The Pennsylvania German cook book

One cup butter, one ainl a half cups au^ar, three egps, the whites and yolks beaten separately, one tablesp<Mui water, one-half teaspinm baking powder, mix in enough Hour iintil stiff enough to roll, roll thin and cut in s<niares, sprinkle with sugar and cinnamon, bake quickly. M. M. HERMITS. Two cups sugar, one cup butter, two eggs, one teacup chopped raisin.s, one cup thick milk, one teaspoon soda, one tea¬ spoon cloves, four tea'^poons cinnamon, one nutmeg, enough Hour to roll soft, roll thin and sprinkle sugar <wer them. Lydia Schillkr. CHRISTMAS COOKIES. EXCELLENT. One pound flour, one pound sugar, two tea‘<poons baking iH)wder, four eggs, beat one hour, make and cut out night before baking, flavor part of them with anise seed if desired. The older they become the better they are. Mrs. Dr. Bauer. Lake, O. ANISE CAKES OR CHRISTMAS COOKIES. One and one-fourth pounds pulverize<l sugar, four eggs beaten to a stiff froth, then stiffen with flour, flavor with anise oil or seed, rollout and mould, then let lay one day and two nights, then dry in an oven. These can be kept one year. .Mrs. .Mary Beam. CHRISTMAS COOKIES NO. 3. One and one-half cups sugar, one-half cup lard, two eggs, one teaspoon so<la, two tea.sp<Hms cream of tartar, five table- sp<xuis boiling water, flavor to taste. .Mr.s. J. Smith, Hartville. HANOVER CHRISTMAS COOK¬ IES. One pound sugar, one-fmirth pound butter, yolks of five eggs, one teaspcxm stMla put in dry, two table8|MX)n8 thick milk, when rolled out wash them with the yolks of eggs, sprinkle with sugar and cinnamon, bake. Miss .Makc.aret M. .Miller. COOKIES WITHOUT EGOS. Two cups soft white sugar, one cup lard, one cup sour milk, two even tea¬ spoons soda, flour to make a soft dough. Mrs. F. Schumacher, Hartville, O. MRS. ROGER’S COOKIES. One-half cup butter, one egg well beaten, one-half cup milk, one and a half cups sugar, two teaspixuis baking powder, nutmeg and Hour. COOKIES WITHOUT EGGS. One cup butter, one and one-half cups sugar, a small cup of sweet milk, large teasp<K)n baking powder sifted with Hour or (sour milk with half tea.siH)on scxla) ndl out, sprinkle with coarse sugar and hickorynut meats. Cut into forms and bake in a quick oven. Hanover. CHOCOLATE COOKIES. One-half cup butter, two cups sugar and three eggs, three cups of flour, three teasjMHms baking powder, one-half cup Baker’s chocolate, flavor with vanilla, put sugar, flour, chocolate and baking pow¬ der together, and stir thoroughly, then put butter, eggs and vanilla in some other dish and whip well, then add a little at a time the dry part and stir all the time. C. B. GINGER COOKIES NO. 1. Two cups sugar, one cup molasses, one cup lard, two egg.s, one-half cup cold water, one tea.sp(M)n ginger, three tea- spdons soda, one teasi)oon each of cloves and cinnamon. Mr.s. Dr. Bauer. THE PENNSYLVANIA HERMAN COOK ROOK. 18 GINGER COOKIES NO. 2. One pint molasses, one enp sugar, one cup lard, one cup sour milk, four tea¬ spoons soda, ginger to taste, heat mo- Insses, lard and sugar, then put in milk when partly cool, stir in flour, let stand over night, roll out next morning and hake. Mrs H.Oeotz, llartville. GINGER SNAPS. One pint X. O molasses, let come to a boil, then add one-half pint sugar, one- half pint lard and butter mixed, one tea¬ spoon ginger, cloves and cinnamon, one teaspoon soda dissolved in a large spoon¬