Cookies

1/2 cup butter 1 cup sugar 1 egg

1/4 cup milk 2 cups pastry flour 2 to 3 teaspoons baking-powder

Mix like cake. Put the dough on the ice to chill, use a portion of it at a time and work quickly with little flour on the molding board. Bake in a hot oven, watching constantly. Cookies may be made plainer by increasing the amount of milk, also the flour and baking-powder, or richer by omitting the milk entirely and sprinkling with sugar before baking. The dough may be divided into four parts and flavored differently:

To 1/4 add 1 teaspoon lemon or vanilla extract

To 1/4 add 112 cup dessicated or fresh cocoanut

To 1/4 add 1 ounce chocolate melted, on 1/2 tablespoons dry cocoa with a little flour, also vanilla To 1/4 add 1 teaspoon mixed spices and 1/2 cup chopped raisins, citron, or almonds.

Proportions for Mixed Spices

1/2 teaspoon cloves 1/2 teaspoon allspice 1 teaspoon mace

1 teaspoon nutmeg 3 teaspoons cinnamon

Ginger Snaps

1 cup butter

1 cup sugar

1 cup N.O. molasses

1 egg

1/2 teaspoon soda 1 tablespoon ginger 3 cups flour (pastry)

Mix like cake, adding the flour sifted with the ginger and soda last. Chill the dough, and roll out a portion of it at a time. Bake in a hot oven, watching constantly.

Molasses Cookies

1 cup butter

2 cups molasses 1 egg

1 tablespoon cinnamon

1 tablespoon ginger 1/2 teaspoon soda

3 teaspoons baking-powder

4 cups flour (pastry)

Soften butter and add to molasses, then add beaten egg and I cup flour; with the 2d cup of flour sift the ginger and cinnamon, and with the 3d the soda. Add enough more flour to make a soft dough. Toss on a floured board, pat with a rolling-pin to 1/4 inch in thickness, cut out, and bake in moderate oven.

Peanut Butter Jumbles

I cup granulated sugar 1/2 cup sweet cream 1/2 cup butter

1 cup peanut butter Salt

1/2 teaspoon soda

1 teaspoon cream of tartar 1 egg 1 3/4 cups flour

Mix peanut butter with the butter and sugar. Add egg well beaten. Add cream and mix in the flour sifted with salt, soda, and cream of tartar to make a stiff dough. Bake in a very hot oven.

Rolled Oats And Peanut Butter Cookies

1/2 cup brown sugar 2 tablespoons peanut butter mixed with milk to make soft and smooth

1/2 teaspoon salt

1 teaspoon baking-powder

1 egg 1/2 teaspoon vanilla 1 1/2 cups rolled oats, raw

Mix dry ingredients. Add the egg beaten and then peanut butter. Drop from teaspoon on greased tin and bake quickly.

Barley Cookies

3 tablespoons shortening 1/2 cup brown sugar

1 egg, well beaten

2 tablespoons milk

1 cup barley flour

2 teaspoons baking-powder } sifted together 1 teaspoon cinnamon

1/2 cup chopped raisins

Cream the shortening, add sugar and other ingredients in order, and beat well. Drop from a teaspoon 2 inches apart, on a greased sheet. Bake in a moderate oven about 12 minutes.

Food For School-Children

1 egg 1/2 cup sugar

2/3 tablespoon melted butter or oleomargarine

1 cup rolled oats 1/3 teaspoon salt 1/4 teaspoon vanilla

Beat egg very light and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased tin sheet or inverted dripping-pan an inch apart. Spread into circular shape with a case knife dipped in cold water, and separate the bits of oats to make the wafer very thin when cooked. Bake in a moderate oven until delicately browned. Remove from pan quickly. For variety use 2/3 cup rolled oats and fill cup with shredded cocoanut.

Chocolate Nut Cookies

1/2 cup corn syrup

2 tablespoons strained honey 2 squares chocolate 10 tablespoons rice flour 4 tablespoons barley flour

1 teaspoon baking-powder 1/2 teaspoon salt

1 teaspoon vanilla 1/2 cup chopped nut meats

Mix and drop by the spoonful on greased baking-sheets. Bake 15 minutes.