Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Cookies. One-half pound butter, one-half pound sugar, two eggs, reserving white of one egg, scant teaspoon soda; roll very thin, lay two or three blanched almonds on cake before baking. Wet soda in a drop of milk. Flour sufficient to roll. Rich. 2. One-half cup butter, one cup sugar, one-half cup milk, one egg, flour enough to roll. 3. One cup butter, two cups sugar, one-half cup sour cream, one-third cup milk, three eggs, one teaspoon soda, one teaspoon cream tartar. Nutmeg and lemon. Cocoanut Cookies. Two cups sugar, one cup butter, two cups grated cocoanut, two eggs, one teaspoon baking powder. Mix with enough flour to roll very thin. -Bake in quick oven but not brown. Molasses Cookies, i. One egg, one cup molasses, one-half cup butter, one even teaspoon soda; ginger to taste, little salt. Flour to roll thin. 2. To one cup of molasses boiled for a moment, add one-half cup shortening; let it melt in, then stir thoroughly; when partly cool stir in flour with one teaspoon soda sifted in it till it is as hard as possible, then set away to cool. After it is perfectly cold roll out as thin as possible and bake quickly. Put in salt and one teaspoon of ginger when mixing it. Soft Molasses Cookies. One cup sugar, one cup molasses, one cup sour milk, three-fourths cup shortening, half of which shall be butter or lard; beef drippings may be used for the remainder; one heaping teaspoon soda, one egg not beaten, salt and ginger to taste; work shortening and sugar together, stir in egg, sift soda into flour; mix very stiff, roll out one-half inch thick and cut into rounds. Rice Flour Cookies. One-half pound sugar, one-half pound rice flour, four eggs. Sugar Cookies. Beat one cup butter to a cream, then add two cups sugar, two eggs, one tablespoon milk, four and one-half cups flour, one-half teaspoon soda mixed with it; roll thin; bake quick. Corn Starch. One cup butter, two cups sugar, one cup sweet milk, one cup corn starch, two cups flour, whites of seven eggs, teaspoon soda, two teaspoons cream tartar; flavor with lemon or almond; frosting will improve it. Very nice. Cream. Two cups sugar, one cup sour cream, rubbed together; two well beaten eggs, teaspoon saleratus dissolved in milk, flour enough to make it a little stiffer than common cake; flavor to taste; bake from half to three-quarters of an hour. Cream Cakes, i. One pint hot water, half pound butter, three-quarters pound flour, ten eggs, one teaspoon soda, dry; boil the water and butter together and stir in the flour while boiling; let it cool, then stir in the eggs one at a time, without beating. Drop on buttered tins and bake in a hot oven. Inside: — One cup flour, two cups sugar, one quart milk, four eggs, pinch of salt; boil the milk, beat the flour, sugar and eggs together, and stir into the milk while boiling. Flavor. 2. Let one cupful of hot water and one-half cupful of butter come to a boil; while boiling stir in one cup flour; when cold, stif in three eggs, not beaten. Drop by spoonfuls into a buttered tin and bake in a quick oven. Filling: — One cup milk, one-half cup sugar, bring to a boil and add two tablespoons flour, or one tablespoon corn starch, beaten smooth, with a spoonful milk, one egg, well beaten. When the cream cakes are cold, split, but not wholly; lay round and fill. Crullers. Three tablespoons sugar, three tablespoons lard, three eggs, mix like doughnuts; fry quick, turn every second. Crumpets. One cup brown sugar, one cup chopped raisins, one-half cup butter, one egg, half teaspoon soda in a large spoon of milk; all kinds of spice; roll thin. Currant. Three-quarters of a cup of butter, two cups sugar, three cups flour, one cup milk, one and one-half cups currants, four eggs, one teaspoon soda, two teaspoons'cream tartar.