The National home cook book

GINGER COOKIES (Drop)—One cup sugar, two tablespoons butter, mix well; one beaten egg, one teaspoon soda, two cups graham flour, mixing part of it with one cup of seeded raisins cut fine. Drop on a tin and bake, after which sprinkle with sugar. , GINGERSNAPS—Two cups molasses, one cup lard, one-half cup sugar, one teaspoon soda, one tablespoon ginger, flour enough to make soft dough; roll thin, 50 CAKES, COOKIES GERMAN CRUMB COOKIES—Two eggs, one cup light — brown sugar, one cup bread crumbs, one cup chopped walnuts, one-half teaspoon each of cinnamon, allspice and cloves. Mix in order named and drop on greased pans by ' spoonful. HONEY LEPP KUCHEN—One pound of brown sugar, one-half pint of honey, one-half pint of syrup, one wine glass of brandy, one rind of orange and lemon, five cents' worth of citron, one cup of nut meat, one-half teaspoon each cinnamon, allspice, cloves and nutmeg. Heat this up, then add one teaspoon of soda dissolved in a little warm water. Stir in four pounds of flour. Roll out while hot, cut d freeze over night. - HERMITS—Three eggs, 1%4 cups sugar, 2% cups flour, cups raisins (chopped), 1% teaspoons soda (dissolved in 1e tablespoon of hot water), a pinch of salt, one teaspoon grated nutmeg, one pound of English walnuts (broken in eces), one wine glass of sherry. Drop from a teaspoon into a well-greased pan, shape quickly, or add a little more flour, roll out and bake. Best when a month old. LEMON COOKIES—One cup lard, three eggs, two cups sugar, one tinful sweet milk, five cents' worth baking ammonia, five cents' worth lemon oil. Put baking ammonia in a cup, pour enough lukewarm water over it to all dissolve. ve used this recipe for years and it is fine. MOLASSES COOKIES—Two eggs, one cup sugar, two cups molasses (N. O.), one heaping cup lard, two-thirds cup sour milk, two teaspoons soda (one in milk, one in the molasses), mix soft, roll and bake in rather quick oven, then cut in squares. f NUT COOKIES—One pound light brown sugar, one cup. lard, two well-beaten eggs, one cup sour milk, one heaping teaspoon soda, one cup chopped hickory nuts, flour enough to roll out, salt. Bake in a quick- oven. - One cup of sugar, one cup of butter, two eggs beaten together (yolk and white), one pint of flour, three-fourths teaspoon of cinnamon, two teaspoons of baking powder, one teaspoon of vanilla. Make into fingers, brush with white of egg slightly beaten, sprinkle with chopped nuts and bake. OATMEAL COOKIES—Two cups oatmeal, one ¢up milk, one cup sugar, one cup lard, three cups flour, three teaspoons baking powder, salt and any flavoring; roll thin; for the filling one pound dates, seeded; one cup sugar in enough water to cook dates until tender, which takes only a few minutes. Take a cooky, spread on the date mixture, put another cooky on top and bake. These are fine. . PLAIN LEPP COOKIES—One pound of brown sugar, one pint of molasses, one-half cup of lard, one-half cup butter, — one glassful of half water and half whiskey,.two eggs, a little salt, four even teaspoons soda stirred in molasses, one . teaspoon of all kinds of spices, one cup of hickory nuts, one ~ tablespoon of anise seed, flour for stiff batter, Let dough stand over night. These cookies are fine when a month old, PEANUT COOKIES—Two tablespoons butter, one-fourth cup sugar, one egg, one teaspoon baking powder, one-fourth teaspoon salt, one-half cup flour, two tablespoons milk, one- ~ - half teaspoon lemon juice, one-half cup peanuts chopped fine. Drop by the teaspoonful on an ungreased tin and bake in a moderate oven from 12 to 15 minutes. a - PFEFFERNUSSE OR SPICED NUTS—One pound of flour, one pound of fine sugar, four large eggs, three ounces of citron, rind of one lemon, one teaspoon of cinnamon, cloves