fine, 1 teaspoon of soda dissolved in 1 tablespoon of warm water, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, about 2 cups flour. Mix all together and drop on tins.—Mrs. E. Koretke.
Russian Rock Cookies.
One cup butter, 1 cup granulated sugar, ½ cup brown sugar, 1 teaspoon soda dissolved in ½ cup warm water, 3 eggs, broken in, one at a time, 1 teaspoon cinnamon, 1 teaspoon allspice, 3 cups flour, 1 package dates, ¾ pound shelled walnuts, 1 pound peanuts and 1 package raisins chopped. Drop from teaspoon.—Mrs. F. Nyendorf.
Oatmeal Cookies.
Melt ¾ cup butter, work in 1 cup sugar, 2 eggs beaten light, 4 tablespoons milk, 1 level teaspoon baking soda, a pinch of salt, 2 cups flour, 2 cups oatmeal, 1 cup raisins dredged with flour. Drop on greased tins and bake.—Mrs. William Schilke.
Oatmeal Cookies.
One level cup brown sugar, 1 level cup shortening, 2 eggs, ⅞ cup milk, 2 level cups flour, ½ level teaspoon salt, 2 level teaspoons baking powder, 1 cup raisins, 2 cups raw rolled oats. Cream sugar and shortening, add eggs (well beaten), and milk. Measure flour after sifting, then sift again with salt and baking powder. Beat into egg and sugar, add raisins (chopped fine), then the rolled oats. Drop by spoonfuls on a cooky sheet. Bake in a hot oven.—Mrs. Ehlenfeld.
Fruit Cookies.
Mix together 1 cup butter, 2 cups sugar, 2 cups currants and chopped raisins, 2 eggs, 2 tablespoons cinnamon, 1 teaspoon nutmeg, 1 scant teaspoon cloves, 1 teaspoon baking soda dissolved in 2 tablespoons sour milk, flour enough to roll out and cut.
Christmas Cookies.
One-half pound butter, ½ pound lard, 1 pound brown sugar, 1 cup white sugar, ½ pound citron, chopped real fine, 1 quart
