Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Stir to a cream three-quarters of a pound of white powdered sugar and half a pound of butter. Add six eggs, stirring them in gently, one at a time. Continue the gentle stirring till a pound of flour, a grated nutmeg, four ounces of chopped orange peel, and a glass of orange juice are well mixed in. Have half a pound of blanched almonds chopped rather fine. Drop the dough from a tablespoon upon buttered paper. Sprinkle the chopped almonds upon the little rounds and bake a delicate brown. When the cookies are cold, slip them from the paper, put together with a fruit jam or icing, and twist them in delicate lace papers. Molasses Oookies Boil one cup of molasses, mix it with two eggs, one-half a teaspoonful of baking soda dissolved in a little boiling water, — use the cup the molasses was in, — and then stir in one pound of sifted flour. Roll very thin, cut the desired size and shape, and bake in a quick oven. Sugar Cookies Cream three cups of sugar with two cups of butter, add four eggs, one cup of milk, and a pinch of salt. Mix one-half teaspoonful of baking powder with seven cups of flour and stir in the mixture. Roll out thin, cut the desired shape and size. Put them on baking sheets and bake in a quick oven. Remove from the oven and sprinkle with sugar while they are warm. If desired, a little grated nutmeg may be added to the above receipt. Sugar Oookies Two cups of sugar, one cup of butter, one egg, one-half teaspoonful of soda dissolved in a little water, one cup of sweet milk, two teaspoonfuls of baking powder, vanilla to taste, and enough flour to make a thin dough. Do not mix it hard. Roll yery thin, cut the desired shape, and bake in quick oven. Sugar Oookies One cup butter and lard (more of butter than lard), two cups of sugar, three teaspoons baking powder, a little salt, nutmeg and extract of lemon, four cups of flour, and as much more to roll out as will make them delicate. Bake quickly in a hot oven a very light brown. Sift powdered sugar over them while hot. Crullers Two and a half cups of sugar, a piece of butter the size of a walnut, three eggs, one cup of milk, one small teaspoonful of soda, two small teaspoons of cream of tartar, a little salt, one nutmeg, lemon extract, enough flour to roll broad and fiat. Cut the roll in strips and twist the pieces. Bake in hot fat, brown lightly, and while hot sift over them powdered sugar. In frying, lay each cruUer when done separately in a colander or on a sieve. Orullera Cream half a cup of butter; gradually stir in one cup of granulated sugar, then the beaten yolks of three eggs, the CHOCOLATE ECLAIR3. CAKE8, FlLLINGSy AND ICING8 847 grated yellow rind of a lemon, and a little grated nutmeg. Beat the whites of three eggs very stiff and add to the mixture, and lastly beat in three cups of flour, a little at a time. Place on a floured moulding board, roll out to a thickness of half an inch. Cut with biscuit cutter, also cut a round hole in the centre. Fry in deep boiling fat until a good color. Drain on brown paper and dredge with powdered sugar. Cream Layer Cake with Filling