The Portland Woman's Exchange Cook Book

Sand Tarts. 1 lb. flour. 1 lb. sugar. y^ lb. butter. 3 eggs. Mix butter, sugar and yolks of eggs (which must be cold). Beat to a cream, then add whites of 3 eggs, beaten very light, then flour. To mix this well the hands must be used. Put in cold place over night. Then roll out thin, cut out with round cutter, wash over with white of egg, sprinkle with cinnamon and granulated sugar mixed. Bake in quick oven. If desired place blanched almond in center of each. Mrs, David Honey man, German Sand Tart. 1 lb. of powdered sugar. 1 lb. butter. 1 lb. flour. 7 eggs. Juice of 1 lemon. Beat all together, adding eggs and flour alternately. Stir in the same direction for 1 hour. Butter the inside of a cake mold and sprinkle thickly with fine Zwieback or cracker crumbs. Fill with the batter and bake in a moderate oven for 1J4 hours. Also excellent baked in two layers and finished with jelly between and rum icing over the top. Miss Von Destinon. Scotch Short Bread. Cream Yi lb. butter with |4 lb. sugar and work in 1 lb. flour. Knead long. Press Yi inch thick. Press edge ^ith thumb and prick with fork and bake until light brown. Mrs, J, K. Gamble. Highland Short Bread. » 1 lb. flour. 4 oz. powdered sugar. Yi lb. fresh butter. Work flour and sugar into the butter, then halve the dough and knead it out into two rounds. Make round edges with thumb and prick with fork. Divide the rounds in four and bake in a moderate oven. Mrs. Thomas Erskine. Sour Cream Cookies. 1 cup sour cream. 1 cup butter. 2 cups sugar. 2 eggs. 1 teaspoon soda sifted with about AYz cups flour. Flavor to suit. Mrs. A. C. Churchill. Rich Sugar Cookies. 4 eggs. 3 cups flour. 2 cups sugar. 1 cup butter. 1 teaspoon baking powder. Vanilla. Roll fairly thin and bake in a quick oven. Sprinkle with sugar. Mrs. R. B. Sinnott. Springerlie (German Christmas Cakes). 1 lb. flour. 1 lb. powdered sugar. 1 tablespoon water. 4 eggs beaten together. 2 teaspoons anise seed pounded in a mortar. Mix in bowL Turn out and knead. Roll Yi inch thick, cut in small sheets and press well on lightly floured molds. Cut apart and let dry over night. Put on buttered tins and bake in slow oven till straw-colored. Miss Kate W. Failing. Squaws. Melt together 2-3 cup butter and 1 ounce bitter chocolate. Beat 1 egg and 2-3 cup sugar, stir in J4 cup flour and 1 teaspoon vanilla and then add the melted butter (not hot) and chocolate; then 2-3 cup chopped walnuts. Let mixture stand until quite stiff. Drop from teaspoon on flat tins and bake in moderate oven. Mrs. ]. K. Gamble. Tea Cakes. V/i cup of sugar. |/i cup of butter. j/2 cup of milk. 2 cups of flour. 3 eggs. V/i teaspoons baking powder. Cream the butter and sugar, add the beaten yolks, next the milk, then flour with baking powder, and lastly the well beaten whites. Flavor with either mace or vanilla. Frosting. 2 teaspoons of cocoa. 1 teaspoon melted butter. 2 tablespoons hot coffee. 1 cup powdered sugar. Put on while cakes are warm. Mrs. F. E. Hart. ' Toledo Cookies. 1 cup sugar. Yi cup butter. 2 eggs. Yz teaspoon soda in 3 tablespoons of sour cream. 1 teaspoon cream tartar. 3 or 4 grates of nutmeg. Roll very soft. Napoleon Cakes. J4 lb. flour. 3 oz. butter. 1 oz. sweet ground almonds. 1 oz. sifted sugar. Yolk of 1 egg. Rub the butter into the flour; add the sugar and almonds; mix well. Moisten with enough yolk of egg to make a very stiff paste. Put it aside for an hour to cool ; roll out in 2 thin sheets. Bake to very pale brown in a moderately heated oven. Spread 1 sheet with raspberry jam and lay the other on the top. Cut in fingers while hot. Serve as a sweet piled up on a lace paper, dusting each finger with icing sugar. May be eaten cold as afternoon tea cakes.