REYNOLDS’ COOKIES.
One-half roll butter and two cups sugar beaten to a
cream, four whole eggs added, one-half glass brandy,
one teaspoon yeast powder, flour to roll out very thin.
Cut out about two inches in diameter and wash over tops
with little beaten egg; then sprinkle on a little sugar and
cinnamon mixed, and a little almond, blanched and finely
chopped.

PEANUT COOKIES.

Pound fine in a mortar three-fourths cup of freshly-
roasted peanuts, finely chopped; sift together one cup of
flour, two teaspoonfuls baking powder, one saltspoon of
salt; cream two teaspoonfuls butter; add gradually one-
half cup flour and then the pounded nuts. Add one egg
beaten until light, two tablespoonf uls milk and the flour.
Drop mixture on buttered tins. Moderate oven.

CRISP GINGER SNAPS ( Cutter’s).
One cup New Orleans molasses, one cup brown sugar.
Set on stove and let come to a boil; then pour onto a
cup of mingled butter and lard. Add one teaspoonful
each of cloves, ginger, cinnamon and one-half of nut-
meg with a tablespoonful of good vinegar. When al-
most cold, add flour into which has been well sifted one
even teaspoonful of baking soda. Mix stiff enough to
handle easily. Roll very thin, the thinner the better.
Bake in a quick oven. These should be as brittle as
glass, and will keep for months.