Kirmess cook book

One cup brown sugar, one cup butter, one cup milk, one cup raisins chopped, five cups oatmeal, two teaspoonsfuls baking powder, pinch of soda, vanilla, flour to thicken, roll thin and cut like cookies. COOKIES. Miss Munsell, Rye, N. Y. One and three-quarter cups sugar, one and a half butter, one egg, one-half teaspoonful soda, dissolved in very little boiling water, then fill cup with sweet cream, i three cups flour, two level teaspoonfuls baking powder, ' rind and half the juice of one lemon. Cream butter , and sugar, then the egg without beating, the flavoring [ and cream, and lastly the flour. I COOKIES. Miss Gladys Linn. One cup sugar, one cup butter, three eggs, beat, two cups flour, one-half teaspoon baking powder. LUNCHBON COOKIES. Mrs. Saml. McBurney. Take six cups of well sifted flour, three heaping teaspoonfuls baking powder, one-half pound of butter, (never lard), four eggs, one-quarter cup of sweet milk and a pinch of salt. Mix well, roll out thin, sprinkle sugar on top. Caraway seed may be added. This recipe makes one hundred cookies. COOKIES. Miss Stella Flanagan. One cup butter, one cup sugar, three egss, one and a half teaspoonfuls baking powder, one tablespoonful milk, just enough flour to hold the dough sufficiently to roll. GINGER SNAPS. Mrs. Charles A. Greer, Rye, N. Y. One and three-quarter pounds of flour, quarter of a pound of sugar, half pint of molasses, quarter of a tumbler of water, two teaspoonfuls cloves, one-half teaspoonfol cinnamon, one-half teaspoon ginger, a little grated nutmeg, roll them and cut thin and bake. GINGER COOKIES. Miss Hinds, One quart of New Orleans molasses, add threefourths pound equal parts of lard and butter, one pound brown sugar, two ounces ginger, a pinch of salt, cinnamon, allspice and cloves, one-half a teaspoonful of soda in a little milk, one egg, flour enough to make soft dough. GINGER COOKIES. Mrs. T. K. Chambers. One cup granulated sugar, three-fourths cup lard and butter mixed, one-half cup sour milk, one cup molasses, two eggs, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful salt, four cups flour. Stir this all together and let stand overnight; in the morning mould, cut out and bake. Do not use any more flour in moulding than is absolutely necessaiy. MOLASSES CAKE. Mrs. E. F. C. Young. One cup of drippings, or one cup of butter and lard mixed, one cup of sugar, two cups of molasses, one cup of milk, two eggs, three cups of sifted flour, one teaspoonful of soda dissolved in milk; cinnamon and ginger to taste. Place in pan and bake. SOFT GINGER BREAD. Mrs. C. M. Gould. One cup butter, one cup molasses, one-half cup sugar, two eggs, one teaspoon each of cinnamon, cloves and all- spice, one-half cup sour milk, two teaspoons soda dissolved in the milk and three cups of flour. Bake in slow oven twenty minutes. MOLASSES SPONGE CAKE. Mrs. H. C. White, Brooklyn, N. Y. Two eggs, one cup beef drippings, two large tea cups molasses, a tea cup sour milk or clabber, one teaspoonful baking soda dissolved in the milk, two teaspoonfuls ginger, four teacups of flour added last. Bake in dripping pan in moderate oven. OINOER BREAD.