The Times cook book, no. 2

NO. 12. COOKIES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. — Two cups sugar, one cup sour cream, one-half cup butter, one teaspoon soda, one small teaspoon salt, flour to stiffen. NO. 13. CREAM COOKIES. Mrs. Lee R. Matthews, 720 W. Crow Ave., Pomona, Cal.— Cream one cup of butter with two cups sugar, add beaten yolks of two eggs, one cup of sweet milk, next the beaten whites of eggs. Use just enough flour to make a dough that can be handled, in which mix three teaspoons of baking-powder and a teaspoon of nutmeg. Bake in hot oven. Can be varied by adding two tablespoons of strained honey; or for cocoanut cookies, one-half cup of cocoanut. Very fine. NO. 14. DANISH COOKIES. Mrs. S. Moe, 162 W Thirty-eighth street, Los Angeles.— Two cups flour, one-half cup sugar, onehalf cup butter and one teaspoon baking powder; rub all together with the hands like for pie crust, then put in the beaten, yolks of three eggs and cream enough to make a soft dough. It will take a little over half a cup of cream. Pinch off a piece of dough the size of a walnut and roll it out with the hands until it forms a long strip the thickness of a finger then form a ring of it about the size of common cookies; then put some granulated sugar in a saucer and dip the ring in the sugar and press lightly with the finger tips all around so the sugar will stick on; then put in buttered pans and bake like other cookies. Put in any flavoring desired. NO. 15. LEMON COOKIES. Miss Evelyn Dooly, No. 623 Court street, Los Angeles.— Four eggs, one and one-half cups sugar, one cup butter, salt, one teaspoonful soda, threeeighths cup boiling water, one lemon, using the grated rind and juice. Put together properly, not mixing too stiff, roll out and bake in a hot oven. NO. 16. LEMON COOKIES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Beat six eggs, whites and yolks separately; one cup of butter, three cups sugar, one teaspoon extract of lemon, flour to make stiff enough to mold. Roll thin, bake in quick oven. NO. 17. OATMEAL COOKIES (Economical and good.) Mrs. C. M. West, 519 W. Palm avenue, Redlands, Cal.— Four cups dry rolled oats, one cup wheat flour, three-fourths cup sugar, one cup shortening-drippings and lard or butter. Knead the shortening into the dry ingredients as for pie crust and moisten with just barely enough cold water to roll out. Roll very thin and bake in quick oven. This makes a big batch and will take the place of doughnuts and pastry. NO. 18. PEANUT COOKIES. Mrs. Victor A. Costa, 1151 East Eleventh street, Los Angeles.— Cream two tablespoons butter and one cup of supar; add three beaten eggs, onefourth teaspoon salt, four tablespoons milk; add two cups chopped peanuts and flour enough to roll thin. Moderate oven to bake light brown. NO. 19. CREAM CAKES. Ada C. Whitman, 3131 Baldwin street, Los Angeles.— Pour one cup boiling water into one-half cup butter, then place it on the stove in a stew pan, and bring it to a boil; add one cup sifted flour and let it boil Ave minutes; stir all the time. Then add three well-beaten eggs and a little soda. Drop on buttered pan in twelve spoonfus. Cream for filling: One-half cup sugar, three tablespoons flour, one egg. Stir this into one cup of boiling milk; add pinch of salt and stir until thick. Flavor.