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Classic
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page 281
CRISP COOKIES. (Very Nice.)
One cup of butter, two cups of sugar, three eggs well-beaten, a teaspoonful of
soda and two of cream tartar, spoonful of milk, one teaspoonful of nutmeg, and
one of cinnamon. Flour enough to make a soft dough just stiff enough to roll
out. Try a pint of sifted flour to begin with, working it in gradually. Spread a
little sweet milk over each, and sprinkle with sugar. Bake in a quick oven a
light brown.
LEMON COOKIES.
Four cups of sifted flour, or enough for a stiff dough; one teacupful of butter,
two cups of sugar, the juice of one lemon, and the grated peel from the outside,
three eggs, whipped very light. Beat thoroughly each ingredient, adding after
all is in a half teaspoonful of soda, dissolved in a tablespoonful of milk. Roll
out as any cookies, and bake a light brown. Use no other wetting.
COCOANUT COOKIES.
One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter,
one-half cup milk, two eggs, one large teaspoonful baking-powder, one-half
teaspoonful extract of vanilla, and flour enough to roll out.
DOUGHNUTS OR FRIED CAKES.
Success in making good fried cakes depends as much on the cooking as the mixing.
In the first place, there should be boiling lard enough to free them from the
bottom of the kettle, so that they swim on the top, and the lard should never be
so hot as to smoke or so cool as not to be at the boiling point; if it is, they
soak grease, and are spoiled. If it is at the right heat, the doughnuts will in
about ten minutes be of a delicate brown outside and nicely cooked inside. Five
or six minutes will cook a cruller. Try the fat by dropping a bit of the dough
in first; if it is right, the fat will boil up when it is dropped in. They
should be turned over almost constantly, which causes them to rise and brown
evenly. When they are sufficiently cooked, raise them from the hot fat, and
drain them until every drop ceases dripping.
CRULLERS OR FRIED CAKES.
One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant
tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of
cinnamon, a teaspoonful of salt, and one of soda; make a little stiffer than
biscuit dough, roll out a quarter of an inch thick, and cut with a fried-cake
cutter, with a hole in the centre. Fry in hot lard.
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