3 tablespoonfuls butter

3/4 cup sugar

6 teaspoonfuls rich milk

1/4 teaspoonful soda

1/4 teaspoonful salt

1/2 teaspoonful vanilla

1 egg

V/2 cups flour

Saucepan

Measuring cup

Tablespoon and teaspoon

Wooden spoon

Spatula

Mixing bowls

Shallow baking tins

Flour sifter

Flour board and rolling pin

Cooky cutter

Egg-beater

Measure 3 tablespoonfuls of butter and put in a saucepan on the stove to melt.

Put 3/4 of a cup of granulated sugar in a mixing bowl, and add the melted butter, rubbing them together well with a wooden spoon.

Add to this 1/2 teaspoonful of vanilla extract.

Break an egg into another bowl and beat it with an egg beater until it is quite light.

Add this to the butter and sugar, and beat together with a spoon.

Before doing anything more, get your board and rolling pin ready, and butter your baking tins. See that your oven is hot.

Dissolve 1/4 of a teaspoonful of cooking soda in a tablespoonful of hot water.

Sift some flour and measure 1 1/2 cupfuls into a bowl. Sift this again with 1/4 of a teaspoonful of salt.

Add 6 teaspoonfuls of rich milk to your soda water and add this to your first mixture, at the same time adding the flour.

Mix it well as you put in the flour and milk, so that your dough may not be lumpy.

Sift a little flour onto your board and rolling pin so that the dough will not stick to either, and turn the dough onto the board.

Roll it out with the rolling pin, until it is very thin, less than 1/2 an inch.

Always roll away from yourself.

Now cut the thin sheet of dough with a cooky cutter, and when it is all cut, lift the pieces carefully with a spatula and put them on the buttered tins, so that they will not touch each other.

Bake in a hot oven for about 15 minutes. They should get a little brown. Use the straw test.

Turn the cookies onto a plate to cool.