The Fredericksburg home kitchen cook book

FILLING: 3 tablespoonfuls of flour; 1 egg; 1 teacupful of sugar; stir this into a cupful of milk while boiling. Flavor to taste. MRS. AUG. CAMERON. Cookies with Raisins. 1 cup sugar; y2 cup lard; y2 cup sweet milk; 1 beaten egg; 3 cups flour sifted with 3 teaspoonfuls baking powder. — 99 — Cream sugar and shortening; add slowly other ingredients; roll out thin, cut out, and place in pan. Put a teaspoonful of the filling on each cookie, place another cookie on top and bake. For filling mix together ¾ cup sugar; 1 tablespoon flour; 1 cup boiling water; 1 cup raisins, chopped. Cook until thickened. MRS. C. F. TATSCH. Cookies. 5 eggs; 1% cup of sugar; 1 cup of butter or lard; 2 teaspoonfuls of baking powder; flour to make a soft dough. Extract or spices for flavoring. IRMA OCHS. Chocolate Cookies. 1 cupful of sugar; 2 eggs; 7 tablespoonfuls of flour; iy2 teaspoonfuls of baking powder; 1 cupful of chopped pecans; y2 cake sweet chocolate, grated; salt. Beat eggs lightly, add pinch of salt and sugar; beat again; add flour and baking powder sifted, chocolate and the pecans. Drop little balls on buttered pans and bake slowly. MRS. OTTO DITTMAR. Chocolate Cookies. 3 eggs; iy2 cup sugar; iy2 cup flour; 1 teaspoon baking powder; 10c cake German Sweet Chocolate grated. Beat eggs thoroughly and again with the sugar, then add the grated chocolate and lastly flour and baking powder. Drop by spoon on buttered tins and bake in a moderate oven. MRS. A. WALTER. — 100 — Chocolate Jumbles. 2 cups sugar; 1 cup butter; 2 eggs; 1 cup grated chocolate; 3 cups flour; 1 cup nuts; y2 teaspoon baking powder; roll in little balls and bake. MRS. A. H. KNEESE. Christmas Cakes. 1 lb flour; y2 lb sugar; 14 ^ butter; 4 eggs. Sift flour and sugar together, rub in the butter and then the eggs. Roll "out very thin, cut in squares and bake. MRS. HENRY HENKE, SR. Chocolate Cookies. 2 cups sugar; 1 tablespoonful butter; 3 eggs, beaten separately; 2 cups flour; y> R> Bakers chocolate; 1 cup pecans; 1 teaspoon baking powder. MRS. WM. BIERSCHWALE. Chocolate Cookies. 1 cup chocolate; 1 cup sugar; 1 cup grated cocoanut; I1 cup sweet crackers; 2 eggs; 2 tablespoonfuls butter. Mix all and drop from spoon on buttered tins; bake in moderate oven. MRS. H. KALLENBERG. Date Cookies. 1 cup brown sugar; % cup milk; 1 cup butter or lard; 2 cups oatmeal; 2 teaspoonfuls baking powder; flour enough to roll out. For filling boil % CUP sugar; 1 cup water and 1 lb of dates until smooth, stirring continually. Roll out - 101 — dough, indicated above, cut with cookie cutter, spread Jone cookie with the date-paste, and cover with another round of dough. Bake in moderate oven. Cocoanut Cookies. 1 cup butter; 2 cups sugar; 2 eggs; 1 cup grated cocoanut ; 1 teaspoon vanilla ; 2 teaspoonfuls baking powder; flour enough to roll out dough. Bake light brown. MRS. JOE STEIN. Cocoanut Cookies. ½ cup butter; 2 eggs; 2 cups sugar; 2 cups cocoanut; 2 cups flour; 1 teaspoon vanilla; ½ teaspoon baking powder. Drop on buttered tins with a teaspoon. MRS. EMIL BAETHGE. Date Kisses. The whites of 2 eggs ; 1 cup powdered sugar ; 1 cup rolled pecans; 1 cup chopped dates.