The Fredericksburg home kitchen cook book

Cream % pound butter with 1! cup sugar; spread this on the dough; sprinkle with cinnamon; roll, cut in slices, put in bread pan, add enough water to make juicy while cooking, serve hot with sweet milk or cream. MRS. ED. WINKEL. Parker House Rolls. 1 cake Fleischmann's yeast ; 1 pint milk scalded and cooled; 2 tablespoons sugar; 4 tablespoons lard or butter melted; 3 pints flour; 1 teaspoon salt. Dissolve yeast and sugar in lukewarm milk, add lard or butter and 1% pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place 1 hour or until light. Then add remainder of flour or enough to make a stiff dough; add the salt. Knead well and place in a greased bowl. Cover and let rise in a warm place about 1% hours or until double in bulk. Roll out % inch thick. Brush lightly with melted butter, cut with a 2 inch biscuit cutter, crease through center heavily with dull edge of knife and fold over in pocket book shape. Place in well greased, shallow pans 1 inch apart. Cover and let rise until light about % hour. Bake ten minutes in hot oven. MRS. WM. HABENICHT. — 97 — COOKIES. Anise Seed Cookies. 1 lb sugar ; 1/2 lb flour ; 4 eggs ; 1 tablespoon anise seed. Drop in pan with teaspoon. MRS. HENRY HENKE, SR. Anise Cookies. 9 eggs; whites beaten separately; 2 lb of sugar; 4 teaspoons ground anise seed; 2 teaspoons baking powder. Beat the sugar and eggs 1/2 an hour or more. Then add enough flour to roll out. Cut with tins, put on board until next day. Then bake in a moderate oven. MRS. FRANK PETERMANN. Almond Cookies. (Mandel - Kraenze.) 3/4 lb butter, creamed; 3 yolks of eggs; 1/2 lb sugar; 1 lb flour. Cut with large round cutter and take out center with a smaller one leaving a circular cookie. Brush these with white of eggs and sprinkle with finely chopped almonds, sugar and cinnamon. Bake a golden yellow in a moderate oven. MRS. ROEHM. Cream Puffs. 1/2 cup butter; 1 cup flour; 1 cup water; 3 eggs; Let butter and water come to a boil; while boiling stir in the flour; stir until a smooth paste. When cool work in the eggs. Drop on buttered tins and bake in a hot oven about 30 minutes. FILLING: 1 cup milk, 1 egg, 1/2 cup sugar; thicken with corn starch, flavor with vanilla. MRS. M. PUHL. — 98 — Brown Cookies. 4 eggs; 1 cup butter; 3 cups brown sugar; 2 cups raisins; 2 cups currants; 1 cup pecans; 6 cups of flour; 4 tablespoons sweet milk, in which dissolve 2 small teaspoons soda. Flavor to suit your own taste. MRS. ALFRED LEHNE. Cream Puffs. Take a large tablespoon of butter and 1 cupful of water, and put on to boil, then dump into this 1 cupful of sifted flour, stir well until it loosens from the sides, then take from fire, let cool off some, stir in 3 eggs, one after the other, add 1 teaspoon of salt, beat very thoroughly, then let it rest awhile in a cool place, the ice box is best in summer. Then drop in small spoonfuls in pans and bake very thoroughly, or they will fall. When cold cut open, and fill with whipped cream or custard. Cream Puffs. Boil with a large cupful of hot water, half a teaspoonful of butter, stirring in one teacupful of flour, during the boiling. Set aside to cool. When cold, stir in 4 unbeaten eggs, one at a time. Drop on tins quickly and bake in a fairly hot oven.