The National home cook book

and allspice, one teaspoon of baking powder, one cup of nuts (not chopped too fine). These cookies are better when old. ~ RAISIN COOKIES—One cup melted lard, two cups sugar, a pinch of salt, one teaspoon soda in one-half cup of hot ~ water and fill the rest with sweet milk; one cup of raisins, one teaspoonful of cinnamon, one teaspoonful of cloves, one — teaspoonful of baking powder and a little nutmeg, two eggs — beaten light. : . 8 RING COOKIES—Roll out a sheet of white dough, one of pink and one of yellow cookie dough, place one upon the other and roll like jelly cake; cut off slices from the end of the roll and bake. Another way is to cut in strips and bake.. a SPRINGERLIS—One pound of pulverized sugar, four eggs (stir one hour steady), a pinch of soda, butter the size of hickory nut, flour to roll stiff. Roll out in forms before baking. These are made in wooden forms or designs. SUGAR COOKIES—One cup lard, two cups sugar, one or two eggs (are good without), one cup milk, either sweet or sour; one teaspoon soda, a little salt, nutmeg. Mix as little flour as possible. Bake in a quick oven. “ eee Ty ae CRACKERS iinet OS is cup butter, one cup granulated sugar, yolks three eggs, teaspoons vanilla, two teaspoons baking powder, two teaspoons sweet cream. Flour enough to roll dough well. Beat white of egg and brush over dough. Sift powtered sugar over afterward. Cut out, bake in fairly hot oven. ‘WHITE COOKIES—I am giving a recipe for white cookies which are simple to make but excellent: Two cups flour, vanilla or lemon, two teaspoons baking powder, 10 tablespoons COOKY HELPS. LEPP KUCHEN OR GERMAN COOKIES—Prepare your dough after the recipe, cream butter and lard together with whiskey, a little salt, then spices, chopped nuts (which I flour first), then anise seed, then the flour. Make a stiff dough, let stand over night, next day roll out; cut as you desire, like any other cooky, then bake. The Germans usually make these cookies a month or two before Christmas, making them delicious for Christmas. First they become hard, then soft. TRY BRUSHING each cooky with a soft cotton cloth dipped in sweet milk, sprinkle with sugar and, when baked, you will find they are much lighter and nicer for the extra trouble. TO MAKE COOKIES look dandy put the white of eggs beaten just a little on top. Spread it and sprinkle with granulated sugar. - NICE COOKIES—My mother always said, "If you want cookies or jumbles to have a rich crackled look when baked, always rub the butter into the flour, as in pie crust, and then add other ingredients." If you use the ordinary recipe of one cup butter, two of sugar, one of milk, etc., begin with four cups flour and add more if necessary before rolling out. None of the modern cooks seem to know this, and it may help a young housekeeper who is not satisfied with the looks of her cookies. . ROLLING COOKIES—If a clean cheese cloth is spread over the mixing board and well floured, cookies may be rolled in a much softer dough than otherwise. RICH COOKIES—In making cookies or jumbles always mix butter with flour, as for pie crust, if you want rich, empting-looking cakes. ‘ TO BAKE COOKIES IN GASOLINE OVEN—As nice cookies can be baked in a gasoline oven as in a range if the pans are turned upside down and the cookies placed on the bottom of the pan to bake. WHEN I BAKE cookies I like to make two kinds, baking the white ones first and using the same pans for ginger ones. . CRACKERS. CHOCOLATE CRACKERS—Melt chocolate, roll one cracker at a time (use little crisp crackers), in the melted chocolate, with a fork, drop them on wax paper and set in a cool room to finish. Have the chocolate very thick while dipping the crackers. : LEMON CRACKERS—Two well-beaten eggs, 2% cups sugar, one cup lard. Beat all together well. Add a little '