The new practical housekeeping

Fruit Cookies. — Two cups sugar, half cup butter, cup sour cream, (or sour milk may be used with more butter), two cups chopped raisins, two eggs, two tablespoons cinnamon, one teaspoon each nutmeg, cloves, and soda. Bake same as other cookies. Graham Cookies. — — Shave two cups maple sugar, and stir with one of butter, one egg, one cup sour milk, one teaspoon soda; mix with graham flour ; use white flour on molding board. Brown or white sugar may be used instead of maple. Good Cookies. — — Two cups sugar, one each butter and sour cream or milk, three eggs, one teaspoon soda ; mix soft, roU thin, sift granulated sugar over them, and gently roll it in. Hickory-Nut Cookies. — Two cups sugar, two eggs, half cup melted butter, six tablespoons milk, one teaspoon cream tartar, half teaspoon soda, flour to roll and one cup chopped meats stirred in the dough. Nutmeg Cookies. — Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda, and six cups flour, or enough to rolL Roll thin, and bake in quick oven. North Oerman Christmas Cookies. — Six pounds flour, two each of sugar, butter, and molasses, one teaspoon saleratus dissolved in rose water, arrack, or spirits, a few cloves and cinnamon pounded together, one pound raisins pounded in a mortar, half pound citron chopped fine. Warm molasses, sugar and butter slightly, and gradually stir in ..,___^___ the flour ; knead well and roll out, and cut in various ^ ' cookie cutten. shapes. One-half the dough may be flavored with anise or cardamon, omitting the raisins. This recipe will make a large quantitv, and they are pretty to hang upon the tree during Christmas week, and to pass in baskets to holiday callers. This is the long-Ade Christmas cookie. Seed Cookies. — Cream one-half pound butter with three-fourths pound sugar, and sift in one and one-half pounds flour, adding one well-beaten egg, a half gill rose water, and a pinch soda dissolved in tablespoon warm water, knead well, roll into a sheet, cut with cutter having scalloped edge, and bake in buttered pan fifteen minutes. Use fennel, coriander, caraway, or cardamon seeds, or any mixture of them preferred. 84 COOKIES AND JUMBLES. Scotch Cookies. — ^Half cup molasses, one and a half of sugar, one and a quarter of butter (or naif butter and half lard), two eggs, teaspoon each soda, cloves and allspice, two of cinnamon, and flour to roll ; roll thin, cut and bake ; or a richer recipe is two and a half pounds sugar, one and a fourth of butter, three of flour, five eggs, half pint molasses and one ounce soda mixed with it ; roll very thin, cut with cake cutter, place in pan, gi^dng each cake plenty of room, and put in oven ; when half done brush over top with glaze made with yolk of an egg, as much water as there is egg, and quarter of teaspoon sugar; return to oven and bake. Whortleberry Soft Cookies, — One cup sugar, one and a half of milk, with half teaspoon soda dissolved in it, tablespoon butter, one quart berries, teaspoon cream tartar, and flour to make a stiff batter ; bake in small cake tins.