The art of German cooking and baking

2 cups of sugar 4 — 5 cups of flour 4 eggs 5 tbsps. of sour cream % tsp. of nutmeg Preparation: The butter, sugar and eggs must be stirred to a cream, then add cream, saleratus, nutmeg, and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. No. 20— BROWN COOKIES No. 2. % lb. of butter % tsp. of cloves 2 lbs. of syrup 1% taps, of cinnamon % lb. of sweet, chopped 1 tsp. of cardamom almonds 1 grated lemon rind % lb. of bitter, ground almonds % lb. of finely chopped citron % oz. potash, dissolved in % 2 lbs. of flour cup of rose water 1 % lbs. of sugar Preparation : Rub the butter to a cream with syrup, sweet and bitter almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. Lastly mix in the flour and sugar. Roll out the dough, cut out and bake in medium hot oven. No. 21— BROWN COOKIES No. 3. 1 qt. of syrup % tsp. of ginger 2 cups of sugar % tsp. of nutmeg 1 % cups of melted lard % tsp. of salt 1 cup of hot water % tsp. of pepper 1 tsp. of baking soda Flour enough to make a stiff % tsp. of allspice dough 1 tsp. of cinnamon Preparation: Mix the ingredients well, put in enough flour to make a stiff dough, roll it out, cut out cookies and bake. No. 22— BROWN COOKIES No. 4. 1 qt of syrup 1 tsp. of cinnamon 1 lb. of brown sugar 1 pinch of salt 1 lb. of lard Flour enough to make a stiff 1 cup of sour milk dough 2 tsps. of baking soda Preparation : Mix well the melted lard, sugar, syrup, cinnamon, salt and sour milk in which the soda is dissolved ; then work in enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. —326— No. 23— BROWN COOKIES No. 5. 1 cup of sugar % tsp. of ginger 1 cup of lard 1 tsp. of salt 2 cups of molasses 2 eggs 2 tsps. of baking soda Flour enough to make a stiff 1 tsp. of cloves dough 1 tsp. of cinnamon Preparation: Melt the lard and add sugar, molasses, baking soda, cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff dough. Roll out the dough, cut out cookies and bake. No. 24— WHITE COOKIES No. 1. % lb. of butter 1 tbsp. of cardamom % lb. of sugar V2 lemon rind, grated V4, lb. of blanched, ground 2 tsps. of hartshorn salt, disalmonds solved in % cup of rose 2 yolks ol eggs water % cup of sweet cream IVi — 1% lbs. of flour Preparation: Cream the butter with sugar and yolks of eggs, then add almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and flour enough to make a stiff dough. Roll it out, cut out cookies and bake. No. 25— WHITE COOKIES No. 2. 4 lbs. of fine sugar % lb. of grated orange rind 1 bottle of rose water 1 grated lemon rind 4 yolks of eggs % lb. of blanched, chopped 1 cup of butter almonds % oz. hartshorn salt 4 lbs. of flour % lb. of finely chopped citron Preparation : The sugar is dissolved in the rose water and brought to boil. Yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm, (not hot), then all the other ingredients are quickly mixed in and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color. Remarks : Let the dough stand for a day before baking. No. 26— WHITE COOKIES No. 3. % lb. of butter 1 lb. of sugar 3 eggs % cup of blanched, ground 1 tsp. of hartshorn salt, dis- almonds solved in % cup of rose 2 grated lemon rinds water 2 lbs. of flour Preparation: The butter is washed to remove the salt. The cold butter is cut into the flour and mixed with the hands. —327— then eggs, dissolved hartshorn salt, sugar, almonds and lemon rind are added. The dough is now rolled out and cut out with a tumbler or cooky cutter. Bake in pans to a golden yellow color. No. 27— BUTTER STRAWS WITH ALMONDS. % lb. of butter 2 eggs % lb. of sugar V2 lb. of flour % lb. of blanched, ground 1 grated lemon rind almonds 1 tsp. of baking powder