The National home cook book

by creaming one-fourth cup of butter with one cup of sugar; add one beaten egg; one-half cup of milk, a saltspoon of salt and 1% cups of flour sifted with one good teaspoon of baking powder. Bake in a flat tin, pouring the batter less than an inch thick. Dot with bits of butter the size of a peaa and sprinkle with sugar and cinnamon. Eo COOKIES. AWS oth, sprinkling with flour, to dry over night. Next morn- Fs a" ! prinkle pan with: ‘flour: and ‘anise Beé , put ¢ s and bake in moderate oven. These cookies should ioe east one week before eaten. This its the German cook pe. ANISE SEED COOKIES—Eight cups flour, three tea = oonfuls baking powder mixed; four cups sugar, a little ‘salt, five cents’ worth anise seed picked out one by one and ashed, as they are dirty. Mix all thoroughly, then take one pound best lard or more, if needed very rich. Mix the same as pie crust. Add two eggs well beaten, two cups ilk, This recipe will make about 400 cookies. ‘Roll very hin. Bake in moderate oven. : ~ ANISE SEED COOKIES—Two cups sugar, one cup putter, ; wo cups milk, three eges, two teaspoons baking powder, one teaspoon level full of anise seed. Flour to roll. nea CARAMEL COOKIES—One-half cup of butter, one- half up of lard, one cup of sugar, two eggs, five tablespoons Of 5 weet milk, small teaspoon salt, two- cures rolled oats, two teaspoons of cloves, °~ Mix. this up and drop CHEAP COOKY RECIPE—One egg, one cup sugar, big : tablespoon lard, one cup sour milk, one level teaspoon soda, — Roll out as soft — er to make the sugar stay on. Bake in quick oven, CHOCOLATE COOKIES—One and one-half cups granu- aspoonful soda; mix to’ a stiff. dough, then grate one cup baker’s chocolate; melt by placing cup in dish of boiling — ter. When melted. work into dough, roll thin, cut. Wee y cutter and bake in quick oven. CINNAMON CRISPS—One- third cup butter and lard mi 1alf cup Sugar, one teaspoon cinnamon, one and one-half s flour, one teaspoon baking powder, one- -quarter cup of ilk.’ Mix all together, but use enough "milk to make a soft ough that can easily be rolled out. Roll very thin, cut in ‘Squares, bake on greased pans about 10 minutes in moderate oven, * * COCOANUT COOKIES—One cup sugar and one cup butter creamed together, two eggs well beaten, one-half cup milk, -one tablespoon baking powder, one cup shredded cocoanut, dd flour enough to roll quite thin. Bake a light brown. CREAM COOKIES—Here is a recipe for delicious cook- Ss, which I am sure when once tried will always be used. ~ "They are wholesome, easy to make and.very inexpensive. To ~ ‘one cupful of sour cream and one teaspoonful of soda, one cupful of sugar and a little salt. Flavor with anything to suit the taste. Use flour enough to work, roll thin and bake” - DROP COOKIES—One egg, one-half cup shortening, - EGGLESS COOKIES—I have a good eggless recipe for cookies, which I would like you to try: up boiling water, two teaspoons soda, one teaspoon cinnamon, one teaspoon ginger, pout enough to make Okt da ugh. Cream scant three-quarters cup lard with one one ‘guga add one cup buttermilk in which dissolve one teaspoon soda, One teaspoon lemon or vanilla extract, salt to taste and flour to stiffen. Roll out-quite thick and bake in a en ove Vs FRUIT COOKIES—One and one-half cups brown sugar, one-half cup loves, cinnamon, allspice, nutmeg. Raisins or currants or both can be used with good results. “as GINGER COOKIES—One cup sugar, one cup butter (or one-half lard and one-half butter), one cup molasses, one eggs, one tablespoon vinegar, one tablespoon ginger, one te ; "spoon cinnamon, one teaspoon soda dissolved in a very little — _ boiling water. Mix like cooky dough. Bake in moderate — en as they burn very easily on account of the molasses, —