Eggs, 2. Baking powder, 2 teaspoons. Milk, 2 tablespoons. Chopped raisins, y2 cup. Flour. Cream butter and sugar, add well beaten eggs, milk and bran with salt and baking powder. Beat thoroughly, add raisins and flour to make stiff enough to roll out. Cut out, sprinkle with sugar and nutmeg and bake in a quick oven. MOLASSES COOKIES. Shortening, 1 cup. Boiling water, 1 cup. Sugar, 1 cup. Salt, 1 teaspoon. Molasses, 1 cup. Ginger, 2 heaping teaspoons. Soda, 2 teaspoons. Flour. Melt the shortening, add the sugar and molasses. Pour the boil- ing water slowly onto the soda and when dissolved add it to the first mixture. Add salt, ginger and enough flour to make stiff. Roll out, cut in circles and bake in a quick oven. CRISP PEANUT COOKIES. Butter, 1-3 cup. Soda, 1-3 teaspoon. Lard, 1-3 cup. Salt, y2 saltspoon. Sugar, 1 cup. Chopped peanuts, y2 cup. Warm water, y± cup. Flour. Cream the lard, butter and sugar and add the warm water in which is dissolved the soda and salt. Add peanuts, finely chopped, and flour and roll very thin. Mrs. H. B. C., East Boston. NUT COOKIES. Butter, 1 tablespoon. Egg, 1. Fine brown sugar, 1 cup. Flour, iy2 heaping tablespoons. Nut meats, 1 cup. Cream butter and sugar, add beaten egg, flour and chopped nut meats. Pecans, walnuts or peanuts may be used. Drop from a tea- spoon onto a buttered cookie sheet and bake in a hot oven. COOKIES AND CRACKERS. 91 SOUTHERN SOUR CREAM COOKIES. Butter, !/2 cup. Soda, y2 teaspoon. Sugar, 1 cup. Baking powder, 1 teaspoon. Sour milk, 1-3 cup. Lemon extract, y± teaspoon. Sour cream, 14 cup. Vanilla extract, 14 teaspoon. Egg, 1. Flour. Cream butter and sugar and add other ingredients in order given, beating egg well and stirring in enough flour to roll out, not too thin. Cut into rounds, sprinkle with sugar and bake. Egleston Square. OATMEAL FRUIT BARS. Oatmeal, 3 cups. Melted butter, 1 cup. Whole wheat flour, 4 cups. Seeded raisins, 1 cup. Sugar, iy2 cups. Salt, iy2 teaspoons. Soda, 1 teaspoon. Mix ingredients well, dissolving soda in a little water before adding. Mix to a stiff dough with cold water and roll out as thin as possible. Cut in long bars. Lay on greased tins and bake in hot oven. FIG BARS. Milk, 1 cup. Cream of tartar, a pinch. Maple sugar, 1 pound. Lemon extract, 1 teaspoon. Chopped figs, l1/^ cups. Boil milk, sugar and cream of tartar slowly for 20 minutes, add extract and figs. Bring again to boil and pour into buttered pan. When cool cut into bars 2 inches long and 1 inch wide. HONEY CAKES. Flour, 1% pounds. Butter, y4 pound. Honey, % pound. Sugar, y4 pound. Nutmeg, y2. Ginger, 1 tablespoon. Soda, 1 teaspoon. Cream butter and sugar, add honey and flour mixed and sifted with spices and soda. Roll thin and bake in a quick oven. Cover in a cookie jar and let stand until moist before eating. 92 COOKIES AND CRACKERS. CHINESE COOKIES. Pastry flour, 2 cups. Soda, 14 teaspoon. Butter, *4 cup. Lard, 14 cup. Brown sugar, 2 cups. Vanilla, 1 teaspoon. Cold water, 2 tablespoons. Mix well and form into little balls the size of a nutmeg. Place 4 inches apart in an unbuttered pan and bake in a moderate oven for 20 minutes. When done let stand in pan 5 minutes, then re- move carefully. Will keep for weeks. Don't Worry. CHOCOLATE JUMBLES. Butter, 1/2 cup. Baking powder, 2 teaspoons.

AI-modernized reading of the original text

Eggs, 2. Baking powder, 2 teaspoons. Milk, 2 tablespoons. Chopped raisins, y2 cup. Flour. Cream butter and sugar, add well beaten eggs, milk and bran with salt and baking powder. Beat thoroughly, add raisins and flour to make stiff enough to roll out. Cut out, sprinkle with sugar and nutmeg and bake in a quick oven. MOLASSES COOKIES. Shortening, 1 cup. Boiling water, 1 cup. Sugar, 1 cup. Salt, 1 teaspoon. Molasses, 1 cup. Ginger, 2 heaping teaspoons. Soda, 2 teaspoons. Flour. Melt the shortening, add the sugar and molasses. Pour the boiling water slowly onto the soda and when dissolved add it to the first mixture. Add salt, ginger and enough flour to make stiff. Roll out, cut in circles and bake in a quick oven. CRISP PEANUT COOKIES. Butter, 1-3 cup. Soda, 1-3 teaspoon. Lard, 1-3 cup. Salt, y2 saltspoon. Sugar, 1 cup. Chopped peanuts, y2 cup. Warm water, y± cup. Flour. Cream the lard, butter and sugar and add the warm water in which is dissolved the soda and salt. Add peanuts, finely chopped, and flour and roll very thin. Mrs. H. B. C., East Boston. NUT COOKIES. Butter, 1 tablespoon. Egg, 1. Fine brown sugar, 1 cup. Flour, iy2 heaping tablespoons. Nut meats, 1 cup. Cream butter and sugar, add beaten egg, flour and chopped nut meats. Pecans, walnuts or peanuts may be used. Drop from a teaspoon onto a buttered cookie sheet and bake in a hot oven. SOUTHERN SOUR CREAM COOKIES. Butter, !/2 cup. Soda, y2 teaspoon. Sugar, 1 cup. Baking powder, 1 teaspoon. Sour milk, 1-3 cup. Lemon extract, y± teaspoon. Sour cream, 14 cup. Vanilla extract, 14 teaspoon. Egg, 1. Flour. Cream butter and sugar and add other ingredients in order given, beating egg well and stirring in enough flour to roll out, not too thin. Cut into rounds, sprinkle with sugar and bake. Egleston Square. OATMEAL FRUIT BARS. Oatmeal, 3 cups. Melted butter, 1 cup. Whole wheat flour, 4 cups. Seeded raisins, 1 cup. Sugar, iy2 cups. Salt, iy2 teaspoons. Soda, 1 teaspoon. Mix ingredients well, dissolving soda in a little water before adding. Mix to a stiff dough with cold water and roll out as thin as possible. Cut in long bars. Lay on greased tins and bake in hot oven. FIG BARS. Milk, 1 cup. Cream of tartar, a pinch. Maple sugar, 1 pound. Lemon extract, 1 teaspoon. Chopped figs, l1/^ cups. Boil milk, sugar and cream of tartar slowly for 20 minutes, add extract and figs. Bring again to boil and pour into buttered pan. When cool cut into bars 2 inches long and 1 inch wide. HONEY CAKES. Flour, 1% pounds. Butter, y4 pound. Honey, % pound. Sugar, y4 pound. Nutmeg, y2. Ginger, 1 tablespoon. Soda, 1 teaspoon. Cream butter and sugar, add honey and flour mixed and sifted with spices and soda. Roll thin and bake in a quick oven. Cover in a cookie jar and let stand until moist before eating. CHINESE COOKIES. Pastry flour, 2 cups. Soda, 14 teaspoon. Butter, *4 cup. Lard, 14 cup. Brown sugar, 2 cups. Vanilla, 1 teaspoon. Cold water, 2 tablespoons. Mix well and form into little balls the size of a nutmeg. Place 4 inches apart in an unbuttered pan and bake in a moderate oven for 20 minutes. When done let stand in pan 5 minutes, then remove carefully. Will keep for weeks. Don't Worry. CHOCOLATE JUMBLES. Butter, 1/2 cup. Baking powder, 2 teaspoons.

Mary Jane's cook book