Around-the-world cook book

Cut with a small round cutter and bake in a moderate oven until the cakes are brown and crisp. JACKSON SNAPS Butter, 1/^ pound, Sugar, 1 pound, Egg, 1, Lemon, 1, Flour (sifted), 1 quart. Beat the butter to a cream, adding the sugar and egg well beaten, also 1 cupful of water and the juice of 1 lemon, also the grated rind of the lemon. Knead in the flour which has been sifted — possibly you may require a little more than a quart. The dough must be hard and elastic. Roll it out into a thin sheet, and cut out, and bake in a moderate oven until they are brown and crisp. HERMITS Sugar, 11/2 cups, Butter, % cup, Eggs, 2, Soda, 1 teaspoon. Cinnamon, 1 teaspoon, Cloves, 1 teaspoon, Nutmeg, 1 teaspoon, Chopped raisins, 1 large cupful. Flour. Use only enough flour to roll out. Dissolve the soda in a little water before mixing. Put sugar or grated cocoanut, or nuts, on top before baking. CRULLERS Sugar, 1 cup, Eggs, 2, Sour milk, 1 cup, Melted shortening, 3 tablespoons, Salt, 1 level teaspoon. Cream of tartar, 1 level teaspoon, Baking-soda, lYo teaspoons, Flour, nutmeg, cinnamon. Use flour enough to roll as soft as can be handled ; spice to taste with the nutmeg and cinnamon ; roll out, cut into shapes, and fry in deep hot fat till a delicate brown. GRANDMOTHER HOLT'S CRULLERS Sugar, 10 tablespoons. Melted butter, 5 tablespoons, Lard, 6 tablespoons. Sweet milk, i/^ cup, Eggs, 3, Soda, 14 teaspoon. Flour, nutmeg, salt. Mix together, using only enough flour to make rolling out possible. Season to taste, with the nutmeg and salt. Shape, and fry in very hot lard. CANDY MOLASSES CANDY Molasses, 1 quart, Vinegar, 1/2 cup, Sugar, 1 cup, Butter, 1 heaping tablespoon, Vanilla, 1 teaspoon, Soda, 1 teaspoon. Dissolve the sugar in the vinegar. Mix it with the molasses^ and boil, stirring frequently, until it hardens by being dropped from the spoon into cold water. Then stir in the butter and soda, the latter dissolved in hot water. Flavor to taste, with vanilla, give one final stir, and pour into buttered dishes. While still hot, pull it white, into sticks, using butter or flour on the fingers. ENGLISH MOLASSES CANDY Molasses, 1 pound. Brown sugar, 1 pound, Butter, % pound. Vanilla, or peppermint, 1 teaspoon. Boil the sugar and molasses slowly together, until liie mixture becomes stringy, then stir in the butter and a teaspoon of vanilla or peppermint. The longer it is cooked the more brittle it will be, and when brittle it will keep better, and be less apt to become sticky. When sufficiently cooked pour into a buttered tin. Nuts may be added if desired, and if so, should be added when about to pour into the tin, — care being taken to stir them well into the candy. WHITE SUGAR CANDY Granulated sugar, 3 cups, Cream of tartar, 1 salt-spoon, Vinegar, 2 tablespoons. Butter, 1 teaspoon. Cold water, % cup. Place over a slow fire the vinegar, sugar, and water, and beat slowly until the sugar is dissolved, then add the butter and cream of tartar. Do not stir after the sugar commences to boil. Cook until a sample dropped in cold water will harden. Flavor with vanilla. Half of it may be colored pink with fruit-coloring, or chocolate may be used. When pulled, this makes a fine cream candy. SEA FOAM Loaf sugar, 1 pound,