The Landmarks club cook book

Three eggs, one cup sugar, one and a half cups flour, three tablespoons milk, two teaspoons baking powder. Bake in two tins, size four by nine inches. When done, cut into squares of about one and a half inches and roll in the mixture, then in the powdered sugar. Mixture: Half cup grated chocolate, one cup sugar, two-thirds cup water. Boil until it hairs. Add to beaten white of one egg. Flavor. Mrs. A. P. Kerckhoff, Covina. COOKIES. Two cups sugar, one cup butter, two eggs, half cup milk, two teaspoons baking powder, flour to roll out. Allie McEwen. COOKIES. One cup butter, one cup water, two cups sugar, one small teaspoonful soda and enough flour to thicken. Cream the butter and sugar, then add the water, stirring all together; then the flour and soda. Use as little flour as possible, for too much makes cookies mealy. Roll very thin. These cookies will keep months in a closed tin box. Mrs. A. Petsch. MOLASSES COOKIES. One cup of molasses, one cup brown sugar, one cup sour milk, into which put a heaping teaspoonful of soda, stirring it well, one cup of melted butter (half lard can be used), one teaspoonful of ginger and one of cloves and a little salt, flour. Mix as soft as possible. Mrs. Alfred J. Bayer. OAT MEAL COOKIES. Three cups oat meal, two cups flour, one cup sugar, one teaspoon soda, one saltspoon salt. Mix thoroughly together, then take one-half cup melted butter and one-half cup hot water and pour over. Mix well and roll out thin. Cut. with a knife into blocks and squares. Bake in a quick oven. Mrs. L. A. Grant. PEANUT COOKIES. Shell sufficient roasted peanuts to give one pint of the meats. Rub off the inner skin and chop very fine, or put through a meat cutter. Cream together two tablespoonfuls of butter and one cupful of sugar. Add three eggs, two tablespoonfuls of milk, quarter teaspoonful of salt; the chopped peanuts and flour enough to make a soft dough. Roll out, cut in shapes and bake in a moderate oven. Mrs. William S. Cross. ROLLED OAT COOKIES. Two cups rolled oats, one cup wheat flour, half cup melted butter, one cup sugar, half teaspoon of soda dissolved in a quarter cup hot water. Mix, let stand an hour, then add half cup raisins chopped, a half cup chopped walnuts; roll thin and bake in a moderate oven. CREAM CAKES. One pound butter, one pint cream. Rub butter to cream ; add the cream and mix thoroughly. Add as much flour as the mixture will hold without being stiff. Put the dough on a platter and leave on the ice over night. In the morning roll the dough out thin in sugar, cut in diamond shape and bake. Miss Rose Newmark. CREAM PUFFS. Half cup butter melted in one cup hot water ; boil together. While boiling, stir in one cup flour. Take off and cool, then stir in three eggs in succession without beating. Drop on buttered tins and bake in hot oven for twenty or thirty minutes. Filling: One cup milk, one egg, half cup sugar. Thicken with one even tablespoon cornstarch. Flavor as desired. Evelyn R. Lutz. CREAM PUFFS. Boil for a momentt two ounces of butter in a half pint of water; add hastily half a pint of flour; beat until smooth and thick. Take from the fire and break in one egg; beat until landmarks club cook book.