Coffee Ginger Cookies

Thoroughly mix 1 cup shortening with 2 cups sugar, add 1 cup molasses and 3 teasp soda dissolved in 1 cup hot, black coffee. Let cool, then add 1 beaten egg, 2 teasp vanilla, a little salt, and flour enough to roll, sifted with 3 teasp ginger. Roll soft, cut, and bake in a quick oven.- [Mrs. G. A. S., N. Y.

Maple Sugar Ginger Cookies

Cream 1 cup butter, add 2 cups maple sugar rolled fine, 1 egg, 1/2 cup sour milk, in which dissolve 1 teasp soda, flour enough to make a dough that can be rolled, sifted with 1 teasp each salt and ginger, and 1/2 teasp cream tartar. Roll 1/2 inch thick, cut in squares, and bake in a slow oven.-[M. P., N. H.

Ginger Cookies (No eggs)

Cream 1 cup shortening with 1 cup sugar, add 1 cup molasses, 1 cup hot water, in which dissolve 2 teasp soda, and flour enough to make a stiff batter, sifted with 2 teasp each ginger and cinnamon. Let this batter stand a while, so as to give the flour a chance to swell, as the hot water takes the place of eggs. Use no more flour than necessary to form a soft dough for rolling out. These are excellent and economical cookies, and the only trick is to use as little flour as possible.-[Mrs. B. G., Mich.

Soft Ginger Cookies

Stir together 1 cup sugar, 1 cup molasses, 1 cup shortening, 1 egg, 1 yolk of an egg, 1 tablesp vinegar, 1 heaping teasp ginger, 1 level teasp soda dissolved in a little warm water, and flour enough to make stiff. Roll, cut out the cookies, and dip the tops in the white of an egg (do not beat the white), then dip in sugar. Bake in a moderate oven and watch carefully, as they burn easily.-[Mrs. J. J. M., 111.