The international cook book

Cream shortening and sugar. Add milk gradually to prevent curdling. Add baking powder to flour. Add flour, salt, and flavoring. Spread very thin on a buttered inverted pan. Crease in three-inch squares and bake in slow oven (325° F.) until a delicate brown. Remove from oven. Roll quickly while still hot. Roll on handle of wooden spoon. Work quickly, as wafers become brittle when cool. Finely chopped almonds may be added to top of cookie before baking, if desired. Drop Cookies 1 cup butter i cup sour cream 2 cups sugar i teaspoon soda 2 teaspoons salt 4 cups flour 4 eggs 4 teaspoons baking powder I teaspoon vanilla Cream shortening. Add sugar and mix until well blended. Mix salt, soda, and baking powder with the flour. Add vanilla to sour cream. Add eggs to shortening and sugar. Beat thor- oughly. Add liquid and dry ingredients alternately. MLx well. Drop from a spoon onto greased baking sheets. Top each cookie with one-half nut meat. Bake ten minutes in a moderately hot oven (375° F.). RECIPES 169 Molasses Ccx)kies, No. 1 ]/i cup sugar i egg ^ cup molasses i teaspoon cinnamon yi cup sour milk i teaspoon soda ]/2 cup shortening 2 cups flour Cream shortening. Add sugar and mix until well blended. Add the egg and beat thoroughly. Mix soda and cinnamon with the flour. Add molasses to sour milk. Combine mixtures. Mix well. Chill. Toss onto floured moulding board. Roll to one- quarter inch thickness. Cut with round cutter. Bake on greased baking sheets fifteen minutes in a moderate oven. Ice with confectioners' sugar and milk icing. Molasses Cookies, No. 2 i^ cups molasses i tablespoon boiling water y^ cup sugar i teaspoon salt 1 cup shortening ^ teaspoon ginger 2 teaspoons soda yi teaspoon allspice yi teaspoon cinnamon y^, teaspoon cloves 3 cups flour Boil molasses and sugar for five minutes. Add the shorten- ing. Cool. Then add soda dissolved in the boiling water. Mix flour, spices, and salt. Add to molasses mixtur*^. Mix thoroughly. Chill. Toss onto a floured moulding board. Roll as thin as pos- sible. Cut with a round cutter. Bake on greased baking sheets ten minutes in a moderately hot oven (375° F.). Wisconsin Molasses Cookies 2 cups molasses iK teaspoon soda 1 cup shortening JE^ teaspoon salt yi cup sugar yi teaspoon cinnamon 2 tablespoons butter J^ teaspoon cloves y\ pound almonds (chopped fine) yi teaspoon nutmeg 4 cups flour Mix shortening, sugar, and molasses. Heat to boiling point. Mix soda, salt- spices, and flour. Combiae mixtures. Add nuts. 170 THE INTERNATIONAL COOK BOOK Mix thoroughly. Toss onto floured moulding board. Knead Into roll. Grease dough and chill over night in refrigerator. In the morning slice and bake on greased baking sheets ten minutes in a moderately hot oven (375° F.). Mincemeat Cookies 2 cups shortening 3 cups mincemeat 5 eggs 3 cups brown sugar I teaspoon salt 2 teaspoons soda 6}4 cups flour 3 tablespoons hot water I cup nuts Cream shortening. Add sugar and mix until well blended. Add eggs and beat thoroughly. Mix salt and soda with the flour. Add water to first mixture. Add mincemeat and flour mixture alternately to first mixture. Add nuts. MLx thoroughly. Drop with a spoon onto greased baking sheets. Bake ten minutes in a moderately hot oven (375° F.). Butterscotch Whistles 1 egg K cup brown sugar y^ teaspoon salt % teaspoon vaniUa