MISS DORA VAN TINE

Ginger Cookies. One cup of each New Orleans molasses, sugar,"sour milk, butter, two tablespoons soda, two teaspoons ginger; mix with enough flour to make soft dough. Bake in , hot oven. MRS. J. W. HARGRAVE.

Ginger Cookies. One cup sugar, one cup molasses, one cup butter one egg, one tablesooon each vinegar and ginger, one tablespoon soda dissolved in one half cup boiling water; mix hke cookie dough-rather soft. MRS. LIZZIE COOMBS.

Ginger Cookies. Two cups molasses, two cups lard or drip- pings (or botn), one cup sugar, two teaspoons soda dissolved in two thirds cup hot water, ginger and one half teaspoon salt. Mix very stiff over night, or one half hour before baking. This makes nice frosted creams by rolling thicker and using frost- ing sugar mixed with milk or w^ater for icing.

MRS. E. C. KNIGHT.

Ginger Snaps. One large cup butter and lard mixed, one cup s^gar, one cup molasses, half cup water, one tablespoon ginger, one teaspoon cloves, one teaspoon soda dissolved in hot water, flour for pretty stiff dough. Roll out little thinner than cookies Bake quickly. These snaps will keep for weeks if desired. MRS. D. MYRICK.

Ginger Snaps. One cup old sorghum molasses, one half cup sugar (granulated), one tablespoon Jamaica ginger, one half teaspoon salt, one cup lard and butter mixed; put together on stove and warm and stir until thoroughly mixed, then add one level tablespoon soda dissolved in three tablespoons tepid

94 TPIE YORK COOK BOOK.

water. Mix with sifted flour until stiff as biscuit, then mold with hands into little balls, flatten T3etween palms of hand, give plenty of room in pans and bake in slow oven.

MRS. W, F. REYNOLDS.

Ginger Snaps. One cup each sugar, lard and molasses, one egg, one tablespoon (rounding full) soda dissolved in three tablespoons vinegar, two tablespoons ginger, enough flour to make them quite stiff; bake in quick oven.

MRS. ROBERT McGINNIS.

Jumbles. Cream together two cups sugar and one of butter add three well beaten eggs, six tablespoons sweet milk, two tablespoons baking powder, flavoring to taste, and flour enough for a soft dough; do not roll out but break off pieces the size of a walnut and make into rings by rolling out as large as your finger and joining the ends. Lay them on tins an inch apart, and bake in moderate oven. These jumbles are very delicious and will keep a long time. MRS. S. C. GRIPPEN.

Molasses Cookies. Two eggs, one cup brown or C sugar, one of molasses, half cup each butter and lard, one teaspoon soda dissolved in two tablespoons boiling water, one teaspoon ginger; add also a little salt, mix soft and do not roll too thin.

MRS. A. L. WALKER.

Measure Cookies. One egg broken into a cup; put into the cup butter size of an egg; now fill the cup with sugar; add one tablespoon thick sour milk; to every three measures like the above put one teaspoon soda; sufficient flour to roll out, flavor with nutmeg. MRS. A. O. WYMAN.

Thanksgiving Cookies. Four eggs thoroughly beaten, two cups sugar and one of butter; the three ingredients are cream- ed until very light and smooth; flavor with Eddy's Triple Ex- tract of lemon.' Use heaping teaspoons baking powder to four cups flour many times sifted.

MRS. ALICE WASHBURN.

Vanilla Cream Cookies. One dozen eggs, two pounds sugar, one pound butter, one pint milk, two and one-half pounds of

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Hour, two teaspoons baking powuer, and Eddy's Triple Extract of vanilla flavoring; drop a teaspoonfiil in pan and bake. When cold frost the bottom. W. R. VANDERVERT.