Page:The Pilgrim Cookbook.djvu/95

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Bread Crumb Cookies.

One cup granulated sugar, ½ cup shortening butter or lard, 1 egg, 1 level teaspoon baking soda mixed in ½ cup sour milk or ½ cup hot water, 1½ cup bread crumbs, 1½ cup flour, ½ teaspoon salt, 2 teaspoon cinnamon, ½ teaspoon baking powder. Drop cookies in pan and bake brown. — Mrs. F. C. Kraemer.

Brown Cookies.

One cup white sugar, 1 cup lard or butter, 1 egg, a half teaspoon soda dissolved in a little black coffee, ½ teaspoon cloves, ¼ teaspoon allspice, 1 teaspoon cinnamon, a teaspoon full of ginger and a pinch of salt. Mix in flour to handle well, shape in the hand and put a nut in the top of each cake. — Mrs. F. C. Kramer.

Chinese Cookies.

Two cups pastry flour, ¼ cup butter, ¼ cup lard, 2 cups brown sugar, ¼ teaspoon soda, 1 teaspoon vanilla and 2 teaspoons cold water. Mix well and form into little balls about the size of a nutmeg. Place about 4 inches apart in an unbuttered pan and bake about 20 minutes in a moderate oven. When done let stand in a pan about 5 minutes, then remove carefully. — Mrs. Albrecht.

Filled Cookies.

One cup brown sugar 1 cup white sugar, 1½ cups shortening (part lard and part butter) 3 eggs beaten, 1 teaspoon soda dissolved in scant ½ cup hot water, 2 cups flour, 6 cups oatmeal. Put oatmeal through food chopper.

Filling. — One package raisins, 1 package dates, put through food chopper, add 1 cup sugar, enough hot water to make soft, add 1½ teaspoons vanilla; roll the cookies, cut and place a teaspoonful of the filling on cookie then place another cake on top. Press the edges well together and bake. — Mrs. H. W. Bruedigam.

Filled Fig Cookies.

One cup sugar, ½ cup lard, ½ cup milk, 2 cups flour, 1 egg, 2 teaspoons baking powder.