The art of German cooking and baking

Preparation: Rub the butter to a cream with yolks of eggs. Then add the beaten whites of eggs, lemon rind and baking powder mixed with flour. The dough is rolled out, cut into strips and baked to a golden yellow color. No. 28— CHOCOLATE COOKIES. % lb. of grated, sweet chocolate 3 eggs % lb. of butter 1 tsp. of vanilla 1 lb. of sugar 1 lb. of flour % lb. of blanched, ground 1 tsp. of baking powder almonds Preparation: Rub the butter and sugar to a cream, add chocolate, almonds, eggs and vanilla, then baking powder mixed with flour and roll out the dough. Cut out the cookies with a tumbler or cutter and bake in a slow oven. Remarks: Cookies containing chocolate take more time for baking. No. 29— NUT CHOCOLATE COOKIES. 1 cup of grated, sweet chocolate 12 tbsps. of ground walnuts 1% cups of sugar 1 tsp. of cinnamon 4 eggs 1 Vz cups of flour Preparation: The ingredients are mixed well and stirred, the flour added last, then this dough is rolled out and cut into strips or into disks with a tumbler and baked slowly. No. 30— MOLASSES COOKIES. 1 cup of lard 1 tsp. of cream of tartar 1 cup of sugar % tsp. of cinnamon 2 eggs % tsp. of ginger 2 cups of good or best molasses % tsp. of salt 2/3 cup of hot water Flour enough to make a stiff 2 tsps. of soda dough Preparation: The lard is melted and mixed with sugar, molasses, water, the soda dissolved in a little water, the cream of tartar, cinnamon, ginger, salt and enough flour added tQ make a stiff dough. Roll out, cut out cookies and bake. —330— No. 31— COCOANUT DROP CAKES. 5 eggs 2 tsps. of baking powder 2 cups of sugar 3 cups of flour % lb. of cocoanut Preparation : The ingredients are mixed well and the flour stirred in last. With a teaspoon drop on well buttered pans and bake until light brown. No. 32— HICKORYNUT DROP CAKES. 1 V2 cups of sugar 1 tsp. of vanilla 1 cup of butter 1 cup of hickory nuts 2 eggs 2 tsps. of baking powder 1 cup of sour cream 3 V2 cups of flour 1 tsp. of soda Preparation: The butter is stirred to a cream and mixed with sugar and eggs. The soda is dissolved in the sour milk and added, also the vanilla, the nuts and the baking powder mixed with the flour. Little heaps of dough are placed on well buttered pans and baked in a slow oven. No. 33— SMALL HERMIT CAKES No. 1. 1 % cups of brown sugar 1 tsp. of cloves 1 cup of butter 1 tsp. of cinnamon 3 eggs 1 tsp. of baking soda 1 cup of ground nuts 1 tbsp. of good molasses 1 cup of finely chopped raisins 3 cups of flour 1 cup of finely chopped dates Preparation: Butter, sugar and eggs are stirred well. The soda dissolved in the molasses and mixed in ; then add nuts, raisins, dates, cloves, cinnamon and flour. Grease the pans with a bacon rind, make little cakes tihe size of a walnut and bake in a slow oven. No. 34— SMALL HERMIT CAKES No. 2. 1 cup of butter 1 tsp. of cinnamon 2 eggs 1 tsp. of cloves 2 cups of sugar 1 tsp. of nutmeg 1 cup of currants Flour enough to make a stiff 1 tbsp. of molasses dough 1 tsp. of soda Preparation: The butter, eggs, sugar and currants are mixed well, soda dissolved in the molasses added, also cinnamon, cloves, nutmeg and enough flour to roll out the dough, being careful not to make it too stiff. Roll out thin, cut out wth a cooky cutter or in strips and bake in a hot oven. —329— No. 35— MOTHER'S COOKIES. 1 % cups of butter S tsps. of baking powder 3 eggs 6 cups of flour 3 cups of sugar Vz grated lemon rind % cup of milk Preparation: Cream the butter with eggs and sugar, add the milk, lemon rind and baking powder mixed with the flour. Roll out quite tlhin, cut out cookies and bake to a golden yellow color. No. 36— PEANUT DROP CAKES. 2 tbsps. of butter 1 tsp. of salt 2 eggs 4 tbsps. of milk 4 tbsps. of sugar 1 tsp. of baking powder 1 cup of ground peanuts 1 cup of flour