Cookies

Excellent Cookies

One cup of sugar, one-half cup of butter, two eggs, two tablespoonfuls of milk, two teaspoonfuls of baking-powder, a little nutmeg; flour to make a soft dough. Mrs. E. M. Muchanan.

Oatmeal Cookies

One cupful of sugar, one cupful of butter, one-half cupful of sour milk, one teaspoonful of soda dissolved in the milk, two eggs, two cupfuls of oat-meal, two cupfuls of white flour, one cupful of chopped raisins. Mix soft, and roll. Cut in squares or with a cooky cutter. These are very delicious. This recipe calls for "Quaker Oats." Mrs. G. L. Galbraith.

Hermits

One and one-half cupfuls of brown or maple sugar, one cupful of butter, one-half teaspoonful of soda dissolved in two tablespoonfuls of hot water, three eggs, a little nutmeg, pinch of salt, one and one-half cupfuls of seeded and floured raisins, three and one-half cupfuls of flour in which one teaspoonful of cream of tartar has been sifted, and one-fourth cupful of buttermilk. Drop the dough from the spoon in disconnected cakes. O. C. A.

Holland Cookies (Fine)

One quart of honey, two pounds of brown sugar, one quart of thick, sour cream, one heaping teaspoonful of soda, one-half pound of almonds, chopped fine, one-half pound of citron, chopped fine, one even tablespoonful of cinnamon, one-half tablespoonful of cloves, one-half tablespoonful of allspice, one even tablespoonful of salt, one-half of a nutmeg. Can use golden syrup in place of honey. Mrs. Marion Lovewell.

Scotch Cookies

Take two pounds of sugar, one pound of butter (one-half lard may be used), two eggs, one-half pint of molasses, one-half pint of water, one teaspoonful of soda; spices to suit the taste. Mrs. Alice Long.

Health Cookies

One cupful of sugar dissolved in one cupful of sweet milk, three eggs beaten thick, and lemon color; four teaspoonfuls of baking-powder, one-half cupful of English currants, one-half teaspoonful of cinnamon, grating of nutmeg, one-half teaspoonful of salt and two and one-half tablespoonfuls of melted Ko-nut. Sift dry the ingredients thoroughly together and add alternately with the beaten egg. To this add melted Ko-nut and currants, flour sufficient to support the mixing spoon upright in the dough. Drop by rounded teaspoonfuls into smoking hot Ko-nut. Observe level measurement. Mrs. E. Hiller.

Sand Cookies

One-half pound of powdered sugar, five eggs, beaten separately. Stir yolks and sugar one hour, then one-half pound of corn-starch, flavored with lemon. Bake thirty-five minutes. Mrs. Lizzie Mooney.

Five-Cent Cookies

Three pints of flour, two teacupfuls of sugar, one scant cupful of lard, five cents worth of baking ammonia, five cents worth of oil of lemon and one pint of cold water. Sift ammonia and sugar with flour. Mix one-half hour and roll very thin. Mrs. A. E. Reagor.

Fruit Layer Cakes

Michigan Fruit Cake (Layer)

One scant cupful of butter, two cupfuls of sugar, three cupfuls of flour (measured before sifting), two teaspoonfuls of Price's baking-powder, rounded up, but not heaping, one cupful of sweet milk or milk and water, the whites of six eggs, three teaspoonfuls of lemon extract; cream the butter carefully, adding sugar, a little at a time and mixing thoroughly. Add the milk gradually, then flour and well-beaten whites alternately, mixing thoroughly. For the filling make icing of the whites of two eggs and one cupful of sugar, using recipe for boiled icing. Put a portion of the icing in separate dish and stir into it one cup of raisins, cut fine, mixed with citron and a few currants and spread between the layers. Ice the outside with the rest of the icing. C. W. Hamilton.

Pineapple Cake

Yolks and whites of three eggs well beaten together, one and one-half cupfuls of powdered sugar, one-half cupful of cold water, two cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar; make in layers and between and on top spread one can of grated pineapple with the juice of one lemon sweetened to taste; with this mix beaten whites of three eggs, one cupful of powdered sugar and one teaspoonful of vanilla. Lena Mather.

Huckleberry Cake

Make a sponge of one-half cupful of milk, one-half cupful of brown sugar, one tablespoonful of butter, two cupfuls of unsifted flour and a heaping teaspoonful of baking-powder; this quantity makes three cakes by dividing it into three parts. Lay each part upon a pie plate and flatten it well with the palm of the hand. You can't roll this, as it is too soft. Of course, the huckleberries have been picked nice and clean, so put on a deep layer of them first. Put sugar over the berries and pour a custard over them. This custard is made of one-half pint of milk, two eggs, one tablespoonful of sugar and a little vanilla to flavor it. Some use too much vanilla, which destroys the delicate taste which a flavoring extract should give. Annie R. White.

Strawberry Cake

Three eggs, one cupful of sugar, two cupfuls of flour, one tablespoonful of butter, a heaping teaspoonful of baking-powder; beat the butter and sugar together and add the eggs well beaten. Stir in the flour and baking-powder well sifted together and bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries mix a cupful of sugar. Spread the fruit between the layers of cake. Cover the top layer of strawberries with a meringue made with the white of an egg and a tablespoonful of powdered sugar. Mrs. Charles Ross.

Tutti-Frutti Cake

Cream one small cupful of butter, add gradually one and one-half cupfuls of sugar, then the beaten yolks of three eggs, one at a time, and a small teaspoonful of vanilla extract. Take three level teacupfuls, of flour, add one and one-half teaspoonfuls of baking-powder; sift twice. Stir flour into the mixture, alternating with one-half cupful of milk; lastly, the whites of the eggs, beaten stiff. Bake forty minutes in a moderate oven. Bake in shallow pans. Spread one layer thinly with quince jelly and over that one-half cupful of chopped raisins, one-quarter of a cupful of chopped nuts, one-quarter of a cupful of cocoanut and the beaten white of one egg. Put top layer in place and cover with boiled icing. C. H. I.

Individual Berry Cakes (Blackberry, Blueberry, Strawberry Or Peach)

Take one pint of flour, two teaspoonfuls of baking-powder, a little salt; sift together, then rub in two even tablespoonfuls of butter. Add enough milk to make a soft dough. Pour on bread board and pat down. Take a large round cutter and cut out the cakes. Lay on buttered pan and bake in quick oven. When done pull apart, spread with butter and lay over fresh ripe berries; roll in sugar; and serve with cream if desired.

Mrs. L. A. B.

Peach Cake For Dessert

Bake three sheets of Minnehaha cake, cut nice, ripe peaches in thin slices; prepare cream by whipping and sweetening; put layers of peaches between the sheets of cake; pour cream over each layer and over the top. To be eaten soon after it is prepared. Vanilla flavoring may be added if desired. B. P. W.

Palm Cakes (For Palm Sunday)

Mix one cupful of flour into which has been sifted one teaspoonful of baking-powder and one-fourth cupful of butter. Beat the yolk of an egg, add to it one-half cupful of sugar and beat again. Add the egg and sugar mixture to the flour and butter; add to this one-half cupful of hickory nut meats chopped fine and lastly add the beaten white of one egg. Roll out thin and cut in tiny palm-leaf fans or in the shape of tiny palm leaves and bake on oiled paper. Remove from oven and while hot trim into good shape if they have spread out. When cold spread over boiled icing and mark the palm ribs with a knife. Before serving tie a bit of white or green ribbon about the handle of each. Novel and good. P. W. B.