Preparation: The eggs and sugar are stirred on the stove for ½ hour, then vanilla and flour are added. With a coffee spoon put little heaps of the batter on a pan, let them stand 4 to 5 hours, put in the oven and bake to a nice color. No. 16—OATMEAL COOKIES No. 1. 2 cups of sugar ½ cup of lard ½ cup of hot water 2½ cups of dry oatmeal 1 tsp. of soda dissolved in water Spices to taste Preparation: The lard and sugar are stirred well; oatmeal, hot water and the dissolved soda mixed in; 1 pinch of salt and some nutmeg, cloves and cinnamon added. Put little heaps on a buttered pan and bake to a light brown color. No. 17—OATMEAL COOKIES No. 2. ¾ lb. of butter 1 cup of brown sugar 2 eggs ½ tsp. of salt 1 tsp. of cinnamon ½ tsp. of cloves ¼ tsp. of nutmeg 2 cups of dry rolled oatmeal 2 cups of flour ½ tsp. of saleratus, dissolved in 1 tbsp. of milk Preparation: The butter is rubbed to a cream; mix well with sugar, eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved saleratus and flour. Roll out the dough, cut out cookies with a cutter and bake to a light brown color. No. 18—BROWN COOKIES No. 1. ½ pt. of molasses 1 pt. of syrup ½ lb. of maple sugar ½ lb. of butter ⅛ lb. of lard ¼ lb. of chopped almonds ¼ cup of chopped citron 1 tsp. of cloves 1 tsp. of cinnamon 1½ grated lemon rind 2 tsps. of potash ½ tsp. of hartshorn salt 2½ lbs. of flour Preparation: Rub the butter and lard to a cream with sugar, add molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out cookies and bake to a light brown color. No. 19—BUTTER COOKIES. ¾ cup of butter 2 cups of sugar 4 eggs 5 tbsps. of sour cream 1 tsp. of saleratus ½ tsp. of nutmeg 4–5 cups of flour Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. No. 20—BROWN COOKIES No. 2. ½ lb. of butter 2 lbs. of syrup ¼ lb. of sweet, chopped almonds ⅛ lb. of bitter, ground almonds ½ oz. potash, dissolved in ¼ cup of rose water ½ tsp. of cloves 1½ tsps. of cinnamon 1 tsp. of cardamom 1 grated lemon rind ⅛ lb. of finely chopped citron 2 lbs. of flour 1½ lbs. of sugar Preparation: Rub the butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medium hot oven. No. 21—BROWN COOKIES No. 3. 1 qt. of syrup 2 cups of sugar 1½ cups of melted lard 1 cup of hot water 1 tsp. of baking soda ½ tsp. of allspice 1 tsp. of cinnamon ¼ tsp. of ginger ½ tsp. of nutmeg ¼ tsp. of salt ½ tsp. of pepper Flour enough to make a stiff dough