The Pennsylvania German cook book

One cup sugar and one half cup milk, boil as above, and beat until nearly cool, spread on cake. Anna Wettach. COOL FROSTING. White of one egg beaten stiff, eight tablespoons of pulverized or grauulated sugar, beat and spread on cake, set in oven to harden. S. K. Hickory nut filling same as given in hickory nut layer cake. MAPLE FILLING. Take two cups maple molasses, boil until it jingles in cup, when dropped in cold water, then stir slowly in the well beaten white of egg, beat until it becomes cold and spread between layers, and on top of cake. Mrs. Bauer, Lake, 0. THE PENNSYLVANIA (;EKMAN COOK HOOK CHOCOLATE ICING. Melt one-fourth cake chocolate in one-fourth cup hot water, stir in confectioners sugar until thick enough to spread, add one teaspoon vanilla, keep warm, but do not boil. This is enough to spread three layers. ORANGE FILLING. Juice of one large orange, and confec¬ tioners sugar until the right consistency to spread, add one teaspoon yolk of an egg. MAPLE ICING. One cup maple sugar, one-half cup water, boil until it grains, then heat in the white of an egg slightly beaten, stir to a smooth cream, spread while warm. CARAMEL FILLING. One-half cup white sugar and one-half cup brown sugar, one-half cup sweet milk, butter size of an egg, boil until it threads from the spoon, spread between layers and on top. CRISP COOKIES. One cup butter, two cups sugar, three eggs well beaten, one teaspoon soda, two teaspoons cream tartar, one tablespoon milk, one teaspoon nutmeg, one teaspoon cinnamon, flour enough to make soft dough, brush the top of cookies with a little milk and sprinkle with sugar, bake quickly. Mrs. Ream. Three eggs, two cups soft white sugar, seven tablespoons milk, one cup butter, one small teaspoon soda, two teaspoons cream of tartar, flour enough to press out with the hands, cut and bake. Mrs. Clara Norton. ANNIE’S COOKIES. Two cups soft white sugar, one cup butter, three eggs, one teaspoon soda dis¬ solved in a little hot water, mix all to¬ gether very stiff, roll out thin. SUGAR COOKIES. Two cups sugar, four eggs, one cup butter or lard, or one-half of each, one-half cup sweet milk, one teaspoon soda, juice and rind of one lemon, flour enough to roll. Miss Lydia Schiller, • Cleveland, 0. Five cups flour, one and one-half cups sugar, one cup butter, one teaspoon soda, rub together as pie crust, moisten with two well beaten eggs and five tablespoons sweet milk, bake quickly. Miss Lottie Schmeidel, Akron, 0. MRS. DR. RICKSECKER’S COOK¬ IES. NO EGOS. One cup granulated sugar, a large half cup butter, one cup sour cream, one tea¬ spoon soda, flour to roll light. MRS. J. WAGNER S COOKIES. One cup lard and butter, one cup sour cream, two cups sugar, two eggs, one teaspoon soda, two teaspoons baking powder, make into a soft dough and bake in a quick oven. Ilartville, O. BAKER’S COOKIES. A large cup sugar, one-half cup lard, one egg, one cup milk, two teaspoons carbonate ammonia dissolved in the milk, two teaspoons lemon essence, mix as bread dough, cut in squares, and bake quickly. (Roll thin.) Mrs. 11. .M.vchamer, Canton, 0. \'2 THK PKN'XSYLVANI A <JKR.MAN »<K>K. SAND TARTS.