Perfection in baking

Use recipe for sugar cookies as above, or this: One pound of sugar, ten ounces of butter and lard, one ounce of ammonia, seven eggs, one pint of milk, mace, caraway seeds, four pounds of pastry flour. Roll out one-fourth of an inch thick, cut out with a scalloped cutter, wash with milk or egg wash, sprinkle with caraway seed, or lay one large raisin in center. (49) — 50 — Jumbles or Drops, Cream together one and one-half pounds of powdered sugar, three-fourths of a pound of butter and lard; then add slowly nine eggs, then one pint of milk, in which dissolve three-fourths of an ounce of ammonia, then three pounds of pastry flour, and lemon extract. Bake on ungreased tins, dropping them with your hand, the size of a dollar for drops. For jumbles, frost them after they are baked. Jelly Fingers. Mixture is the same as for drops. Lay out like lady fingers on ungreased tins; dust with powdered sugar; bake hot; cut loose as soon as done. When cold set together with jelly. Jelly Diamonds. One pound of butter and lard; rub with one and one-half pounds of sugar, one pint of eggs, one and one-fourth pints of milk, egg coloring, two pounds of flour and one ounce of baking powder; flavor with vanilla. Bake hot in flat sheet and cut in two, set together with jelly. Frost on top with vanilla icing and ornament with jelly. New Year Cakes. Two and one-fourth pounds of sugar, one and one-fourth pounds of butter and lard, one and one-fourth pints of water, one-half of an ounce of ammonia, one-fifth of an ounce of soda, five and three-fourths of a pound of flour; mix like sugar cakes. Bake hot. They can be rolled out and cut with different shaped cutters or pressed in fancy moulds. Wash with same wash as lemon snaps. Drop Cakes, Two and one-fourth pounds of sugar, one and one-fourth pounds of butter and lard, thirteen eggs; rub to cream; add one quart of milk (short measure), one ounce of ammonia, four and one-fourth pounds of flour; vanilla flavor. Bake on flour-dusted, lightly greased tins. Sprinkle with currants. — 51 — Improved New Year Cakes. Two and one-fourth pounds of sugar, two pounds of butter, one-half of an ounce of ammonia, a pinch of soda, one pint of water (good measure), six and one-fourth pounds of flour; lemon flavor. Mix and bake as above. Sponge Biscuits. One and one-half pounds of powdered sugar beaten up with fifteen eggs and one-half of an ounce of soda; vanilla; then add two and one-fourth pounds of pastry flour with one ounce of cream of tartar. Drop on lightly greased flour-dusted tins. Bake in moderate heat; cut loose at once; ice on bottom. Fancy Clip Cakes. Cream together one and one-fourth pounds of sugar, nine ounces of butter and lard, seven eggs, and egg coloring; add one pint of milk with one-half of an ounce of ammonia, then two and one-fourth pounds of flour; grease little scalloped moulds very lightly, half fill, sprinkle with currants and bake hot, at 400 degrees. Cup Cakes, Same mixture as above, only grease plain cups better, and warm them before filling; frost with vanilla frosting. Extra Cup Cakes, Cream together one pound of butter and lard with two pounds of sugar, eight eggs, one and three-fourth pints of milk, vanilla, three and one-fourth pounds of flour with two ounces of baking powder. Pound Cup Cakes,