The Fredericksburg home kitchen cook book

Sift flour and sugar. Then stir butter, sugar and eggs and potash (which has been dissolved in a little milk) for 15 minutes. Add the flour as much as will make a stiff dough. Roll out dough until about half as thick as your finger. Sprinkle with flour and press the patterns on the dough, then cut or separate the cakes with a dough cutter and place on a board covered with anise seed, or use anise oil. Keep in a dry place over night and the next morning bake in a moderate oven a light yellow. Sugar Cookies. 2 cups sugar; y2 cup lard; 5 eggs; 2 teaspoonfuls baking powder; flour enough to roll. ROSA DECHERT. Rock Cookies. iy2 cups brown sugar; 1 cup butter; 3y2 cups flour; 1 cup pecans; 1 cup raisins; y2 lb dates; 4 eggs; 1 teaspoonful cinnamon; 1 teaspoonful soda, dissolved in a little hot water; a pinch of salt. MRS. A. KUENEMANN, MRS. WM. BIERSCHWALE. — 108 — Sugar Cookies. iy2 cups sugar; 2 eggs; 2 large tablespoonfuls milk; y2 cup butter; 3 cups flour; 1 teaspoonful baking powder; 1 teaspoonful vanilla; sprinkle with sugar. MRS. A. D. STAHL. Zimmetsterne. (Very Good.) 1 lb sifted sugar; whites of 6 eggs; 1 lb almonds; 1/8 oz. cinnamon; grated rind of 1 lemon. The almonds should be washed, dried, and then grated with the brown skin left on. Stir the sugar and lemon peel into the beaten whites of the eggs and continue beating for 15 minutes, then add the cinnamon. Reserve a small part of this mixture for top of cakes, then to the large portion add the almonds. Roll out about 1/8 inch in thickness, using only as much flour as necessary. Cut with star shaped cutter, brush each cookie with the reserved white of egg mixture and bake slowly on well greased pans. Small Tea Cakes. 5 eggs; iy2 cups sugar; 1 cup butter or lard; 2 teaspoonfuls baking powder; spices or extract, The dough must be worked lightly, rolled out, cut with a cake-cutter and baked in a moderately hot stove. IRMA OCHS. Wiener Zollen. 2 cups sugar ; 4 eggs ; 1 cup pecans ; 1 nutmeg ; 1 teaspoon cinnamon; y2 teaspoonful cloves; iy2 teaspoon baking powder: enough flour to make a stiff dough, cut in half moons and sprinkle with sugar. MRS. F. W. ARHELGER. — 109 — Wiener Zollen. 2 cups of sugar; 4 eggs; 1 lemon rind and juice; a little cinnamon and cardamom; 3/4 cup of finely chopped citron; 1 cup of nut meats; 3 cups of flour; 1 teaspoon baking powder. Roll in sugar. Bake in slow oven. MRS. WALTER MECKEL. Molasses Cookies (Christmas.) 1 quart molasses; 1 quart sugar; 1 quart pecans; 1 large spoon of lard; 1 tablespoon of cinnamon; 1 teaspoon of cloves; 1 teaspoon of salt. Heat sugar and molasses until the molasses has melted; when cool stir in the other ingredients and mix well, then roll and cut into shapes with a knife. Let lay over night. Bake the next morning. Apply icing when cold. MRS. R. C. LUDWIG. Buttermilk Cookies. 2 cups sugar; 1 cup butter or lard; 1 cup buttermilk; 1 teaspoon soda; 1 box cocoanut or 1 teaspoon Extract. Flour enough to roll out. MRS. ELLA SCHMIDT. White Cookies without Eggs. 2 cups sugar; 1 cup butter and lard mixed; 1 cup sour milk; 1 teaspoon soda; 5 cups flour; roll out thin; sprinkle top with sugar and cinnamon. Bake in a quick oven. — 110 — Butter Cookies.