Farm and home cook book and housekeeper's assistant

Cream 1 cup shortening with 1 cup sugar, add 1 cup molasses, 1 cup hot water, in which dissolve 2 teasp. soda, and flour enough to make a stiff batter, sifted with 2 teasp each ginger and cinnamon. Let this batter stand a while, so as to give the flour a chance to swell, as the hot water takes the place of eggs. Use no more flour than necessary to form a soft dough for rolling out. These are excellent and economical cookies, and the only trick is to use as little flour as possible. — [Mrs. B. G., Mich. Soft Ginger Cookies Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening, 1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp ginger, 1 level teasp soda dissolved in a little warm water, and flour enough to make stiff. Roll, cut out the cookies, and dip the tops in the white of an egg (do not beat the white), then dip in sugar. Bake in a moderate oven and watch carefully, as they burn easily. — [Mrs. J. J. M., 111. MOLASSES AND MAPLE SYRUP COOKIES 57 Sorghum Cookies Put 1 pt best sorghum, or molasses, in an agate pan with 2 heaping tablesp butter, and let it heat to the boiling point. Then stir in 1 pt flour, and when cold add 2 eggs, well beaten, 1 teasp each cinnamon and ginger, and 1 teasp soda dissolved in 1 tablesp sharp vinegar. Also add a little cloves, if the flavoring is liked, and then flour enough to roll thin. Bake in a moderate oven. — [E. W., Wis. Molasses Cookies Beat 1 egg, add 1 cup molasses, 3 tablesp vinegar, scant 1 cup lard, 3 teasp soda dissolved in i^ cup hot water, 1 tablesp ginger sifted with flour enough to make a dough that can be handled. Roll y2 inch thick, cut in any desired shape, and bake in hot oven, watching carefully so they will not burn. — • [I. A. S., Me. Marbled Cookies Cream 1 cup butter with 2 cups sugar, add 4 well-beaten eggs and 3 cups flour sifted with 1 teasp soda and 2 teasp cream tartar (or substitute for the soda and cream tartar 2 teaspbaking powder). Divide the dough and in one half mix i^ cup grated, melted chocolate and to the other half add the juice and grated rind of an orange. Add more flour to each half if necessary. Combine both portions into a streaked lump, and roll thin. Bake in rather hot oven. — [Mrs. J. W., N. Y. Popcorn Cookies To 2 well-beaten eggs add 1 cup granulated sugar, 1 teasp vanilla, % teasp soda dissolved in a little warm water, 1 teasp cream tartar sifted with flour to make a dough stiff enough to roll thin. Bake in a quick oven. When these are properly made you will readily see why I call them popcorn cookies. — [Mrs. A. W. S., Pa. Eggless Cookies Cream 1 cup butter with 2 cups sugar, add 1 cup milk, and 1 teasp baking powder sifted with flour enough to make a dough of the proper consistency. These will keep nice and fresh for weeks. — [A. C. S., Miss. Maple Syrup Cookies To 1 beaten egg add T cup maple syrup, 1 teasp soda dissolved in a little hot water, 6 tablesp melted lard, salt and ginger to taste, and flour enough to make a dough that can be handled. — [L A. S., Me. -58 Butter Cookies