The national course in home economics

Take two pounds of sugar, one pound of butter (one-half lard may be used), two eggs, one-half pint of molasses, one-half pint of water, one teaspoonful of soda; spices to suit the taste. Mrs. Alice Long. SUGAR COOKIES— No. 3. Use two cupfuls of sugar, one cupful of lard stirred to a cream, two eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor with nutmeg or vanilla, one level teaspoonful of soda in two tablespoonfuls of scalding water or two heaping teaspoonfuls of baking-powder. Mix in a mass; bake quickly and keep in stone jars. They are fine. Mrs. M. E. Hilton. SUGAR COOKIES— No. 4. Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use one heaping tablespoonful of baking-powder, one nutmeg grated, two teaspoonfuls of lemon extract. Flour sufficient to make a paste that will roll out. Marian Bell. OLD-FASHIONED QINQER CAKES. Take one pint of good molasses and let come to a boil. In one-half cupful of hot water dissolve one heaping teaspoonful of soda, two tablespoonfuls of ginger and one teacupful of lard. Mix all with flour into a thick dough; roll thin and cut in squares; brush tops over with the white of a raw egg and bake quickly. Lucia Weatherly. QINQER SNAPS. One cupful of brown sugar, one cupful of molasses, one tablespoonful of ginger, one teaspoonful of soda, one teaspoonful of cloves, one teaspoonful of cinnamon, one-half teaspoonful of red pepper, one cupful of lard or butter and three eggs. Make into dough, roll very thin and bake in a moderately heated oven. M. L. Forshee. QINQER SNAPS— No. 2. Put in a tin or granite-ware pan two cupfuls of molasses, one cupful of brown sugar, two-thirds cupful of lard, one heaping tablespoonful of ground ginger. Put the vessel on the stove, and let boil until it thickens a little. Dissolve heaping teaspoonful of soda in one-half cupful of tepid water and add to the other ingredients. Mix well before removing from stove. When cool sift in flour to make a very stiff dough. Roll very thin and bake. Nellie Shannon. QINQER SNAPS— No. 3. One cupful of molasses, three-fourths cupful of sugar, one tablespoonful of ginger, one teaspoonful each of cinnamon and allspice. Add to these half a cupful of creamed butter. Beat into this two teaspoonfuls of soda. Add flour to roll thin, and bake in a quick oven. F. T. Wall. NEW YORK QINQER SNAPS. Take one-half pound of butter, one-half pound of sugar, two and onehalf pounds of flour, one pint of molasses, one teaspoonful of saleratus, one tablespoonful of ginger. This should be rolled very thin and baked but a few minutes. It improves greatly by being kept. P. C. Dane. HEALTH COOKIES. One cupful of sugar dissolved in one cupful of sweet milk, three eggs beaten thick, and lemon color; four teaspoonfuls of baking-powder, onehalf cupful of English currants, one-half teaspoonful of cinnamon, grating of nutmeg, one-half teaspoonful of salt and two and one-half tablespoonfuls of melted Ko-nut. Sift dry the ingredients thoroughly together and add alternately with the beaten e.gg. To this add melted Ko-nut and currants, flour sufficient to support the mixing spoon upright in the dough. Drop by rounded teaspoonfuls into smoking hot Ko-nut. Observe level measurement. Mrs. E. Hiller. SAND COOKIES.