For a change, a cupful of raisins or of English currants, or a mixture of both, or an addition of sliced citron, may be added.
Ginger-snaps (Mrs. Leach).
Ingredients: One pint of molasses, one coffee-cupful of brown sugar, one coffee-cupful of butter, one table-spoonful of ginger, and one heaping tea-spoonful of soda dissolved in one table-spoonful of hot water.
Mix very thick with flour, and roll them very thin.
Plain Cookies.
Ingredients: One cupful of butter (or half butter and half lard), two cupfuls of sugar, one cupful of milk, two eggs, about a quart of flour (cookies are better to have no more flour than is necessary for rolling them thin without sticking), three tea-spoonfuls (not heaping) of yeast-powder, or one tea-spoonful of cream of tartar and half a tea-spoonful of soda.
Sour milk can be used, when add the half tea-spoonful of soda, and omit the cream of tartar. Bake in a quick oven.
Almond Macaroons.
Blanch and skin eight ounces of Jordan almonds and one ounce of bitter ones; dry them on a sieve, and pound them to a smooth paste in a mortar, adding occasionally a very little water, to prevent them from getting oily; add to them five ounces of pulverized sugar, one tea-spoonful of rice flour, and the whites of three eggs beaten to a stiff froth; with a spoon, put this on paper in drops the size of a walnut; bake in a slow oven until they are of a light-brown color, and firmly set; take them from the paper by wetting the under side of it.