The Gertrude Bobbitt Circle cook book

Add sugar to shortening and mix well. Add eggs, soda, salt, vanilla, peanut butter and flour. Pinch off very small pieces of dough and roll like a marble. Put on cookie sheet and criss-cross the cookies with a fork that has been dipped in cold water. Bake in medium oven until light brown. This makes about 150 cookies. Mrs. Viola Kestler WALNUT SLICES Mix one-half cup butter with one cup flour until smooth. Put in 9 x 12 pan and bake in a moderate oven until brown. Then beat two eggs light, add gradually one and one-half cups of brown sugar. Beat until light. Add two tablespoons flour with one quarter teaspoon baking powder, one-half cup cocoanut, one-half cup chopped black walnuts, 1 teaspoon vanilla. Spread this mixture over baking crust and bake in a moderate oven for 20 minutes. This may be used plain or topped with confectionery sugar icing. Mrs. Burt C. Miller OLD FASHIONED TEA CAKES 2 eggs 1/2 cup buttermilk 2/3 cup shortening 1 1/2 cup sugar 1 heaping teaspoon baking pow- 1 teaspoon salt der 1 teaspoon soda Flour enough to make a stiff 1 teaspoon vanilla batter Cream sugar and shortening, add beaten eggs. Mix alternately, buttermilk with soda and vanilla stirred with it and one cup flour which has been sifted with baking powder and salt. Then add enough sifted flour to make a stiff batter. Roll out, cut and bake, in oven preheated to 375 degrees. This batter may be covered and stored in refrigerator for two or three days. Mrs. F. S. Cain FASTNACHTS 4 cups flour 1/3 cup sugar %. cup sweet milk 3 tablespoons lard 3 eggs 2 teaspoons baking powder 1 teaspoon salt Nutmeg Sift flour, baking powder, salt and sugar together. Then break in eggs, mix in lard and milk. Roll a little thicker than pie crust. Make squares as large as you like, cut strips, five or six, not all the way through square. Fry in deep fat until brown. Drain and sprinkle with sugar. Miss Ida Shuping CINNAMON STICKS Use a two-day-old unsliced bread, cut off crust and cut bread into oblong pieces about an inch thick and an inch Jong. Melt V2 lb. butter and dip bread lightly in butter. Use V2 lb. brown sugar and some cinnamon mixed in another pan. Dip buttered bread in sugar and cinnamon. Lay on cookie sheet and toast in hot oven about five minutes. Watch it carefully until light brown. Then dip lightly in powdered sugar and serve with a salad, tea or coffee. Mrs. Viola Kestler BANANA CUP CAKES V2 cup shortening 2 cups flour 1 cup sugar 1 teaspoon soda 2 eggs y2 cup nuts 3 ripe bananas (crushed) Mix in the order given and bake in cup cake shells or in greased loaf pan at 350 degrees for 40 minutes. Mrs. O. C. Godfrey RICH CINNAMON BUNS % cup Karo syrup % cup butter \'i cup brown sugar 3 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt \-2 cup shortening 1 cup milk Place syrup, butter and sugar in a sauce pan, bring to a boil over a medium heat. Boil one minute. Pour in two 9-ineh square cake pans. Mix and sift flour, baking powder and salt, cut in shortening. Add milk to make dough. Roll in rectangular Vi inch thick. Spread with raisin nut filling. Roll as for jelly roll. Cut into 1 inch slices and place cut side up in syrup. Bake in moderate oven 375 degrees 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns. Makes 16. Mrs. E. P. Hughes