Council cook book

One and one-half cups sugar, one cup butter (melted), two and one-half cups flour, three eggs, well beaten, one scant teaspoon soda, dissolved in a little water, one teaspoon cinnamon, pinch salt, three-fourths pound raisins, half-pound walnuts, chopped, drop on buttered tins. If cookies spread, add a little flour. Chocolate Squares. Four eggs, not separated, one and one-half cups granulated sugar, five teaspoons chocolate, one and one-quarter cups flour, one teaspoon yeast powder. Bake in a large, flat pan, spread batter, and put blanched almonds on top. When done, cut into squares. Bake in a moderate oven. Phone West 1000 We'll do the Rest COOKIES 151 Cocoa Squares. One cup butter creamed with one and one-half cups granulated sugar, add well beaten yolks of four eggs, four heaping teaspoons cocoa, two cups sifted flour, one cup milk, one and one-half teaspoons yeast powder, vanilla ; lastly, the four beaten whites. Bake twenty minutes in a well greased, large, shallow pan. After removing cake from the oven, spread over it the following icing, while the cake is still warm : Four teaspoons cocoa, dissolved in two tablespoons boiling water, one teaspoon vanilla, and one cup powdered sugar, gradually added. Spread over the top and cut the cake into squares. Walnut Wafers. One cup chopped walnuts, pour over two tablespoons molasses and one teaspoon vanilla, let stand; one cup brown sugar, two yolks and one white, five tablespoons flour, pinch yeast powder. Mix brown sugar and yolks (not beaten), add beaten whites, then flour, lastly the nuts. Drop on buttered tins a little on the end of a teaspoon. If necessary add more flour. Walnut Cookies. Four eggs, not separated, beaten very light, four tablespoons sifted flour, half teaspoon salt, little over a heaping cup darkest brown sugar, one pound English walnuts, chopped, not ground. Put in unbuttered tins. Drop from a teaspoon far apart. Bake in a hot oven. Presidio Ave. and Sacramento Street f > • i . PHONE WEST 4o„ I day right. : : Ginger Snaps. One cup butter, one cup sugar, one cup molasses, half cup water, one tablespoon ginger, one tablespoon cinnamon, one teaspoon soda, dissolved in hot water; flour for stiff dough. Roll very thin and bake. Hermits. One cup raisins, one cup butter, two cups sugar, one tablespoon cinnamon, one teaspoon cloves, half teaspoon soda in tablespoon milk, three eggs, flour enough to roll. Chocolate Small Cakes. The whites of three eggs, beaten very stiff, two tablespoons chocolate, a little vanilla, one cup sugar. Put on back of stove for a few minutes and then thicken with cocoanut (about one-quarter pound). Drop from spoon on wax paper and bake in moderate oven. Cocoanut Puffs. Whites of three eggs beaten very stiff, add one cup powdered sugar, one tablespoon corn starch, one teaspoon vanilla. Steam over water until crust forms on sides and bottom. Then remove and mix with two cups grated cocoanut. Drop on buttered pans and bake in moderate oven. Borden's Pioneer Milk i^. COOKIES m Almond Rings Cookies. Three-fourths pound butter, three-fourths pound sugar, one pound flour, four eggs, one-quarter pound grated almonds, one-quarter pound cut almonds, a little yeast powder, lemon. Cut in rings and dip in yolk of egg, mixed with a little sugar ; put cut almonds on top and bake. Jumbles. Half cup butter creamed with one cup granulated sugar, two unbeaten eggs, one tablespoon milk, one slightly rounding teaspoon yeast powder, flour enough to make into a soft dough; add the yeast powder with the first cup of flour, also some vanilla and lemon flavoring. Cut into ring cookies, and bake in a quick oven. Sprinkle sugar on the top of each. Russian Tea Cakes.