The Institute cook book

Stir the butter and sugar to a cream; add the egg, beaten until very light, then the sifted flour. Beat all well together; add the cream and the soda dissolved in hot water. Last add the currants, washed and drained and mixed with a teaspoon of flour. Drop the mixture on buttered tins and bake in a hot oven. GINGER DROP CAKES 1/2 cup butter 1 tablespoon ginger 1 cup molasses 2 eggs 1/2 cup sugar 1/2 tablespoon soda 1/2 teaspoon salt 14 cup hot water Flour to make stiff batter Warm the butter slightly; beat it in the molasses; add the ginger, sugar and salt, then a little of the flour, then the beaten eggs, then more flour. Make the batter stiffer than needed to allow for the soda and hot water, which are to be added last. Drop on buttered tins and bake in a quick oven. OAT CAKES 1 cup granulated sugar 1 tablespoon flour 1 large tablespoon butter 21/2 cups rolled oats 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla Cream the sugar and butter; add the eggs, beaten separately and then together, the vanilla and the dry ingredients, well mixed. Drop the mixture from a teaspoon on buttered tins, allowing room for the cakes to spread. [illustration: Planned for a Family of Four] OAT COOKIES 1/2 cup sugar 1/2 cup flour Va cup butter 1/2 cup chopped raisins i egg 1/2 tablespoon cinnamon 1/4 teaspoon salt Vi teaspoon soda 1 cup rolled oats 1 tablespoon hot water Beat the butter and sugar to a cream; mix in the other ingredients, adding the soda last, dissolved in the hot water. Roll the dough into small balls like nuts and bake on buttered tins in a moderately hot oven. PEPPERNUTS IVi pounds brown sugar 2 teaspoons cinnamon 3 eggs 1 teaspoon soda 1 cup chopped walnuts 1 tablespoon hot water 1 teaspoon cloves Flour to make dough Beat the eggs thoroughly; add the sugar and beat again. Then add the chopped walnuts and spices and some of the flour. Add the soda dissolved in the hot water and more flour — enough to make a dough that can be rolled out on a pie board. Roll one eighth of an inch thick; cut into tiny rounds and bake on greased tins. BELGRADER BREAD 1 pound powdered sugar 1 small nutmeg grated 4 eggs 14 teaspoon cloves 1/2 pound chopped almonds Vi teaspoon powdered hartshorn Vi pound chopped citron Sufficient flour to make dough Beat the eggs and sugar together; add the almonds, citron and spices; then add the flour gradually. Take one-fourth of the dough; roll it out on a board well dusted with flour; cut into diamond-shaped pieces; place half an almond or pecan in the center of each, and paint with egg, using a small stiff brush. Bake on greased tins in a hot oven. ALMOND ROCK CAKES 1/4 pound chopped almonds Pinch of salt 1 pound powdered sugar Whites of 5 eggs Add the salt to the eggs and beat as stiff as possible. Add the sugar gradually, then the almonds. Drop from a teaspoon on buttered tins and bake in a slow oven until delicately browned. [illustration: Planned for a Family of Four] y MACAROONS 1/2 pound shelled almonds 1 pound pulverized sugar 1 teaspoon vanilla Whites of 3 eggs