A Little Cook-Book for a Little Girl

Melt the molasses and butter together on the stove, and then take the saucepan off and add the rest of the things in the recipe, and turn the dough out on a floured board and roll it very thin, and cut in circles with a biscuit-cutter. Put a little flour on the bottom of four shallow pans, lift the cookies with the cake-turner and lay them in, and put them in the oven. They will bake very quickly, so you must watch them. When you want these to be extra nice, put a teaspoonful of mixed cinnamon and cloves in them and sprinkle the tops with sugar. Grandmother's Sugar Cookies 1 cup of butter. 2 cups of sugar. 2 eggs. 1 cup of milk. 3 teaspoonf uls of baking-powder. 1/2 teaspoonful of vanilla. Flour enough to roll out easily. Rub the butter and sugar to a cream ; put in the milk, then the eggs beaten together lightly, then two cups of flour, into which you have sifted the baking-powder; then the vanilla. Take a bit of this and put it on the floured board and see if it " rolls out easily," and, if it does not, but is soft and sticky, put in a handful more of flour. These cookies must not be any stiff er than you can help, or they will not be good, so try not to use any more flour than you must. They usually had tea for luncheon or supper at Margaret's house, but sometimes they had chocolate instead, so these things came next in the cook-book. Tea 1/2 teaspoonful of black tea for each person. 1/2 teaspoonful for the pot. Boiling water. Fill the kettle half -full of fresh, cold water, because you cannot make good tea with water which has been once heated. When it is very hot, fill the china teapot and put it where it will keep warm. When the water boils very hard, empty out the teapot, put in the tea, and put on it the boiling water; do not stand it on the stove, as too many people do, but send it right to the table; it will be ready as soon as it is time to pour it — about three minutes. If you are making tea for only one person, you will need a teaspoonful of tea, as you will see by the rule, and two small cups of water will be enough. If for more, put in a half-teaspoonful for each person, and one cup of water more. Iced Tea Put in a deep pitcher one teaspoonful of dry tea for each person and two over. Pour on a cup of boiling water for each person, and cover the pitcher and let it stand five minutes. Then stir well, strain and pour while still hot on large pieces of ice. Put in a glass pitcher and serve a bowl of cracked ice, a lemon, sliced thin, and a bowl of powdered sugar with it. Pour it into glasses instead of cups. Lemonade Sometimes in the afternoon Margaret's aunts had tea and cakes or wafers, and in summer they often had iced tea or lemonade. This is the way Margaret made lemonade: Squeeze four lemons, and add ten teaspoonfuls of powdered sugar; stir till it dissolves. Add six glasses of water, and strain. Pour in a glass pitcher, and serve with glasses filled half -full of cracked ice. If you want this very nice, put a little shredded pineapple with the lemons. Sometimes the juice of red raspberries is liked, also. Lemonade with Grape-juice