How To Make Cookies

Mix one cup of butter, or refined beef drippings, with two cups of sugar. Add one or two eggs, half a cup of sour milk, a teaspoon of dissolved soda, and as much flour as is necessary to make a dough to drop off a spoon or roll out well. To these cookies a tablespoon of caraway seeds may be added with the flour. When cooked they may be sprinkled while hot with white granulated sugar for a pleasant change in looks.

Cocoanut Cookies

Blend a cup of sugar and half a cup of butter, one egg, and a third of a cup of milk. Add a heaping cup of grated cocoanut and a cup and a half of flour into which you have sifted two teaspoons of baking powder. Stir together. Flour your molding board and roll and cut out a few of the cakes at a time, adding only flour enough to make them roll thin. Bake in a quick oven a light brown and sprinkle with granulated sugar while hot.

Fruit Cookies

These ought to be made a week or two before they will be eaten, as they are greatly enriched by keeping in a tightly covered jar. Cream one cup of butter, gradually add a cup and a half of sugar, then when light and creamy add three wellbeaten eggs and one teaspoon of soda dissolved in one and a half tablespoons of hot water. Stir in two cups of flour with which has been sifted half a teaspoon of salt and one teaspoon of cinnamon. Add one cup of coarsely chopped hickorynut meats, half a cup of currants, half a cup of raisins seeded and chopped with another cup and a quarter of flour. Butter a large baking sheet and drop the cookie mixture in small spoonfuls one inch apart. Bake in a moderate oven.

Noah's Ark Cookies

Take a cup of butter, or of butter and drippings mixed, and cream it with two cups of sugar. A couple of tablespoons of cream may also be added with good effect. Work in also the beaten yolks of four eggs, and then stir in, using first a little of the flour and a little of the whites, four cups of flour and the whites of four eggs beaten to a froth. Before using the flour sift into it four teaspoons of baking powder. Grate over the dough quarter of a nutmeg, roll out thin, and with the little tin cutters, made after various shapes of birds and beasts, cut out the cookies. Bake in a hot oven. The cookies may be glazed by brushing with white of an egg and then set back in the oven for a moment. Or white or colored sugars may be sifted over them for a child's birthday party. But for the child's common use serve them plain.

Maple Sugar Cookies

Mix a cup of butter with three cups of maple sugar. Add two beaten eggs, a cup of sour milk, and then stir in flour and one teaspoon of dissolved soda. Make the dough stiff enough to separate in lumps off a spoon, roll out and bake.

Molasses Cookies

Have half a cup of lard or butter and fill up the cup with cold water. Mix with two cups of molasses and one tablespoon each of salt, vinegar, and ginger. Stir in flour and add two teaspoons of soda dissolved in two tablespoons of hot water. Put in enough flour to roll the dough in a soft blanket, cut in shapes and bake in a slow oven.

Ginger Cookies

Mix together one teacup of dark brown sugar, one teacup of lard and butter mixed (more butter than lard), add one egg not beaten. Beat and stir hard to lighten the egg. Add one teacup of New Orleans molasses, two even teaspoons of soda dissolved in cold water, one tablespoon of vinegar, a little salt, one tablespoon of ginger, two teaspoons of cinnamon, threequarters of a teaspoon of cloves, threequarters of a teaspoon of allspice, and four teacups and a half of flour. Flour the board and rollingpin well to prevent sticking. Roll thick or thin, as you like. Bake quickly if you do not want the cookies hard. Use a greased pan in baking.