2 cupfuls sugar
1 cupful Crisco
4 eggs
4 cupfuls flour
3 tablespoonfuls milk
1 teaspoonful salt
3 teaspoonfuls baking powder
1 teaspoonful almond extract
1 teaspoonful rose extract
Cream Crisco and sugar thoroughly together, then gradually add eggs
well beaten, now add milk, extracts, flour, salt and baking powder.
Mix and roll out lightly on floured baking board; cut into circles
with doughnut cutter, lay on Criscoed tins and bake in moderate oven
from seven to ten minutes or till light brown. These cookies will keep
fresh two weeks, and if milk is left out, a month.
Sufficient for seventy jumbles.