Farm and home cook book and housekeeper's assistant

Cream 1 cup butter with 1 cup sugar, add 1 egg and 4 tablesp sour milk, in which dissolve 1 level teasp soda. Beat this mixture well, then add enough flour so the dough will not stick to the hands. Roll very thin, cut, and bake in a hot oven. [Mrs. B. W., Wis. \ Anise Cookies To 1 lb sugar (scant) add 1 tablesp butter, 3 or 4 eggs, 1/2 cup almonds, blanched and chopped, Yz teasp anise seed, and flour to make a dough stiff enough to knead, sifted with 1 ] teasp baking powder and a little salt. Form in a loaf about 4 inches wide and 1 inch thick, let stand over night, and in the | morning cut up in slices and bake. — [A. H., Wis.] Cocoanut Cookies Beat 2 eggs until light, add gradually 1 cup sugar, 1/2 cup grated or dessicated cocoanut, 1 cup thick, sweet cream, and 3 cups flour sifted with 3 level teasp baking powder and 1 teasp salt. Roll to % inch thick, sprinkle with some cocoanut and then roll down to 1/2 inch thick, and cut out and bake. — [Mrs. C. J. C, Wis.] Buttermilk Cookies (No eggs) Cream scant 3/4 cup lard with 1 cup sugar, add 1 cup buttermilk, in which dissolve 1 teasp soda, 2 teasp lemon or vanilla \ extract, salt to taste and flour to stiffen. Roll out quite thick, cut, and bake in a quick oven. — [Mrs. J. H. W., Me.] Wheat Cookies (No eggs) Cream 1/2 cup butter with 2 scant cups sugar, add 1 teasp soda dissolved in V2 cup hot water, then add 2 cups crushed (steamed) wheat. Roll thin like ginger snaps, and bake in moderate oven. Rolled oats may be substituted for the wheat. ' [C. M., Pa.] Walnut Cookies Cream 3/4 cup butter with 1 cup sugar, add 1 egg, 1/2 cup milk, 1 cup walnut meats cut fine, 1 teasp vanilla, and 1 teasp j baking powder mixed with flour enough to make a stiff drop batter. Drop in little cakes on greased tins. — [Mrs. R. C., Mass.] Peanut Cookies Cream 4 tablesp butter with 1/2 cup sugar, add 2 eggs, 4 tablesp milk, 1 teasp lemon extract, a little salt, and 1 cup I OATMEAL COOKIES AND MACAROONS 59 flour sifted with 2 teasp baking powder. Lastly add 1 cup chopped peanuts. Drop on buttered tins by tablespoonsful, and bake in a moderate oven. This makes about a dozen cookies. — [E. H., Wash.] Oatmeal Jelly Cookies Cream 1 cup butter and 1 cup lard with 1 cup white sugar and 1 cup brown sugar, add 8 tablesp hot water, in which dissolve 1 teasp soda, then stir in 6 cups oatmeal (3 put through the meat chopper — fine cut), and lastly add 2 cups flour. Roll, cut and spread with the following filling and fold over: Filling — To 1 lb seeded and chopped raisins add 1 cup sugar and a little water and boil until the consistency of jelly. — [Mrs. F. W. R., Mich.] Oatmeal Nut Cookies Cream scant 3/4 cup butter, add gradually 1 cup light brown sugar, then 2 well-beaten eggs, and 4 tablesp sweet milk. Next stir in 2 cups rolled oats, and when these are well moistened, add 1 cup flour sifted with 1 level teasp each soda and salt, also cinnamon, cloves and nutmeg to taste. Lastly add 1 cup seeded and chopped raisins and 3/4 cup chopped nut meats dredged with flour. Drop by teaspoonsful on buttered tins far enough apart so they will not crowd and run together. If the batter does not seem stiff enough, add more flour. — [Mrs. J. A. W., Mo.] Oatmeal Cookies