The Williamston cook book

WITH WEIGHTS AND MEASURES JUST AND TRUE OVENS OF EVEN HEAT; WELL BUTTERED TINS AND QUIET NERVES, SUCCESS WILL BE COMPLETE. COOKIES (Yearly) 1 cup butter 1 tsp. soda dissolved in % _ 2 cups sugar cup milk ; 3 eggs . 1 pinch salt | Vanilla as desired Use flour to mix. Roll very thin ... batter should be very soft. (Tested) Eva Irene Peel. Recipe from Mrs. J. J. Stroud, Southern Pines, N. C. ICEBOX COOKIES 1 cup shortening 4 cups flour 1 cup white sugar 1 tablespoon cinnamon 1 cup brown sugar | 1 teaspoon soda 3 eggs 1 cup nut meats z 4 teaspoon salt 2 tsp. baking powder Cream shortening and sugar. Add eggs which have been beaten until light. Sift dry ingredients and add broken nut meats. Add dry mixture and mix well. Form into rolls and place in icebox for several hours. When hard, slice and bake at 400 degrees for 10 to 15 minutes, or until golden brown. Mrs. Ralph Parker. ICE BOX BUTTER COOKIES 1 cup butter or margarine 1 teaspoon soda 2 cups brown sugar 1 teaspoon cream of tartar 2 eggs 1 cup nuts 3 cups cake flour Cinnamon Cream butter and add sugar gradually; add the eggs, beating until smooth. Mix soda and cream of tartar with the sifted flour and add gradually to the mixture. Leave in bowl and place in refrigerator until hard. Remove and mold into rolls about an inch or so thick and place in wax paper. Keep in refrigerator and cut off in thin slices and cook on cookie sheet as desired. Cook in moderate oven. Mrs. N. C. Green. NO. 1 OATMEAL COOKIES 2 cups flour 2/3 cup shortening 2 cups oatmeal 4 tablespoons milk 1 cup sugar 1 teaspoon soda 1 cup raisins 4 teaspoon salt 1 cup nuts 1 teaspoon cinnamon 2 eggs 1 teaspoon vanilla Cream sugar and butter together. Add eggs, mix well, then add milk, salt, vanilla and cinnamon. Mix again and add flour, oatmeal, nuts, and raisins. Beat well and drop by spoonfuls on baking tin and bake. Mrs. A. R. Dunning. 40D SUGAR COOKIES 1% cup butter 14 teaspoon salt 1 cup sugar 1 tablespoon milk 2 eggs 1 teaspoon lemon or vanilla 2 cups flour or grated orange rind 2 tsps. baking powder Cream butter and sugar, add well beaten eggs. Sift flour, baking powder and salt together and add to mixture. Add milk and flavoring. If dough is not stiff enough to roll out, add more flour. Turn out on floured board and roll thin. Cut in fancy shapes and bake in moderate oven. Mrs. D. R. Davis. CHOCOLATE NUT COOKIES 1 can condensed milk 1 cup chopped nuts 2 ounces chocolate or 1 cup Graham cracker 7 teaspoons cocoa crumbs Cook chocolate and milk over slow heat, stirring continuously until thick. Add nuts, cracker crumbs, mix thoroughly, drop with teaspoon on well-greased cookie sheet. Bake 15 minutes in oven of 350 degrees F. Mary W. Taylor. DROP COOKIES 1 cup butter 2 cups flour, using % cup of 14% cups brown sugar it to flour dates 2 eggs [illustration: dates (2 cups, or 1½ tablespoons may be substituted)] 14 cup shredded cocoanut ins may be substituted) Mix all ingredients together, drop on baking sheet from _ teaspoon. Bake 12 minutes at 350 oven. Keep in cookie jar. Mrs. Leman Barnhill. CHOCOLATE PINWHEEL COOKIES 1% cup shortening Y% tsp. salt 14 cup sugar 14 tsp. baking powder 1 egg yolk 3 tbsp. milk 1% tsp. vanilla 1 l-ounce square chocolate, 1% cups flour melted Cream shortening and sugar; add egg yolk and vanilla; add sifted dry ingredients alternately with milk. Divide dough in half. To one half add chocolate. Mix thoroughly. Roll each % inch thick on waxed paper. Turn white part on chocolate with chocolate extending % inch beyond white part toward which you roll. Remove paper and roll as for jelly roll. Wrap in waxed paper. Chill. Slice thin. Bake on ungreased cookie sheet 375 degrees 10 minutes. Mrs. Kader Crawford. PEANUT BUTTER COOKIES 1% cup shortening (butter) % teaspoon baking powder