Ginger Snaps

1 cup brown sugar, 1 cup molasses, 1/2 cup butter, 1 teaspoon (level) soda, 2 teaspoons (level), ginger, 2 teaspoons (level), cloves, 2 teaspoons (level), cinnamono Rub sugar to flour in the shortening. Flour enough to make a stiff dough. Roll very thin and bake in a quick oven. These are to be recommended.

Date Wafers

(Mrs. D. Cobb.)

4 cups oatmeal, 2 cups flour, 1 cup lard and butter mixed, 1/2 cup sour milk with one teaspoon of soda dissolved in it, 1 cup sugar, a little salt. Filling - 1 cup sugar, 1 cup water, 1 pound dates or figs. Stone dates and boil with sugar and water until smooth. Let cool. Put oatmeal flour, sugar and salt in howl and work in lard and butter same as in pie crust. Moisten with milk and soda. Roll very thin. Spread 4 of it with date pulp. Fold other half over. Cut in squares and bake on pan turned upside down.

Boston Cookies

(Mary F. Clark.)

1 cup butter, 1 1/2 cups sugar, 3 eggs, 1 teaspoon soda dissolved in 1 1/2 teaspoon of hot water, 3 1/4 cups flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 cup chopped nuts, 1/2 cup each of raisins and currants. Cream, butter and sugar. Add eggs and warm water. Sift dry ingredients and add nuts and fruit last. This makes a verv stiff batter, which should be dropped with a teaspoon on buttered pans. Bake in quick oven.

Ginger Snaps

(Mrs. J. V. Norcross.)

Boil 1 cup molasses, 1 cup brown sugar, 2 heaping teaspoons ginger until quite thick. Remove from fire and cool. Take 1/2 cup butter and 2 teaspoons soda and fill the rest of the cup with boiling water. Stir and add to cooked mixture. Add as little flour as possible in order to roll very thin.

Scrap Chocolate Cookies

1 cup light brown sugar, 1/2 cup butter, melted after measuring, 1 egg, 1/2 cup sweet milk, 1/2 teaspoon soda in milk, 1 1/2 cups flour, 1 1/2 to 2 squares chocolate melted. Chopped nuts.

Chocolate Cookies

2 squares Baker's chocolate, 1 cup sugar, 1/2 cup butter, 1 egg, 1/2 cup sour milk, 1 teaspoon soda, 1/2 cup chopped raisins, 1 cup chopped nuts, 1 teaspoon vanilla, 2 1/2 cups flour.

Marguerites

(Mrs. Hastings.)

To 1 cup sugar add 4 tablespoonfuls of water. Boil until it threads, as for frosting. Then add white of 1 egg well beaten and 1 cup chopped nuts. Spread in waf ers and brown in oven.

Currant Cookies

1 cup butter, 1/2 cup sugar, 3 cups flour, 1 cup currants, 1/2 cup hot water, 2 eggs, 1 level teaspoon soda, J teaspoon nutmeg.

Fruit Cookies

(Mrs. T. R. Wyles.)

1 1/2 cups of sugar, 1 cup of butter, 1/2 cup milk, 1 egg, 2 teaspoons baking powder, 1 teaspoon nutmeg, 3 tablespoons currants or raisins chopped. Mix soft and roll out, using just enough flour to stiffen. Cut out, wet tops with milk and sprinkle with sugar. Bake on buttered tins in quick oven.

Fruit Cookies (Soft)

(Mrs. Howard A. Wrenn.)

1 cup sugar (brown), 1 cup shortening (lard), 1 cup molasses, 1/2 cup hot water, 2 eggs, 2 teaspoons soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 cup chopped raisins, 1 cup walnut meats, salt, 4 cups flour (about). Cream, sugar and lard. Add eggs well beaten. Put molasses into large dish. Dissolve soda in a little water. Beat into molasses until foaming. Add balance of ingredients. Drop teaspoon full into buttered tins. Bake in moderate oven.