When
thick enough to handle, take a small piece in the hand, make into a
ball, and roll; then place in buttered pans. Bake light brown in a
moderate oven.
SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT.
Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one
teaspoon vanilla, one pinch salt, just enough flour to roll them out.
HARD COOKIES. MRS. SALMON.
One and one-half cups granulated sugar, one cup butter, three eggs,
one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk,
flour enough to roll out thin; sift granulated sugar on top, and
gently roll it in.
COOKIES. MRS. LIZZIE MARTIN.
One cup butter, one pint sugar, three eggs, three tablespoons water,
two pints flour, two teaspoons baking powder, nutmeg to taste.
MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS.
Three eggs, two cups sugar, one cup butter and lard, two-thirds cup
sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with
vanilla. Use flour enough to roll. Stir only with a spoon.
MOLASSES COOKIES. MRS. C. E. MARTIN.
Whites and yolks of two eggs (beaten separately), one cup brown sugar,
one cup melted lard and butter, one cup New Orleans molasses, one
dessert spoon of ginger, one dessert-spoon soda, four tablespoons
boiling water, flour to stiffen. Do not roll too thin.
GINGER NUTS. MRS. BECKIE SMITH.
Two cups molasses, one cup sugar, one cup shortening, one
tablespoonful soda in a little milk, ginger to taste, flour to
stiffen, and roll.
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