• 12 cups flour
• 1 tbsp. ginger
• 1 tsp. cloves
• 1 tsp. salt
• 1 cup butter
• 2 cups brown sugar
• 1 cup thick molasses

Put the butter and molasses in a sauce pan and set it on a warm place on the stove so the butter will melt slowly. Mix the sugar with the flour. Add the molasses gradually to the flour and knead the dough for ten minutes. Roll into thin sheets. Fit the sheets into well greased baking pans and mark into squares, using a floured knife. Bake at 350° F. for about thirty minutes. Break the cookies apart while they are still warm. The lack of soda makes the cookies hard and increases their keeping qualities. They will keep for weeks.

• 2 cups flour sifted 3 times
• 1/2 cup butter melted
• 6 eggs beaten ten minutes
• 1/2 cup sugar
• 1/2 cup milk

Add the sugar gradually to the eggs. Add the flour and milk alternately, stirring the batter as little as possible. Bake quickly in the wafer iron. Roll while hot.

Mix one cup of flour with the fruit. Cream the butter until soft. Add the lemon rind and nutmeg. Add the flour, sugar and eggs alternately. Lastly mix in the fruit. Drop into small cookies. Bake at 450° F. until brown then reduce the heat to 350° F. and finish baking.

• 11/2 cups flour sifted
• 1/2 cup powdered sugar sifted almonds blanched
• 2 egg yolks unbeaten
• 1/2 cup butter

Cream the butter and sugar together. Add the egg yolks and mix well. Gradually add the flour and knead into a smooth dough. Shape into small balls with the hands. Press an almond into the top of each cookie, and bake about twenty minutes at 400° F.

• 8 cups flour
• 2 cups sugar
• 1 tsp. mace
• 1 tsp. cloves
• 1/2 tsp. cinnamon
• melted butter (11/2 cups)
• 4 eggs beaten ten minutes

Pour the eggs and butter into the flour and mix well. Knead until the dough is smooth and does not stick to the hands. Form into little rings with the hands. Bake at 400° F. for ten to twelve minutes. These cookies keep well for several weeks if kept in a well-covered crock.

• 4 cups flour sifted
• 11/3 cups brown sugar
• 1/2 cup butter
• 1/2 cup milk

Melt the butter in the milk, being careful that it does not boil. Mix the milk into the flour and knead thoroughly. The dough must be smooth and light. Roll thin and cut into strips one inch wide and three inches long. Bake slowly on a griddle. The griddle does not need greasing.

Put the almonds in the refrigerator three hours before using. This prevents oiliness. Roll them on a biscuit board or marble slab until they are finely powdered. Add the rose water gradually to the almonds blending the mix­ture well. Gradually add the sugar to the egg whites. When all the sugar is added mix in the almonds. Drop into small cookies. Bake at 250° F. for thirty minutes.

• 3 cups flour
• 1/2 tsp. salt
• 8 eggs beaten ten minutes

Sift three times

• 2 cups sugar

Add the sugar and flour alternately to the eggs, folding them in lightly. Drop into small cookies. Bake at 325° F. for ten to fifteen minutes.

Sift together

• 4 cups flour
• 1/2 tsp. nutmeg
• 1 cup butter
• 11/2 cups milk
• 1 cup sugar
• 1/2 tsp. mace

Blend the butter and flour together until the mixture is mealy. Gradually add the milk and knead into a smooth dough. Roll thin and cut into small round shapes. Bake at 450° F. until light brown.

Sift together

• 8 cups flour
• 2 cups sugar
• 1 tbsp. coriander seed powdered
• 1/2 cup milk
• 11/2 cups butter melted
• 6 eggs unbeaten

Add the butter, milk and eggs to the flour. Mix well and knead to a smooth dough. Roll very thin, cut into small shapes and bake at 400° F. until light brown.