The Monmouth Baptist ladies' cook book

One-half cup of butter, one cup of sugar, one-quarter teaspoon of salt, one teaspoon of cinnamon, two ounces chocolate, one egg, one-half teaspoon of soda dissolved in two tablespoons of milk. Beat the sugar into the butter gradually, then add salt, cinnamon and chocolate. Add the egg well beaten and soda. Stir in about two and one-half cups of flour. Roil very thin, cut round and bake in rather quick oven. SHORT CAKE COOKIES. Mrs. H. F. Eaton. Mrs. John Stoecks. One cup of sugar, one cup butter, three cups flour, two teaspoons baking powder, five eggs, three boiled until hard. Grate the yolks, discarding the whites. Save one of the whites of the two raw eggs for the 1Q8 top, beating the rest and adding to the cake. Make out with the hands into small cakes. When baked, put in the center of each a little of the beaten white with sugar added, and sprinkle a little cinnamon over. Brown in oven. FRUIT COOKIES. Miss Minnie Bab cock. Two cups brown sugar, one cup butter, one and onehalf cups seeded raisins, three tablespoons sour milk, one teaspoon soda, one tablespoon cinnamon, one nutmeg, two eggs, three and one-half cups of flour or enough to make quite stiff. Drop on pan to bake. FRUIT COOKIES. Mrs. E. P. Clarke. One and one-half cups sugar, one-third cup lard (or butter and lard mixed) , one-half cup sweet milk, two eggs, two teaspoons baking powder, one cup stoned raisins, one teaspoon each of all kinds spices. Flour enough to roll. FRUIT COOKIES. Mrs. Mabel Hanna Porter. Mrs. D. W. Baxter5 Rochelle, 111. Cream one cup butter, add gradually one and onehalf cups sugar and three well beaten eggs. Add one teaspoon soda, dissolved in one and one-half tablespoons of hot water. Sift together three and one-quarter cups of flour, one-half teaspoon salt, one teaspoon cinnamon, add half of this to the mixture, then one cup of chopped English walnuts, one-half cup of currants, one-half cup of chopped and seeded raisins. Put in rest of flour and beat well. Drop a teaspoon of mixture one inch apart in buttered tins. Bake in moderate oven. FRUIT OR XUT COOKIES. Miss Hilda Svenson. Two cups of sugar, three-quarters cup of butter and lard, two eggs beaten light, one cup sour cream or milk, one teaspoon soda, one pint of currants or one cup nuts chopped fine, one teaspoon cinnamon, one of nutmeg, flour to mix soft. Miss Lizzie Butler. One cup sugar, one cup molasses, one cup shortening (lard and butter), one teaspoon soda, one teaspoon cinnamon, one-half teaspoon ginger and a little nutmeg. Flavor with vanilla. Mix sugar, molasses and shortening together, add spices and flavoring, pour one-half teacup of boiling water over soda and stir well. Thicken with flour, roll out, bake in a hot oven. Mrs. J. H. Wolf. One pint of New Orleans molasses and one-half cup butter boiled together. As soon as removed from the stove stir in one pint of flour and two teaspoons of ginger and cinnamon. Two eggs, saving the white of one for frosting, one level tablespoon soda dissolved in three tablespoons of vinegar, flour enough to make thick so it will roll. Do not bake too hard. Before removing from the pan, frost with an icing made of one cup of sugar, boiled and the white of one egg. Return to oven just for a moment.