Original White House Cookbook

Grate one large cupful of cocoanut ; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoonfuls of milk and five cupfuls of sifted flour; then add by degrees the grated nut, so as to make a stiff dough, rolled thin and cut with a round cutter, having a hole in the middle. Bake in a quick oven from five to ten minutes. PHILADELPHIA JUMBLES. Two cups of sugar, one cup of butter, eight eggs beaten light ; essence of bitter almond or rose to taste ; enough flour to enable you to roll them out. Stir the sugar and butter to a light cream, then add the well-whipped eggs, the flavoring and flour; mix well together, roll out in powdered sugar in a sheet a quarter of an inch thick; cut into rings with a jagging-iron and bake in a quick oven on buttered tins. 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, rosewater, 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, flve 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 flve 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. CRISP COOKIES. (Very. Nice.) One cup of butter, two cups of sugar, three eggs well beaten, a teaspoonful of soda and two of cream of 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