The way to the heart

Peanut Cookies. Put I pound of sugar and 2 pounds of flour together, and add a little cinnamon; sift well. Beat 4 eggs and pour on them ^ of a pound of melted butter. Knead the whole together, and roll as thin as possible. Turn a flat bread-pan bottom up and spread the batter on it. Check it off in squares and press chopped peanuts over it. Slip in the stove and brown. The secret of this cake is to have it rolled as thin as a wafer. Cookies. Quarter pound of butter, ^ pound of sugar, y^ pound of flour, 2 eggs, I teaspoon of Sauer's vanilla, ^4 pound of almonds and raisins mixed. Make in balls the size of a walnut, scratch the top until it is rough, and bake in a quick oven. Currant Cookies. Half pound of sugar,, 4 eggs, 4 ounces of currants (well washed and dried), 2 ounces of citron ( cut in strips), 2 lemons (juice and rind), ^ pound of flour, ^ teaspoon of powder. Beat sugar and eggs for 20 minutes, and add the other ingredients. Drop from the spoon in small cones and bake brown. Sauer's Vanilla Cookies. Half pound of flour that has been sifted 2 or 3 times; y^ pound of sugar, 3 eggs, 3^ teaspoon of Sauer's vanilla. Sugar and eggs must be beaten hard for 20 minutes, always in the same direction; then add the flour and vanilla, and stir for another 20 minutes. Drop in small cakes and bake. The longer they are beaten the better they are. Ring Timbles. One pound of flour, 10 ounces of sugar, 10 ounces of butter, 2 eggs, I lemon, juice and rind. Cream the eggs and sugar; add butter and flour, and set to harden in a cool place. Form in little rings and bake. Christmas Cookies. Three-fourths of a pound of flour, 3 eggs, Yz pound of butter, ^ pound of sugar, Y^ pound of almonds. Reserve about onethird of the almonds for icing. Chop the butter up in the flour, add eggs and sugar, and the chopped almonds; work all into a smooth dough, and cut in squares with a jagging iron. Mix the rest of the almonds with some cinnamon and sugar, and sift over each cake. Bake to a very light brown. Dough-Nuts. One cup of sugar, i cup of milk, >4 cup of butter, 2 eggs, 2 teaspoons of baking powder, 5 cups of flour, cinnamon or nutmeg to taste. Mix as you do cup cake, roll and cut with a dough-nut cutter. Fry in boiling lard, and while hot sprinkle with powdered sugar and cinnamon. Crullers. Two cups of sugar, 2 tablespoons of butter, 2 cups of cream or milk, 4 eggs, 6 cups of flour (sifted), with 4 teaspoons of powders, 2 teaspoons of salt. Drop from the spoon into the boiling lard, and lift out when they are a golden brown. Dust with sugar while hot. This makes a very light cake, and is improved by adding a little cinnamon to the batter. Crullers. Four eggs, 3 cups of sugar, butter the size of an egg, i teaspoon of soda, I tablespoon of vinegar, i cup of milk, i teaspoon of salt, grated rind of i orange, 2 teaspoons of Sauer's vanilla, I teaspoon of cinnamon. Dissolve soda in the vinegar, and mix other ingredients with enough flour to form a soft dough. Divide in three parts and roll one part at a time. Cut in cakes and fry in boiling lard. Sift powdered sugar over them while hot. Vanilla Snaps.