Machias Cook Book

2 cups sugar, i cup butter, 2 eggs, i teaspoonful soda, dissolved in I tablespoonful milk, i large grated cocoanut, flour to roll. HERMITS, No. I. 3 ^ggs, I cup butter, ij^ cups sugar, i teaspoonful soda, 5 tablespoonfuls milk, i tablespoonful cinnamon, cloves and allspice to taste, 1 cup raisins, chopped flne. Roll thin ; bake quickly. (Very nice.; Mrs. Chas. F. Foss. HERMITS, No. 2. I cup chopped raisins, i^ cups sugar, yi cup milk, i cup butter, 3 eggs, j^ teaspoonful soda, i teaspoonful cream tartar, i teaspoonful all kinds of spices. Mrs. L. A. Albee. HERMITS, No. 3. 3 eggs, i}4 cups sugar, i cup shortening, i teaspoonful cream tartar, }4 teaspoonful soda, i cup chopped raisins, i teaspoonful of all kinds spice, 2 tablespoonfuls milk, flour to roll. Mrs. W. H. Allen. HERMIT CAKES, No. 4. lyi cups brown sugar, j4 cup milk, J2 cup butter, 3 eggs, i cup raisins, yi teaspoonful soda, i teaspoonful all kinds of spice, add flour enough to drop from a spoon, (about 2^ cups of flour.) Rose Chadbourne, Eastport, Me. FRUIT COOKIES. I }4 cups sugar, i cup butter, i cup chopped raisins, 2 eggs, 4 ttiblespoonfuls water, 2 teaspoons cream of tartar, i teaspoon soda, cloves, cinnamon, allspice. Mrs. Walter Hill. GINGER SNAPS, No. i. I cup sugar, r cup molasses, i cup butter (scant), ^ cup boiling water, i teaspoonful soda (large), i teaspoonful ginger, i egg. Mrs. J. U. Chandler. GINGER SNAPS, No. 2. Boil a teacup of molasses and add 2 tablespoonfuls of butter, i of ginger and i tablespoonful of soda, stir the flour in when it is hot, roll it thin, cut in rounds and bake in a quick oven. GINGER SNAPS, No. 3. I cup molasses, i cup sugar, i tablespoonful ginger, 6 tablespoonfuls butter, 4 tablespoonfuls water, 2 tablespoonfuls cinnamon, I tablespoonful soda, i teaspoonful salt, flour to mix hard ; roll thin ; bake in hot oven. COOKIIS. 33 GINGER SNAPS, No. 4. I cup molasses, i cup brown sugar, ^ cup butter, ^ cup lard, 2 eggs, I tablespoonful soda, 2 teaspoonfuls vinegar, heaping teaspoonful ginger, fiour, roll soft. Mrs. McCabe. PLUM SNAPS, No. 5. I j/^ cupfuls sugar, i cupful butter, worked to a cream, 3 eggs, I cup molasses, i teaspoon soda, dissolved, i cupful chopped raisins, i cupful currants, spice and fiour to roll. Very nice ; will keep for weeks. GINGER COOKIES, No. i. J/i cup sugar, j4 cup butter, i egg, i }4 cups molasses, i tablespoonful ginger, i teaspoonful cinnamon, salt, 2 teaspoonfuls soda, I cup sour cream, mix soft. Mrs. H. M. Kelly. GINGER COOKIES, No. 2. I cup butter,. I cup molasses, i cup sour cream, i^ cups sugar^ I teaspoonful ginger, i tablespoonful soda. Mix soft ; roll thin. GLOBE SNAPS. ^ cup shortening, J4 lard, j4 butter, % cup sugar, J4 cup molasses. Put on stove and as it comes to a boil, remove, when cool add i teaspoonful soda, dissolved in a little water ; i teaspoonful ginger in flour, small tablespoonful vinegar. Fiour to roll thin. WILKINS SNAPS. I cup molasses, i cup sugar, i cup butter, 2 eggs, 1 small tablespoonful soda, 2 teaspoonfuls ginger, i tablespoonful vinegar. Flour enough to roll thin. THICK COOKIES. I cup molasses, j4 cup shortening, 5 large teaspoonfuls water^ 2 teaspoonfuls soda, salt and all kinds of spice. * BOSTON GINGER COOKIES 2 cups sugar, 3 eggs, i cup butter, i cup molasses, i tablespoonful soda, 1 tablespoonful ginger, }4 cup cold water. Hattib Gardner. ROLLED OAT COOKIES. 2 cups of molasses, i scant cup of lard, }i cup boiling water, poured on 2 heaping teaspoons of soda. Thicken with half flour and half rolled oats (dry) ; a little salt, ginger and nutmeg. Amanda McDonald. DROP CAKES, No. i.