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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

MOLASSES COOKIES (#1 and #2)
 

Molasses Cookies #1

Take 2 cups of molasses, 3 eggs, 1 cup of lard, 3 teaspoonfuls of soda, 2 tablespoonfuls of ginger and flour enough to roll. Flavor with vanilla.

Sister Cora Shaffer, Odell, Nebr.
 

Molasses Cookies #2

Put into a bowl 1 cup of shortening (drippings and lard), 2 cups of New Orleans molasses, 2 tablespoonfuls of boiling water, and 2 teaspoonfuls of soda, stir until "bubbly.'' Then add 1/2 teaspoonful of salt, a tablespoonful of ginger, a teaspoonful of cinnamon, 1 beaten egg, and flour to roll as soft as possible. Cut out perfectly round and lift carefully with a broad-bladed knife into a floured dripping pan, being careful not to crowd them. Bake a rich brown in a moderately hot oven. When done, lift out carefully and lay on a smooth surface till cold.

Sister Grace R. Sell, McKee Gap, Pa.