Farm and home cook book and housekeeper's assistant

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 % 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 % 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., la. Graham Cookies To 2 cups sugar add 2 cups sour cream, 5 cups grahamflour 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. 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, % 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 y2 teasp cream tartar. Roll ^^ inch thick, cut in squares, and bake in a slow oven. — [M. P., N. H. Ginger Cookies (No eggs)