The farm cook & rule book

4 egg whites % pound raisins 1^ cupfuls molasses % pound currants 1% cupfuls coffee % pound citron 1 teaspoonful salt 6 teaspoonfuls baking powder 6 cupfuls flour Cream the shortening, add the sugar and beat thoroughly. Add the well beaten eggs. Sift the dry ingredients together and add them alternately with the molasses and coffee infusion. Then stir in the slightly floured raisins, currants and chopped citron. Bake in tiny muffin tins or in a large dripping pan, cutting with cutters after being baked. These cookies keep well for many weeks if stored in a tightly covered earthenware jar. They are especially delicious when covered with a white frosting. They are baked in a slow oven. Ginger Cookies 1 cupful fat 1 tablespoonful ginger 1 cupful molasses 3 tablespoonfuls sour milk % cupful sugar 1 teaspoonful soda 1 teaspoonful salt 4% cupfuls flour Cream the fat, add the sugar and molasses, then the salt, ginger and milk. Sift 2 cupfuls of the flour and soda together and mix into tin the molasses mixture. Then gradually add sufficient flour to make a mixture that can be rolled out. Roll very thin, cut in any desired shape and bake in a quick oven about 10 minutes. If one wishes, little men and women may be cut from this dough with cutters. Bits of nut meats, raisins, currants and white icing may be used to make features, buttons and clothes. Mary's Gingersnaps 2 cupfuls molasses 1 tablespoonful ginger 1 cupful shortening 2 eggs % cupful sour milk 1% teaspoonfuls soda flour to make a soft dough Mix the molasses and shortening together and heat until the fat is melted. When cool add the beaten egg, 1 cupful of flour in which the ginger and sodaa have been sifted and the sour milk. Add enough flour to make a soft dough. Roll thin, sprinkle with sugar and cut. Raisin Cookies 1 cupful shortening 1 teaspoonful soda 2 cupfuls sugar % cupful warm water 3 eggs flour % pound chopped raisins 1 cupful nut meats Cream the butter or other shortening, add the sugar gradually, beating thoroughly, and stir in the eggs without separating them. Stir in the soda which has been dissolved in the warm water. Add sufficient flour to make a soft dough. Stir in the floured and chopped raisins and nuts. Roll and bake. Oatmeal Rocks 1 cupful sugar 1 cupful chopped raisins % cupful butter 1 cupful milk 1^ cupful lard 1 cupful nuts 2 eggs 2 cupfuls flour 2 cupfuls oatmeal 1 teaspoonful soda COOKIES AXD DOUGHNTTTS 47 Cream the butter and lard with a spoon and add the sugar. Beat until light and creamy. Then stir in the well beaten eggs and add to the oatmeal. Sift the flour and soda together and add to it the chopped raisins and nut meats. Add this mixture alternately with the milk. Drop spoonfuls of the batter in oiled pans and bake in a moderate oven. Vanilla Wafers % cupful butter 1 teaspoonful vanilla l' cupful powdered sugar % cupful milk 1% cupfuls flour Cream the butter, add the sugar and then drop the milk in slowly. If the mixture starts to separate, beat. Add the flour and the flavoring. Spread thinly in the bottom of a cake tin which has been oiled and crease in squares with a knife. Bake in a hot oven. Potato Doughnuts 4 medium sized potatoes flour 2 tablespoonfuls butter 2 cupfuls sugar 4 eggs 1 teaspoonful salt 4 teaspoonfuls baking powder