one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat whites
of eggs stiff, add sugar and beat again. Add yolks beaten separately;
fold in corn starch and potato flour sifted together; add vanilla. Bake
in slow oven thirty-five minutes.
SPONGE CAKE
Mrs. E. P. Rowen
Two eggs, well beaten together; one cup sugar, beat into eggs for five
minutes; one cup flour; one heaping teaspoonful baking powder in flour;
one-half cup boiling water added last. Put into oven immediately.
PRUNE CAKE
Mrs. C. B. Martin
One and one-half cups sugar and two tablespoonfuls butter creamed; yolks
of three eggs; white of one egg; add one cup chopped prunes, sweetened
and cooked; English walnuts; one teaspoonful cinnamon; one-fourth
teaspoonful cloves; little nutmeg; one cup sweet milk; level teaspoonful
soda; heaping teaspoonful baking powder; two and one-half cups flour.
Makes three layers.
Icing: Cream two cups pulverized sugar and one tablespoonful butter; add
whites of two eggs beaten stiff.
WAR CAKE
Mrs. M. A. Flanders
One-half cup corn syrup; four scant tablespoonfuls butter; one-half cup
milk; one egg, white and yolk beaten separately; fourteen graham
crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking
powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts
and two tablespoonfuls raisins.
EGGLESS, MILKLESS, BUTTERLESS CAKE
Mrs. C. E. Seaton
Put in a saucepan one cupful of brown sugar; one cupful of water, two
cupfuls of seeded raisins; one-third cupful of lard; one teaspoonful of
cinnamon, one-quarter teaspoonful nutmeg; one-half teaspoonful cloves,
ground, and a pinch of salt. Place over the fire and boil for five
minutes. Let cool, then add one teaspoonful soda dissolved in a little
hot water; two cupfuls flour, in which one-half teaspoonful of baking
powder has been sifted. Put in a loaf cake pan and bake one hour in a
moderate oven.
BUTTERLESS, EGGLESS, MILKLESS CAKE
Mrs. M. A. Flanders
Two cups raisins; one-half teaspoonful allspice; one-half teaspoonful
cinnamon; two tablespoonfuls shortening; one-half teaspoonful salt; one
cup boiling water; one cup brown sugar; one-half cup dates; boil five
minutes; when cool, add two cups flour, one teaspoonful baking soda,
dissolved in warm water. Bake in a loaf.
BLUEBERRY CAKE
Mrs. Henry Crossman
One quart of flour; three tablespoonfuls sugar; one teaspoonful baking
powder; pinch of salt; two eggs; two cupfuls milk; piece of butter size
of egg. Scatter baking powder, salt and sugar into flour and sift well,
add the beaten eggs, melted butter and milk; stir all together a few
minutes, then add berries, slightly floured. Bake in long square tin for
twenty minutes or half an hour.
SPONGE CAKE
Mrs. Earl Combs
Three eggs; four tablespoonfuls of cold water: one cup powdered sugar;
one cup flour and a pinch of salt; two teaspoonfuls baking powder;
beaten whites of two eggs; bake in loaf or layers.
FIG CAKE
Mrs. J. E. Kelly
One-half cup raisins; one-half cup figs, cut fine; a level teaspoonful
soda; one cup boiling water. Sit to one side while mixing; one cup
sugar; one-half cup butter; one egg; one teaspoonful lemon extract; one
heaping teaspoonful cinnamon; one-half teaspoonful cloves; two cups
flour; add first mixture and bake in moderate oven.
Frosting: One and one-half cups powdered sugar; one-half cup butter,
creamed together; two tablespoonfuls grated chocolate; two
tablespoonfuls strong coffee; one teaspoonful vanilla. Do not cook
frosting.
LAYER CAKE WITH APPLE FILLING
Mrs. W. F. Becker
Three tablespoonfuls butter; one scant cup sugar; one scant cup milk;
yolks of two eggs; one one-fourths cups flour; two teaspoonfuls baking
powder; one teaspoonful vanilla. Cream butter and sugar and add eggs;
beat five minutes; add milk; then add flour sifted with baking powder;
add vanilla, and beat five minutes and put in two layer pans, put
filling between layers and on top.
Filling: Whites of two eggs; one-half cup sugar; two large grated
apples; one teaspoonful vanilla. Beat one-half hour.
APPLE SAUCE CAKE
Mrs. H. D. Sheldon
One-fourth cup butter; one cup sugar; one egg yolk; one teaspoonful
cinnamon; one-half teaspoonful cloves; little nutmeg; one cup apple
sauce; one level teaspoonful soda; one cup raisins; two cups flour;
pinch of salt. Cream butter and sugar, add egg well beaten and soda
dissolved in the apple sauce; add raisins, mixed with flour and spices.
Frosting: One cup of confectioners' sugar; two tablespoonfuls melted
butter, enough hot water to spread.
DATE CAKE
Mrs. Edward S. Smith
One cup of dates chopped fine; sprinkle over them one cup of boiling
water, and one scant teaspoonful of soda. Let stand while you mix the
cake. One cup of sugar; one tablespoonful of butter; one and one-third
cups of flour; one-half cup of nut meats; vanilla. Mix and add dates.
Bake slowly thirty-five minutes.
CHOCOLATE FUDGE CAKE
Mrs. J. G. Sherer
Dissolve two ounces chocolate in five tablespoonfuls boiling water.
Cream one-half cup butter, adding gradually one and one-half cupfuls
sugar; add yolks of four eggs, beaten thoroughly, then add the
chocolate; one-half cupful milk; one and three-fourths cupfuls flour;
two level teaspoonfuls baking powder; one teaspoonful vanilla and add
beaten whites last.
Filling: Two cups sugar; one cup milk; one-half cup chocolate; butter
size of a walnut. Boil until thick enough and beat until rather stiff.
Spread on cake.
CHOCOLATE CAKE
Sharlotte Pangburn
Two cups of brown sugar; one-half cup of butter; one-half cup of sour
milk; two eggs. Cream this together. Then dissolve one teaspoonful
(level) soda in one-half cup of hot water; one teaspoonful baking
powder. Grate one-third cake of Baker's chocolate; add hot water and
soda and stir with cake. Lastly add two heaping cups of flour. For layer
or loaf cake.
CHOCOLATE CAKE
Mrs. T. C. Hollenberger
One-half cake chocolate; three-fourths cup brown sugar; one-half cup
sweet milk; cook until smooth. Add one teaspoonful vanilla. When cold,
add to the following: Cake one-half cup butter, one cup brown sugar, two
eggs, one-half cup milk, one and one-half cups flour, one teaspoonful
soda. Beat whites of eggs separately.
GRAHAM CRACKER CAKE
Mrs. Paul Klein-exel
One-third cup butter; one cup of sugar; three-fourths cup milk; three
eggs beaten separately; one package of graham crackers, ground fine; one
cup of nuts, one walnut; two teaspoons baking powder. Bake in two layers
for twenty minutes.
HICKORY NUT CAKE
Mrs. William S. Wood
One and one-half cupfuls sugar; one-half cupful butter; one cupful sour
milk; one teaspoonful soda; two eggs; three cupfuls flour; one cupful
stoned raisins; one and one-half cupfuls nut meats, cut up, and one
teaspoonful cinnamon.
POTATOE CAKE
Mrs. William Molt
One cup cold boiled potatoes, grated; two cups flour; one cup grated
chocolate; two cups sugar; three-fourths cup butter; one-half cup each
of chopped almonds and raisins; one-half teaspoonful each of ground
cloves, cinnamon and vanilla; five eggs, beat in one at a time; one cup
sour cream, or milk; one teaspoonful soda. Bake one hour.
LIZZIE'S NO-EGG CAKE
Mrs. C. A. Carscadin
One cup sour milk; one teaspoonful soda; one cup chopped raisins; two
cups flour; one teaspoonful each of cinnamon and cloves; one cup
granulated sugar; one-half cup butter and a pinch of salt.
POOR MAN'S CAKE
Mrs. K. Larson
One tablespoon butter; one cup sugar; one teaspoonful soda; one
teaspoonful baking powder; two cups flour; one cup raisins; two
teaspoons vanilla; one teaspoonful allspice; one cup sour milk; one egg
beaten.
RYE BREAD TORTE
Mrs. Harry M. Boon
Four eggs, separate yolks and whites; three-fourths cup butter; one and
three-fourths cups each of sugar and rye bread. Let the rye bread dry so
it can crumble. Baked in two layers with whipped cream between makes a
very rich cake.
DARK CAKE
Mrs. C. A. Carscadin
One-half cup brown sugar; one egg; one-quarter cup each of butter,
molasses and strong coffee; one and one-quarter cups flour; one-half cup
each of raisins and currants; one-half teaspoonful each of soda,
cinnamon and cloves; one-quarter teaspoonful mace. Mix together in above
order and bake.
DEVIL'S CAKE
Mrs. R. H. Wheeler
Part 1: One cup light brown sugar; one cupful Baker's chocolate (two
squares); one-half cupful milk; thoroughly cook in double boiler and
when cool mix with part 2.
Part 2: One-half cupful butter (scant); one cupful brown sugar; yolks of
three eggs; one-half cupful milk; two cupfuls flour; one teaspoonful
soda dissolved in two tablespoonfuls warm water.
Chocolate Frosting: One cupful sugar; butter size of a walnut; four
tablespoonfuls cream; dessertspoonful vanilla; two squares Baker's
chocolate. Cook in double boiler slowly.
White Frosting: Whites of four eggs; two cupfuls sugar; two
tablespoonfuls water; one cup nutmeats; two teaspoonfuls vanilla. Cook
six or seven minutes in double boiler.
DEVIL'S FOOD CAKE
Sue C. Woodman
Yolk of one egg; one-half cup milk; two squares Baker's chocolate; one
tablespoonful butter. Cook till thick. Add one cup sugar; one-half cup
milk; one-half cup flour; one teaspoonful soda; one teaspoonful vanilla;
bake in two layers.
Filling: One tablespoonful cocoa; one tablespoonful corn starch;
one-half cup sugar; a small piece butter; one-half cup chopped raisins;
one cup milk; one teaspoonful vanilla. Cook until thick.
SPICE CAKE
Mrs. Harry M. Boon
Three-fourths cup sour milk; three-fourths teaspoonful soda; one cup
sugar; one-half cup chopped raisins; one-quarter cup chopped walnut
meats; piece of butter size of an egg; two eggs; two level teaspoonfuls
cinnamon; one-half teaspoonful each nutmeg and ginger; one and one-half
cups flour, sifted. Bake in medium oven three-quarters of an hour.
SOUTHERN PORK CAKE
Miss Katharine Orr
One-half pound fat salt pork, minced; one and one-half pounds seeded
raisins; three eggs; five cups flour; one cup nut meats; two cups
(large) sugar; one cup of molasses; one teaspoonful soda in dry flour;
two teaspoonfuls cinnamon in dry flour; one teaspoonful cloves in dry
flour. Pour one pint boiling water over salt pork in bowl, and add all
ingredients, whip eggs and put in last next to flour. Bake one hour.
MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE
Mrs. Theodore Roosevelt
One cup butter; two cups sugar; one cup milk; four eggs; four cups
flour; two teaspoonfuls Royal Baking Powder; one teaspoonful ground
cinnamon; one-half teaspoonful nutmeg.
BLACK FRUIT CAKE
Mrs. N. L. Hurlbut
Four pounds dried brown sugar; one pound flour, browned; three-fourths
pound butter; one wine glass each of milk, mixed with one of brandy and
one of wine; one teaspoonful of soda; one cup molasses; three pounds
currants; three pounds raisins; one pound citron; ten eggs; two
teaspoonfuls each allspice and cloves; two tablespoonfuls cinnamon and
one whole nutmeg. Cream butter and sugar together; mix soda in the milk
with the brandy and wine; then molasses and spices; beat eggs
separately. Put paper in bottom of pans and bake in slow oven two hours.
CINNAMON CAKE
Bertha Z. Bisbee
One cup each of granulated sugar and milk; two cups flour; a pinch of
salt; one tablespoonful butter or lard; two teaspoonfuls baking powder;
one egg. Put batter in pan, sprinkle brown sugar thickly over the top,
also cinnamon; put lumps of butter all over top. Bakes in about fifteen
minutes.
FILLINGS AND ICINGS
COCOANUT FILLING
Boil together one cupful sugar and one-half cupful water until they form
a soft ball when tested in cold water; pour slowly while hot into the
stiffly beaten whites of two eggs, beating all the time. When stiff add
one teaspoonful vanilla extract and one cupful cocoanut. Put between
layers of a cake.
CUSTARD FILLING
Dissolve two tablespoonfuls cornstarch in a little milk, put in double
boiler with a scant cupful milk and one teaspoonful butter; stir until
it begins to thicken; beat the yolks of two eggs and one-half cupful
sugar until very light; pour on some of the boiling custard; now turn
this back into the double boiler and stir a few minutes, adding
flavoring. When cool spread between layers of cake and sprinkle cocoanut
or ground nuts over; cover top of cake with thin layer of the custard
and sprinkle with nuts.
ORANGE FILLING
Miss Edmonds
Mix one-half cup sugar and two tablespoonfuls flour; add grated rind of
one-half orange and one-quarter cupful of orange juice and one-half
tablespoonful lemon juice; one egg, slightly beaten; melt one
teaspoonful butter and add the mixture, stirring constantly until it
reaches the boiling point. Cool before using.
MAPLE FILLING
Mrs. Louis Geyler
Two-thirds cup maple syrup, fill up cup with water; add one-fourth cup
sugar; one-fourth cup cornstarch, and one-fourth cup butter. When cool
add one-half pint bottle whipped cream.
MOCHA FILLING
Sue C. Woodman
One tablespoonful butter; one tablespoonful cocoa; one tablespoonful
cold coffee; one and one-fourth cup powdered sugar; one teaspoonful
vanilla.
MOCHA FILLING
One-half pint milk; one-half cup black coffee; one-half cup sugar; yolks
of three eggs; three tablespoonfuls blanched almonds chopped fine. Icing
of three whites and chocolate.
MOCHA CAKE FILLING
Mrs. Louis Geyler
One large cup strong coffee; two-thirds cup sugar; one tablespoonful
cornstarch; cook until clear. Before taking off stove, add large
dessertspoonful of butter. When cool, add one-half pint bottle cream
whipped.
FIG FILLING
Cook in a double boiler one-half pound figs, finely chopped; one-third
cupful sugar; one-third cupful boiling water and one tablespoonful lemon
juice, until thick enough to spread.
NUT FILLING FOR CAKE
Mrs. E. R. Blew
One cup sour cream, one cup hickory nuts chopped fine, one cup sugar.
Cook in double boiler till thick enough to spread.
SOUR CREAM FILLING FOR LAYER CAKE
Mrs. W. F. Becker
One cup sour whipping cream; one-half cup sugar; one-half cup walnuts
chopped; one teaspoonful vanilla.
LEMON FILLING
Mrs. G. D. Prentiss
One cupful sugar; one egg; one tablespoonful butter; juice and grated
rind of one lemon. Boil over hot water until thick and creamy.
LEMON ICING
Mrs. J. T. Wilcox
Whites of two eggs beaten to a froth, one pound powdered sugar and one
lemon grated.
WHITE ICING AND FILLING
Mrs. De Vries
Cook together one and one-half cupfuls sugar and one-third cupful water
until it threads; let cool a little and break in the whites of two eggs
well beaten. Beat until cold and put between layers and on top.
MARSHMALLOW ICING
Mrs. W. D. Hurlbut
One cup granulated sugar; one-fourth cup water; stir until dissolved and
boil until it forms soft balls when dropped into cold water. One-half
pound marshmallows in double boiler with two tablespoonfuls hot water,
stir until melted; now pour hot syrup gradually into this mixture,
beating constantly, add flavor, beat until cold.
CHOCOLATE ICING
Mrs. E. G. Cooley
One cupful granulated sugar; one egg; three tablespoonfuls sweet milk;
two squares Baker's chocolate. Stir the whole egg, unbeaten, into the
sugar; add the milk and grated chocolate. Cook, stirring constantly, for
three minutes; flavor with one teaspoonful vanilla. Let cool before
putting on cake.
CHOCOLATE CREAM FROSTING
Miss Nora Edmonds
Beat the whites of two eggs; stir into them enough powdered sugar to
make a smooth paste; add one teaspoonful vanilla. Spread on cake. Melt
enough bitter chocolate to make a coating over this.
QUICK ICING
Miss Shay
Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; spread
on cake, using a knife dipped in hot water to make it smooth.
BOILED ICING
Two cupfuls sugar, one-fourth teaspoonful cream of tartar and one-half
cupful cold water. Stir until it boils. When it just drops, beat in
seven teaspoonfuls to the stiffly beaten whites of two eggs; then boil
the syrup until it threads, add to the eggs, beating all the time.
FRUIT ICING
Into one-fourth cupful of orange, lemon or other strained fruit juice
rub as much sifted confectioner's sugar as will form a smooth, glossy
icing; it must be thick enough to be applied without running.
TUTTI FRUTTI ICING
Mrs. A. Donald Campbell
Mix with boiled icing one ounce each of citron, candied cherries,
seedless raisins, pineapple and almonds cut very fine.
COOKIES
WALNUT JUMBLES
One and one-half cupfuls of sifted pastry flour; one teaspoonful of
baking powder; one-half cupful of granulated sugar; one-quarter cupful
of butter; one-half cupful of shredded walnuts; one egg; one-quarter
cupful of milk.
Method: Sift flour, baking powder and sugar together, rub butter in as
for pie pastry. Beat egg well and add milk. Beat this into the flour,
then add nuts. Knead lightly and roll half an inch thick. Now strew
sugar over, press down with rolling pin and cut into small rings with a
doughnut cutter.
SPICE JUMBLES
Use the recipe of Walnut Jumbles with these variations: Take
three-quarters cupful of mixed chopped nuts, one teaspoonful of mixed
spices, cinnamon, cloves and allspice, and if need be add more milk if
dough gets too thick. Top may be strewn with chopped nuts also.
ANISE TEA CAKES
Four eggs; one pound of fine granulated sugar; one pound of sifted
pastry flour; one teaspoonful of fine anise seed.
Method: Beat eggs and sugar for at least half an hour, then beat in
gradually as much of the flour that is needed to be able to handle at
once. Take onto a floured board and using rest of flour kneed and roll
about half an inch thick and cut with small round cutters. Now brush
flat tins with melted wax, strew anise seed over and place the cakes
half an inch apart. Let stand over night, then bake a golden color. They
will look as though they were frosted.
CHILDREN'S SPONGE CAKES
Mrs. C. A. Carscadin
One and one-half cups flour; two teaspoonfuls baking powder; one cup
sugar; two eggs broken in a cup and cup filled with milk or cream. Stir
all together in a mixing bowl, beat hard for five minutes and bake about
ten minutes in muffin pans.
FRENCH TEA CAKES
Mrs. C. A. Carscadin
One-half cup brown sugar; one-half cup butter; creamed; one-half cup
milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two
teaspoonfuls baking powder; two eggs and one cup of raisins. Bake in
muffin tins.
HOT TEA CAKES
Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful
salt; one egg; one and one-half cups flour; two teaspoonfuls baking
powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order
given and bake in muffin tins ten or twenty minutes.
LIGHTNING CAKE
Mrs. W. F. Barnard
One large cup flour; one large teaspoonful baking powder; one scant cup
sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and
baking powder together, throw in milk and eggs; then add five level
tablespoonfuls of soft butter, vanilla, and then salt. Bake in gem pans.
AFTERNOON TEA CAKES
Mrs. W. N. Hurlbut
One cup butter; half cup sugar, beaten to a cream; two cups flour; one
teaspoonful baking powder; two eggs. Drop the mixture from a teaspoon
into a floured pan and bake in moderate oven.
BROWNIES
Mrs. W. N. Hurlbut
Two eggs; one cup sugar; half cup butter; half cup flour; two squares
melted Baker's chocolate; half cup chopped walnuts; one teaspoonful
vanilla. Beat butter, sugar and unbeaten eggs together. Bake on buttered
paper and cut while hot, in squares.
EGG ROLLS
Mrs. W. N. Hurlbut
One pint flour; two eggs; half teaspoonful salt; half cup milk; four
tablespoonfuls butter; three level teaspoonfuls baking powder. Sift
flour with dry ingredients; cut butter into flour with a knife, beat
eggs until light and add to milk. Add this to flour and mix lightly.
Roll out on floured board till three-quarters of an inch thick. Shape,
brush over tops with white of egg, and sprinkle with granulated sugar.
Bake fifteen minutes in quick oven.
SOUTHERN COOKIES
Mrs. T. D. McMicken
One cup butter; one and one-half cups sugar, creamed together; beat in
three eggs; one cup milk; three cups flour; two teaspoonfuls baking
powder; one cup chopped nuts; one-half cup raisins. Drop on buttered
tins.
OATMEAL MACAROONS
Mary Roberts
Three cups rolled Quaker oats; three teaspoonfuls baking powder; one
tablespoonful butter; one cup white sugar; two eggs; one-half
teaspoonful almond extract. Cream butter and sugar, then add eggs, well
beaten. Mix rolled oats and baking powder together, add to butter and
eggs. Drop one-half teaspoonful, about two inches apart, in well
buttered pan. Bake in moderate oven. If not quite stiff enough add more
rolled oats.
MACAROONS
Mrs. W. D. Hurlbut
One tablespoonful butter and one-half scant cup sugar creamed. One well
beaten egg; one and one-half cups dry oatmeal; one teaspoonful each of
salt and baking powder and two teaspoonfuls almond extract. Stir and
drop on well greased pans.
MACAROONS
Beaten whites of two eggs; one and three-fourths cupfuls granulated
sugar; two cups shredded cocoanut; one-half cupful chopped walnut meats;
two cupfuls corn flakes. Mix all together and drop on well buttered
tins. Bake until brown.
SOFT WHITE COOKIES WITH RAISIN FILLING
Mrs. M. A. Flanders
One and one-half cups sugar; three-fourths cup shortening; one egg;
one-half cup milk; one level teaspoonful soda dissolved in a little
milk; salt, nutmeg. Mix well one cup sugar (reserving one-half cup for
sprinkling on top of cookies before baking) with shortening, egg, milk,
soda, pinch of salt and a sprinkle of nutmeg and flour. Use enough flour
to enable to roll and cut.
Raisin Filling: One-half pound raisins; one-half cup water; one-half
tablespoonful butter; flour. Put raisins in a pan with water and butter
and as they come to a boil, thicken with a tablespoonful of flour, mixed
with a little water. Put one layer of cookies in baking pan, spread with
the raisin mixture, then place another cookie on top of each; sprinkle
with sugar and bake.
BUTTER COOKIES
Mrs. J. R. Kline
One pound butter; one cup sugar; two eggs; rind one-half lemon; juice of
one-half lemon; six cups flour; one teaspoonful baking powder; one cup
almonds chopped fine. Cream the butter; add the sugar, then the yolks of
eggs, slightly beaten. Add rind of lemon, and the flour well mixed with
the baking powder; then the lemon juice with only enough flour to
handle. Chill the dough, and when thoroughly cold roll. Cut with the
small biscuit cutter, brush with white of egg. Sprinkle a little sugar
on each cookie, also some chopped almonds. Bake in moderate oven a
delicate brown ten to fifteen minutes. Will keep for weeks.
ROCKS
Mrs. F. B. Woodland
One cup butter; one and one-half cups sugar; three eggs; two and
one-half cups flour; one pound dates, stoned and chopped fine; one pound
of walnuts, chopped a little; a teaspoonful soda dissolved in two
tablespoonfuls hot water; one teaspoonful cinnamon; one and one-half
teaspoonfuls allspice. Drop on buttered tins and bake. The dates measure
one full cup. The walnuts about two cups. These are stirred in the last
with part of the flour. Don't roll, but dip with a teaspoon.
OLD-FASHIONED SUGAR COOKIES
Mrs. C. W. Woodman
Two cups of sugar; one cup melted shortening; two eggs; one cup sour
cream; one teaspoonful soda; one teaspoonful nutmeg; a little lemon
flavoring; one teaspoonful baking powder in flour; one teaspoonful salt.
Flour enough to roll.
COOKIES
Mrs. J. A. Osborne
One and one-half cups sugar; scant cup sour cream; one-half cup butter;
one level teaspoonful soda and nutmeg; two eggs, beaten whites added
last; heaping teaspoonful baking powder in flour. Roll thick and
sprinkle with sugar.
FAVORITE COOKIES
Mrs. Earl Combs
One and one-half cupfuls of sugar; one cupful of butter; one-half cup of
sour milk; one level teaspoonful baking powder; one teaspoonful grated
nutmeg; flour enough to roll out, making it quite soft. Mix butter and
sugar, then add milk and soda, nutmeg and flour lastly. Roll thin and
put a little sugar on each cooky and bake in hot oven.
OATMEAL AND COCOANUT COOKIES
Mrs. T. C. Hollenberger