The New century cook book

half teaspoon cloves. Drop in small spoonfuls onto well greased pan, allowing plenty of room between drops. Mrs. B. F. Sheets, Oregon, 111. Ginger Drops. One-half cup brown sugar, one cup New Orleans molasses, one-half cup butter, one teaspoon ginger, one teaspoon cloves, one teaspoon cinnamon, two and one-half cups flour, two teaspoons soda dissolved in one cup boiling water. Last add two well beaten eggs, flour should not be put in until other is cold. Mrs. W. T. Tate. Ginger Drops. Two cups molasses, one of lard, one spoon of ginger, one desertspoonful soda, dissolved in hot water, enough flour to roll. Oakland Church. Ginger Wafers. One pint molasses, one-half pound brown sugar, one-half pound butter, one teaspoonful cinnamon, two teaspoonfuls ginger, make stiff and roll thin. Mrs. Dyson. Ginger Cookies. One cup sugar, one cup molasses, one cup lard or fried grease, three teaspoonfuls ginger, one egg, two teaspoonfuls soda, dissolved in one-half cup hot water, salt to taste, mix very soft and bake in a quick oven. Ginger Cookies. One pound brown sugar, one pint molasses, one pint milk, one pint butter, one tablespoon ginger, one tablespoon cinnamon, one tablespoon soda, flour enough for soft cookies. Hard Molasses Cookies. Two cups sugar, two cups butter, stirred to a cream; two well beaten eggs, two cups New Orleans molasses, one tablespoonful ginger, two teaspoonfuls soda in a spoonful of milk or sour cream, ten cupfuls sifted flour. Molasses Cookies. Two cups molasses, one cup brown sugar, one cup lard or butter, three teaspoons soda, two teaspoons pulverized alum in New Century Cook Book. two-thirds cup boiling hot water, one tablespoon ginger, one teaspoon salt if lard is used, flour to make them quite stiff. Mrs. J. W. Nicholson. Cookies Without Eggs. One and one-half cups sugar, one cup sour cream, one teaspoon (small) soda, one-half cup butter, flour, stiff enough to roll out good. Mae Cady. Fruit Snaps. One and one-half cups brown sugar, one-half cup butter, three eggs, one teaspoon each of cinnamon and cloves, one teaspoon soda dissolved in a tablespoon of hot water, one cup raisins, one cup currants; add flour enough to make a soft dough, roll thin, cut like cookies, and bake in a quick oven. Sarah E. Roberts. Fruit Cookies. One and one-half cups sugar, one cup butter, one cup raisins chopped fine, three eggs, one teaspoon soda in three tablespoons sour milk, one teaspoon cloves, one teaspoon cinnamon, flour, not too stiff. Bake in moderate oven. Ada H. Smith. Fruit Cookies. Two eggs, two cups of sugar, one cup of butter, one pound of currants, one-half teaspoon of soda in throne tablespoonfuls of hot water one teaspoon of cinnamon, one teaspoon of nutmeg, one teaspoon of cloves, two heaping cups of flour. Roll very thin and sprinkle with sugar. The longer they are kept the better they are. . May Cady. Hickory Nut Drops. One egg, one cup sugar, little over one-half cup flour, one cup meats and a little salt. Drop on buttered tins and bake. Cookies. Three cups sugar, one heaping cup butter, one and onehalf cups milk, three eggs, four teaspoons baking powder, any flavoring preferred. Mix soft and do not roll too thin. Mrs. A. R. Clark. Chocolate Cookies. One cup brown sugar, one-half cup butter, one egg, one-half cup sweet milk, one-half teaspoon soda, two cups flour, vanilla,