Two tea-spoonfuls of cream of tartar. One nutmeg (grated). Flour to thicken✪ Cookies Without Eggs. Place the ingredients together the same as for sugar cookies, adding flour to roll as soft as possible ; and bake quickly. SOUR MILK COOKIES. One cupful of butter. Two cupfuls of sugar. Two-thirds cupful of sour milk. Flour to thicken. Two eggs. One lemon (rind and two tea-spoonfuls of juice). One tea-spoonful of soda. Two tea-spoonfuls of cold water✪ Sour Milk Cookies. Rub the butter and the sugar together, and add the eggs, well beaten, the rind of the lemon and the required quantity of juice. Dissolve the soda in the cold water, turn it into the milk, and stir both into the mixture. Add flour to thicken, roll out and bake quickly. 50<S 77iR PATTERN COOK-BOOK. CHOCOLATE COOKIE . One square of Baker's chocolate (one ounce). Two cupfuls of sugar. One cupful of butter. Flour to thicken. Two eggs. One tea-spoonful of soda. One-half cupful of milk✪ Chocolate Cookie. Melt the chocolate and butter together, add the sugar, the eggs, well beaten, and the milk, in 'which the soda has been dissoh^ed. Add flour to roll out thin, and cut into small cookies. Frost the cookies with an icing of confectioners' sugar. JUMBLES. One pound of sugar. One pound of butter. One and one-half pound of flour. Four eggs. One table-spoonful of brandy✪ Jumbles. Rub the butter and sugar to a cream, and add the eggs, well beaten, then the brandy and then the flour, sifting the latter very lightly. Roll out the dough, sifting pulverized sugar on the board to keep it from sticking, and bake quickly. These cookies will be very soft when rolled out. If not desired so sweet, use flour when rolling the dough instead of sugar. This is a delicious but rather expensive way to make cookies. mother's jumbles. Three eggs. One cupful of sugar. Two-thirds cupful of butter. GINGER-CAKES AND GINGERBREAD. 509 Flour to thicken. Three table-spoonfuls of milk. Two tea-spoonfuls of baking-powder. One tea-spoonful of nutmeg (if liked)✪ Mother's Jumbles. Cream the butter and sugar together, and add in their order the beaten eggs, milk, powder, nutmeg and flour. Caraway seed may be substituted for the nutmeg, if de- sired, being particularly popular with children. Sprinkle granulated sugar over the sheet of cake dough just before cutting the jumbles out, passing the rolling-pin lightly over all. GINGER-CAKES AND GINGERBREAD. It is yearly growing more difficult to make these old- fashioned but delicious cakes satisfactorily, and the trouble lies, not in the recipes, but in the quality of mo- lasses used. It is not many years since it was possible to purchase molasses that would impart a delightfully rich color and flavor to anything in which it was used. This difference is due to the fact that sugar was formerly made by a process which yielded the good, dark molasses as a regular product ; while at present it is boiled in vac- uum pans, so that the best quality of molasses is very scarce. The darkest molasses now comes from Porto Rico, but this has a disagreeable flavor to many. The next best is the New Orleans molasses, which is disap- pointingly light-colored, but of good flavor. Molasses may be tested by placing a small quantity of dissolved soda in a table-spoonful ; if the molasses is good, it will foam up in a dark, rich color and emit a pleasant odor; but if it turns of a greenish shade and has an unpleasant smell, it will not prove satisfactory.

AI-modernized reading of the original text

Two tea-spoonfuls of cream of tartar. One nutmeg (grated). Flour to thicken. Place the ingredients together the same as for sugar cookies, adding flour to roll as soft as possible ; and bake quickly. SOUR MILK COOKIES. One cupful of butter. Two cupfuls of sugar. Two-thirds cupful of sour milk. Flour to thicken. Two eggs. One lemon (rind and two tea-spoonfuls of juice). One tea-spoonful of soda. Two tea-spoonfuls of cold water. Rub the butter and the sugar together, and add the eggs, well beaten, the rind of the lemon and the required quantity of juice. Dissolve the soda in the cold water, turn it into the milk, and stir both into the mixture. Add flour to thicken, roll out and bake quickly. 50<S 77iR PATTERN COOK-BOOK. CHOCOLATE COOKIE . One square of Baker's chocolate (one ounce). Two cupfuls of sugar. One cupful of butter. Flour to thicken. Two eggs. One tea-spoonful of soda. One-half cupful of milk. Melt the chocolate and butter together, add the sugar, the eggs, well beaten, and the milk, in which the soda has been dissolved. Add flour to roll out thin, and cut into small cookies. Frost the cookies with an icing of confectioners' sugar. JUMBLES. One pound of sugar. One pound of butter. One and one-half pound of flour. Four eggs. One table-spoonful of brandy. Rub the butter and sugar to a cream, and add the eggs, well beaten, then the brandy and then the flour, sifting the latter very lightly. Roll out the dough, sifting pulverized sugar on the board to keep it from sticking, and bake quickly. These cookies will be very soft when rolled out. If not desired so sweet, use flour when rolling the dough instead of sugar. This is a delicious but rather expensive way to make cookies. mother's jumbles. Three eggs. One cupful of sugar. Two-thirds cupful of butter. Flour to thicken. Three table-spoonfuls of milk. Two tea-spoonfuls of baking-powder. One tea-spoonful of nutmeg (if liked). Cream the butter and sugar together, and add in their order the beaten eggs, milk, powder, nutmeg and flour. Caraway seed may be substituted for the nutmeg, if desired, being particularly popular with children. Sprinkle granulated sugar over the sheet of cake dough just before cutting the jumbles out, passing the rolling-pin lightly over all. It is yearly growing more difficult to make these oldfashioned but delicious cakes satisfactorily, and the trouble lies, not in the recipes, but in the quality of molasses used. It is not many years since it was possible to purchase molasses that would impart a delightfully rich color and flavor to anything in which it was used. This difference is due to the fact that sugar was formerly made by a process which yielded the good, dark molasses as a regular product ; while at present it is boiled in vacuum pans, so that the best quality of molasses is very scarce. The darkest molasses now comes from Porto Rico, but this has a disagreeable flavor to many. The next best is the New Orleans molasses, which is disappointingly light-colored, but of good flavor. Molasses may be tested by placing a small quantity of dissolved soda in a table-spoonful ; if the molasses is good, it will foam up in a dark, rich color and emit a pleasant odor; but if it turns of a greenish shade and has an unpleasant smell, it will not prove satisfactory.

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