Soft Molasses Cookies
1 cup molasses
1-3/4 teaspoons soda
1 cup sour milk
1/2 cup shortening, melted
2 teaspoons ginger
1 teaspoon salt
Flour
Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet.
Spice Cookies
1/2 cup molasses
1/4 cup sugar
1-1/2 tablespoons butter
1-1/2 tablespoons lard
1 tablespoon milk
2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and sift dry ingredients, and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps.
Scotch Wafers
1 cup fine oatmeal
1 cup Rolled Oats
2 cups flour
1/4 cup sugar
1 teaspoon salt
1/8 teaspoon soda
1/4 cup butter or lard
1/2 cup hot water
Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven. These are well adapted for children's luncheons, and are much enjoyed by the convalescent, taken with a glass of milk.
