=Royal Cookies.=—1 cup butter, 2 cups sugar, 5 eggs, 1½ pints flour, ½
teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs
smooth; add flour sifted with powder, and milk; mix into dough, soft
enough to handle conveniently; flour the board, roll out dough, thin;
cut out with biscuit-cutter; lay on greased baking-tin, bake in hot
oven 5 or 6 minutes.
=Soft Cookies.=—1 cup butter, 1½ cups sugar, 2 eggs, 3 tablespoons
milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to
a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake
in quick oven.
=Cocoanut Cookies.=—1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated
cocoanut, 1 teaspoon vanilla, 2 teaspoons Royal Baking Powder, flour
to roll out. Bake pale brown.
=Plain Cookies.=-½ cup butter, 1½ cups sugar, 2 beaten eggs, 1 cup
water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 teaspoon
Royal Baking Powder, sufficient flour added to make a soft dough. Roll
out, cut into cookies, and bake pale brown in moderate oven.
=Anise-seed Cakes.=—8 eggs, 1 pound sugar, 1 scant pound flour, 1
teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed.
Beat eggs and sugar together 30 minutes, then add anise, flour mixed
with powder, and roll out thin. Cut in fancy shapes and bake on flat
tins in quick oven.
=Albert Cakes.=—Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5½ ounces
blanched and chopped almonds, 3 ounces flour, ½ teaspoon Royal Baking
Powder, 1 ounce chopped candied orange peel, ½ teaspoon extract
cinnamon, pinch cloves, grated rind ½ lemon. Bake in small patty-pans
in moderate oven.
=Buttercups.=—2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1
teaspoon vanilla, ¾ cup milk, 3 cups flour, 2 teaspoons Royal Baking
Powder. Bake in patty-pans, ice with boiled icing, tinted yellow.
=Jumbles.=—1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, ½ teaspoon
Royal Baking Powder. Rub together the butter and sugar; add the beaten
eggs, and flour sifted with the powder; flour the board, roll out the
dough rather thin, cut with jumble-cutter, or any you may have; roll
in sugar, lay out on greased tin (fig. XIII); bake in fairly hot oven
10 minutes.
=Peanut Jumbles.=—1½ cups butter, 2 cups sugar, 6 eggs, 1½ pints
flour, ½ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon
extract lemon, ½ cup chopped peanuts, mixed with ½ cup granulated
sugar. Rub the butter and sugar smooth; add the beaten eggs, the
flour, corn-starch, and powder, sifted together, and the extract;
flour the board, roll out the dough rather thin, cut out with
biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased
baking-tin (fig. XIII); bake in rather hot oven 8 to 10 minutes.
=Little Spice Cakes.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon
vanilla, 1 tablespoon black coffee, ¼ teaspoon salt, 2 teaspoons
cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2
ounces corn-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix
as for cakes with butter, and bake in patty-pans in a hot oven.
=Little Chocolate Cakes.=—2 tablespoons butter, 1 cup sugar, ½ cup
water, 1½ cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2
eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon
extract vanilla. Put together as for cake with butter; bake in
patty-pans in moderate oven.
=Scotch Cakes.=—1 pound flour, ½ pound butter, ½ teaspoon Royal Baking
Powder, ⅔ cup granulated sugar, 1 teaspoon extract vanilla. Mix flour
and baking powder. Rub in butter as for biscuits. Work in the sugar
and flavoring. This gives a rather crumbly dough. Work with hands to
make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in
moderate oven. Very rich.
=Spencer Cakes.=—2 cups sugar, 8 eggs, 1½ pints flour, 1 teaspoon
Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon extract
lemon. Beat eggs and sugar together, until they get thick and white;
add flour sifted with powder, the seed, and extract; mix into rather
thick sponge; drop in spoonfuls on greased tin (fig. XIV), bake in hot
oven 5 or 6 minutes.
=Rice Cakes.=-½ cup butter, 2 cups sugar, 4 eggs, 1½ cups rice flour,
1½ cups flour, 1 teaspoon Royal Baking Powder, ½ cup cream, 1 teaspoon
extract lemon. Beat the eggs and sugar together 10 minutes; add the
butter, melted; sift together flour, rice flour, and the powder, which
add to the eggs, etc., with the cream and the extract; mix into a
thin batter, and bake in patty-pans, well greased, in a hot oven, 10
minutes.
=Delicious Little Cakes= can be made by making a rich
jumble-paste—rolling out in any desired shape; cut some paste in
thick, narrow strips and lay around your cakes so as to form a deep,
cup-like edge; place on a well-buttered tin and bake. When done, fill
with iced fruit, prepared as follows: Take rich, ripe peaches (canned
ones will do if fine and well drained from all juice), cut in halves;
plums, strawberries, pineapples cut in squares or small triangles, or
any other available fruit, and dip in the white of an egg that has
been very slightly beaten, and then in pulverized sugar, and lay in
the center of your cakes.
=Cinnamon Cakes.=—Whites 4 eggs, ½ cup sugar, 1 cup flour, ½ teaspoon
Royal Baking Powder, 2 tablespoons cream, 1 teaspoon extract cinnamon.
Mix as for cakes without butter, and bake in patty-pans in a quick
oven. Ice with water icing flavored with cinnamon extract.
=Cigarettes.=—Mix and sift 2 cups flour, 1 teaspoon Royal Baking
Powder, 2 tablespoons sugar, ½ teaspoon salt. Rub in 2 tablespoons
butter, add ½ teaspoon extract cinnamon, 10 drops extract cloves, and
milk to mix to a rather firm dough. Knead till smooth, cut off bits
size of hickory nuts and mold into shape of cigarettes. Take ½ cup
granulated sugar and 1 teaspoon powdered cinnamon, mix, and roll each
cigarette in it. Lay on greased pans, bake in moderate oven.
=Drop Cakes.=—1 cup butter, ½ cup sugar, 2 eggs, 1 small teaspoon
Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants,
1 teaspoon each extract nutmeg and lemon, ½ cup milk. Rub the butter
and sugar to a white, light cream; add the eggs, beat 10 minutes; add
the flour and powder sifted together, the milk and extracts. Mix into
a rather firm batter, and drop with a spoon on a greased baking-tin
(fig. XIV); bake in a quick oven 10 minutes.
=Ginger Snaps.=-½ cup lard, ½ cup butter, 1 large cup brown sugar,
1 cup water, 1 tablespoon extract ginger, 1 teaspoon each extract
cinnamon and cloves, 1 quart flour, 1½ teaspoons Royal Baking Powder.
Rub to a smooth paste the lard, butter, and sugar; then rub it into
the flour and powder sifted together. Mix into a firm dough with the
water and extracts. Roll out the dough thin on a floured board, cut
out with a round biscuit-cutter, and bake on greased pan (fig. XIV),
in a hot, steady oven, 8 minutes.
=Edenkobers.=—2 eggs, 1 cup sugar, ¼ pound almonds, pounded to
paste, ¼ pound chopped citron, ¼ pound chopped candied lemon peel,
2 tablespoons drained honey, 2 cups flour, ½ teaspoon Royal Baking
Powder. Mix to a paste, roll out, and cut in small cakes. Bake in
moderate oven.
=Hermits.=—3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins,
2 tablespoons chopped citron, 1 teaspoon each extract cloves,
allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder,
flour to roll out. Cut in rounds, bake in moderate oven.
=Soft Gingerbread.=—1 cup molasses, ½ cup sugar, ½ cup butter, ½ cup
milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour,
1½ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in
moderate oven.
=Spice Drop Cakes.=—Yolks 3 eggs, ½ cup butter, 1 cup molasses, ½ cup
milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt,
spice to taste. Drop on buttered paper on tins, and bake in hot oven.
=Sand Tarts.=—1 cup butter, 1½ cups sugar, 3 eggs, 1 tablespoon water,
½ teaspoon Royal Baking Powder, flour to roll out. Cut in squares,
sprinkle with granulated sugar and powdered cinnamon before baking in
hot oven.
=Walnut Wafers.=-½ pound brown sugar, ½ pound broken walnut meats, 2
level tablespoons flour, ¼ teaspoon Royal Baking Powder, ⅓ teaspoon
salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick
oven.
[Illustration: (Decorative Design)]