The Monmouth Baptist ladies' cook book

BREAKFAST GINGER COOKIES. Mrs. W. T. Wiley. Two cups of New Orleans molasses, one cup sour milk, one of sugar, one of lard, four teaspoons soda — ■ one in the milk, the rest in the flour — one tablespoon ginger, two eggs, pinch of salt. Roll out thick. One cup butter, one cup light brown sugar, one cup New Orleans molasses, one cup sour cream, one tablespoon ginger, two teaspoons soda. Mix soft. Mrs. W. H. Woods. Two cups brown sugar, two cups New Orleans mo- lasses, two cups shortening (half lard), one tablespoon ginger, salt. Mix well together and let it come to a boil. Then remove and add when cool, four eggs well beaten and flour enough to roll. Put in two teaspoons soda as soon as removed from fire and stir. Mix before entirely cool. OATMEAL COOKIES. Mrs. Emma Olson. Three cups of oatmeal, two of flour, one of butter, one of sugar, two tablespoons o'f milk, one teaspoon of salt, one-half of soda, two eggs. OATMEAL COOKIES. Miss Mame Pillsbury, Macomb. One-half cup of butter and lard mixed, one of sugar, one-half of water and two eggs. Two cups of oatmeal, two of flour, one of seeded raisins, two teaspoons of baking powder and one of cinnamon. Mix well. Drop from a teaspoon on a buttered pan, an inch apart Pat down and bake in a moderate oven. OATMEAL COOKIES. Mrs. Will Warren. One and one-half cup sugar, one-half cup sour milk, one of shortening, two of flour, one of raisins, two of oatmeal, not cooked, one-half cup of nuts, two eggs, one teaspoon each of cinnamon and soda, one-half of nutmeg. Salt, mix and drop with a teaspoon on butered pan three inches apart. OATMEAL CRISPS. Mrs. Bess Blackburn Grier, San Francisco, Cal. One-half cup butter, one-half cup lard, one and one-half cups sugar, two cups flour, one egg, one-half cup sour milk, one teaspoonful soda, one cup cocoanut, one cup blanched almonds, chopped fine, one cup raisins, two cups rolled oats. Drop into pan and cook slowly till brown. NUT COOKIES. Mrs. Wm. McKinley. One pound of light brown sugar, one cup lard, two well beaten eggs, one cup sour milk, one heaping teaspoon soda, one cup chopped hickory nut meats, flour enough to roll out. Mix in order named. Have oven hot so they will bake in three or four minutes. NUT COOKIES. Mrs. G. R. Poulson, Enid, Okla. One cup sour cream, two and one-half cup sugar, one scant cup butter, three eggs, one teaspoon soda, beat in cream, one-half grated nutmeg, one teaspoon vanilla, one-half teaspoon baking powder, one cup chopped nuts, flour for soft dough. PEANUT COOKIES. One cup of sugar, four tablespoons of butter, two eggs ; add one-half cup of milk and one cup of flour with two teaspoons baking powder, salt, two cups of chopped peanuts. Drop from teaspoon on the bottom side of the dripping pan, buttered slightly. Remove with thin knife. SPICE COOKIES. Mrs. Juliet Shultz. Three cups sugar, one and one-half cups butter, one-half cup sweet milk, three eggs, three heaping teaspoons baking powder, one level teaspoon cinnamon, one-half level teaspoon cloves and allspice, mix baking powder and spices in part of the flour. Make thin dough and bake in hot oven. Currants or raisins may be added. CROQUIGNOLES. Mrs. Georgia Bell, Lincoln, Neb.