The Institute cook book

Sift the flour; stir in the spices and chopped orange peel ; warm the butter and add it; then mix all to a dough with molasses. Roll very thin, using as little flour as possible; cut in small round cakes and bake in a quick oven. CRISP GINGERBREAD 1 pound flour 1 teaspoon cloves % cup sugar Vi teaspoon mace % cup butter Grated rind of 1 lemon 1 tablespoon ginger Molasses Cut and rub the butter into the flour and sugar until thoroughly mixed; add spices and lemon peel; mix thoroughly and moisten with molasses. Roll the dough very thin; cut into squares and bake in a hot oven. CRULLERS (New England Doughnuts) 1 egg 1 teaspoon butter 1 cup sugar P'iour Cassia or nutmeg 1 cup sour milk 1 teaspoon soda Beat the egg; add the sugar, flavoring to taste, butter, melted, and flour and milk alternately. Dissolve the soda in the milk, and mix all as lightly as possible. Use flour enough to make a soft dough; roll and fry in deep fat, hot enough to smoke but not too hot, or the crullers will brown and not be cooked through. Sweet milk and two tablespoons baking powder may be substituted for the sour milk and soda. JUMBLES 2 cups sugar Flour 1 cup butter 2 tablespoons sour milk 2 eggs beaten separately Vz teaspoon soda 1 teaspoon vanilla Beat the butter and sugar to a cream; add the eggs and part of the flour; then the milk, dissolving the soda in the milk. And sufficient flour to make a dough just stiff enough to roll thin. Cut in rings and bake in a moderate oven. Planned for a r<AVT?C! Family of Four l^AJVliO COOKIES 1 cup sugar Vi cup milk V2 cup butter and lard Flour to make.dough i egg 1 teaspoon baking powder Few gratings of nutmeg Sugar and cinnamon Follow the directions for Jumbles; roll as thin as possible, and sprinkle with sugar and cinnamon. SAND TARTS Make jumbles, cutting them into squares. Brush the top with egg and sprinkle with granulated sugar. PEANUT CAKES Whites of 5 eggs 1 tablespoon flour 1 cup sugar Ground peanuts Beat the eggs as stiff as possible; add the sugar and flour; then stir in enough peanuts to make a very stiff batter. Drop in small lumps on buttered tins and bake in a quick oven. FRUIT JUMBLES 1 cup butter Grated nutmeg 1 cup sugar 3 eggs , 2 tablespoons lemon juice [10 ounces flour] 1/2 pound seeded raisins or currants Stir the butter and sugar to a cream; add the lemon and a little grated nutmeg; then the eggs beaten separately, then the flour, leaving out a tablespoonful to mix with the fruit. Have the fruit well washed and drained; mix with the flour and add to the batter. Drop on buttered tins and bake. MERINGUES Whites of 3 eggs 1 cup powdered sugar ^ 1/2 teaspoon vanilla Beat the eggs to a stiff froth ; stir in the powdered sugar lightly with a wooden spoon. When thoroughly mixed flavor and arrange the meringue on buttered paper in the shape of eggs; sift powdered sugar thickly over the top; let them stand a few minutes; shake off the superfluous sugar; lay the paper on tins CA ■!?"CC Planned for a iilS.r^O Family of Font and bake in a very slow oven until a delicate brown. When cool, remove carefully from the paper; dip a spoon in hot water; scoop out the inside; dust with powdered sugar and set away until serving time. Fill with ice cream or whipped cream and press together, leaving some of the cream visible. KISSES