Eight tablespoons of sugar, six tablespoons of melted butter, four tablespoons of milk, two eggs, two teaspoons of baking powder and flour to thicken. Stir the butter into the sugar; beat the eggs lightly and add them to the butter and sugar, stirring well, and then add the milk.
Sift the powder with a little flour, stir it in and add more flour, enough to admit of rolling out. Place the dough on a well-floured board, roll it thin, cut the cookies and, if liked, dip each in granulated sugar as soon as possible after being cut. Bake in a quick oven. – A. C. Jochmui, Pacific Grove
Honey ginger cakes
Rub together one pound of sifted flour and three-fourths pound of butter; add one teacup of brown sugar and two teaspoons of ground ginger. Beat five eggs and stir them into the mixture alternately with one pint of strained honey. Beat well.
Turn into a shallow square pan and bake for an hour in a moderate oven. When cold, cut into squares.
Add gradually two cups of granulated sugar to one cup of almond paste. Dissolve half a level teaspoon of soda in half a pint of sweet milk; add this and 10 drops of bitter almond flavoring, then work in one quart of sifted pastry flour.
Turn pans upside down and wipe well the bottoms, brush them lightly with butter and put the cake mixture over as thin as possible.
Run them into a moderate oven and bake until slightly brown. While still very hot cut them down through the middle lengthwise and once across, then loosen quickly with a thin knife and roll each square over a pencil. To be perfect the mixture must be spread as thin as paper on the pan and the rolling quickly done.
Beat two eggs light, add gradually one cup of brown sugar and a pinch of salt, beating all the while. Mix this with two tablespoons of flour and one cup of walnuts chopped fine. If not stiff enough add more flour. Drop upon greased tins and bake five minutes in a quick oven. – Marie Wright, 1378 Pacific Avenue, San Francisco
Sour cream cookies
Two eggs, one and a half cups white sugar, one cup butter, one cup thick sour cream, a little more than level teaspoon of soda; guess at the amount of flour. If the cream is not sour enough, add a little powder.
Three eggs, one cup sugar, five tablespoons of melted butter, two teaspoons cream tartar, one teaspoon soda. Flavor with nutmeg.
Two cups graham flour, salt, one heaping teaspoon baking powder; stir in one egg, milk to make it a little stiffer than cake dough. Bake in gem pan. – Mrs. A. West, 131 Wool Street, San Francisco