San Rafael cook book, 1906

2 cups of molasses, 1 cup of butter or lard, 1 level tablespoon soda, 2 level tablespoons ginger, a little cinnamon if liked; boil the syrup, butter and spices together, adding soda last when boiling; then remove from the fire and add about 1 quart of flour, or enough to roll. Endeavor to roll out without more flour; roll very thin, and bake in a moderate oven. When cool, pack away in tight cans to prevent getting soft. GINGER SNAPS — Mrs. Wm. Alexander. 2 cups molasses, 1 cup sugar, 1 cup melted butter or shortening. Let the above come to a boil, then add 2 teaspoons soda, 1 quart flour, 1 teaspoon ginger, 1 teaspoon cinnamon, % teaspoon cloves, % teaspoon allspice, 1 teaspoon salt. Dissolve the soda, and pour it into the molasses; pour boiled molasses, sugar and shortening into the flour. Roll very thin. GINGER SNAPS— Mrs. E. B. Mahon. 2 eggs, % cup of brown sugar, % cup of syrup, a piece of butter and a little lard, % teaspoon of ginger, % teaspoon of soda, flour to suit; roll thin and bake slowly. GINGER COOKIES— Mrs. A. A. Smith. 1 cup of molasses, 1 cup of sugar, 1 cup of lard, 1 cup of boiling water, 1 tablespoon of ginger, 2 teaspoons of soda; % teaspoon each of allspice, cinnamon and cloves; roll thin, and bake in a quick oven. MOLASSES JUMBLES— Mrs. McMahon. 1 cup of sugar; butter size of an egg; mix to cream; add 1 cup of flour, and molasses enough to mix it. Drop in buttered pans and bake. When done and while hot, roll over a round stick the size of a broom handle. JUMBLES— Mrs. Grandjean. 1 lb butter creamed with 1 lb sugar, five eggs 1 at a time, 1¼ lbs. flour. Flavor with nutmeg, drop in little heaps on baking sheet. Moderate oven. JUMBLES — Mrs. Fronmuller. 1 cup butter, 1 cup powdered sugar, 3 cups flour, 1 teaspoon grated nutmeg, 3 eggs, 1 tablespoon rose water. Cream butter and sugar, add beaten eggs, flavoring and flour gradually. Sprinkle board with granulated sugar and roll out % of an inch thick. Cut with large cutter, put in greased pan, and bake in moderate oven, until edges are slightly brown. Keep in air tight box to preserve crispness. HERMITS— Mrs. Geo. M. Dodge. 1% cups sugar, 1 cup butter, 3 eggs, 1 tablespoon sour cream, 14 of a teaspoon soda dissolved in a very little boiling water, 1 teaspoon each of cinnamon and cloves, 1 cup chopped raisins, 1 cup chopped walnuts, and some citron if liked. Mix with sufficient flour to roll; cut out as cookies, and bake in a moderate oven. Excellent, and will keep some time. HERMIT COOKIES— Mrs. W. G. Corbaley. 1 cup of chopped raisins, 1 cup of butter, 1 cup of sugar, % cup of molasses, 2 eggs, 2 tablespoons sour milk, 1 teaspoon each of soda, cinnamon, cloves and 1 nutmeg; flour to roll. CROQUETS — Mrs. Grandjean. , 1 lb flour, wet with milk, % lb butter, % lb sugar. % lb almonds, 4 eggs, 2 teaspoons rum or brandy. Make a smooth paste and let stand 1 hour, then roll in strips, bake in moderate oven. Cut while hot. GERMAN CRISPS — Louisa Meissner. 1 cup butter, 1% cups sugar, 2 eggs, 2 cups flour, 1 teaspoon baking powder, pinch of salt, after cutting into shapes adding a little more flour if necessary in rolling out the dough, sprinkle with 3 tablespoons of chopped nuts and 1 tablespoon sugar. BOSTON ROCKS — Mrs. Frank Hamilton, San Jose. IVi cups brown sugar, 1 cup butter, 2% large cups flour, 1 teaspoon soda, pinch of salt, % lb seeded raisins, 1% lbs. walnuts chopped, 3 eggs, drop and bake on buttered paper. CHOCOLATE COOKIES — Mrs. VVm. L. Jones, Cloverdale. % cup brown sugar, % cup white sugar, % cup butter, 2 tablespoons cream or milk, 1 egg, % cup grated chocolate, 1 teaspoon vanilla, 1% cups flour, 1 teaspoon baking powder. Cream butter and sugar, add other ingredients, roll very thin and bake in moderate oven. Keep in tins.