GERTRUDE JOSEPH

Allegretti Frosting For Plain Cake. Two cups sugar, 1 cup boiling water, % teaspoon cream of tar- tar. Boil until it threads, then pour over whites of 2 eggs, beaten, and beat until thick and creamy. Let this dry on the cake, then cover with Baker's bitter cholocate melted.

MRS. MAX SCHUBACH.

Quick Icing.

Put the whites of 2 eggs (unbeaten) into a bowl with 2 cups of powdered sugar; mix. Add a few drops of lemon juice, then beat hard for 4 or 5 minutes. The beating dissolves the sugar in the egg and makes a smooth, creamy icing. Spread before cake is en- tirely cold. MRS. L. NATHAN.

Filling for White Layer Cake.

One-quarter pound raisins, y2 pound of currants, % pound figs, ^4 pound pecans. Chop the fruit and nuts very fine and add icing made of sugar and whites of eggs. Spread this quite thickly be- tween the layers. Spread only icing on top.

MRS. J. S. COHEN.

Pioneer Brand Evaporated Milk is always fresh and sweet. Use it for cooking*.

146 ONE THOUSAND FAVORITE RECIPES

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COOKIES 147

These require a quick oven. If pans get cold before you can take cookies off, set back on the stove a few minutes, and the cakes will slip off easily. Flour pans lightly for baking sponge drops, lady fin- gers, anise cakes, etc. Glaze cookies by washing over top with milk or beaten egg and sprinkling sugar on top. A whole raisin, an almond blanched, a piece of citron or half a walnut may be used to decorate. Another way to glaze is, when cookies are about baked, rub over with a brush dipped in a syrup made of sugar and water and return to oven a moment.

Anise Seed Cookies. Beat 4 eggs and \y2 cups sugar very light. Then fold in \y2 cups flour, seasoning with 12 to 15 drops anise oil (according to taste). Drop in pans and let stand over night to dry. Bake 10 minutes in a moderate oven. MRS. J. GOLDSMITH.

Jelly Cookies. Cream one cup butter and 2 cups sugar, add 2 eggs, 1 cup milk, flour to roll, 2 teaspoons baking powder, and little vanilla. For the top of half of them drop a little jelly in center before you bake. For the rest mix chopped nuts, sugar and cinnamon. Brush first with the yolk of beaten egg and then the sugar mixture.

MRS. E. MORGENSTERN. Sugar Cookies. Six eggs, 1 cup sugar, y2 pound butter, 1 teaspoon baking powder, teaspoon vanilla and a pinch of salt. Add flour enough to roll, cut out, sprinkle with sugar and bake. MRS. D. KOCH.

Sour Milk Cookies.

iy2 cups butter, 2 cups sugar, 6 whole eggs, y2 cup sour milk. Mix with juice of 1 lemon, a little soda on tip of knife and large teaspoon baking powder with flour enough to roll. When cut brush with beaten eggs mixed with a little milk or anise seed or chopped nuts.

MRS. D. KOCH. Soft Sugar Cookies.

Beat 6 eggs light, whites and yolks separately. Cream until many shades •lighter than when you began the work; 3 even cups of sugar and 1 rounded cup of butter. Beat it to a veritable cream, add the yolks, and lastly the whites alternately with just enough sifted flour for a soft dough. Do not have it stiff -enough to roll in a sheet. Flour your hand's and mold into round cakes. Bake in quick oven. Flavor as desired. ■ ELSIE BARMON.

For a cold supper you must have some Independent Beer. Don't neg- lect ordering- it.

ONE THOUSAND FAVORITE RECIPES

Butter Cookies.

Take 5 eggs and 1 cup granulated sugar and beat well. Add to this

1 pound butter, which first wash out in cold water, 1 teaspoon yeast

powder, enough flour to roll. Add a little lemon extract. Then cut

into cookies with a form and put in sheet pan. Bake in moderate oven.

MRS. J. KOLEMAN. Butter Cookies Number 2. One pound butter, \y2 cups sugar, 3 eggs. Take 2 whites out and beat for the top. One pony glass of whisky and flour enough so that you can roll in rings, and then dip them in white of eggs, and then in sugar, cinnamon and almonds (chopped), then bake.

MRS. SAM BROWN. Cookies Zu Zu. Y2 pound butter stirred with 2 cups sugar. Add 5 eggs, 1 at a time, 1 sifter flour, 1 teaspoon Hartshorn powder diluted with % cup milk. Add grated rind 2 lemons. Roll out the dough and cut into cookies. Brush each one with beaten egg and then spread very thickly with the following filling: 2 boxes Zu Zu ginger snaps, 1 pound al- monds, 1 pound walnuts, sugar and cinnamon. Chop and mix well.

MRS. GUSTAVE BROWN. Cookies. To a pound and a half of well washed butter use 8 eggs, beaten with 2 cups of sugar. Use enough flour to be able to roll the dough; iy2 teaspoons baking powder. Mix well and roll out thin, and bake in a hot oven. You can improve by mixing 6 hard-boiled eggs (yolks only) with the dough and spread blanched almonds cut fine and sugar on top of cookies. MRS. POLITZ.

Fruit Cookies. One cup butter, \y2 cups brown sugar, 3 eggs, 2 cups flour, 1 tea- spoon baking powder, 1 cup currants, 1 cup raisins, 1 cup English wal- nuts, 1 teaspoon each cloves, allspice and cinnamon, cracker meal in pan. Drop from spoon. CARRIE KOCH.

Brownies. Mix 1 cup sugar, % cup melted butter, 1 egg unbeaten, 2 ounces Baker's chocolate (melted), % teaspoon vanilla, y2 cup flour, y2 cup of walnut meats cut in pieces. Line a 7-inch square pan with parafflne paper, spread mixture evenly in pan and bake in slow oven. Turn from pan, remove paper and cut in strips, using a sharp knife.

Ginger Snaps. One cup butter, 1 cup sugar. Boil until thick and when cold add 1 tablespoon cinnamon, 2 tablespoons ginger, a pinch of salt, 1 cup sour milk, 1 teaspoon soda, flour to roll. •

MRS. S. FRIEDENTHAL.

RELIANCE 3SKE