The encyclopædia of practical cookery

In time to come, it is to lie hoped that the words of Brillat-Savarin may find ample verification : “ All should profit by the aid of the cook— except the apothecary.” COOKIES.— A variety of small, flat, sweet cakes, highly esteemed in America. They are there made in almost every household, and give a sort of tone to the family by their quality. The term is evidently derived from the German kuchen or the French Provencal couques. The following receipts have been supplied to us by American pastrycooks. Cookies are best kept stored in tin boxes with closely-fitting lids. (1) Beat 7oz. of warmed butter with 2 breakfast-cupfuls of caster sugar, and when creamy sift in 5 breakfast-cupfuls of flour. Dissolve 1 teaspoonful of saleratus (ammonia) in [illustration: Fig. 512. Cookies.] 1 table-spoonful of milk, add it to the flour, with one beaten egg, and flavour to taste. Boll the dough out thick, divide into little cakes, and bake on buttered baking-sheets (see Fig. 512) for about ten minutes. (2) Cream 4oz. of butter by beating it in a dish, add |lb. of caster sugar, 1 table-spoonful of milk, and one beaten egg ; mix 1 teaspoonful of baking-powder with 1 teacupful of flour, sift 2 o For details respecting Culinary Processes, Utensils, Sauces, C fee., referred to, see under their special heads. Cookies— continued. it in with the butter, work in more flour, enough to make a soft dough, roll out the dough, sprinkle caster sugar on the' top, cut into little cakes, and bake them for about ten minutes. (3) Mix in a basin 1 breakfast-cupful of caster sugar and 1 teacupful of warmed butter, and when these are beaten to a cream, add lib. of flour, in which has been mixed 2 teaspoonfuls of baking-powder, and beat all together with three eggs and 1 teacupful of milk. Roll out the dough, sift caster sugar over the surface, cut it into little cakes, put them on buttered bakingtins, and bake. (4) Beat Jib. of warmed butter with Jib. of caster sugar until it presents a creamy appearance ; beat six eggs and mix them in, then add 1 teaspoonful of baking-powder, a few drops of essence of lemon or cinnamon flavouring, and enough flour sifted in gradually to make a soft dough. Smooth the dough, stand it on the table a few minutes previous to rolling out, roll it out, sift caster sugar over the surface, and cut into cakes ; put these on buttered baking-sheets, and bake. Cookies made ■with Cocoa-nut. — These are made in the same way as Cookies No. 2, with the addition of a little g’rated cocoa-nut, which should be mixed with the butter and sugar before adding the flour. Cookies made with Cornflour. — Many American cooks prefer to use cornflour ; the method of preparation is the same as for other flour. Cookies made with Figs. — Put lib. each of butter and sifted sugar into a basin, work them to a cream, and add and beat in well eight eggs ; put a dessert-spoonful of baking-powder into ljlb. of flour, sift well, add to the butter, together with 12oz. of chopped figs, and work the whole into a dough. Roll it out moderately thin, and cut into small rounds ; put these on a buttered baking-sheet, dust over with sugar, and bake in a moderate oven. Take them out, and let them get cold ; they are then ready for use.