1 cup of butter 2 eggs 2 cups of sugar 1 cup of currants 1 tbsp. of molasses 1 tsp. of cinnamon 1 tsp. of cloves 1 tsp. of nutmeg Flour enough to make a stiff dough 1 tsp. of soda Preparation: The butter, eggs, sugar and currants are mixed well, soda dissolved in the molasses added, also cinnamon, cloves, nutmeg and enough flour to roll out the dough, being careful not to make it too stiff. Roll out thin, cut out with a cookie cutter or in strips and bake in a hot oven. No. 35—MOTHER’S COOKIES. 1½ cups of butter 3 eggs 3 cups of sugar 3 tsps. of baking powder 6 cups of flour ½ grated lemon rind ¾ cup of milk Preparation: Cream the butter with eggs and sugar, add the milk, lemon rind and baking powder mixed with the flour. Roll out quite thin, cut out cookies and bake to a golden yellow color. No. 36—PEANUT DROP CAKES. 2 tbsps. of butter 2 eggs 4 tbsps. of sugar 1 cup of ground peanuts 1 tsp. of salt 4 tbsps. of milk 1 tsp. of baking powder 1 cup of flour Preparation: The butter, sugar and yolks of eggs are stirred to a cream; add the milk, nuts, salt, the beaten whites of eggs and baking powder mixed with the flour. With a teaspoon drop on well buttered pans, place a peanut on each and bake in a slow oven. No. 37—PEANUT STRAWS. ¾ cup of butter 1 large cup of flour 1 large cup of sugar 4 whites of eggs Some chopped or cut peanuts Preparation: The very cold butter is cut into the flour, sugar is added and quickly mixed with the hands. Beat the whites of eggs to a stiff froth and add it to the dough. Spread the dough into buttered pans, strew the peanuts on and bake the cake. When it has cooled, cut it into small equal strips. No. 38—SMALL PLAIN COOKIES. ½ cup of butter ½ cup of lard 3 eggs 1½ cups of sugar 1 tsp. of baking soda ½ tsp. of salt Flour enough to make a stiff dough 3 tsps. of boiling water Preparation: Butter, lard, eggs and sugar are stirred well. The soda is dissolved in the hot water and added, then salt and not too much flour. The dough should be rather soft; roll it out, cut out cookies, sprinkle with sugar and bake to a golden yellow color. No. 39—RAISIN CAKE. 1 cup of butter 3 eggs 1½ cups of sugar 1½ cups of finely chopped raisins 6 tbsps. of strong coffee 1½ cups of chopped English walnuts 1 tsp. of cinnamon 1 tsp. of baking soda ¼ cup of hot water 3 cups of flour Preparation: The butter, eggs and sugar are stirred well, raisins, walnuts, coffee, cinnamon, soda dissolved in the hot water and flour mixed in. The pans are buttered well and the dough put on in teaspoonfuls, flattened a little and baked slowly. No. 40—GINGER SNAPS. 1 cup of butter and lard 1 cup of brown sugar 3 eggs 1 cup of molasses ½ cup of sour milk 2 tsps. baking soda 1 tbsp. of ginger 1 tbsp. of cinnamon 1 tsp. of cloves Flour enough to make a stiff dough.