Farm and home cook book and housekeeper's assistant

Cream 1 cup butter and lard mixed, with 1% cups sugar, add 3 eggs, % cup sour milk, in which dissolve 1 teasp soda, 2 cups rolled oats, 2 cups flour, sifted with a little salt and 1 heaping teasp cinnamon. Lastly mix in 1 cup seeded and chopped raisins. Drop by spoonsful on buttered tins, and bake in a moderate oven. — [Mrs. M. D. M., Wash. Oatmeal Macaroons Beat 2 eggs light, add I cup sugar, 1 teasp vanilla, 2i^ cups rolled (steamed) oats, 1 teasp baking powder, a little salt, and 1 tablesp melted butter. Drop by teaspoonsful on greased tins, and bake. When done slip a knife under each cookie, carefully remove from tin, and cool. — [Mrs. R. C, Mass. Jelly Jumbles Cream % cup butter with 1 cup sugar, add 1 egg, V2 teasp soda dissolved in V2 cup sour milk, and flour enough to roll. Roll about Vz inch thick, cut with biscuit cutter and from half of these cut out the center with a large thimble. Spread jelly over the biscuit halves, cover with the doughnut halves and bake. This will make about 25 jumbles. — [Mrs. A. R. W.» Mass. Russian Rocks Cream 1 scant cup butter with 2 cups brown sugar, add 3 eggs, one at a time, l^/^ teasp soda dissolved in Vz cup boiling water, 1 lb seeded and chopped raisins, 1 lb nut meats, cut fine, V2 teasp each cinnamon and cloves, sifted with 3 cups flour. Drop by teaspoonsful on greased tins, and bake. — [M. R., Tex. Date Rocks Cream 1 cup butter with i^ cup sugar, add 3 eggs, 1 teasp soda dissolved in 2 tablesp water, flour enough to make a stiff batter, sifted with 1 teasp each cinnamon and allspice, and lastly add 2 lbs dates, pitted and cut fine. Drop by spoonsful on greased cookie pans, and when baked brush with any preferred icing. — [Mrs. C. W. S., Wis. Ginger Snaps Cream 1 cup butter with 1 cup sugar, add 1 cup molasses and 1 tablesp ginger, 1 teasp soda dissolved in a little water, and as much flour as can possibly be stirred in (not kneaded). Pinch off pieces about the size of a marble, roll in the hands, pat flat and put on well greased tins, allowing space between each one for spreading. Bake in a moderate oven until a nice brown, and leave in the pan until they cool sufficiently to be "snappy." — [B. B. U., Mo. Ginger Snaps (No shortening) To 1 cup molasses add 1 cup sugar, 2 eggs, 1 scant tablesp soda, 1 teasp ginger, pinch salt, 1 tablesp vinegar, and flour enough to make a soft dough that will roll. Roll very thin and bake in a moderate oven. These will not harden until they are cold. — [Mrs. S. M. A., N. Y. Ginger Snaps with Buttermilk Thoroughly mix 1 cup lard with 1 cup sugar, add 1 pt molasses, 1 cup buttermilk, in which dissolve 1 tablesp soda, and 1 tablesp ginger sifted with enough flour to make a stiff dough. Let stand over night, roll thin, cut, and bake in a hot oven. — [Mrs. D. A. P., Pa. CoflPee Drops Mix 2 cups sugar with 6 or 7 tablesp lard, add 2 eggs, 1 cup molasses, 2 teasp soda dissolved in 1 cup hot coffee, and 1 teasp SPONGE, GINGER AND COCOANUT DROPS 61 allspice sifted with about 5 cups flour. Drop by teaspsoonsful on buttered tins. Bake in quick oven. Remove from tins, lay on a board to cool, and pack away in jars with bits of cheesecloth laid between each layer. — [Mrs. C. H. H., N. Y. Ginger Drops