¥% cup dripping or lard. % tsp. salt. % cup brown sugar. 2 tsp. ginger. ¥% cup molasses. l% tsp. soda. 1% cups flour✪ Ginger Cookies. Mix lard, sugar and molasses, bring to boiling point. Sift flour, salt, ginger and soda. Mix with moist ingredients to a stiff dough. Chill and then roll out on a floured board to one-eighth inch thickness. Cut out with round cutter. Bake in moderate oven about ten minutes. When cold store in air-tight tin. j Jumble Cookies. 2 tbsp. butter. 2 tsp. milk, 2.8 thsps lard, 1 cup flour or more, Y% cup sugar. 2 tsp. baking powder. i ese: %4 tsp. salt. ; 1 tsp. flavouring. Cream lard, butter and sugar, add well beaten egg and continue beating, add milk and flavouring. Sift flour, baking powder and salt. Stir these into the moist ingredients. The dough should be soft but easy to handle. Divide into twenty equal pieces. Roll each in the hands and coil on a greased tin. Bake in a mod- erate oven 12 minutes, Rich Shrewsbury Cookies. % cup butter. Y egg. Y% cup sugar. grated rind of half a lemon. 7% cup sifted flour. Cream butter and add sugar. Add well beaten egg and beat all three, add lemon rind and flour. The dough should be stiff enough to roll. Turn on to a floured board, roll to one-eighth inch in thickness. Cut out with round cutter. Decorate with a small piece of cherry. Cook in a moderate oven until a pale fawn colour. When cold store in air-tight tin, CAKES 93 Peanut Cookies. 4 tbsp. butter. 2 tsp. baking powder. Y% cup sugar. 2 tbsp. milk, 1 egg. 1 tsp. lemon juice. [== cup four. 1 pint freshly roasted peanuts. % tsp. salt✪ Peanut Cookies. Shell, skin and roll peanuts, save a dozen whole for tops of cakes. Cream butter, add sugar by degrees, egg well beaten. Sift flour, salt and baking powder together. Add to butter mixture with milk, lemon, and, lastly, the peanuts. Drop from a teaspoon on to a greased tin, leave room for spreading. Place a half nut on each. Bake in a moderate oven about twelve minutes. Oatmeal Cookies. 1% cups flour. % cup lard and butter mixed. % cup coarse oatmeal. Y cup hot water. ¥ cup sugar. 1 egg. 1 tsp. baking powder. Mix flour, oatmeal, sugar, salt and baking powder. Melt lard and butter, add to them the water; add these to the dry ingredients with the well beaten egg, and mix to a stiff dough. Turn it on to floured board, roll to one-eighth inch, cut out with a round cutter. Bake on a greased tin in a moderate oven until brown round the edges. When cold store in air-tight tin. 94 GIRLS’ HOME MANUAL CHAPTER XXV. SANDWICHES Directions for Cutting Bread and Butter. (1.) Use bread at least a day old. It may be white, wholemeal, graham or Boston brown bread. : (2.) Sharpen a knife and heat it frequently if new bread has to be used. (3.) Cream butter and spread sparingly on loaf with a spatula before cutting © slice. If the crusts are to be cut off do not spread butter on edges of loaf. (4.) To keep a loaf even turn loaf between each slice that is cut. The slices for reception sandwiches should be very thin and the crusts are removed, those for lunches may be rather thicker and the crusts may be left on. (5.) Spread buttered side of slice with the sandwich filling, cover with a slice of plain bread and butter, press firmly, remove crusts and cut into small dainty shapes—such as squares, fingers, diamonds, triangles, circles and half moons. 2 (6.) Servé piled neatly on a plate covered with a doiley. Garnish savoury sandwiches with parsley, sweet sandwiches with nuts, cherries or flowers. (7.) If sandwiches are made some hours before they are to be used, they should be wrapped in paraffine paper and then in a cloth wrung tightly out of water and should be kept in a cool place. Dish just before serving. Sandwiches contain much nourishment in a small bulk. SANDWICH FILLINGS Cold Cooked Meat Sandwiches. ✪ Sweet Sandwiches

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¥% cup dripping or lard. % tsp. salt. % cup brown sugar. 2 tsp. ginger. ¥% cup molasses. l% tsp. soda. 1% cups flour. Mix lard, sugar and molasses, bring to boiling point. Sift flour, salt, ginger and soda. Mix with moist ingredients to a stiff dough. Chill and then roll out on a floured board to one-eighth inch thickness. Cut out with round cutter. Bake in moderate oven about ten minutes. When cold store in air-tight tin. j Jumble Cookies. 2 tbsp. butter. 2 tsp. milk, 2.8 thsps lard, 1 cup flour or more, Y% cup sugar. 2 tsp. baking powder. i ese: %4 tsp. salt. ; 1 tsp. flavouring. Cream lard, butter and sugar, add well beaten egg and continue beating, add milk and flavouring. Sift flour, baking powder and salt. Stir these into the moist ingredients. The dough should be soft but easy to handle. Divide into twenty equal pieces. Roll each in the hands and coil on a greased tin. Bake in a mod- erate oven 12 minutes, Rich Shrewsbury Cookies. % cup butter. Y egg. Y% cup sugar. grated rind of half a lemon. 7% cup sifted flour. Cream butter and add sugar. Add well beaten egg and beat all three, add lemon rind and flour. The dough should be stiff enough to roll. Turn on to a floured board, roll to one-eighth inch in thickness. Cut out with round cutter. Decorate with a small piece of cherry. Cook in a moderate oven until a pale fawn colour. When cold store in air-tight tin, CAKES 93 Peanut Cookies. 4 tbsp. butter. 2 tsp. baking powder. Y% cup sugar. 2 tbsp. milk, 1 egg. 1 tsp. lemon juice. [== cup four. 1 pint freshly roasted peanuts. % tsp. salt. Shell, skin and roll peanuts, save a dozen whole for tops of cakes. Cream butter, add sugar by degrees, egg well beaten. Sift flour, salt and baking powder together. Add to butter mixture with milk, lemon, and, lastly, the peanuts. Drop from a teaspoon on to a greased tin, leave room for spreading. Place a half nut on each. Bake in a moderate oven about twelve minutes. Oatmeal Cookies. 1% cups flour. % cup lard and butter mixed. % cup coarse oatmeal. Y cup hot water. ¥ cup sugar. 1 egg. 1 tsp. baking powder. Mix flour, oatmeal, sugar, salt and baking powder. Melt lard and butter, add to them the water; add these to the dry ingredients with the well beaten egg, and mix to a stiff dough. Turn it on to floured board, roll to one-eighth inch, cut out with a round cutter. Bake on a greased tin in a moderate oven until brown round the edges. When cold store in air-tight tin. 94 GIRLS’ HOME MANUAL CHAPTER XXV. SANDWICHES Directions for Cutting Bread and Butter. (1.) Use bread at least a day old. It may be white, wholemeal, graham or Boston brown bread. : (2.) Sharpen a knife and heat it frequently if new bread has to be used. (3.) Cream butter and spread sparingly on loaf with a spatula before cutting © slice. If the crusts are to be cut off do not spread butter on edges of loaf. (4.) To keep a loaf even turn loaf between each slice that is cut. The slices for reception sandwiches should be very thin and the crusts are removed, those for lunches may be rather thicker and the crusts may be left on. (5.) Spread buttered side of slice with the sandwich filling, cover with a slice of plain bread and butter, press firmly, remove crusts and cut into small dainty shapes—such as squares, fingers, diamonds, triangles, circles and half moons. 2 (6.) Servé piled neatly on a plate covered with a doiley. Garnish savoury sandwiches with parsley, sweet sandwiches with nuts, cherries or flowers. (7.) If sandwiches are made some hours before they are to be used, they should be wrapped in paraffine paper and then in a cloth wrung tightly out of water and should be kept in a cool place. Dish just before serving. Sandwiches contain much nourishment in a small bulk. SANDWICH FILLINGS Cold Cooked Meat Sandwiches.

Girl's home manual of cookery, home management, home nursing and laundry