The Cook County cook book

HAZLENUT CAKES.— Mince very finely 2 oz. of hazlenuts and Y2 oz. of sweet almonds. Add 3 oz. of pounded and sifted sugar, the white of an egg, beaten to a firm froth, enough flour to bind them together. Roll out the paste till it is Ya inch thick, stamp it out in small, round cakes, place on well-buttered tins, and bake in a slow oven 20 minutes. — Mrs, E. D. Kelley, Wiinnetka, HI. LADY FINGERS. — Rub together 1 cup granulated sugar and Yz cup butter; add Ya cup sweet milk, 1 egg, 2 cups flour, 1 teaspoon cream tartar, 1 teaspoon soda, 1 teaspoon vanilla; roll in sugar; bake in a quick oven. Use your hands to roll and cut in finger lengths. — Mrs. Betty Baker, Edison, 111. GERMAN *'LEBKUCKEN" COOKIES.— Beat 4 whole eggs with 2 cups of sugar about Yz an hr. Add 4 figs, rind of 1 lemon, Ya lb. each of citron and lemon peel, finely chopped. Then add 1 tablespoon each of cinnamon and cocoa, 2 cups of flour, and 1 saltspoon of powdered ammonia. Put the dough on a floured board, roll out and shape into 3-inch squares. Bake in moderate oven. Frosting. — Beat the whites of 2 eggs to a stiff froth; add powdered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. MAPLE SUGAR COOKIES.— Mix together 2 large cups maple sugar, 2 eggs; rub in 1 cup butter; add 2 tablespoons sweet milk, 1 teaspoon cream tartar, Yz teaspoon soda, and flour enough^ to roll soft. — Mrs. Alex. Ritchie, Oaklawn, 111. MARSHMALLOW WAFERS.— Put 1 cup sugar and ^ cup water in a smooth graniteware saucepan, bring to boiling point or let boil till the syrup will thread when chopped from tip of spoon. Remove to back of range and add 10 m.arshmallows, cut in small pieces. Pour mixture gradually, while beating constantly, over the whites of 2 eggs, beaten stiflf, and add 1 cup pecan nut meats, broken in small pieces. — Mrs, M. A. Bailey, Forest Park, 111. RAISED MOLASSES COOKIES.— Dissolve 3 teaspoons soda in lyz cups molasses; add 1 cup sugar, 1 cup cold water, 2 teaspoons ginger, a little salt; add 1 cup shortening and stir veY"y thoroughly, and then add 4 teaspoons alum water; add flour to make a mixture the consistency of cake batter. Let stand over night; add flour ih morning to make stiff enough to roll out and bake. — Mrs. C. E, Remington, Oak Glen, 111, OATMEAL COOKIES.— Cream 1 cup of sugar and 1 heaping cup of lard together. Add 2 beaten eggs, 1 teaspoon of cinnamon, • 1 cup molasses, 1 teaspoon soda, 2 cups of flour, 2 teaspoons baking powder, 2 cups oatmeal, J^ cup each of raisins and currants. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. PEANUT COOKIES.— Mix together 1 cup* sugar, 2 eggs, 4 tablespoons milk, 1 teaspoon salt, 2 teaspoons soda, 1 teaspoon cream tartar, 2 tablespoons butter, 1 cup chopped peanuts. — Mrs. C. E. Kramer, Oak Glen, 111. RAISIN COOKIES.— Mix together V4 cups brown sugar, % cup sour milk, 1 cup stoned raisins, 1 tablespoon cream, ^2 teaspoon soda, K teaspoon nutmeg, 1 teaspoon vanilla, 3 cups flour, roll 54-inch thick. — Mrs. Chas. Kearns, Niles Center, 111.