Cooking in the elementary schools, January, 1922

SUGAR COOKIES Yz c. fat 2 c. flour 1 c. sugar 2 t. baking powder 2 eggs Yz t. lemon extract 1 T. milk Yz t. grated nutmeg Ya t. salt 1. Sift flour, baking powder, nutmeg and salt. 2. Cream fat. 3. Add sugar gradually and beat until light and fluffy. 4. Add milk, beaten eggs and lemon extract. 5. Fold in flour mixture. 6. Drop by teaspoonfuls on a greased tin, about 2 inches apart. 7. Bake in a hot oven 12 to 15 minutes. MOLASSES COOKIES 1 c. molasses 2^ c. flour Yi c. fat 1 t. soda Ya c. sugar 2 t. ginger 1 ^gg ' It. cinnamon 2 T. milk Y^ t. salt 1. Sift flour, soda, ginger, cinnamon and salt. 2. Bring molasses and fat to the boiling point. 3. When mixture is cool, add sugar, milk and beaten &^^. 4. Add flour mixture. 5. The mixture should be a stiff drop batter. 6. Drop by teaspoonfuls on a greased tin, about 2 in. apart, 7. Bake in a moderate oven 15 minutes. OATMEAL COOKIES Yi c. fat Ya t. salt Ya c. sugar l^ t. soda 1 ^gg 2 t. baking powder 2 T. sweet milk 1 c. raw oats 1^ c. flour 3^ c. raisins Yi t. cinnamon 1. Wash raisins carefully and when dry mix with 1 T. flour. 2. Sift flour, cin- namon, soda, salt and baking powder. 3. Melt fat, add sugar and beat well. 4. Add beaten egg and milk. 5. Stir in flour mixture and add oats. 6. Add floured raisins and drop by teaspoonfuls on buttered pan and bake in a moderate oven about 20 minutes. CHOCOLATE COOKIES 1 c. brown sugar 1% c. bread flour Yi. c. melted fat 1 t. baking powder 13^ sq. melted chocolate Ya *• baking soda 1/^ c. sweet milk % t. salt 1 ^gg 1 c. chopped nuts Yi t. vanilla 1. Sift flour, baking powder, soda and salt. 2. Melt chocolate over hot water. 3. Add melted fat and melted chocolate to the sugar. 4. Add milk, beaten q^^ and vanilla. 5. Fold in the flour mixture. 6. Drop by teaspoonfuls on a greased tin, about 2 inches apart. 7. Bake in a moderate oven 12 to 15 minutes. 8. Cover cookies with Chocolate Frosting. Page 37 CAKES HOT WATER GINGER BREAD Vs c. granulated sugar % c. hot water 1 t. soda ^2 c. molasses Ij^ c. flour ^ t. salt 1 egg 1 t. ginger >4 c. drippings 1 t. cinnamon 1. Sift flour, cinnamon, soda, ginger and salt. 2. Mix sugar, molasses, hot water and fat. 3. Fold in flour mixture and beaten egg. 4. Bake in well greased pan in moderate oven V2 hour. PLAIN SPONGE CAKE 4 eggs 1 c. pastry flour 1 c. sugar or M t. salt % c. bread flour 1 T. lemon juice 1. Sift flour and salt three times. 2. Separate eggs carefully. 3. Beat yolks until light and fluffy. 4. Beat in sugar with a wooden spoon and add lemon juice. 5. Fold in stiffly beaten whites and flour. 6. Bake in a floured pan in a moderate oven for % hour. PLAIN CAKE % c. fat 1 c. milk 6 t. baking powder 1>^ c. sugar 2^ c. bread flour or }i t. salt 2 eggs 3 c. pastry flour % t. vanilla 1. Sift flour, baking powder and salt. 2. Cream fat. 3. Add sugar gradually and beat until light and fluffy. 4. Add milk and beaten egg and fold in the flour. 5. Add flavor. This will make three layers, or a loaf cake. Layer Cake — Bake about V2 hour in a moderate oven. Loaf Cake — Bake about % hour. Cup Cake — Use same mixture as above. Add ''A to V2 c. floured currants and bake in gem pans. CHOCOLATE CAKE /4 c. fat 2 oz. or 2 sq. chocolate 2 c. pastry flour