To keep the cookie jar replenished keeps many a mother and housewife busy and often necessitates a baking every week, for not only the young folks but "children of an older growth" frequently manifest their fondness for these wholesome little dainties by surreptitious inroads on the reserve supply, much to the dismay of the indulgent cook, who, however, apparently ignores these small depredations and wisely looks upon them as a tribute to her skill. Every one has his or her favorite cookie, but a little variety is generally welcomed by all. If you find among the following recipes any that are new to you, but "sound good," why not try them? A change will vary the monotony for the cook and provide a delightful surprise for the family.

Brown Cookies

Cream 3/4 cup shortening with 2 cups brown sugar, add 1 egg, 1 heaping teasp soda dissolved in 1 cup sour cream, and flour enough to make a soft dough. Bake in hot oven and watch closely, so they will not burn.-[Mrs. J. P., Minn.

Chocolate Cookies

Cream 1/2 cup butter or shortening with 2 cups brown sugar, add 2 eggs, 1 scant cup grated chocolate, melted, and flour enough to roll very thin, sifted with 1 teasp baking powder.- [Mrs. C. E. G., Ariz.

Christmas Cookies

The ingredients required for these cookies are 1 qt molasses, 1 pt sugar, 1 tablesp lard, 2 teasp each soda, cinnamon and caraway seed, and 1 tablesp cloves. Mix the soda and spices in the flour. Boil the molasses and pour over the flour, melt the lard and put in last.-[M. K. G., Ia.

Graham Cookies

To 2 cups sugar add 2 cups sour cream, 5 cups graham flour sifted, 2 well-beaten eggs, 2 tablesp molasses, 2 teasp each soda and cinnamon, and 1 teasp salt. Have ready well greased tins and drop batter on it by teaspoonsful about 2 or 3 inches apart. Dip the teaspoon in cold water every time before dipping it into the batter again. Sprinkle the cookies with sugar and bake in a quick oven.-[Mrs. A. W. T., Mich.

Buttermilk Molasses Cookies

Cream 1 cup lard with 1 cup brown sugar, add 2 cups molasses, 2 even tablesp soda dissolved in 1 cup buttermilk, 1 teasp each ginger and cinnamon, sifted with flour enough to make a stiff dough. Let stand over night, roll out, cut, spread with sugar, and bake in a quick oven. This is a never-failing recipe which has been used a long time in our family.-[E. M. C., Mich.

Sorghum Cookies

Put 1 pt best sorghum, or molasses, in an agate pan with 2 heaping tablesp butter, and let it heat to the boiling point. Then stir in 1 pt flour, and when cold add 2 eggs, well beaten, 1 teasp each cinnamon and ginger, and 1 teasp soda dissolved in 1 tablesp sharp vinegar. Also add a little cloves, if the flavoring is liked, and then flour enough to roll thin. Bake in a moderate oven.-[E. W., Wis.

Molasses Cookies

Beat 1 egg, add 1 cup molasses, 3 tablesp vinegar, scant 1 cup lard, 3 teasp soda dissolved in 1/2 cup hot water, 1 tablesp ginger sifted with flour enough to make a dough that can be handled. Roll 1/2 inch thick, cut in any desired shape, and bake in hot oven, watching carefully so they will not burn.--[I. A. S., Me.