The Worcester domestic science school's one year course laboratory cook book

Cream butter, add sugar, eggs well beaten, sift flour and baking powder, add alternately with milk. Add currants last. Bake in individual tins or loaf. PEANUT COOKIES. 4 T. butter 4 T. milk y2 cup sugar y2 t. salt 2 egg yolks 1 t. lemon juice 1 cup flour 1% t. baking powder 1 1/2 cups chopped peanuts Cream butter, add sugar gradually, add egg yolks well beaten, milk and salt. Sift baking powder with flour and beat thoroughly. Add lemon juice. Roll 1/8 inch thick. Cover with chopped peanuts. Bake in slow oven 12 min. ORNAMENTAL FROSTING. Whites 3 eggs 1 T. lemon juice Confectioner's sugar sifted. Put eggs in bowl, add 2 T. sugar, beat until thick, add more sugar and lemon juice very slowly, continue beating, add sugar by spoonfuls until stiff enough to spread. Insert knife in mixture; if knife makes a clean cut it is of right consistency to hold its shape. Use pastry bag and tube. WALNUT CAKE. 1/2 cup butter 1 1/2 cup flour 1 cup sugar 2y2 t. baking powder 1/2 cup milk Yolks 3 eggs 3/4 cup walnuts Whites 2 eggs Cream butter, add sugar slowly, add egg yolks well beaten. Sift baking powder with flour and add alternately with milk. Reserve 1/4 cup flour and put with nuts. Add floured nuts and fold in beaten egg whites. Bake in moderate oven 45 min. Cover with frosting. Put walnuts on top. SPONGE DROPS. 8 egg whites 1 -3 cup flour 1-3 cup conf. sugar % t. vanilla 2 egg yolks 1/8 t. salt Beat egg whites till dry, add sugar gradually, continue beating, add yolks beaten till thick. Mix flour and salt, cut and fold in cover pan with buttered paper. Drop mixture from spoon or shape with pastry bag and tube. Sprinkle with confectioner's sugar. Bake in hot oven. Remove quickly from paper with sharp knife. SWEET MILK DOUGHNUTS. 1 cup sugar 2 eggs 4 cups pastry flour 2 t. cream tartar 1 t. soda 1 t. salt % t. nutmeg or ginger 1 cup milk 1 t. butter or lard Mix flour, cream tartar, soda, salt and nutmeg, reserving 1 cup flour. Beat eggs well, add sugar, alternately add flour and milk, add melted butter or lard, beat well. Add last cup flour, or portion, as needed, and beat thoroughly. Roll out only portion at a time 3/8 inch thick. Cut and fry in deep fat. The amount of flour varies slightly with the brand. BANANA FRITTERS. 1 C. flour 1 egg yolk 1 t. baking powder 1 egg white % t. salt 1/2 t. melted butter 1/2 C. milk Sift dry ingredients, add milk slowly, yolk of eggs beaten well, white of egg beaten stiff, and melted butter. Remove skins from bananas, cut in half lengthwise, then in half crosswise. Dip in batter and fry in deep fat. Serve with lemon or orange sauce. MOLASSES COOKIES. 1 C. molasses 1 tsp. soda % C. butter and lard mixed 2 T. warm milk 2!/2 C. bread Hour 1 T. ginger Heat molasses to boiling point, add shortening which has been melted, ginger, soda dissolved in warm milk, and the flour. Chill thoroughly. Toss 1/4 mixture on floured board, roll y8 inch thick, shape and place in buttered pan, bake in moderate oven until browned. DOUGHNUTS. 1 C. sour milk 1 egg 2 T. melted lard V2 t. ginger 1 t. soda Pastry flour to form soft 1/2 t. salt roll about 3 C. 1 C. sugar