CHOCOLATE COOKIES

Two cups of white sugar, 1 cup of grated, unsweetened chocolate, 2 eggs, 1/2 cup of butter, 2 teaspoonfuls of baking powder. Flavor with vanilla. Mix together sugar, butter and eggs, add melted chocolate and flour to stiffen, just enough flour being used to allow of their being cut with a cake cutter. The baking powder should have been sifted with a small amount of flour before adding.

COCOANUT COOKIES

Three cups of sugar, 1 cup of butter, 2 eggs, 1 cup of sweet milk, 1 cup of grated cocoanut, 2 teaspoonfuls of baking powder. Mix all together, sift flour with baking powder, add flour to form a dough just stiff enough to roll out, no more. Cut with a small tin cake cutter into round cakes and bake.

Oatmeal Cookies

Beat together until creamy, one egg, half cup sugar, third cup butter, third teaspoonful soda mixed with one cup sifted pastry flour, half teaspoonful each of salt and cinnamon, then add one cup rolled oatmeal, half cup each of shredded nuts and raisins. Mix well, drop on greased tin, and bake in a slow oven. Do not let the stiffness of the dough induce you to add milk or water.

Rich Cookies

Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Put a little of the flour in a deep dish, then add some egg, some butter and some sugar; then more flour, more egg and more sugar and butter until the entire amount of ingredients have been used. Roll thin, flour pans well and put in the cookies, which have been cut into forms and feathered with whites of egg, sugar and grated almonds. Not too quick an oven.

Scotch Cookies

Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2 cups of flour, and add as much more flour as necessary to make stiff enough to roll. Roll thin, cut out and bake quickly.

Fruit Cookies

1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour enough to roll out.

Oatmeal Cookies

2 Eggs 1 Cupful of Sugar 1 1/2 Cupfuls of Oatmeal or Rolled Oats 2/3 Cupful of Cocoanut 1/4 Teaspoonful of Salt 1/2 Teaspoonful of Vanilla 2 Tablespoonfuls of Butter.

Cream the butter and sugar together and add the well-beaten eggs. Add the remainder of the ingredients and drop on a well-greased baking-pan. Bake in a moderate oven, from fifteen to twenty minutes.

Sugar Cookies

1 Cupful of Sugar 1/2 Cupful of Butter 2 Tablespoonfuls of Milk 1 Egg 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1 Teaspoonful of Lemon Extract Flour enough to roll.

Beat the butter, sugar and egg together, add the milk, stir the cream of tartar and soda into the flour dry. Stir all together and roll.

Filling for Cookies

1 Cupful of Chopped Raisins 1/2 Cupful of Sugar 1/2 Cupful of Water 1 Teaspoonful of Flour.

Cook this until thick, being careful not to burn it. Place cookies in a well-buttered pan, spread on a teaspoonful of the filling and cover with another cooky. Bake in a moderate oven.

Filled Cookies

1 Cupful of Sugar 1/2 Cupful of Butter or Lard 1 Cupful of Milk 3 1/2 Cupfuls of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1 Tablespoonful of Vanilla

Roll thin and cut with a cooky-cutter.

Cocoanut Cookies

1 cup butter 4 eggs 1 lemon--juice and rind 4 cups sugar 4 teaspoons baking powder 1 pound package grated cocoanut.

Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add juice and rind of lemon. Then flour, into which has been sifted the baking powder. Sift flour and baking powder twice before adding to mixture. Use enough flour to make a very stiff batter, add cocoanut, and last, fold in the whites of the eggs beaten to a stiff froth.

Drop on buttered tins and bake in moderate oven.

Ginger Cookies

3 lbs. flour 1 lb. butter and lard mixed 1 lb. brown sugar 1 pint molasses 1 good sized teaspoon of soda or 2 level ones.

Add ginger to taste--about 4 level teaspoons, also lemon extract or grated rind and juice if preferred.

Put flour, sugar and butter together and rub thoroughly. Make hole in center and pour in the molasses in which the soda has been beaten in. Stir all well together, break off enough to roll out; cut, space in pan and bake in very moderate oven.

These keep well, especially in stone crock. This recipe makes a quantity if cut with small cutter.

COCOANUT COOKIES

1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 cups fresh grated cocoanut

Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.

FILLED COOKIES

1/3 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups flour
4 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.

COCOA COOKIES

4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup cocoa

Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.

COOKIES

3/4 cup shortening
2 cups sugar
2 eggs
1/4 teaspoon grated nutmeg
1 teaspoon vanilla extract or grated rind of 1 lemon
4 cups flour
3 teaspoons Dr. Price's Baking Powder

Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.

MORAVIAN DARK COOKIES

1/2 lb. butter 1 cup sugar 1 tblsp. cream 2 cups dark molasses 1 tblsp. cinnamon 1/2 tblsp. ginger 1/2 tsp. cloves, ground 8 cups flour.

Cream the butter and sugar together until smooth. Add the cream, molasses, cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. Roll out as thin as possible on floured board. Cut into various shapes with cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube and icing made from egg-white and confectioners sugar.