The international cook book

3 eggs 2 teaspoons baking powder y^ teaspoon salt i teaspoon vanilla Cream shortening thoroughly. Add sugar gradually and con- tinue creaming. Add the well-beaten eggs. Sift the flour once before measuring. Mix and sift flour, cinnamon, soda, and salL Add gradually to the creamed mixture. Add the vanilla and the chopped almonds. Mix thoroughly and shape into two rolls. Let stand in the ice box or cold place overnight. In the morning slice thin and bake fifteen minutes in moderately hot oven (375° F.). 161 l62 THE INTERNATIONAL COOK BOOK Gennan Crisps 1 cup butter 2 cups brown sugar 2 eggs 3>^ cups flour y^ teaspoon salt i teaspoon soda I cup chopped walnuts Cream butter and sugar, add egg and beat thoroughly. Mix flour and soda. Add flour mixture, vanilla, and nuts to creamed sugar and shortening. MLx thoroughly. Form into roll. Flatten top. Let stand in the ice box or a cold place overnight. In the morning, slice thin. Bake on greased cookie sheets ten minutes in a moderately hot oven (375° F.). Chocolate Cookies, No. 1 I pound sugar i pound grated sweet chocolate I pound butter i lemon (juice and rind) I pound ground almonds i>2 pounds flour 6 eggs 2 teaspoons baking powder Cream shortening. Add sugar. Blend thoroughly. Add the eggs and beat well. Add the almonds, lemon juice, and rind. Mix baking powder with the flour. Add to first mixture. Mix thoroughly. Chill. Roll to one-eighth inch thickness on a floured moulding board. Bake on a greased baking sheet in a moderately hot oven for ten minutes. Chocolate Cookies, No. 2 I cup sugar yi cup butter I egg 2 teaspoons baking powder ^ cup milk 2 squares chocolate (melted) i^ cups flour I teaspoon vanUla Yi teaspoon salt i cup nuts (halved) Cream shortening. Add sugar gradually. Add the egg and beat thoroughly. Mix vanilla with milk. Add baking powder and salt to flour. Add liquid and dry ingredients alternately to the first mixture. Add chocolate. Mix well. Drop from a teaspoon onto a greased baking sheet. Top each cookie with one-half nut meat. Bake ten minutes in a moderately hot oven (375° F.). RECIPES 163 Brownies yi cup shortening i cup sugar 2 eggs yi teaspoon salt 2 squares bitter chocolate i cup nut meats (broken) ]/i teaspoon baking powder ^ cup flour I teaspoon vanilla Melt chocolate and butter together over hot water. Add sugar and eggs and beat thoroughly. Add vanilla and nut meats. Mix baking powder with the flour. Add to first mixture. Mix thoroughly. Pour into a greased baking pan eight inches by twelve inches and bake twenty-five minutes in a moderate oven (350° F.). Chocolate Fudge Cookies iK cups brown sugar 2 teaspoons baking powder yi cup butter 2 cups flour I egg I teaspoon vanilla J^ cup milk ^ teaspoon salt 2>^ squares chocolate (melted) Cream the shortening, add sugar gradually. Add the egg and beat. Mix the baking powder with the salt and flour. Add the vanilla to the milk. Add the liquid and the dry ingredients alternately to the egg mixture, adding the dry ingredients first and last. Add melted chocolate. Drop from a teaspoon onto greased baking sheets. Bake ten minutes in a moderately hot oven (375° F.). Serve cookies plain or iced with chocolate frost- ing. Date Bars 1 pound dates yi, teaspoon salt I cup walnut meats i cup sugar ^2 cup flour 2 eggs % teaspoon baking powder ^ cup melted shortening