Mix together four pounds of sugar, two pounds of lard, eight or nine eggs, one quart of milk, one-half pint of water, one and one-half ounces of ammonia, one-fourth of an ounce of soda, a little mace or nutmeg. Then add eight and one-half pounds of pastry flour, roll out one-fourth of an inch thick, wash over the top after it is cut out, dip in granulated sugar. Bake hot at 400 degrees.
One pound of butter, three-fourths of a pound of sugar, one and three-fourth pounds of flour, mace and cinnamon; rub all together dry. Then add four eggs (yolks of eight eggs are better), one tablespoonful of cream or milk; mix all very light together, and if possible, let it rest on ice for some time. Roll out like cookies, press the top with a fork and wash. Mix one egg, one spoonful of milk, one-half teaspoonful of sugar, one-half spoonful of salt. Different shapes can be given to the mixtures. Bake hot.
Use recipe for sugar cookies as above, or this: One pound of sugar, ten ounces of butter and lard, one ounce of ammonia, seven eggs, one pint of milk, mace, caraway seeds, four pounds of pastry flour. Roll out one-fourth of an inch thick, cut out with a scalloped cutter, wash with milk or egg wash, sprinkle with caraway seed, or lay one large raisin in center.
Cream together one and one-half pounds of powdered sugar, three-fourths of a pound of butter and lard; then add slowly nine eggs, then one pint of milk, in which dissolve three-fourths of an ounce of ammonia, then three pounds of pastry flour, and lemon extract. Bake on ungreased tins, dropping them with your hand, the size of a dollar for drops. For jumbles, frost them after they are baked.
Mixture is the same as for drops. Lay out like lady fingers on ungreased tins; dust with powdered sugar; bake hot; cut loose as soon as done. When cold set together with jelly.
One pound of butter and lard; rub with one and one-half pounds of sugar, one pint of eggs, one and one-fourth pints of milk, egg coloring, two pounds of flour and one ounce of baking powder; flavor with vanilla. Bake hot in flat sheet and cut in two, set together with jelly. Frost on top with vanilla icing and ornament with jelly.
Two and one-fourth pounds of sugar, one and one-fourth pounds of butter and lard, one and one-fourth pints of water, one-half of an ounce of ammonia, one-fifth of an ounce of soda, five and three-fourth pounds of flour; mix like sugar cakes. Bake hot. They can be rolled out and cut with different shaped cutters or pressed in fancy moulds. Wash with same wash as lemon snaps.
Two and one-fourth pounds of sugar, one and one-fourth pounds of butter and lard, thirteen eggs; rub to cream; add one quart of milk (short measure), one ounce of ammonia, four and one-fourth pounds of flour; vanilla flavor. Bake on flour-dusted, lightly greased tins. Sprinkle with currants.