Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake. No. 22—BROWN COOKIES No. 4. 1 qt. of syrup 1 lb. of brown sugar 1 lb. of lard 1 pinch of salt 1 tsp. of cinnamon 1 cup of sour milk dough 2 tsps. of baking soda Flour enough to make a stiff Preparation: Mix well the melted lard, sugar, syrup, cinnamon, salt and sour milk in which the soda is dissolved; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. No. 23—BROWN COOKIES No. 5. 1 cup of sugar 1 cup of lard 2 cups of molasses 2 tsps. of baking soda 1 tsp. of cloves ¼ tsp. of ginger 1 tsp. of salt 1 tsp. of cinnamon 2 eggs Flour enough to make a stiff dough Preparation: Melt the lard and add sugar, molasses, baking soda, cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. No. 24—WHITE COOKIES No. 1. ¼ lb. of butter ½ lb. of sugar ¼ lb. of blanched, ground almonds 2 yolks of eggs ½ cup of sweet cream 1 tbsp. of cardamom ½ lemon rind, grated 2 tsps. of hartshorn salt, dissolved in ¼ cup of rose water 1¼–1½ lbs. of flour Preparation: Cream the butter with sugar and yolks of eggs, then add almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and flour enough to make a stiff dough. Roll it out, cut out cooking and bake. No. 25—WHITE COOKIES No. 2. 4 lbs. of fine sugar 1 bottle of rose water 4 yolks of eggs 1 cup of butter ½ oz. hartshorn salt ⅛ lb. of grated orange rind 1 grated lemon rind ½ lb. of blanched, chopped almonds ¼ lb. of finely chopped citron 4 lbs. of flour Preparation: The sugar is dissolved in the rose water and brought to boil. Yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm, (not hot), then all the other ingredients are quickly mixed in and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. Remarks: Let the dough stand for a day before baking. No. 26—WHITE COOKIES No. 3. ¾ lb. of butter 3 eggs 1 tsp. of hartshorn salt, dissolved in ¼ cup of rose water 1 lb. of sugar ½ cup of blanched, ground almonds 2 grated lemon rinds 2 lbs. of flour Preparation: The butter is washed to remove the salt. The cold butter is cut into the flour and mixed with the hands, then eggs, dissolved hartshorn salt, sugar, almonds and lemon rind are added. The dough is now rolled out and cut out with a tumbler or cookie cutter. Bake in pans to a golden yellow color. No. 27—BUTTER STRAWS WITH ALMONDS. ½ lb. of butter 2 eggs ½ lb. of sugar ½ lb. of blanched, ground almonds 1 grated lemon rind ½ lb. of flour 1 tsp. of baking powder