The complete cook book

One pint of molasses, one teacup of brown sugar, one teacup of butter and lard mixed. Beat the molasses till it looks light, then put it in the sugar; next pour in the hot butter and lard, one egg beaten light, one teacup of ground "ginger. Have the mixture milk-warm; work flour in briskly. Roll them and bake quickly. GINGER SNAPS. One cup molasses, one-half cup sugar,one tablespoonful ginger, one teaspoonful soda, one-half cup softened butter. Flour to roll out very thin. Heat the molasses, pour it over the sugar; add the ginger, soda, butter and flour. Cut and bake quickly. GINGER SNAPS. One cup of butter and lard mixed, one cup of sugar, one cup of molasses, half a cup of water, one tablespoonful of ginger, one teaspoonful of soda in hot water, flour enough to roll the dough soft. SOFT MOLASSES COOKIES. One cup molasses, one tablespoonful gingerone teaspoonful soda, two tablespoonfuls warm water or milk, one-half cup butter, softened ; flour to mix soft. Mix in the order given, dissolving the soda in the milk. Roll out one-third of an inch thick. Cut in small rounds. ENTIRE WHEAT COOKIES. Cream one-half cup butter with one cup light brown sugar. Add one egg, beaten light, and one-half cup sour milk, the more creamy the better. Mix one-half level teaspoon each of flne soda and salt with one cup 224 The Complete Cook Book. entire wheat flour, and stir this into the mixture. Flour one-half cup seeded raisins, cut fine, and stir these in, then add enough more flour to make a very stiff dough. Roll out one-quarter inch thick, cut in rectangular strips, and bake in quick oven. SPONGE GINGERBREAD. One cup sour milk, one cup dark rich molasses, onehalf cup butter, one-half cup sugar, one egg, one teaspoon soda, one tablespoon ginger, and two cups of flour. Warm the butter, molasses and ginger together, add the milk, flour and egg, and a pinch of salt, and last, the soda dissolved in one tablespoon of warm water. Bake in shallow pans. SOFT GINGERBREAD. Take six cups of flour, three cups of molasses, one cup of cream, lard or butter — it is better with cream — one teaspoonful of saleratus, two teaspoonfuls of ginger, one of cloves, two eggs. This is delicious. GINGER BREAD. Two cups of molasses, three cups of flour, two-thirds cup of butter, one cup of sour cream or buttermilk, one egg, one tablespoonful of ginger and one tablespoonful of soda. Boil molasses and butter, then add ginger and soda. When taken from the fire add then the milk, eggs and flour. GINGER DROPS. One-half cup of sugar, one cup of molasses, one-half cup of butter, one teaspoonful of cinnamon, one teaspoonful of ginger, one teaspoonful of cloves, two teaspoonfuls of soda (in boiling water, about one cupful), two and one-half cups of flour. Add two well-beaten eggs the last thing before baking. Bake in gem tins and serve with sauce. MARSHMALLOW BASKETS. Marshmallow baskets will be found both toothsome and pretty. Make a rich cookie dough as follows: One The Complete Cook Book. 225