1/2 cup sugar scant pint of flour lemon flavoring salt
Poach yolks of eggs dry and mealy; rub them smooth and add butter gradually, creaming; add sugar and flavoring, then flour, a little at a time; cool, roll thin, cut with doughnut cutter, dust with sugar, bake.
Cream butter and sugar, stir in a little flour, add beaten yolks, beat well, then add the cream gradually with the flavoring, and lastly, all of the flour. Handle after mixing the same as rich small cakes. Fruits, nuts or seeds may be added. These cookies will keep almost indefinitely.
Take 1/2 the sugar and a little more flour in rich small cakes, or cream cookies, and roll to 1/2 or 1 in. in thickness. Cut of the size to fit tins, crinkle edges or press with fork, crease in squares and bake in moderate oven. Caraway or other flavoring may be used. Chopped nuts, a little sugar and ground or shredded citron may be mixed on a board or flat pan and one side of the cakes pressed into the mixture before baking. Set in cold place before rolling out.
1/2 cup butter 1 cup sugar
3/4 teaspn. ground anise seed or
1 teaspn. whole seed flour for soft dough
Cream butter, add sugar and a little flour, with seeds, then the yolks of the eggs, one at a time, and the stiffly-beaten whites, with flour, folding together lightly; knead in flour for soft dough, cover and set in cold place; roll rather thin, cut cakes about the size of a half dollar.
1 1/2 cup sugar
1 cup thick sour cream yolks 3 eggs
5-5 1/2 cups pastry flour scant 3/4 cup oil or butter any desired flavoring, fruits nuts or seeds
Mix lightly, set in cold place, roll rather thin.
Cream butter with a little flour, add beaten egg and honey, then remainder of flour.
1 1/4 cup oil or butter 2 cups molasses orange or lemon rind or coriander, anise, rose or vanilla flavoring pastry flour
Cream butter with a little flour, add molasses which has been boiled and cooled, with flavoring, and flour for stiff dough, about 2 1/4 qts. Mix as little as possible, cover and set in cold place for several hours. Shape into small thick cakes, or, roll about 1/2 in. thick, prick with fork or crease and cut into small cakes. Bake in moderate oven. Remove from tins as soon as baked.
With nice flavored molasses, no other flavoring is necessary. More shortening may be used.
1/2 cup oil or butter, or half of each 1 cup sugar
2 cups flour
2 cups molasses flavoring more flour Cream butter, sugar and the 2 cups of flour, pour hot molasses over, add flavoring and flour for stiff dough, perhaps about 6 cups; press together lightly, set in cold place for several hours; roll thin, bake in moderately quick oven and remove from tins at once. These cakes will be brittle when first made and will grow softer with time. One cup of butter may be used for richer cakes.
4 level tablespns. flour salt
Beat eggs, add sugar gradually, beating well; then add flour, salt and nuts. Mix, spread as thin as possible on buttered pans, set in cold place, bake in quick oven. When nearly cold, cut into squares.
1 cup chopped nut meats 1 cup flour
1 cup sugar 1 egg
Mix, drop on well oiled tins some distance apart, bake. Remove from tins when taken from the oven.
Cream together 1/4 cup butter and 1 cup sugar, add 1 well beaten egg and 1 cup of flour to which has been added a pinch of salt; stir in 1 cup chopped nut meats; drop in spoonfuls on buttered tins and flatten or shape a little; bake in moderate oven.
1/3 - 1/2 cup butter 3 eggs (separate if desired)
1/3 - 1/2 cup sugar flour for soft dough
Mix, chill, roll thin, cut in strips 3 1/2 in. long and 2 in. wide; cut 2 slits in each piece and give each strip of dough a twist.
Fry in oil or bake in oven. When to be fried, use the smaller quantity of butter and sugar.
Crullers may have 4 incisions made lengthwise to within 1/3 of an in. of each end. To fry, take up the second and fourth strips and let the others separate in the middle from those in the hand as you drop them into the hot oil. For baking, it is better to twist the strips.
1 cup milk
3/4 cup sugar salt, flour 3 tablespns. oil or melted butter
Add sugar and yolks of eggs to cold milk, agitate with wire batter whip until full of bubbles, sprinkle flour in gradually, keeping up the agitating motion. When the batter is quite stiff, beat in the oil gradually, and chop in the stiffly-beaten whites of eggs. Add flour for rather stiff dough and set in cold place for 2 hrs. or longer. Shape and fry the same as risen doughnuts.