- 1 qt. of syrup
- 1 lb. of brown sugar
- 1 lb. of lard
- 1 pinch of salt
- 1 tsp. of cinnamon
- 1 cup of sour milk dough
- 2 tsps. of baking soda
- Flour enough to make a stiff
Preparation: Mix well the melted lard, sugar, syrup, cinnamon, salt and sour milk in which the soda is dissolved; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake.
No. 23—BROWN COOKIES No. 5.
- 1 cup of sugar
- 1 cup of lard
- 2 cups of molasses
- 2 tsps. of baking soda
- 1 tsp. of cloves
- ¼ tsp. of ginger
- 1 tsp. of salt
- 1 tsp. of cinnamon
- 2 eggs
- Flour enough to make a stiff dough
Preparation: Melt the lard and add sugar, molasses, baking soda, cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake.
No. 24—WHITE COOKIES No. 1.
- ¼ lb. of butter
- ½ lb. of sugar
- ¼ lb. of blanched, ground almonds
- 2 yolks of eggs
- ½ cup of sweet cream
- 1 tbsp. of cardamom
- ½ lemon rind, grated
- 2 tsps. of hartshorn salt, dissolved in ¼ cup of rose water
- 1¼–1½ lbs. of flour
Preparation: Cream the butter with sugar and yolks of eggs, then add almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and flour enough to make a stiff dough. Roll it out, cut out cooking and bake.
No. 25—WHITE COOKIES No. 2.
- 4 lbs. of fine sugar
- 1 bottle of rose water
- 4 yolks of eggs
- 1 cup of butter
- ½ oz. hartshorn salt
- ⅛ lb. of grated orange rind
- 1 grated lemon rind
- ½ lb. of blanched, chopped almonds
- ¼ lb. of finely chopped citron
- 4 lbs. of flour