COOKIES, ETC.

IN baking small cakes and cookies, grease the pans with wax or butter. If the pans get cool before you can take them off, set them on top of the stove for a few seconds. The cakes will then slip off easily. Sponge, drop cake, anise, lady fingers, etc., are better baked on floured pans. Sift, or rather sprinkle, the flour lightly in the pans.

Take ten boiled eggs and two raw ones, one pound of best butter, half a pound of almonds, one lemon, some cinnamon, one wineglass of brandy, one pound of pulverized sugar and about one pound and a half of flour. This quantity makes one hundred cookies, and, like fruit cake, age improves them, in other words, the older the better. Now to begin with: Set a dish of boiling water on the stove, when it boils hard break the eggs carefully, one at a time, dropping the whites in a deep porcelain dish, and set away in a cool place. Take each yelk as you break the egg and put it in a half shell, and lay it in the boiling water until you have ten boiling. When boiled hard take them up and lay them on a plate to cool. In the meantime wash the salt out of the butter, cream it with a pound of pulverized sugar, add the grated peel of a lemon, a teaspoonful of cinnamon and half of the almonds, which have been blanched and pounded or grated (reserve the other half for the top of the cookies, which should not be grated, but pounded). Now add the hard-boiled yelks, which must be grated, and the two raw eggs, sift in the flour, and don't forget the brandy. Beat up the whites of the twelve eggs very stiff, add half to the dough, reserving the other half, but do not make the dough stiff, as it should be so rich that you can hardly handle it. Flour the baking-board well, roll out about an eighth of an inch thick. Now spread with the reserved whites of eggs, reserving half again, as you will have to roll out at least twice on a large baking-board. Sprinkle well with the pounded almonds after you have spread the beaten whites of the eggs on top, also with sugar and cinnamon. Cut with a cooky-cutter. Have at least five large pans greased ready to receive them. See that you have a good fire. Time to bake, five to ten minutes. Pack them away when cold in a stone jar or tin cake-box. These cookies will keep a long time--if locked up.

Rub to a cream three-quarters of a cup of butter and one cup of sugar; add four eggs, one at a time, and the grated peel of a lemon. Then dissolve a lump of ammonia, about the size of a bean, in a quarter of a pound of lukewarm milk; add this and just enough sifted flour to enable you to roll out on the baking-board. Roll quite thin. Beat up an egg and brush over the cookies, sprinkle with sugar, cinnamon and pounded almonds. These are very nice. Be careful not to add too much flour. Omit the almonds if you are not fond of them.

Take one cup of butter, two cups of sugar, one cup of milk, three teaspoonfuls of baking powder, three to five eggs and two teaspoonfuls of caraway seed. Flour enough to roll. Don't get it too stiff.

Take two cups of butter, two of sugar, one of milk; quarter of a pound of almonds, five cents' worth of oil of cloves; flour enough to roll and two teaspoonfuls of baking powder.

Take one cupful of sugar, two of molasses, one of butter; one teaspoonful of soda, dissolved in a cup of boiling water; one tablespoonful of ginger, and flour enough to mix, and roll out soft.

Take one cupful of butter, one of sugar, two or three eggs, and two-thirds of a cupful of sour milk. Dissolve a teaspoonful of soda in a little hot water; add part of it at a time to the milk until it foams as you stir it. Be careful not to get in too much. Mix up soft, only using flour sufficient to roll out thin. A teaspoonful of cardamom seed may be sprinkled into the dough.

Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk, one-half cup of citron, cut up very fine, one teaspoonful of allspice and one of cloves. Take whole spices and pound them in a mortar, and flour to thicken. Make stiffer than ordinary cup cake dough; flavor to suit taste, and drop on large tins with a teaspoon. Grease the pans, and bake in a quick oven. The best plan is to try one on a plate. If the dough runs too much add more flour. Sift one heaping teaspoonful of baking powder in with the flour.

Beat the whites of two eggs to a stiff froth, adding gradually one cup of confectioner's sugar and one heaping cupful of dessicated cocoanut, and two heaping teaspoonfuls of arrowroot. Drop from the teaspoon upon buttered paper in a large baking pan. Drop an inch apart. Bake in a moderate oven fifteen minutes.

(No. 1.) Rub to a cream half a pound of best butter and add half a pound of pulverized sugar, the grated peel of a lemon, a tablespoonful of brandy, and the grated yelks of six hard-boiled eggs, a teaspoonful of cardamom seed pounded fine, a tablespoonful of rosewater, and as much pulverized ammonia as you can put on the end of a knife. Work this into a soft dough, with just enough flour to roll out. Don't get your dough too stiff, flour your board thickly and roll out thin. Spread with the beaten whites of the eggs and pounded almonds. Bake in a quick oven for about ten minutes. Prepare the eggs same as for "Mother's Delicious Cookies," by breaking each egg carefully, putting the whites in a deep bowl and setting on ice until wanted, and put each yelk into a half shell (do this as you break each egg, leaving the yelk in the same egg shell) and set in boiling water and boil until hard, then take them out and set in a cool place, and do not attempt to grate them until perfectly cold. It would be much easier to boil the whole egg, but then you would waste the whites.

(No. 2.) Boil six eggs hard. When cold shell and grate the yelks (reserve the whites for salads or to garnish vegetables), add half a pound of sugar, the grated peel of a lemon and half a wineglassful of brandy. Stir in half a pound of butter which has been worked to a cream (unless your butter is sweet you had better wash it through several waters before rubbing it). Sift in as much flour as you think will allow you to roll out the dough; take as little as possible, a little over half a pound, and flour the board very thick. Put in about two cents' worth of cardamom seed and very little rosewater. Cut out with a fancy cake cutter and brush with beaten egg. Sprinkle pounded almonds and sugar on top. If you add half a teaspoonful of pulverized ammonia it will make the cookies very light. It should be sifted with the flour.

Take one pound of flour, one pound of sugar, seven eggs, the grated peel of a lemon, a piece of citron, also grated, a tablespoonful of ground cinnamon, a teaspoonful of cardamom seed, pounded fine, and half a teaspoonful of ground cloves. Stir the eggs, sugar and spices about half an hour, add the sifted flour gradually; cut the wafers with a teaspoon and bake in pans upon buttered or waxed paper.

Take one-quarter of a pound of the best vanilla chocolate, grated, one-quarter of a pound of confectioner's sugar, one-quarter of a pound of grated almonds (a few bitter ones mixed), and the stiff-beaten whites of six eggs. Stir the sugar and beaten whites, then add the chocolate and almonds, and drop upon waxed paper with a teaspoon, about two inches apart.

Take half a pound of strained honey, half a pound of sifted powdered sugar, half a pound of almonds (cut in half lengthwise), half a pound of finest flour, one ounce of citron (cut or chopped extremely fine), peel of a lemon, a little grated nutmeg, also a pinch of ground cloves and a wineglassful of brandy. Set the honey and sugar over the fire together, put in the almonds, stir all up thoroughly. Next put in the spices and work into a dough. Put away in a cold place for a week, then roll out about as thick as a finger. Bake in a quick oven and cut into strips with a sharp knife after they are baked (do this while hot), cut a finger long and two fingers wide.

Sift about a pint of flour in a bowl, make a hole in the center of the flour, break in five eggs, a pinch of salt, a teaspoonful of best ground cinnamon and a tablespoonful of pulverized sugar.

Mix this as you would a noodle dough, though not quite as stiff. Roll out very thin, and cut into long strips with a jagging iron. Heat some clarified butter, and fry a light yellow. Roll on a round stick as soon as taken up from the fat or butter, sprinkle with sugar and cinnamon or grated peel of a lemon. Mix both thoroughly. Do not let the butter get too brown; if the fire is too strong take off a few minutes. Called Kraus-gebackenes. Nice with wine.

Grind a cupful of mohn (poppy seed), stir in the yelks of six eggs with three-fourths of a cup of sugar for about ten minutes, add the grated peel of a lemon, a handful of pounded almonds, sweet and bitter mixed. You may add a few raisins and some citron, shredded very fine, to the mixture, also a tablespoonful of rosewater. Beat the whites to a stiff froth and stir through the mixture. It is then ready to fill in the tarts. Bake a very light brown. Puff paste for these tarts is made as follows: Take one pound of the finest flour, and sift on the baking board. Make a hollow in the center, put in a piece of butter, a good pinch of salt and a tumbler of ice-water. Mix a dough of this with your hands and work it until it leaves your hands and the board perfectly clean. Now take a pound of fresh butter, wash the salt out of it and lay in ice-water, flatten the butter to a finger in thickness, roll out the dough, place the butter on it and cover securely with the dough, then let the dough rest. This dough should be made a day or two previous to using. Roll out quite thin, cut into squares and add a heaping teaspoonful of the poppy seed mixture to each square, fold the points together to form a triangle; spread with beaten egg and bake in a quick oven.

Take an equal quantity of flour, sugar and butter, and mix it well by rubbing with the hollow of the hands until small grains are formed. Then add a cupful of poppy seed, two or more eggs, and enough Rhine wine to hold the dough together. Roll out the dough on a well floured board, about half a finger in thickness, cut into any shape desired. If you dissolve in the wine a pinch of lump ammonia or a little warm milk, it will help make the cookies light.

(No. 1.) Blanch half a pound of almonds, pound in mortar to a smooth paste, add one pound of pulverized sugar and the beaten whites of three eggs, and work the paste well together with the back of a spoon. Dip your hands in water and roll the mixture into balls the size of a hickory nut, and lay on buttered or waxed paper an inch apart. When done, dip your hands in water and pass gently over the macaroons, making the surface smooth and shiny. Set in a cool oven three-quarters of an hour.

(No. 2.) Prepare the almonds by blanching them in boiling water. Strip them of the skins and lay them on a clean towel to dry. Grate or pound one-half pound of almonds, beat the whites of five or six eggs to a stiff, very stiff froth, stir in gradually three-quarters of a pound of pulverized sugar (use confectioner's sugar if you can get it) and then add the pounded almonds, to which add a tablespoonful of rose water or a teaspoonful of essence of bitter almonds. Line a broad baking-pan with buttered or waxed paper and drop upon this half a teaspoonful of the mixture at a time, allowing them room enough to prevent their running together. Sift powdered sugar over them and bake in a quick oven to a delicate brown. If the mixture has been well beaten they will not run. Try one on a piece of paper before you venture to bake them all. If it runs add a little more sugar.

(No. 3.) Blanch the almonds in boiling water, say half a pound, and when perfectly cold pound them in a mortar, a few at a time. Beat the whites of six eggs to a very stiff froth, add three-quarters of a pound of pulverized sugar, stir in the pounded almonds, and bake in a pan lined with waxed or buttered paper, laying two inches apart. Try the mixture first, to see whether it is of the right consistency, and if the macaroons run into each other, beat in more sugar. Bake a light brown.

Beat to a stiff froth the whites of two eggs, stirring into them very gradually two teacups of powdered sugar and two tablespoonfuls of cornstarch, into which you have grated two ounces of chocolate. Bake on buttered tins fifteen minutes in a warm oven and drop with a dessert spoon one inch apart.

Take meat of hickory nuts, pound fine and add mixed ground spices and nutmeg. Take whites of three eggs, beat in gradually one pound of confectioner's sugar, work the paste well with a spoon, and add nuts to this. Butter your hands and make the mixture into balls the size of nutmegs. Lay them in buttered tins an inch apart and bake in a very hot oven.

Rub one cup of butter to a cream, with two cups of sugar. Add the yelks of four eggs and one cup of milk, three cups of flour with two teaspoonfuls of baking powder, sifted thoroughly. Half a pound of currants, carefully washed and dried between cloths, and then sift flour over and through them. Add the beaten whites of the eggs last and flour with nutmeg. Bake in small gem pans.

Take one cup of butter, one cup of sugar, one cup of molasses, half a cup of cold coffee, with two teaspoonfuls of soda, one tablespoonful of ginger, and flour enough to make a dough stiff enough to roll out thin. Cut with cookey-cutter and bake in quick oven.

Make a sponge cake batter, and bake in long tins, not too large. The batter should not exceed the depth of one-fourth of an inch, spread it evenly and bake it in a quick oven (line the tins with buttered paper). As each cake is taken from the oven, turn it upside down on a clean board or paper. Spread with a thin layer of currant or cranberry jelly, and lay the other cake on top of it. Cut it with a hot, sharp knife into strips like dominoes; push them with the knife about an inch apart, and ice them with ordinary white icing, putting a tablespoonful on each piece, the heat of the cake will soften it, and with little assistance the edges and sides may be smoothly covered. Set the cakes in a warm place, where the frosting will dry. Make a horn of stiff white paper with just a small opening at the lower end. Put in a spoonful of dark chocolate icing and close the horn at the top, and by pressing out the icing from the small opening, draw a line of it across the center of each cake, and then make dots like those on dominoes. Keep the horn supplied with the icing.

Boil one pint of water in a porcelain-lined vessel, add half a pound of butter, and stir in three-fourths of a pound of sifted flour. Let it boil one minute, stirring constantly. Take from the fire and let it cool. Stir into the batter the yelks of eight eggs, one at a time, and then add the stiff-beaten whites. Drop on buttered paper in large baking pans, a spoonful at a time, and bake from ten to fifteen minutes. Cream for filling: Take one quart of milk and reserve enough of this to wet two tablespoonfuls of cornstarch. Set the milk on to boil in a farina kettle. Beat the yelks of four eggs with two small cups of sugar, add the cornstarch and the milk and stir all gradually into the boiling milk. When thick remove from the fire, flavor with vanilla. Pass a sharp knife lightly around the puffs, open and fill.

Make same as Cream Puffs, but in long tins, and cover with a chocolate caramel icing, as follows: Boil two cups of brown sugar with one cup of molasses, one tablespoonful of butter and three tablespoonfuls of flour. Boil half an hour; then stir in half a pound of grated chocolate, wet in half a cup of sweet milk, and boil until it hardens on the spoon. Flavor with vanilla. Spread this upon the Eclaires.

Take one cup of white sugar, one cup of molasses, one cup of butter, one teaspoonful of soda dissolved in a little milk, two tablespoonfuls of ginger and a little allspice, cloves and nutmeg. Flour enough to roll.

Rub one cup of butter and two cups of sugar to a cream, add the yelks of four eggs and one whole one and one teaspoonful of soda dissolved in one tablespoonful of sweet milk. Flavor with vanilla, roll very thin in baking, spread with beaten white of egg and sugar.

Take half a pound of sugar and half a pound of flour (sift both many times), six eggs and one teaspoonful of aniseseed. Beat the yelks and the sugar until very thick, then add the sifted flour and aniseseed and last the stiff-beaten whites, which must be beaten very stiff. Drop with a teaspoon upon waxed paper or flour strewn upon baking-pans and bake with a very slow fire. It improves the cakes wonderfully to add a pinch of pulverized ammonia to the stiff-beaten whites, and to take half potato flour and half wheat.

Sift one pound of flour and one pound of pulverized sugar into a large bowl, four or five eggs, a piece of citron grated or chopped very fine, also the peel of a lemon, one whole nutmeg, grated, one tablespoonful of best ground cinnamon, one half teaspoonful of ground cloves, and half a teaspoonful of allspice. Mix all thoroughly in a deep bowl. Sift a heaping teaspoonful of baking powder in with the flour. Work into little balls as large as hickory nuts with buttered or floured hands. Bake on waxed or buttered tins, an inch apart. Very good.

Rub one cup of butter to a cream, with two cups of dark brown sugar, add four eggs, one at a time, stirring each one well, and then add a cupful of black molasses and one cupful of hot, strong coffee in which you have previously dissolved one even teaspoonful of soda (strain before adding to the batter). Sift four and one-half cups of flour, twice, adding two teaspoonfuls of cream tartar in last half cupful of flour, and sift again before adding. Add the following spices: Nutmeg, mace, allspice and cloves; half teaspoonful of each; one cupful of sultanas, carefully picked, and one cupful of currants, carefully washed, dried and dredged with flour, also half a cupful of finely-cut or chopped citron. Now fill in small gem pans which have been previously well greased. Fill the gems about half to give enough room to rise. When all are baked ice prettily, and when dry pack away in a tin cake box. They are best eaten fresh.

Mix two pounds of brown sugar with eight eggs, one nutmeg grated, two tablespoonfuls of ground cinnamon, two teaspoonfuls of ground cloves, one teaspoonful of mace, one-half pound of almonds cut lengthwise, and one-half pound of citron, shaved fine. Add sufficient flour to make the dough stiff enough to roll. Add two teaspoonfuls of baking soda dissolved in a very little hot water before adding the flour. Make the dough, roll and cut the cakes, put in buttered or floured tins and bake next day, allowing them to stand twenty four hours before baking. You may ice after baking if so desired. They are also very nice brushed with sweetened water, just before baking. Bake about fifteen minutes.

(No. 1.) Take two tablespoonfuls of molasses, one cup of brown sugar, two eggs, one teaspoonful of ground ginger, one teaspoonful of ground cinnamon, and one-half teaspoonful of ground cloves. Two and one-half cups of sifted flour, to which you must add two teaspoonfuls of baking powder and one cupful of sweet milk. Bake in well greased gem pans.

(No. 2.) Take two tablespoonfuls of butter, one cup of molasses, one cup of brown sugar, two eggs, two and one-half cups of flour and one cup of sour milk in which you have dissolved one teaspoonful of baking soda. Spice with one heaping teaspoonful of ground ginger, one teaspoonful of ground cinnamon and one-half teaspoonful of ground cloves. Bake at once in well greased gems.

Mix one cup of molasses, one cup of sugar, one tablespoonful of butter, and warm slightly, beat up well and stir at least ten minutes. Add following spices: One or two teaspoonfuls of ginger and one teaspoonful of cinnamon; add gradually one cup of milk, and five cups of sifted flour in which you have sifted two teaspoonfuls of baking powder. You may add a handful of currants or chopped raisins. Bake in well greased gem pans and eat warm for lunch or tea.

Make a chocolate custard of one heaping cupful of grated chocolate, one half cupful of granulated sugar, one half cupful of milk, and boil until it begins to thicken a little. Beat until cold, flavor with a teaspoonful of vanilla and add it to the following batter: Stir one and one-half cups of brown sugar with a scant half cup of butter, then add the yelks of four eggs and beaten whites of two, which stir in last, and two cups of flour in which you have sifted two teaspoonfuls of baking powder.

Take one cupful of pulverized sugar and one cupful of finely-pounded hickory nut meats, the unbeaten whites of two eggs, two heaping teaspoonfuls of flour, and one scant teaspoonful of baking powder. Mix these ingredients together and drop from a teaspoon which you have previously dipped in cold water upon buttered paper. Do not put them too near each other, for they always spread a great deal. Bake about fifteen minutes. You may double the quantity, as this will not make very many.

Take one pound of sifted sugar, one pound of honey, one pound of almonds cut lengthwise, one pound of best flour sifted, and three ounces of finely-shaved citron, the grated rind of a lemon, and half of a nutmeg grated, one teaspoonful of ground cloves, and one tablespoonful of ground cinnamon and half of a wineglassful of arrack. Warm the honey over a slow fire and add all the ingredients gradually.

Then take it off the stove and work it into a dough, which you can keep covered up for several days before rolling out and baking. Add half an ounce of pottache just before working the dough. Cut into desired slices while still warm.

Make some puffs, according to "cream cake" recipes, and fill in with whipped cream and fresh strawberries which have been liberally sugared with pulverized sugar.

[Editorial note: Handwritten inscription]

1 pt water -- 1 cup sugar + grated
rind of 1 orange -- let boil to a
rich syrup then add juice of
6 large oranges -- 2 lemons -- 1
tablespoon sherry + 1 teaspoon
rum. orange ice