The New century cook book

About one-quart flour, two eggs, one-half cup sour milk or cream, two heaping cups of sugar, one cup butter and lard mixed, one heaping teaspoon baking powder, one-half teaspoon soda. Salt to taste. Excellent. Mrs. Webb Smith, Lafayette, Ind. Sugar Cookies. One-half cup butter, one cup sugar, two eggs, one-half cup sour milk, one even teaspoon soda, two cups flour, heaping. Cream Cookies. One cup of maple sugar, one cup of sour cream, one teaspoon of soda, a little nutmeg, one teaspoon of caraway seeds and flour to make a stiff batter. Roll thin and cut and bake in a quick oven. Sugar Cookies. Three-fourths teacup butter, three teacups sugar, one-half teacup milk, three eggs, one teaspoon soda, nutmeg or cinnamon, flour to roll out. Mrs. Metcalf. Cookies. Two pounds flour, one pound butter, one pound sugar, juice of one lemon and grate a little of the rind, one nutmeg grated, three teaspoons baking powder, four eggs. Mix flour and butter together, eggs and sugar. M. J. Haywood. Cookies. Three eggs, one cup butter, one pint sugar, one cup buttermilk or sour milk, one teaspoon soda; flour to mix, make out with hands. Mrs. E. C. Rowen. German Butter Cookies. One pound of butter, three-fourths of a pound of sugar, yolks of four eggs, one tablespoonful vanilla, two teaspoonfuls baking powder mixed into one and one-half pounds of flour, or a little more to roll; sprinkle with powdered sugar when taken from the oven. Bertha Lewald. New Century Cook Book. Cocoanut Cookies. Five eggs, one cup butter, two cups sugar, two cups flour, one-half pound cocoanut. Drop on buttered tins and bake quickly. Mrs. R. N. Buck. Cocoanut Cookies. One and one-half cups sugar, one cup butter, two eggs, one-half cup of milk, one cup of cocoanut, one-half teaspoon soda, one teaspoon vanilla, flour for a soft dough. Sprinkle cocoanut on top. Mrs. Isaac G. Lombard. Good Cookies. One cup butter, two cups sugar, five cups flour, three eggs beaten light, six teaspoons milk, with a small teaspoon of soda dissolved in it, stir butter and sugar together till light, add eggs, and a little cinnamon and nutmeg, then add the milk, last the flour, roll out, cut in round cakes, bake in quick oven. Ruth McElvain. Sugar Cookies. One and one-half cups sugar, one cup butter, one-half cup milk, two eggs, two teaspoonfuls baking powder, caraway seeds and sifted flour sufficient to roll out as soft as possible. Cookies. One cup sugar, one cup butter, one-half cup sweet milk, one egg, three teaspoons baking powder, flour enough to roll, one teaspoon lemon, or nutmeg. Corn Starch Cookies. Two teacups of sugar, one teacup butter, one teacup thick sour cream, half teacup cornstarch, half a nutmeg, one teaspoon soda. Stir them up and if you wish drop them with a spoon, or roll, using but a little at a time. If not quite stiff enough, stir in a little more flour. Mrs. D. R. Patterson. Drop Cookies. Take one cup of molasses, three-fourths of a cup of butter, three-fourths of a cup of sugar, three-fourths of a cup of boiling water, one egg, two even teaspoonfuls of soda, one even teaspoonful of ginger, four cupfuls of flour. Drop in small spoonfuls on buttered pan, far enough apart that they wrill not touch when baked. Bake quickly. Mrs. Tregay, New Century Cook Book. Sour Milk Cookies.