powdered chocolate. Method: Beat sugar and
eggs for half an hour, sift chocolate and sugar together, then stir into
the flour. Beat well, then with a pastry squirt form oblong cakes, size
of a finger on waxed tins. Set away over night, then bake as other
cookies in moderate heat. They have the appearance of being frosted
owing to the light components rising to the top during night. If you
have no pastry tube or squirt, form little round mounds by dipping up
portions with a small spoon dipped in cold water. When baking the above
cakes be sure to use only moderate heat. Remove cakes from pan as soon
as done and place in tin pails or cans as soon as cold. If kept in
closed tin small cakes will keep a long time and remain palatable.

DROP COOKIES (Dark)

One cup of brown sugar; one-quarter cup shortening; one egg; one-half
cup each of hot water and molasses; one teaspoonful each of soda, baking
powder, cinnamon, cloves and salt; one-half teaspoonful of ground
nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix
well, drop in small spoonfuls upon a greased tin, and bake in a quick
oven. This makes a small batch.

GINGER SNAPS

W. B. McKinley (his mother's recipe)

Two cups brown sugar; two cups molasses; one cup lard or butter;
one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda;
one teaspoonful cinnamon; one-half teaspoonful cloves; two
tablespoonfuls ginger; add flour enough to roll. Put molasses, lard,
sugar and spices on the stove, let get hot. When cool dissolve the soda
in the milk, add flour and milk alternately, roll very thin and bake.

GINGER BREAD

Mrs. A. P. Roberts

One cupful molasses; two cupfuls sour milk; three cupfuls flour;
one-half teaspoonful each nutmeg and cinnamon; scant half cupful sugar;
two eggs; one heaping teaspoonful ginger and a teaspoonful soda
dissolved in the sour milk.

SOFT GINGERBREAD

Mrs. T. C. Hollenberger

Two-thirds cup molasses, fill cup with sugar; one-half cup butter, fill
cup with hot water; two cups flour; two teaspoonfuls ginger; one-half
teaspoonful cinnamon; one teaspoonful soda, dissolved in a little of the
hot water; one egg.

GINGER BREAD

Mrs. Eustace

One cup molasses; one cup brown sugar; one-half cup butter and lard; two
eggs; two scant teaspoonfuls of soda in one cup of sour milk; three cups
of flour; one teaspoonful each of ginger and cinnamon; one-half
teaspoonful each of cloves and allspice. Bake s