Chapter M: W. McF

JOE SOAN’S COOKIES.

4 cupsful of sugar, 3 cupsful of butter, 8 cupsful (scant) of flour, 1 large cupful sour cream, 5 eggs, 1 teaspoonful of soda. Drop them in very small spoonsful on pan instead of rolling.

COOKIES.

4½ cupsful of flour, 1½ cupsful of sugar, ½ cupful of butter, 2 eggs, teaspoonful of soda and sour milk enough to make a soft dough.

CRISP CAKES.

1 scant cupful of butter, 2 cupsful of sugar ¼ cupful of cold water, ¼ cupful whisky, 2 eggs, 1½ teaspoonsful baking powder, 1 teaspoonful vanilla, flour to make a stiff dough. Roll as thin as a wafer and cut out with a small biscuit cutter. Bake in a quick oven on an inverted pan. This keeps the bottom from getting too brown.

Mrs. Wm. D. Eaton.

GINGER COOKIES.

1 cupful of Orleans molasses, 1 cupful of sugar, 1 cupful of butter and lard mixed, 1 dessert spoonful of ginger, 1 dessert spoonful of soda. Mix soda with flour and then mix all together. Roll thin, cut into forms and bake in a quick oven.

Mrs. W. G. Mercer.

GINGER SNAPS.

1 cupful of molasses, 1 cupful of butter, 1 cupful of sugar, 1 tablespoonful of ginger, 2 eggs. Put molasses and butter on the stove and when it comes to a boil take from the fire and add the sugar and ginger. When well mixed add the eggs, which have been well beaten, and then add flour enough to roll out. Have tin sheets. Put a small piece of the dough on the tin sheet, roll as thin as a knife blade, cut into round cakes and bake in a quick oven.

Mrs. E. S. Phelps.

HERMITS.

3 eggs, 2 cupsful of sugar, 1 cupful of chopped raisins, 1 cupful of butter, 3 tablespoonsful of sour milk, 1 teaspoonful of cinnamon, 1 teaspoonful of cheese, ½ teaspoonful of nutmeg, ½ teaspoonful of soda. Add flour, making the dough quite soft.

Bertha B.

HICKORY-NUT CAKES.

Whites of 7 eggs beaten to a stiff froth, 1 pint of pulverized sugar, 8 tablespoonsful of flour and 1 quart of nut kernels. Drop a teaspoonful at a time on a greased pan and bake in oven.