Science of food & cookery

Put fat, salt, vanilla, and milk into a bowl, and work with a spoon until creamy. Add the sugar gradually, stirring constantly until well creamed and white. Mix in the well beaten egg, and fold in the flour to a rather soft dough. Divide into 2 or 3 pieces so as to be handled more easily, and roll out on a well floured board to %-inch thickness. Cut with a floured biscuit cutter, lay in baking pan, and bake in a medium slow oven to a very light brown color. ROLLED OAT COOKIES — Mr. Hook's y2 cup sugar i cup rolled oats 5 tablespoons solid vegetable fat $$ cup flour 2 teaspoons molasses i egg Yz cup seedless raisins A few grains of salt Add the sprinkle of salt and the molasses to the fat, and work together in a bowl. Add the sugar gradually, and cream the mixture until white and very light. Add the well beaten egg, and mix. Add the raisins, then the oats, and lastly the flour. Mix lightly, and press off from the side of a tablespoon onto an oiled baking pan, leaving a little space between, and bake in a medium slow oven, to a delicate brown. BRAN-FRUIT COOKIES — Mr. Hook's l/2 cup sugar }/5 cup seedless raisins 5 tablespoons solid vege- i cup bran table fat Y$ cup flour 2 teaspoons molasses i egg l/3 cup chopped walnuts A few grains of salt Cream together fat, sugar, salt, and molasses. Add the beaten egg, and mix the same as for oat cookies ; then add the other ingredients in the order given, and bake the same as for oat cookies. ICINGS AND FILLINGS BOILED FROSTING y^ cup sugar White of i egg l/4 cup water Flavor Dissolve the sugar in the water, and continue to stir until it boils. Then let boil undisturbed until a long, hair-like thread will blow from a spoon dipped in the sirup and lifted. Pour it in a slow stream into the beaten white, beating as it is being poured in. Add flavoring, and beat until light and creamy, and cold enough to spread on cake. PLAIN ICING No. 1 Add confectioner's sugar (powdered sugar) to a small amount of light-colored fruit juice, ? — pineapple, pear and lemon, or lemon juice and water. Stir in enough sifted sugar to form a consistency to spread on cake. This icing will not dry out as quickly as boiled icing, and it forms a crust over the surface very readily. ICING No. 2 Make the same as No. i, except use cream or milk, or egg yolk, or both, as wetting, in the place of water or fruit juice. CARAMEL ICING Stir % CUP granulated sugar in a small saucepan over the fire until well browned; add % cup water, and let boil gently until dissolved. Let cool, then add 2 teaspoons lemon juice and enough powdered sugar to spread on cake. ORANGE FROSTING 2 tablespoons orange juice i teaspoon lemon juice Rind of i orange (grated Yolk of i egg lightly) Powdered sugar Add the rind to the juices, and let stand for 20 minutes. Press out through cheesecloth, and add to the beaten yolk. Add confectioner's sugar until of a consistency to spread on the cake and not run. ORNAMENTAL FROSTING