One-lourth c-up of buttei'. 1 cup sugar. 1 egg. 1 cup of i)ousm;;n"s I'.est Patent flour. 1 cup of nut meats, or gratt'd cocoannt. Drop on buttered tins ami bake • pnckly in a Jewel IJange. ' M ';>• T. J. FhYXX. To Make Cookies. Beat 1/4 "I* :> euj.ful of butter to a cream; add gradually a cupful of gi-anu- lated sugar; then add 2 eggs beaten without separating, 1 cup of water, part of a grated nutmeg, and 1 cu]) of Dousman's Best Patent flour✪ Sour Cream Cookies into which has been sifted a teaspoon fulOf baking j)owder; add snllicient Hour to make a soft dough that wdl roll out. Cut. and press into the centre of each one a pi( ce of citron, and bake in a nuxlerate oven in a Jewel i{ange. Cookies will have a sugary appearance if you dust the board with granulated su-ar instead of Hour. Mrs. Pldoli'ii Olson. 118 SUPERIOR COOK BOOK Drop Cakes. Two oggs, 1 cup 8Ui>'ai'. VL' ^'^'P butter. XU cup milk, 1 toaspoon ](^inoii extract, 2 cups Donsmaji's Best Patent tloiir, 1 teaspoon liakinu' powder. Put in little tins. Bake in a Jewel liange. Louise Matthews. White CookieSi Two cups sugar, 1 en}) Imtter, 1 cup sweet milk, 2 eggs, 2 teaspoons baking powder, pincb salt, 1-;^) nutmeg. Dousnian's T^est Patent tlour to roll. Bake in a Jewel Eange. Mes. H. L. Eamsdell. White Cookies. One large cup sugar, 4 cup butter✪ White Cookies, o well-beaten eggs, 4 tablespoonfuls sweet milk, 2 teaspoonfuls baking powder and enough flour to enable you to roll it into a soft dough. First ercaiii the l)uttei' and sugar, lieat in. th(^ wliijjped eggs, milk and spices, and then stii' in the flour and l)aking powder. Eoll into a tliin sheet and cut into shapes with eake-cuttei'. P)ake in rpiick oven. Agnes Clifton. Cookies. One-hair cup lard, 1 t-u]) of sugar, salt: mix all to a cream; i/o cup of sour milk and Y2 tf^aspoon soda ; add to Dousman's Best Patent flour 1 teaspoon of leaking powder and mix stitf, l\oll very thin. Will keep any time. Bake in a Jewel T'ange. Mrs. C. L. Spokley. Sweet Cookies. One e\\\) lai'd. 2 cups sugar. 1 cup sour milk. 1 teaspoon flavoring, 1 teaspoon soda; Dousmau's Best Patent flour to thicken✪ Sweet Cookies. Bake in a Jewel Eange. j\[rs. John Kermode. Currant Cookies. One cup currants, l\ cups Dousman's Best Patent flour, 2 tablespoons of butter. 1 tal)les])oon lard, 1 cu}) sugar, i/> teaspoon of allspice. '■] teaspoons of baking pow- der. Enough milk to enable you to roll them out. (!ut with a biscuit cutter and bake in a (juick oven in a Jewel Eange. Mrs. Mugfur. Marguerites. One cuj:) chopped English walnuts, 1 cu}) ])owdered sugar, whites 2 eggs. Beat whites stiff, add sugar and beat till very light. Stir in chopped nuts: spread on waferettes. Place in slow oven in Jewel Eange till delicate brown. Mrs. W. p. Belden. Chocolate Cookies. Beat to a cream V^ cupful of butter and 1 tal)les])oon of lard; gradually beat into this 1 cupful of sugar; then add Vi of a teaspoonful oT salt, 1 teaspoonful of cinnamon and 2 ounces of chocolate melted. Xow add I well-beaten egg, and V^ teaspoonful of soda dissolved in V. cu]) of milk. Stir in 2 cupfuls of Dousman's Best Patent flour. Eoll thin and cutting in round cakes, bake in a rather quick oven in a Jewel Eange. Mrs. Eddy. Graham Oatmeal Cookies. ✪ Currant Cookies

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One-lourth c-up of buttei'. 1 cup sugar. 1 egg. 1 cup of i)ousm;;n"s I'.est Patent flour. 1 cup of nut meats, or gratt'd cocoannt. Drop on buttered tins ami bake • pnckly in a Jewel IJange. ' M ';>• T. J. FhYXX. To Make Cookies. Beat 1/4 "I* :> euj.ful of butter to a cream; add gradually a cupful of gi-anu- lated sugar; then add 2 eggs beaten without separating, 1 cup of water, part of a grated nutmeg, and 1 cu]) of Dousman's Best Patent flour into which has been sifted a teaspoon fulOf baking j)owder; add snllicient Hour to make a soft dough that wdl roll out. Cut. and press into the centre of each one a pi( ce of citron, and bake in a nuxlerate oven in a Jewel i{ange. Cookies will have a sugary appearance if you dust the board with granulated su-ar instead of Hour. Mrs. Pldoli'ii Olson. 118 SUPERIOR COOK BOOK Drop Cakes. Two oggs, 1 cup 8Ui>'ai'. VL' ^'^'P butter. XU cup milk, 1 toaspoon ](^inoii extract, 2 cups Donsmaji's Best Patent tloiir, 1 teaspoon liakinu' powder. Put in little tins. Bake in a Jewel liange. Louise Matthews. White CookieSi Two cups sugar, 1 en}) Imtter, 1 cup sweet milk, 2 eggs, 2 teaspoons baking powder, pincb salt, 1-;^) nutmeg. Dousnian's T^est Patent tlour to roll. Bake in a Jewel Eange. Mes. H. L. Eamsdell. White Cookies. One large cup sugar, 4 cup butter, o well-beaten eggs, 4 tablespoonfuls sweet milk, 2 teaspoonfuls baking powder and enough flour to enable you to roll it into a soft dough. First ercaiii the l)uttei' and sugar, lieat in. th(^ wliijjped eggs, milk and spices, and then stii' in the flour and l)aking powder. Eoll into a tliin sheet and cut into shapes with eake-cuttei'. P)ake in rpiick oven. Agnes Clifton. Cookies. One-hair cup lard, 1 t-u]) of sugar, salt: mix all to a cream; i/o cup of sour milk and Y2 tf^aspoon soda ; add to Dousman's Best Patent flour 1 teaspoon of leaking powder and mix stitf, l\oll very thin. Will keep any time. Bake in a Jewel T'ange. Mrs. C. L. Spokley. Sweet Cookies. One e\\\) lai'd. 2 cups sugar. 1 cup sour milk. 1 teaspoon flavoring, 1 teaspoon soda; Dousmau's Best Patent flour to thicken. Bake in a Jewel Eange. j\[rs. John Kermode. Currant Cookies. One cup currants, l\ cups Dousman's Best Patent flour, 2 tablespoons of butter. 1 tal)les])oon lard, 1 cu}) sugar, i/> teaspoon of allspice. '■] teaspoons of baking pow- der. Enough milk to enable you to roll them out. (!ut with a biscuit cutter and bake in a (juick oven in a Jewel Eange. Mrs. Mugfur. Marguerites. One cuj:) chopped English walnuts, 1 cu}) ])owdered sugar, whites 2 eggs. Beat whites stiff, add sugar and beat till very light. Stir in chopped nuts: spread on waferettes. Place in slow oven in Jewel Eange till delicate brown. Mrs. W. p. Belden. Chocolate Cookies. Beat to a cream V^ cupful of butter and 1 tal)les])oon of lard; gradually beat into this 1 cupful of sugar; then add Vi of a teaspoonful oT salt, 1 teaspoonful of cinnamon and 2 ounces of chocolate melted. Xow add I well-beaten egg, and V^ teaspoonful of soda dissolved in V. cu]) of milk. Stir in 2 cupfuls of Dousman's Best Patent flour. Eoll thin and cutting in round cakes, bake in a rather quick oven in a Jewel Eange. Mrs. Eddy. Graham Oatmeal Cookies.

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