Around-the-world cook book

Butter, % cup. Lard, % cup. Granulated sugar, 2 cups, Sweet milk, 10 tablespoons, Rolled oats, 3i^ cups. Chopped nut-meats, % cup, Flour, 3 cups, Salt, % teaspoon, Cinnamon, 1 level teaspoon. Cloves, 1 level teaspoon. Allspice, 1 level teaspoon, Soda, 1 level teaspoon. Mix together, beat vigorously. Drop from a spoon onto a greased pan, leave room for spreading. Bake in a medium oven. These cookies will keep for weeks if put into an airtight box. GERMAN RINGS Flour, 1/2 pound, Sugar, 1 pound, Butter, 1 pound. Eggs, 2 (yolks and whites beaten separately), Ground cinnamon, 1 tablespoon. Beat the yolks and whites separately. Make a dough of the flour, butter, and % pound of the sugar, and add both yolks of the eggs, and half of the beaten whites. Roll the dough in small pieces and form into rings. Dip these first into the remaining white of eg:^, and then into a mixture made of 14 pound of the sugar, and 1 tablespoon of ground cinnamon. Bake until light brown. RUSSIAN ROCK CAKE Butter, 1 cup, Sugar, 1^ cup, Eggs, 3, Flour, 31/^ cups, Ground cinnamon, 1 teaspoon. Nut-meats, 1 cup. Dates, 1 pound. Mix the butter, sugar, and eggs, and beat all to a cream; add the spices, flour, nut-meats, and dates cut fine, and bake on buttered tins. MARZIPAN Almonds, 1 pound, Powdered sugar, 1 pound, Rosewater. Blanch the almonds, and when perfectly dry, pound them, or grind them fine in a meat chopper, and add to this gradually, the sugar and rosewater. Cover a board thickly with powdered sugar, and on this, with the fingers, knead thoroughly the mixture. Allow the mixture to remain on the board for an hour after kneading, and then roll it out to the thickness of about l^ inch, and cut into small fancy shapes and allow these to harden. If so desired the mixture may be pressed into a figured mold, and there allowed to harden, and then be turned out. This does not require cooking, but may be placed in the oven for a few moments to dry. SCOTCH SHORT-CAKE Butter, % pound, Flour, 1 pound, Powdered sugar, 1 pound, Cinnamon, 1 tablespoon, Eggs, 3. Rub the butter and flour together; mix in the powdered sugar and the cinnamon. Mix into a dough with the 3 eggs well beaten, and roll it out into a sheet. Cut into round cakes, and bake in a quick oven. They will require but a few minutes. SUPERIOR COOKIES Butter, 1 cup, Sugar, 2 cups, Eggs, 2, Cream, 4 tablespoons, Baking-powder, 2 teaspoons, Flour. Use only as much flour as may be required to roll them out. Roll thin, and bake quick. SUGAR COOKIES Sugar, 2 cups. Butter, 1 cup, Eggs, 2, Baking-soda, 1 teaspoon, Carraway seed, 1 teaspoon. Flour. Use just enough flour to roll out. Bake in a moderate oven. GINGER SNAPS Butter, y^ pound. Flour, 2 pounds, Ground ginger, 1 tablespoon. Brown sugar, y^ pound. Molasses, 1 pint. Rub the butter into the flour, and add the ginger and the sugar. Mix thoroughly, then add gradually the molasses, as the dough must be quite stiff — possibly you may not need the entire pint of molasses, it depends on the grade of flour used. Knead it thoroughly, and roll out into a thin sheet