The international cook book

2 tablespoons flour i tablespoon chopped nuts Beat egg. Add sugar and salt. Beat thoroughly. Add nut meats and flour. Drop mixture from teaspoon onto greased bak- ing sheets. Bake in hot oven (400° F.) until brown (one to two minutes). Remove quickly with spatula. Roll over handle of spoon. Cool. Sponge Drops Whites 3 eggs ^4 cup flour }/^ cup sugar K teaspoon salt Yolks 3 eggs I teaspoon vanilla Beat whites of eggs until stiff. Add sugar gradually and con- tinue beating. Add beaten yolks and vanilla. Fold in the flour sifted with salt. Drop from teaspoon onto greased baking sheets. Bake ten minutes in moderate oven (350° F.). RECIPES 171 Christmas Cookies 1 cup butter i cup milk 2 cnps sugar ^ teaspoon salt 4 eggs 3 teaspoons baking powder 6 cups flour Cream the shortening. Add sugar gradually. Add the eggs and beat thoroughly. Mix salt and baking powder with the flour. Add the liquid and the dry ingredients alternately to the egg mixture, adding the dry ingredients first and last. Mix thoroughly. Chill dough overnight. In the morning roll thin on a floured moulding board. Cut into various shapes with cookie cutters. Bake on greased baking sheets ten minutes in a mod- erately hot oven. Cool. Ice with confectioners' sugar and milk icing. Decorate with colored sugars and candies. Orange Cookies ^ cup butter i egg I cup sugar j4 cup orange juice Grated rind i orange 3 cups flour 3 teaspoons baking powder 3^ teaspoon salt Cream shortening. Add sugar and mix until well blended. Add the egg and beat thoroughly. Add grated orange rind. MLx baking powder and salt with flour. Add to first mixture alter- nately with orange juice. Mix thoroughly. Chill dough over- night. Roll thin on a floured moulding board. Cut with round cutter. Brush with unbeaten white of egg. Sprinkle with granulated sugar. Bake on greased baking sheets ten minutes in a moderately hot oven (375° F.). Lemon may be used instead of orange. Brandy Snaps 8 tablespoons flour 8 tablespoons butter 8 tablespoons sugar 4 tablespoons light syrup I teaspoon ginger 4 tablespoons molasses Mix flour, sugar, and ginger. Mix the molasses and s>Tup. Heat to boiling point, add butter, stir until melted. Add the remaining ingredients and heat for a second or two. Drop from 172 THE INTERNATIONAL COOK BOOK a spoon onto greased baking sheets. Bake three minutes in a moderate oven (350" F.). Remove quickly ^-ith a spatula and roll around handle of wooden spoon. Cool. ^May be filled with sweetened whipped cream before serving if desired. Delicious either with cream or plain. Sand Tarts, No. 1 yi cup shortening 2 teaspoons baking powder I cup brown sugar White of i egg (unbeaten) I egg Blanched almonds i^ cups flour I tablespoon sugar X teaspoon cLonamon Cream shortening and brown sugar. Add well-beaten egg, then flour, mixed and sifted with baking powder. MLx thoroughly. Chni. Roll out thin as possible. Cut with small cutter and brush over with white of egg. Sprinkle with sugar mixed with cinna- mon. Place split almond in center. Put onto greased baking sheets. Bake eight minutes in moderate oven (350° F.). Sand Tarts, No. 2 }4 cup shortening i egg I cup sugar 2 cups flour I tablespoon water 2 teaspoons baking pwwder yi cup almonds