Temperance cook book

One pint of granulated sugar, one cupful of butter, one quart of flour, four eggs, leave out the white of one, three teaspoonfuls of Equity baking-powder, juice and grated rind of one lemon. Beat the sugar, butter and eggs to a cream; add the juice and grated rind of one lemon, sift the baking-powder with the flour, mix together, and mould as lightly as possible. After cutting the paste into cakes, wash the tops with the white of an egg, beaten to a froth, and sprinkle over with granulated sugar, and bake. SOUR CREAM COOKIES. Two cupfuls of white sugar, one of sour cream, one teaspoonful each of soda and nutmeg, one egg, piece of butter the size of an egg, little salt. Beat the sugar and egg to a cream, add the butter and cream, next the nutmeg, and mix in flour enough to make a soft dough; roll out, cut into cakes, and bake in a hot oven. GOOD COOKIES. Two cups of white sugar, one cup of nice fresh lard, two eggs, well beaten, one cup of sweet milk, one teaspoonful of soda, two teaspoonfuls of cream -tartar. Stir lard and sugar to a cream, add the beaten eggs, the milk with soda, the cream-tartar with the flour; flavor to taste; mix very soft, and bake quickly. SUGAR COOKIES. One pound of granulated sugar, three-fourths of a pound of butter, one-half pint of buttermilk, one-half ounce of soda, flour to make very soft. Eoll thin and bake in a hot oven. SAND TARTS. One pound of sugar, two pounds of flour, three-fourths pound of butter, one-half cup of sweet milk, yolk of one egg. Cut in diamonds, wash the top with white of egg, sprinkle with sugar and cinnamon. Bake quickly. EXCELLENT JUMBLES. One cupful of butter, two of white sugar, one cupful of sweet cream, one teaspoonful of soda, one egg, little nutmeg. Flour enough to stiffen so as to bake in rings. RING JUMBLES. Three coffeecupfuls of powdered sugar, two cupfuls of butter, four eggs, beaten separately, flour enough to make a soft dough, tablespoonful of rose water. Paper a pan, and with a spoon, form rings of the dough, leaving a hole in the middle. Bake in a hot oven. LADY'S FINGEKS. Two coffeecupfuls of powdered sugar, ten eggs, one quart of sifted flour, flavor with lemon, pinch of salt. Beat eggs and sugar as light as for sponge cake; sift in with flour one teaspoonful of baking-powder, and stir slowly. Drop upon white paper, in long narrow cakes; bake in a very hot oven. They are nice dipped in chocolate icing. When done, spread with jelly, and put together. ALMOND CHEESE CAKES. Take one-half pound of sweet almonds, blanch and put them in cold water. Take them out and wipe them dry; beat them in a mortar, fine, and quickly drop in a few drops of rose water to prevent oiling; add one and one-half cupfuls of powdered sugar, and the grated rind of one lemon, the yolks of eight eggs. Beat the whole mixture together until it becomes white and frothy; butter small patty-pans, cover with puff paste, and fill them with this mixture; grate sugar over them, and bake in a gentle oven. Serve cold. LEMON CHEESE CAKES. One-fourth pound of butter, yolks of two eggs and white of one, the grated rind and juice of two lemons, one-half pound of loaf sugar. Beat the eggs light, melt the butter, and put it in last. Make and bake like almond cheese cakes. BUTTER BISCUIT.