared shortening, 2 eggs, a pinch 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 cinnamon, 1/2 teaspoon cloves. Mix in order given and drop from a teaspoon on well-greased tins. Bake in a quick oven. E. McD.

Oatmeal Cookies2 cups sugar, 3 cups oatmeal, 2 cups flour (Sperry Drifted Snow), 1 cup seeded raisins, cut in pieces, 5 tablespoons sweet milk, 1 teaspoon cinnamon, 1 teaspoonsoda, 2 eggs, 2-3 cup melted shortening. Drop by tablespoonfuls in greased pan;bake slowly. Anna Kennedy.



Oatmeal Drops3 eggs, 1 cup sugar, 1 cup lard, 2 cups rolled oats, 2 cups flour, 1 cup raisinsand currants, 2 tsp. cinnamon, 6 tbsp. sweet milk, 1 tsp. soda and a little baking powder. Drop in well-greased pan and bake. Mrs. W. C. Fort.

Oatmeal Raisin Cookies1 cup sugar, 1/2 cup butter, 2 eggs, 1 cup raisins, 1 cup flour, 1 teaspoon baking powder, grated rind and juice of 1 lemon, 2 1/2 cups of oatmeal. Drop in panfrom spoon. Mrs. J. A. Bell.

Oatmeal Wafers1 cup granulated sugar, 1 tablespoon melted butter, 2 eggs well beaten, 2 1/2 cups 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 Fingers1/2 cup butter 3 eggs 3/4 cup flour 1/2 heaping teaspoon baking powder. 1 cup nut meats. 2 squares chocolate 1 cup sugar. 1 teaspoon vanilla Pinch of salt. Meltbutter and chocolate, add slightly beaten eggs, flour, sugar, and other ingredients. Bake in moderate oven twenty minutes. Mixture should be spread thin on pans. 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 teaspoons Hallifax Quality taking powder (use less of this powder than other powders), Globe A-l flour to roll. - Mrs Elizabeth Taylor.

Rainy Day Cookies4 eggs, 3 cups brown sugar, 2 cups butter, 8 cups flour, 2 tsp. soda, 2 tsp. ginger.

Raisin Cookies2 eggs, small cup shortening, large cup sugar, 1 cup rolled oats, 1 cup choppedraisins, 2 cups sifted flour (Sperry Drifted Snow), 1/2 a cup sour milk, 1 teaspoon soda, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon; drop on greased pan and bake 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. 1/2teaspoon baking powder. Mix sugar and butter together, break in eggs 1 at a time, add flour and baking powder, cinnamon and flavoring, nuts and raisins. Drop on butter tins about size of walnuts and bake in a moderate oven. Mrs. D. E. Ferguson

Rolled Oat Cookies.1 cup lard, 1 cup brown sugar, 2 eggs, 2 tablespoons milk, 1/4 teaspoon soda dissolved in little warm water, 1 cup flour, 3 cups rolled oats, 1 teaspoonful eachof 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 Cookies1 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. Beat thoroughly sugar, shortening and eggs. Then add milk, salt and spices. Siftsoda through flour and add. Roll raisins in flour before chopping, then stir inraisins and oats, mixing thoroughly. Drop on greased pans and bake in slow oven



- Mrs. E. A. Zell.

Rolled Oats Cookies2 cups rolled oats; 1/2 cup butter; 1/4 cup lard. Mix and let stand 1 hour. Add2 eggs; 1 1/2 cups granulated sugar; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon 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 Rocks1 1/2 cup dark brown sugar, 1/2 cup butter, 1 cup raisins, 1 cup walnuts (chopped), 1 tsp. vanilla, 2 eggs, 1/2 cup milk, 3 cups flour, 1 tsp. soda. Mix soda and flour and sift 3 times. Drop from small spoon on greased pan. - Mrs. C. H. Good.

Scotch Cake.1 pound of brown sugar. 1 pound of flour, 1/2 pound of butter, 2 eggs, 1 teaspoon cinnamon. Roll very thin and bake in quick oven. Mrs. Burson

Scotch Oat Cakes3 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 Bread1/2 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 rolling board. Put on paper and roll 1/4" thick. Cut rounds and prick with fork. Bake in moderate oven about 1/2 an hour or until a light brown. Estelle Frances Ward.

Scotch Tea Cakes2 cups flour; 3 tablespoons sugar; 1 tablespoon chopped citron; 2 tablespoons butter; 2 teaspoons baking powder; about 4 tablespoons of cream. Mix the flour, sugar, baking powder and fruit; rub it in the butter as for pastry. Add the beateneggs to which has been added the cream. The amount of liquid needed varies according 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 cupcocoanut, 1-3 teaspoon salt, 1/4 teaspoon vanilla. Add all together and put ina pan, 1 teaspoonful in a place, bake until brown. Take out of pan onto flat surface to cool.Miss Vera DeForest.

Shavings3 eggs, weigh to the oz. very accurately, same w8 of flour, butter and sugar. Drop 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 chopped raisins, 1 tea-spoon soda. 1 teaspoon cloves, 2 teaspoons cinnamon, pinchsalt, 4 cups sifted flour. Mix well and drop from teaspoon into buttered pan and make in not too hot an oven. Mrs. F. S. Williams

Soldier's Delight1 pound brown sugar 4 eggs. 1 scant cups seedless raisins. 1/2 teaspoon ginger 1teaspoon 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 stand while preparing the other ingredients. Sift spices with flour, and baking powder, and mix all ingredients together. Spread thinly in cooky pan. Sprinkle lightly 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 teaspoon soda, flour enough to mix. Mrs. Hegre.

Sour Cream Cookies1/2 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. Graves.

Sour Cream Cookies2 eggs, 1 cup sugar, 1 cup sour cream, 1 tsp. soda, 1 cup chopped raisins, 1/2 cup lard and butter, 2 cups flour, pinch salt, vanilla. Drop from tsp. upon buttered tins. Mrs. Clarence Rich.

Sour Cream Cookies3/4 cup butter, 1 1/2 cup sugar, 3 eggs (well-beaten), 1 cup thick sour cream, 1tsp. soda (dissolved in cream), 3 cups flour, 1 tsp. baking powder (scant), 1 tsp. ginger, 1 tsp. cinnamon, 1/2 tsp. cloves, pinch of salt, 1 cup walnut meats,1 cup raisins, (cut in 2). Drop from spoon. - Mrs. E. R. Pulliam.

Sour Cream Cookies1 1/2 tablespoon lard or butter, 2 1/2 cups sugar, 1 1/2 cups sour cream, 3 eggs (beaten separately), 1 teaspoon soda, 1 teaspoon baking powder, 1 teaspoon lemon extract, 1 teaspoon vanilla extract ; add soda to sour cream, baking powderto flour, add flour sufficient to roll. Mrs. T. D. Winders.

Sour Milk Sugar Cookies2 cupfuls of sugar, 1 cupful of butter, cupful of sour milk, a good pinch of salt, 3 eggs, 1 teaspoonful of soda; mix soft and roll thin in sprinkled sugar instead 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. bakingpowder, 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 1/2teaspoon allspice 1/2 teaspoon nutmeg 1/4 teaspoon cloves. 4 cups Gold Medal flour 1 teaspoon soda 1/2 teaspoon salt. 1/2 cup nuts 1/2 cup raisins. Cream Crisco, add sugar gradually and eggs slightly beaten. Sift dry ingredients and add tomixture with nuts and raisins, and mold in rolls 2 inches in diameter and placein cool place over night. Slice very thin and bake in a moderate oven. Mrs. IrlG. Whitchurch.

Spice Cookies1 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 Cookies1 1/2 cups sugar; 1/2 cup butter; 2 eggs; 4 tablespoons sour milk; 1 cup chopped raisins; 1 teaspoon soda; 1 teaspoon each, cloves, cinnamon and nutmeg; 2 cupsflour - Mrs. Jacob Woehrle.



Spice Cookies1 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. Donot roll, but mould in little balls about the size of a hulled walnut. Place inpan and flatten with the fingers. Cookies will be more moist than if there is flour enough to roll. Mrs. H. E. Bigelow.

Spice Cup Cakes1/2 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 teaspoonallspice, 1/2 teaspoon ginger, pinch of cloves, 1 teaspoonful of soda dissolvedin boiling water, 2 cups Globe A-l flour. Bake in moderate oven and watch carefully.

Sponge Drops2 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.

Spritzar1 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 bake. Mrs. 0. Carlson.

Sugar Cookies1 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 makea soft dough. Mrs. Olive Belt.

Sugar Cookies1 cup butter, 1 cup sugar, 2 tsp. baking powder, 4 tbsp. milk, 2 eggs, 1 tsp. lemon juice. Flour to mix and roll thin. - Mrs. Emil Nelson.

Sugar Cookies2 scant cups sugar, 1 cup lard, 1 cup sour milk, 1 tsp. soda, 1 level tsp. baking powder, 2 eggs, salt, flavoring, flour to make a soft dough. Roll rather thin.

Cut and bake quickly. - Mrs. J. D. Kindig.

Sugar Cookies1 1/2 cup granulated sugar; 1 cup butter; 1 cup sour creams; 3 eggs; 1 teaspoonsoda; flour to stiffen, but be careful not to make too stiff - Mrs. Walter Whissen.

Sugar Cookies1 cup sour cream, 2 eggs, 2 cups sugar, 1/2 teaspoon soda, 1/2 cup butter, 2 teaspoons baking powder, flour enough to roll. Cut and bake on well-greased tins inhot oven.

Sugar Cookies

1 cup sugar, 1 cup butter, 1 cup sour milk, 1 teaspoon soda, mix soft as possible. Adaline Dool.

Sugar Cookies2 cups sugar; 1 cup lard; 2 teaspoons soda; 1 cup sour milk; 1/2 teaspoon salt;flavoring - Mrs. J. Irwin.

Swedish Sprits Cookies1/2 lb. butter, 2/3 cup sugar, 3 egg yolks, 4 grated bitter almonds or almond extract, 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 CakeBreak 1 egg in cup and fill cup with sour cream; 1 level teaspoon soda, 1 cup brown sugar, 2 cups flour; flavor with cinnamon. To be eaten warm. Mrs. Peck

Thin Crisp Cookies1/2 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, baking powder and salt mixed, alternating with milk. Mold in long flat roll as large around as you want cookies. Chill thoroughly over night. Slice and bake 10 minutes in a moderate oven. Mrs. G. F. Falley.

Thin Rich Cookies1 cup butter, 1 cup sugar, 3 eggs, well beaten. Flour, enough to roll; roll thinand sprinkle with sugar. Bake in moderate oven. Mrs. Wharton Plummer.

Thin Rich Cookies1 cup of granulated sugar, 1/2 cup butter, 3 eggs. Don't beat eggs. 1 teaspoon of baking powder, 1 teaspoon of vanilla flavoring, flour enough to roll: knead the dough as little as possible, and sprinkle sugar on top, bake in good hot ovenuntil light brown. Minnie Simpson.

TrilbiesA. 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 creambutter, add sugar. Mix soda with sour milk and add alternately with flour and oats to mixture. Roll thin and cut. Boil B until thick. Cool and put between each2 and bake in moderate oven. Mrs. Arlo Ayres Brown.

Vanilla Cookies1 cup sugar, 1/2 cup butter, 2 eggs, 2 tbsp. milk, 2 tsp. vanilla, 1 tsp. bakingpowder, 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 Jumbles2 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 with sugar and bake - Mrs. Walter Whis-sen.

Walnut Wafers4 eggs well beaten, 2 cups dark brown sugar, 2 cups chopped walnuts, 6 heaping teaspoons Globe A-l flour. Drop by teaspoonful well apart on buttered tins. Bakein 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 teaspoonHallifax Quality baking powder, vanilla and salt, 1 cup chopped nuts, 2 1/2 tablespoons chocolate. Drop from spoon.

Cookies - Old Us Church Cookbooks

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