The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Boil the butter and molasses five minutes. Dissolve the soda just half in molasses, and half in sour milk. Mix stiff enough to roll. Ginger Cookies. I cup brown sugar ^ i quart N. O. molasses 1 5i cups butter 4 even tablespoons ginger I tablespoon cinnamon i teaspoon cloves Cream the sugar and butter, boil the molasses five minutes, then add a large teaspoon of soda, put all in the center of flour and mix with hand; do not knead it, but roll out and cut for cookies. Bake in a moderately quick oven. The Queen Cook Book 211 Chocolate and Cocoanut Jumbles. 1 cup butter 4 eggs, J^ teaspoon salt 2 cups sugar 2 teaspoons baking-powder Cream the butter and sugar, beat the eggs light. Mix all together, then take one-half of mixture and add three-fourths of a cup of grated chocolate, mix it in flour to roll, to the other half add one cup of grated cocoanut, mix and roll, and you have two kinds of cookies with one mixing. Cut with scallop cutter, or in fancy shapes. The oven should be hot enough to bake in ten minutes. Sugared Cookies. 1 1/2 cups sugar i cup sour cream I cup butter 2 eggs^ nutmeg I even teaspoon soda Mix as the others, soft, with little mixing, roll out and sprinkle with granulated sugar through a sieve, and cut with round or scallop cutter. These are very nice and white. New England Cookies. 1 5^ cups sugar i cup sour cream / J4i cup butter i teaspoon soda 2 tablespoons caraway seeds Sufficient flour to roll out easily; if too stiff, will not be good; roll them half an inch thick. Bake cookies in dripping or sheet iron pans. Keep dry in tin box. Crullers. ^ cups sugar i cup sour milk J4 cup butter i even teaspoon saleratus 4 eggs Cream the butter and sugar, beat the eggs, put all 212 The Queen Cook Book in the flour, mix soft, roll out long, one-fourth of an inch thick, cut strips one and a half inches wide and three inches long, with a jagging iron, running it three times through the center leaving the ends whole, double the ends together diagonally and fry a light color in hot fat as fried cakes. Bakers' Cookies. I cup sugar, brown J4 cup milk or sour cream y^ cup butter i egg I teaspoon baking-powder CANNING FRUITS. The four months from the time of strawberries in June, till October, is the harvest time for fruits for every housekeeper, as well as for the industrious farmer, to go earnestly into the work of securing the winter and spring supplies of relishes, preserves, canned fruits, pickles and condiments of various kinds. To an ambitious housekeeper it is a genuine pleasure and satisfaction, that she may be fully equipped to supply the needs of those who are depending upon her for much that goes to make life a pleasure. We should not be content until we have become familiar with caring for fruits as well as cake-making; though not as essential as a good bread-maker and cook of meats and vegetables. She will be constantly gathering new ideas and making improvements. Let us try and not make too hard work of this extra annual labor; but make bur plans for it before hand, thinking of all the materials we will need to purchase for the fruit that is to be cared for in the coming weeks, such as sugar. The Qui en Cook Book 21 3 sfnees, cans, covers and rubbers. More vin^far, etc. We do not need to can as many fruits as formerly, as we can obtain fine oranges in the early spring, which are a very pleasant change. The lack of having things in readiness only goes to annoy and tire the one who is hoping to make a success of it.