The Fredericksburg home kitchen cook book

5 eggs; 2 lb sugar; 1/4 lb butter; 3/4 lb lard, 2 teaspoons baking powder; 1 teaspoon vanilla. Flour enough to roll out. Cut in squares and bake in quick oven. MRS. FRANK PETERMANN. Vanilla Wafers. Cream 1/3 cup shortening (using butter and lard in equal proportion or all butter) and add gradually while beating constantly, one cup sugar, then add 1 egg well beaten, 1/4 cup milk and 2 teaspoons vanilla. Mix and sift two cups flour, two teaspoons baking powder and 1/2 teaspoon salt. Add to first mixture, roll out on a floured board as thinly as possible, shape with a small round cutter. Place on buttered tins and bake in a moderate oven. MRS. WM. HABENICHT. Lebkuchen. 2 cups sugar; 1 cup butter; 8 eggs, the whites of two of them kept back for icing; 1 cup molasses; 1 1/2 plates German Sweet Chocolate; y2 cup of cut citron; 1 cup cut almonds; 1 cup pecans; 3 cups flour; 2 heaping teaspoonfuls baking powder; 1 teaspoonful of each cinnamon, cloves, allspice, nutmeg. This is to be baked in an 18 inch pan, when cool cut into 2 inch squares and cover with icing. MRS. R. C. LUDWIG. Graham Nut Cookies. Cream iy2 cups sugar and 2/3 cups lard. Add 2 eggs well beaten; 1 teaspoon each of cinnamon, nutmeg and salt; 1 level teaspoon of soda dissolved in 3/4 cup — Ill — sour milk; 1 cup nuts chopped fine; 1 cup shredded cocoanut. Stir in 2V2 cups sifted graham flour and drop from teaspoon on greased tins. ELLA EVEES. Peanut Cookies. 3 tablespoons shortening; 1/2 cup sugar; 1 egg; 1 teaspoon salt ; 3/4 cup peanuts, roasted and chopped fine ; 1 1/4 cup flour; 2 tablespoons milk; y2 teaspoon soda; juice of y2 lemon. Cream shortening and sugar, add beaten eggs. Sift flour, salt and soda, add to other ingredients. Then add milk, peanuts and lemon juice. Drop from teaspoon, on greased tins. MRS. WALTER MECKEL. — 112 — Layer Cakes. Caramel Cake. iy2 cups sugar; y2 CUP butter; yolks of 2 eggs; 1 cup water; 2 cups flour; 3 teaspoonfuls cool caramel syrup ; 1 teaspoonful vanilla ; y2 cup flour : 2 teaspoonfuls baking powder; stiffly beaten whites of 2 eggs. Mix well the first five ingredients, adding the others as given. The cake may be baked as a layer cake in a moderate oven, and put together with the following filling. FILLING: 1 cup sugar; 14 cup Avater; white of 1 egg ; V-2 teaspoonful vanilla ; 1 teaspoonful caramel syrup. Boil sugar and water until the syrup spins a thread, add it to the beaten white, continue beating, adding the vanilla and the caramel syrup. CARAMEL SYRUP: 1 cup sugar; i/2 cup boiling Put the sugar in a sauce pan on the fire; stir constantly until it is a brown color, take from the fire, add water, and stir until the sugar is dissilved. 2 cupfuls of sugar; y2 cupful of butter; 1 cupful of milk; yolks of three eggs; whites of two; 2% cupfuls of flour; 3 teaspoonfuls of baking powder; % cupful of grated chocolate. water. HELENE HANISCH. Chocolate Cake. — 113 — Melt chocolate, add half cupful of milk; when thoroughly mixed Jet cool. Cream sugar and butter, add yolks of the eggs, then the whites, and remaining y2 cup of milk. Add flour with the baking* powder, then the chocolate. Bake in three layers. FILLING: 1 cupful of sugar; 1/3 cupful of milk; 1 tablespoonful of butter; boil 5 minutes. Beat until cool, add 1 teaspoonful of vanilla. Spread between layers.