|
Classic
Cook Books
< last page | next page >
page 280
ALMOND JUMBLES.
Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one
teacupful of loppered milk, five eggs, well-beaten, two tablespoonfuls of
rose-water, three-quarters of a pound of almonds, blanched and chopped very
fine; one teaspoonful of soda, dissolved in boiling water.
Cream, butter and sugar; stir in the beaten yolks the milk, flour, rose-water,
almonds, and, lastly, the beaten whites very lightly, and quickly; drop in rings
on buttered paper, and bake at once.
FRUIT JUMBLES.
Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one
small teacupful of milk, in which dissolve half a teaspoonful of soda; cream the
butter; add the sugar; cream again; then add yolks of eggs, the milk, beaten
whites and flour; a little cinnamon, nutmeg, allspice, and ground cloves, and
one-quarter of a pound of currants, rolled in flour.
COOKIES.
One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a
grated nutmeg, and five cups of sifted flour, in which there has been sifted
with it two teaspoonfuls of baking-powder; mix into a soft dough, and cut into
round cakes; roll the dough as thin as pie-crust. Bake in a quick oven a
light-brown. These can be made of sour milk and a teaspoonful of soda dissolved
in it, or sour or sweet cream can be used in place of butter.
Water cookies made the same as above, using water in place of milk. Water
cookies keep longer than milk cookies.
FAVORITE COOKIES.
One cup of butter, one and a half cups of sugar, one half cup of sour milk, one
level teaspoonful of soda, a teaspoonful of grated nutmeg. Flour enough to roll;
make quite soft. Put a tablespoonful of fine sugar on a plate and dip the tops
of each as you cut them out. Place on buttered tins and bake in a quick oven, a
light brown.
FRUIT COOKIES.
One cupful and a half of sugar, one cupful of butter, one-half cup of sweet
milk, one egg, two teaspoonfuls of baking-powder, a teaspoonful of grated
nutmeg, three tablespoonfuls of English currants or chopped raisins. Mix soft,
and roll out, using just enough flour to stiffen sufficiently. Cut out with a
large cutter, wet the tops with milk, and sprinkle sugar over them. Bake on
buttered tins in a quick oven.
< last page | next page >
Classic
Cook Books
|
