PEPPER GINGER COOKIES.—One cup sugar, one cup molasses, one cup shortening (mixed lard and butter, one tablespoon ginger, 1 fourth teaspoon (scant) black pepper, one teaspoon soda in one cup boiling water. Mix with flour enough to roll out, about three large cups. Roll thin, cut into cookies and bake in greased tins in a moderate oven. Cheap and good.—Contributed.
OAT MEAL COOKIES WITH DATE FILLING.—One cup of sugar, one cup butter, creamed together, add two eggs, beat and then add one half of a large cup of sour milk with one teaspoon soda dissolved in it, two cups of raw rolled oats and two cups of flour, a little salt. Flavor with vanilla or lemon and roll and cut into small cookies. Chopped raisins may be mixed with the dough or a date filling may be used, made as follows: Boil one pound of stoned dates with one cup of water and one cup of sugar to a thick paste. Spread a teaspoon of Dates on each cookie, cover with another cookie, press edges together firmly and bake in moderate oven.—Mrs. Whitehead.
SOFT MOLASSES COOKIES.—Two cups molasses boiled, one cup lard and butter put into boiling molasses, two eggs or yolks of four or five, two cups sugar, one cup sour milk, one half teaspoon nutmeg, one half teaspoon cloves, one heaping teaspoon each of ginger and cinnamon, pinch of salt, two heaping teaspoons soda, flour to roll very soft. Do not let molasses boil more than a minute or two.—Mrs. Paul Leonhardy.
HERMITS.—One and one half cups brown sugar, one cup butter, one half teaspoon soda, three eggs, pinch of salt, nutmeg, one and one half cups chopped raisins or dates, one and one half cups chopped nuts, three and one half cups flour, one teaspoonful of cream of tartar. Drop these in small, stiff, rough cakes on greased tins and bake brown. For chocolate hermits, add one half cup of grated Bakers chocolate before baking or shave the chocolate and melt it in a little hot water. Cocoa may be substituted for chocolate.—Contributed.
FATTIGMAND. (Scandinavian).—Three well beaten eggs, three tablespoons of sugar, three teaspoons of cream, add cardamom seeds to flavor and one teaspoon of brandy. Stir well together, add flour to roll soft, roll, cut in fancy strips or small cookies and fry in hot lard like crullers.—Contributed.
BERLINER KRARZE. (Scandinavian). Four raw egg yolks, three hard boiled egg yolks (grated), one cup sugar, one cup butter, three and one half cups of flour. Flavor with one tablespoon of brandy or with any favorite extract. Roll thin, cut, dip cookies into beaten whites of eggs, then into rolled loaf sugar and bake or finely chopped nuts and cinnamon may be sprinkled on them just before baking.—Contributed.
"S" FINGERS. (Scandinavian).—One cup sugar, one half cup butter, two eggs, four tablespoons of milk, two teaspoons of baking powder. Flour to roll stiff and flavoring. Roll thin, cut into letter "S" fingers and bake in greased pans.
JUMBLES.—One cup sugar, one cup molasses, three eggs, one cup sour cream mixed with two level teaspoons of soda. Add four cups flour, one half teaspoon ginger, one fourth teaspoon cloves and a little salt. Drop in small cakes on greased pans and bake in moderate oven.—Contributed.
PUFF BALLS.—Three eggs, one cup sugar, four cups of flour, two teaspoons melted butter, one and one half cups sweet milk, two teaspoons baking powder. Flavor, mix and drop in small balls into deep, smoking hot fat. Drain and roll in powdered sugar.—Wahpeton Cook Book.
HERMITS.—Two eggs, one and one half cups brown sugar, one cup butter and lard mixed, two thirds cup sour milk, one teaspoon of soda, one teaspoon cinnamon, one teaspoon vanilla, one half teaspoon cloves, one cup chopped raisins, one cup chopped nuts, about three cups of flour. Drop dough on buttered pans with spoon. Bake.—Contributed.