These large sugar cookies have been a favorite in the Klein family for years. The recipe makes a large quantity - essential for the 10 or so children often in the Klein families 1 pound butter 2 eggs 2 tsps. soda 5 cups flour 1 pound powdered sugar 2 tsps. vanilla 2 tsps. cream of tartar Cream butter and sugar. Add eggs and vanilla. Mix well. Mix in dry ingredients. It's not a stiff dough, so you may like to chill the dough before rolling it out. Roll on floured pastry sheet and cut into cookies. Bake at 350 degrees until light brown. Makes about 7 dozen Mrs. W. F. Halley, Jr.

Many families raised sugar cane. A syrup mill used to be located where Klein High School is now. A team of horses turned the wheels which pressed the sugar cane into vats. The juice was then heated until it formed a syrup. Besides as a sauce for breads and baked items, syrup was used to make taffy, cookies, dipped peanuts, and popcorn balls (with home-grown popcorn). Of course, when empty of syrup, syrup buckets made excellent lunch pails for the school children. Cream thoroughly: 1/2 cup butter Add: 1 egg 1 pinch cinnamon 1/3 cup cane syrup Cream all this together. Sift: 2 1/4 cups flour 1/4 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1 pinch nutmeg 1/4 teaspoon baking powder 1/2 teaspoon soda Mix all these ingredients together. Drop by teaspoon onto greased baking pan. Flatten with fork dipped in cold water. Bake in 350 degrees over ten minutes. Mrs. Milton Kleb

This recipe was given to Agatha Krahn by her sister-in-law Louise Miertshin, during World War II. Because of the sugar shortage during the war, the cake itself contains no sugar! 1 cup syrup 1 cup sour milk 1/2 teaspoon each of cloves and nutmeg 1 teaspoon soda 1/2 cup each of chopped nuts and raisins 2 1/2 cups of flour 1/2 cup butter 1 teaspoon cinnamon pinch of salt Bake in layers and cover with icing. In place of icing, Lil Krahn remembers her mother-in-law, Agatha Krahn, using blackberry preserves.

2 sticks oleo, softened 2 eggs, well beaten 1 cup white sugar 1/2 teaspoon salt 3 cups tart apples, peeled and chopped 2 teaspoons vanilla 1 cup brown sugar 1 1/2 teaspoons soda 3 cups sifted flour Blend oleo, vanilla, and eggs. Add dry ingredients. Mix well. Add apples. Dough will be stiff. Pat into a 10 x 18 pan. Sprinkle with pecans. Bake in preheated over at 350 degrees. Sprinkle with powdered sugar when done. Let cool before removing from pan. Carrie Lemm

2 cups sugar 1/2 cup butter or shortening 4 eggs 1/2 cup apple cider 1 tsp. all kinds of spices 2 level teaspoons of soda 2 Tbl. hot water 2 cups flour Cream together sugar and butter. Add eggs, beating well after each. Add remaining ingredients and mix well. 2 cups chopped nuts 2 cups raisins 1 pound dates 2 cups flour Mix nuts, raisins, and dates together in 2 more cups of flour. Add more flour if needed. Add to cookie mixture and mix well. Drop on greased cookie sheet at 300 degrees. Mrs. Milton Kleb