San Rafael cook book, 1906

1 cup sugar, % cup butter, % cup sour milk, 1 egg, % teaspoon soda. IFlour to make soft dough and flavor to taste. V y^ DANISH COOKIES. , \ 1% lbs. butter, 1 lb sugar, 2 eggs, % cup milk, flavor to taste, 2 teaspoons baking powder, sifted with flour sufficient to make dough stiff enough to roll into a large sausage shape. Let stand over night in cool place. In the morning slice with sharp knife into cookies and bake in brisk oven. This is much quicker than the usual method. ^^ ?\ TEA CAKES OR COOKIES — Mrs. W. F. Jones. 3 cups of sugar and 2 of butter worked to a cream; 3 eggs, 1 cup of sour milk, 1 full teaspoon soda sifted in with some flour, 1 tablespoon lemon juice or extract, and flour to roll out, but not too stiff. Take out a large spoonful at a time, roll very thin, then sprinkle over with sugar and a few caraway seeds if liked. Run the rolling pin over again, •cut out, and bake in a quick oven. Very nice. SOFT COOKIES — Mrs. E. B. Mahon. 1 egg, 1 cup of sugar, a piece of butter, % cup of sour milk, a few caraway seeds, 1% cups of flour and % teaspoon of saleratus. COOKIES — Mrs. F. M. Angellotti. % cup of butter, 1 cup of sugar, 2 beaten eggs, 2 teaspoons of baking powder, 2 tablespoons milk; mix with enough flour to roll out. SUGAR COOKIES WITHOUT EGGS— Mrs. Geo. Bunn. 1 cup butter, 2 cups sugar, 5 cups flour, a little nutmeg; 1 teaspoon soda and 2 teaspoons of cream of tartar. Roll out not too thm, and bake quickly. COOKIES — Mrs. Hoyt. 1/2 cup of butter, 1 cup of sugar, 1 tablespoon of milk, 2 eggs, 1 heaping teaspoon of yeast powder, flavor to taste; enough flour to roll out very thin. BUTTER COOKIES — Mrs. Wm. Lichtenberg. 1 pound of butter, 3 eggs; % pound of sugar, 1 pound of flour, the Juice of % lemon, and the grated rind. Stir the butter to a cream; add the sugar, eggs, and lemon gradually ; after adding the flour, knead the dough, roll little balls, flatten them into cooky shape on the tin, making a little hole with the finger in the middle. Bake in a moderately hot oven. COOKIES — Mrs. E. B. Mahon. 1 cup of butter, 3 eggs, 2 cups of sugar, %' cup of milk, 2 teaspoons of yeast powder, a little nutmeg, and flour to suit. COCOANUT COOKIES— Miss Lulu Stuart. 1 cup cocoanut, 1 cup granulated sugar, 1 cup butter, % cup sour milk, 1 teaspoon soda, 1 egg, flour enough to roll thin; sprinkle with sugar, and bake in a quick oven. GERMAN SPICE COOKIES— Edythe Foster. 1 cup butter, 1 cup sugar, 3 cups flour, yolks of 4 eggs. Mix butter to a cream add sugar slowly then beaten egg, flour. Roll in small balls and flatten out very thin with fingers and rub over with white of egg and cinnamon. GERMAN BISCUITS— Miss O. A. Gordon. 1 lb of flour, % pound butter, % lb sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, % teaspoon soda, 1 gill of milk. Rub butter in the flour, mix other ingredients, roll out very thin, bake in a moderate oven, when cooked stick together with raspberry jam. Ice. CREAM CAKE WAFERS— Miss H. J. Trumbull. 1 scant cup white sugar, 2 eggs, 1 scant cup sweet cream, 1 even cup of flour, a pinch of salt, and 1 teaspoon of baking powder. Break the eggs into a cake dish, put in the sugar, next the cream and salt, and lastly the flour with the baking powder sifted in; then beat it all together briskly 2 or 3 minutes. Excellent for layer, loaf or drop cakes. WALNUT WAFERS— Mrs. W. Locke. 1 cup of brown sugar, 1 cup of walnuts broken into small pieces, 2 «ggs, a pinch of salt, 3 heaping tablespoons of flour. Drop on buttered tins, and bake in quick oven a few minutes. PEANUT WAFERS— Mrs. J. E. Alexander. % cup sugar, 2 rounded tablespoons butter, 2 eggs, 2 tablespoons milk, % cup flour before it is sifted, 1 teaspoon of baking powder, 1 Clip chopped peanuts, 1 teaspoon vanilla, pinch of salt. Drop from a teaspoon.