Preparation: Rub the butter to a cream with yolks of eggs. Then add the beaten whites of eggs, lemon rind and baking powder mixed with flour. The dough is rolled out, cut into strips and baked to a golden yellow color. No. 28—CHOCOLATE COOKIES. ½ lb. of grated, sweet chocolate ¼ lb. of butter 1 lb. of sugar ½ lb. of blanched, ground almonds 3 eggs 1 tsp. of vanilla 1 lb. of flour 1 tsp. of baking powder Preparation: Rub the butter and sugar to a cream, add chocolate, almonds, eggs and vanilla, then baking powder mixed with flour and roll out the dough. Cut out the cookies with a tumbler or cutter and bake in a slow oven. Remarks: Cookies containing chocolate take more time for baking. No. 29—NUT CHOCOLATE COOKIES. 1 cup of grated, sweet chocolate 1½ cups of sugar 4 eggs 12 tbsps. of ground walnuts 1 tsp. of cinnamon 1½ cups of flour Preparation: The ingredients are mixed well and stirred, the flour added last, then this dough is rolled out and cut into strips or into disks with a tumbler and baked slowly. No. 30—MOLASSES COOKIES. 1 cup of lard 1 cup of sugar 2 eggs 2 cups of good or best molasses ⅔ cup of hot water 2 tsps. of soda 1 tsp. of cream of tartar ½ tsp. of cinnamon ½ tsp. of ginger ½ tsp. of salt Flour enough to make a stiff dough Preparation: The lard is melted and mixed with sugar, molasses, water, the soda dissolved in a little water, the cream of tartar, cinnamon, ginger, salt and enough flour added to make a stiff dough. Roll out, cut out cookies and bake. No. 31—COCOANUT DROP CAKES. 5 eggs 2 cups of sugar ½ lb. of cocoanut 2 tsps. of baking powder 3 cups of flour Preparation: The ingredients are mixed well and the flour stirred in last. With a teaspoon drop on well buttered pans and bake until light brown. No. 32—HICKORYNUT DROP CAKES. 1½ cups of sugar 1 cup of butter 2 eggs 1 cup of sour cream 1 tsp. of vanilla 1 cup of hickory nuts 2 tsps. of baking powder 3½ cups of flour 1 tsp. of soda Preparation: The butter is stirred to a cream and mixed with sugar and eggs. The soda is dissolved in the sour milk and added, also the vanilla, the nuts and the baking powder mixed with the flour. Little heaps of dough are placed on well buttered pans and baked in a slow oven. No. 33—SMALL HERMIT CAKES No. 1. 1½ cups of brown sugar 1 cup of butter 3 eggs 1 cup of ground nuts 1 cup of finely chopped raisins 1 tsp. of cloves 1 tsp. of cinnamon 1 tsp. of baking soda 1 tbsp. of good molasses 3 cups of flour 1 cup of finely chopped dates Preparation: Butter, sugar and eggs are stirred well. The soda dissolved in the molasses and mixed in; then add nuts, raisins, dates, cloves, cinnamon and flour. Grease the pans with a bacon rind, make little cakes the size of a walnut and bake in a slow oven. No. 34—SMALL HERMIT CAKES No. 2.