The national course in home economics

light, the ginger and the milk in which the soda has been dissolved, and finally the flour. Turn baking pans upside down and wipe the bottoms very clean. Butter them and spread the cake very thin upon them. Bake in a moderate oven until brown. While still hot cut into squares and slip from the pan. Keep in a tin box. Remember to spread it as thin as a wafer and cut it the instant it is taken from the oven. J. I. C. GINGER COOKIES. (In print for the first time. ) Two cupfuls of dark molasses, one cupful of white sugar, one cupful of melted lard and butter, one cupful of hot water, two eggs, one heaping teaspoonful of soda, one rounding teaspoonful of salt, one rounding teaspoonful of ginger and one rounding teaspoonful of cinnamon. Beat together molasses, sugar and shortening, then add the eggs and two cupfuls of flour, or enough for a thick batter. Then stir in the salt and spices; then add hot water into which has been stirred the soda and beat smooth. Now stir in sufficient flour for stiff batter and let stand as long as convenient; all night is not too long. Roll as soft as possible, lay aside the trimmings of each fresh batch until all has been rolled once; put them all together and roll out. The softer the dough the better the cookies. Mrs. H. p. Crandall. GINGER COOKIES— No. 2. One cupful of shortening, one cupful of molasses, one cupful of sugar, one-half cupful of hot water. Use one teaspoonful of soda, salt, cinnamon and ginger. Bake them. Mrs. E. Carroll. GINGER COOKIES— No. 3. One cupful of sugar, one cupful of lard, one cupful of molasses, onehalf cupful of hot water, one teaspoonful of soda, flour to roll out, and ginger to taste, usually about a tablespoonful. Mrs. A. Forester. COCOANUT COOKIES. Take three eggs, one cupful of sugar, one cupful of butter, one cupful of cocoanut, three tablespoonfuls of sweet milk, one teaspoonful of baking-powder, one teaspoonful of vanilla extract, flour enough to roll out nicely. These cookies require a quick oven and must be rolled out very thin. The longer they are kent the more moist they become. Mrs. E. Casper. CHOCOLATE COOKIES. Beat to a cream one-half cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar, then add one-fourth teaspoonful of salt, one teaspoonful of cinnamon and two ounces of chocolate, melted. Now add one well-beaten egg, one-half teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two and one-half cupfuls of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice. Maria Parloa. SUGAR COOKIES. One cupful, of white sugar, one-half cupful of butter, a pinch of salt, a little nutmeg, two eggs, three tablespoonfuls of sour milk, a scant half teaspoonful of baking-soda dissolved in the milk; flour to roll firm. Mrs. M. a. Burke. SUGAR COOKIES— No. 2. (Can any thirteen-year-old girl beat this?) Two cupfuls of sugar, one cupful of butter, three-fourths cupful of sweet milk, two eggs, five cupfuls of flour and two teaspoonfuls of bakingpowder. Roll thin and bake quickly. Caraway seed may be added. Flossie Falconbury. SCOTCH COOKIES.