The practical cookbook

Chocolate cookies itsp. 2tsp, _ — Filled cookies . . itsp. 4 tsp. — ^ Peanut cookies . i= itsp. itsp. 4tb, — — Ginger wafers . . — — — Itsp. — Nut wafers . . , itsp. stsp. — — Hermits . . . , JC itsp. 2 tsp. 3tb Jc. Itsp. — Jumbles . . . . 31: itsp. 4 tsp. 6tb. ftsp. — Ginger soaps . . " Itsp. ^ - s^- ~ 2 tsp. —^ General Directions. For all these mixtures containing sugar, the shortening should be creamed and the sugar added gradually. Add the egg (beaten); then add the milk and the sifted dry ingredients alternately. When sifdng dry ingredients, reserve part of flour in case all is not needed. The shortening may be all butter or a mixture of butter and lard or sweet drippings. Any preferred spice may be used and amounts d,:...l,CjOO^:;Ic A/aried to suit individual tastes. Molasses cookies may be made with all lard or drippings. Add only enough flour to make the dough stiff enough to handle ; too much will make the cookies tough and hard. Roll out only a small portion at a time and keep the remainder cool till ready to use. Add the trimmings to a fresh portion of the dough. For thin cookies and wafers the dough should be chilled on ice before using. Shape with a floured cutter and bake on well-greased sheets or inverted dripping-pans. Cookies require a rather quick oven. Molasses cookies. Add soda to molasses and beat thoroughly, then add milk, shortening (melted), and other ingredients. Use enough dour to make a soft dough, which must be chilled. Roll J in, thick. Bake lo to 12 min. Sugar cookies. Mix according to General Directions and roll very thin. Bake about 10 min. Chocolate cookies. Additional ingredient: 2 oz. chocolate. Melt the chocolate and add to the mixture before adding the flour and milk. Proceed as for Sugar cookies (above). Filled cookies. Mix as directed for Sugar cookies (above) and roll about \ in. thick. Place two cookies together with a spoonful of jelly, marmalade, or the following mixture between. Bake 1 2 to 15 min. Filling. I c. raisins, \ c. sugar, \ c. water, i tb, flour. Mix sugar and flour with the water, add the raisins (chopped), and cook till thick. Peanut cookies. Additional ingredient: ^ c. chopped peanuts. Mix like Sugar cookies (above), adding peanuts to dry ingredients and having the dough soft enough to drop from tip of teaspoon onto a buttered pan. Allow room for mixture to spread. Place ^ peanut on each and bake 10 min. in a moderate oven. Ginger wafers. Additional ingredient : ^ tsp. soda. Dough should be soft enough to spread with a knife on an inverted dripping-pan. Bake quickly and cut in squares as soon as it is taken from the oven. Run a broad-bladed knife under the wafers, holding it very flat, to remove them from the pan. d,:...l,CjOO^:;Ic Nut wafers. Additional ingredients : ^tsp. vanilla, ^c. nuts (almonds or walnuts). Mix like Sugar cookies (p. 48), roll very thin, cut with small cutter, place \ nut on each wafer, and bake a delicate brown. A mixture of butter and lard is desirable for the shortening. Hermits. Additional ingredient: | c. raisins, stoned and cut small, added to the creamed butter and sugar. Allow twice as much cinnamon as of clove and nutmeg for the teaspoonful of spice. Roll about | in. thick. Cut and bake as usual. Jumbles. Mix according to General Directions, roll ^ in. thick, and bake about 10 min. in a hot oven.