The Carbon County cook book

Gold Cake. 3 tablespoons shortening, 34, cup sugar, 114 cups flour, yolks of two eggs, 14 cup milk, 3 teaspoons baking powder, 1! teaspoon flavoring. Cream butter and sugar gradually, and yolks of eggs which have been beaten until thick, add flavoring. Sift flour and baking powder and add alternately with milk to first mixture. Bake in loaf in a moderate oven from 30 to 40 minutes. . - MRS. LEE McDONALD, Sunnyside. Filling For Cake. 2 teaspoons flour, 1 teaspoon butter, 1 teaspoon chocolate, melted. Boil | cup sugar and add enough milk to cover, add this to chocolate and then add to mixture No. 1. MRS. JAMES WESTFIELD, Sunnyside. Cream Puffs. 1 cup cold water, 14 cup butter. Let come to a boil, then stir in 1 cup dry flour and beat until the mixture cleaves from pan. Take from stove and when cold stir in 3 eggs without beating. Stir until smooth. Last of all add a pinch of soda the size of a pea dissolved in a teaspoon of milk. Beat well and drop on buttered tins a spoonful in a place with plenty of space between, then bake 20 minutes. MRS. JAMISON, MRS. RICHARD LLOYD. Coffee Cookies. 1 cup each of sugar, shortening (butter and lard mixed), cold strong coffee, and molasses, 1 teaspoon each of | cream of tartar, cloves and cinnamon, 2 teaspoons soda, 14 teaspoon salt, all sifted with a cup of flour, add to above mixture with enough more flour to roll. Bake in hot oven. These are fine. MRS. SAM LEWIS. Filled Cookies. 1 cup sugar, 14 cup shortening, 1 egg, 14 cup milk, 214 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla or lemon. Roll thin, put cookies in pan, then put teaspoon of the following filling on each. Place another cookie carefully on top. Filling For Cookies—1 cup chopped raisins, 14 cup sugar, 14 cup water, 1 teaspoon flour. Cook until thick. . MRS. WALTER CHRISTENSEN. Lace Cookies. 214 cups (heaping) rolled oats, 2 eggs, 2 tablespoons butter, 1 cup sugar, 1 teaspoon baking powder. Make balls about the size of a walnut, with hands wet. Space two inches apart in the pan and bake. MRS. ©. H STEVENSON. Doughnuts. 1 cup sugar, 3 tablespoons butter, 2 eggs, 1 cup sweet milk, 1 level teaspoon nutmeg, 2 level teaspoons baking powder. Cream sugar and butter, add eggs well beaten, then milk, nutmeg and baking powder sifted with enough flour to handle well. Fry in grease not too hot.” ait MRS. BEN BEAN. Fruit Cookies. Yolks of 2 eggs, 2 cups sugar, 14 cup butter, '% cup lard, 14 cup molasses, 2 teaspoons soda in cup hot water, 1 cup raisins, 1 cup nuts, 1 teaspoon each of ginger, cloves and cinna- mon. MRS. A. C. BIDDLE. flour and Very Nice Cookies. 114, cups granuliuted sugar, 14 cup butter or lard (if lard is used add small pinch of salt), 2 eggs, 3 cups flour, 2 level teaspoons baking powder, two thirds cup milk, 3 teaspoons cocoa, vanilla flavoring. Cream sugar and butter, add well beaten eggs and flavoring. Sift flour and baking powder ‘together, and add a little at a time alternately with milk. Now add cocoa which should be dissolved in a little warm water, also flour t> make a soft dough. Roll thin and bake in a quick oven. A good icing makes these more delicious. Use powdered sugar dissolved in enough milk to spread easily. Flavor and ice cookies. MRS. GEORGE MORGAN. Frosted Creams. 1 cup sugar, 1 cup molasses, 1 cup lard, 1 cup sour milk, 3 teaspoons soda, 1 teaspoon ginger, 1 teaspoon cinnamon, yolks of 3 eggs. Flour to make stiff enough to spread with knife. Use whites of eggs with 114 cups sugar for boiled frosting. Oatmeal Cockies. 1 cup lard and butter mixed, 114 cups granulated sugar, 34, cup thick sour milk, 1 cup raisins chopped, 2 cups rolled oats, 2 cups flour, 3 eggs, 1 rounding teaspoon soda, 14 teaspoon salt, 1 heaping teaspoon cinnamon. Drop from spoon. MRS. J. J. WEIGMANN.