The Edwardsville cook book

1 cup sugar. V2 cup sweet milk. IV2 teaspoons ext. lemon. 1 heaping tablespoon butter. Cream butter and sugar, add essence, beat eggs light and add ; then the milk and flour, adding enough more to roll, not too soft; roll to about 1-3 inch, cut with biscuit cutter and cut out centre. Fry in hot lard. GERMAN CHRISTMAS CAKES. (Pepper Nuts). Mrs. L. Mi. Armstrong. 12 eggs. 2 lb. chopped nuts. 3 lb. sugar. 3 lb. flour. Peel of 4 lemons. 2 tablespoons cinnamon, 1 tablespoon cloves. 2 nutmegs. 1 teaspoon baking powder, stirred into flour. Cut out and let lay over night. In the morning, put a drop of brandy on each cake before baking. FRIED CAKE OR CRULLERS. Mrs. Abbie L. Greenwood. 1 cup sugar. 3 good sized teaspoons baking 4 tablespoons melted lard. powder. 1 cup sour milk. 3 eggs. Mix very soft. GERMAN CHRISTMAS CAKES. Lup Kuchen. Mrs. L. M. Armstrong. 1 pint brown sugar. 1 lb. citron. 2 tablespoon cinnamon. 1 tablespoon cloves. 3 heaping teaspoons baking powder. Bake immediately. CHOCOLATE Mrs. C. C. 1 cup light brown sugar. V2 cup melted butter. 1 scant teaspoon soda. V2 cup chopped raisins. V2 cup chopped nuts. Flavor with vanilla. Mix the spoon into a well greased pan V2 gallon molasses or honey; (warm it). Peel of 6 Temons, chopped fine. 2 nutmegs. Flour to stiffen. Corbett. 1 egg. Y2 cup sweet milk. IV2 cup flour. 1 tablespoonful melted chocolate. soda in the milk. Drop from OAT MEAL COOKIES. Mrs. Clare Prickett Jones. Mrs. S. T. Robinson. % cup butter. 1 cup brown sugar. 2 cups flour. % teaspoon soda in the flour. 2 cups rolled oats. % teaspoon salt. 1 cup chopped raisins. 1 teaspoon cinnamon. 2 eggs. Drop small teaspoonful of dough on greased pan, and bake moderate oven. OAT MEAL COOKIES. Mrs. C. C. Corbett. 1 cup sugar. oats). % cup butter. 2 eggs. 2 cups flour. 1 level teaspoon baking powder. V2 cup raisins, chopped fine. 1 small teaspoon soda. 2 cups oatmeal, (not rolled 1 small teaspoon cinnamon. Cream sugar and butter ; add the yolks of eggs, then the flour into which has been sifted the soda and baking powder, the cinnamon, raisins and oat meal, lastly the well beaten whites of the eggs. Roll thin on a floured board, cut and bake in well greased pan. DROP CAKES. Mrs. Henry Bickiehaupt. 3 eggs. 1 lb. raisins, chopped. 1 lb. nuts, chopped. 1 teaspoon cinnamon. SWEET CRACKERS. Mrs. F. Y. Ferree. 1 cup butter or lard. 3 eggs. 3 cups sugar. 1 pint milk. 11/4 teaspoons carbon ammonia, 5 teaspoons flavor. dissolved in a little milk. Knead the dough stiff. 1V2 cups sugar. 1 cup butter. 2Y2 cups flour. 1 teaspoon soda. COFFEE CAKE. Mrs. R. F. 1 pt. bread dough. 1 cup milk, boiled and cooled. 1 cup raisins. Tunnell. Y2 cup lard or % cup butter. 1 egg. 1 cup sugar. Flour to make a soft sponge. Mix, set aside to rise. When risen, use just enough flour to knead, put in pans and set in warm place. When light, brush with melted butter and sprinkle with sugar and cinnamon, or crushed almonds. TEA CAKES. Mrs. A. L. Brown. 2 cups sugar. 1 cup butter. 1 cup sour milk. 1 teaspoon soda. 3 eggs. I'lavor to taste. COEFEE CAKE. Mrs. John Keller. 1 pint bread sponge. Butter, size of a walnut. 1 pint warm milk. Add milk, sugar and butter to 1 cup sugar. sponge.