_Cookies_
1 c. fat
1 c. sugar
2 eggs
1/4 c. milk
3 c. flour
3 tsp. baking-powder
1 tbsp. cinnamon
1/2 c. sugar
Cream the butter and add the sugar and well-beaten eggs. Then add the
milk alternately with the sifted dry flour (sifted with baking-powder).
Mix to the consistency of a soft dough, adding more milk if necessary.
Roll lightly, cut in shapes, and dip in the one-half cup of sugar and
cinnamon that have been sifted together. Place on buttered sheets and
bake in a hot oven for about 10 minutes. Slip from the pan and lay on
the cake cooler. To make a softer cookie, use only one-half cup of
butter. (Three to four dozen.)
_Peanut Cookies_
2 tbsp. butter
1/4 c. sugar
1 egg
1 tsp. baking-powder
1/8 tsp. salt
1/2 c. flour
2 tsp. milk
1/2 c. finely chopped peanuts
1/2 tsp. lemon juice
2 doz. whole peanuts shelled
Cream the butter and add the sugar and the egg well beaten. Add the milk
and sifted dry ingredients, alternately, to the first mixture, then the
peanuts and lemon juice. Drop from a teaspoon on a baking sheet an inch
apart and place 1/2 peanut on top of each. Bake from 12 to 15 minutes in
a moderate oven. (Two and a half to three dozen.)
_Peanut Brittle_
1 c. sugar
1 c. peanuts in the shell
Stir the sugar over the heat, constantly, until it becomes a clear
liquid. Take at once from the heat, add the prepared peanuts, and pour
on a warm, buttered tin. Mark in squares and cool. Serves ten.
_Molasses Candy_
2 c. molasses
2/3 c. sugar
1 tbsp. vinegar
1/4 tsp. soda
2 tbsp. butter
Put the molasses, sugar, and butter into a thick sauce-pan or kettle and
stir until the sugar is dissolved. Boil until the mixture becomes
brittle when tried in cold water. Stir constantly at the last to prevent
burning. Add vinegar and soda just before removing from the fire. Pour
into a well-greased pan and let it stand until cool enough to handle.
Then pull until light and porous and cut in small pieces with scissors,
arranging on buttered plates. Serves sixteen to twenty.
_Fudge_
2 c. sugar
1 c. milk
1 tbsp. butter
1/2 c. nuts, broken up
Put the sugar and the milk in a sauce-pan and stir over the heat until
the sugar is dissolved. Add the butter and boil to the "soft ball"
stage. Take from the heat and beat until creamy. Add the nuts and pour
on buttered pans. When cool, cut in squares. Serves sixteen to eighteen.