Page:The Pilgrim Cookbook.djvu/96

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Filling. — Boil until thick 2½ cups chopped figs or raisins, 2 cups sugar, 1½ cups boiling water, 3 tablespoons flour. Roll out dough as thin as possible, then place a layer of dough in a greased pan, spread filling on dough and cover with another layer of dough. When baked cut into squares. — Mrs. O. Braun.

Honey Drop Cookies.

One-half cup butter ½ cup sugar, 1 cup honey, 2 eggs, 1 lemon (rind and juice), 3 cups flower, 1 teaspoon soda. Drop dough by teaspoons on buttered tins and bake in moderate oven. — Mrs. W. C. Hinrichs.

Cookies.

Two cups sugar, ¾ cup butter, 2 eggs, 1½ teaspoons nutmeg, 1 teaspoon lemon extract, ½ cup rich milk, 3 heaping cups flour with 2 teaspoons baking powder, mixed. Mix all well together with spoon, adding a little more flour, if needed, when rolling out. Roll out thin. This makes about 6 to 7 dozen. Bake in hot oven. — Mrs. Klipp.

Plain Cookies.

Three eggs, 3 cups flour, 1½ cups sugar, 1 cup butter, 2 teaspoons baking powder, 6 tablespoons milk, nutmeg. Roll thin. Bake quickly. — Mrs. John C. Koebel.

Sugar Cookies.

One and one-half cups sugar mixed with 1 rounding cup (hard) lard, 2 eggs, 1 cup buttermilk, 1 level teaspoon soda stirred in the buttermilk, 1 level teaspoon baking powder. Flavor with nutmeg. Enough flour to make a soft dough. Bake in a hot oven. — Mrs. Rausch.

Sugar Cookies.

One pound flour, ½ pound butter, ½ pound sugar, 3 eggs. Work flour and butter together thoroughly in mixing bowl, flavor with a little cinnamon or the rind of a lemon, add sugar and eggs; mix well, and knead into the shape of pretzels. — Mrs. D. Wagner.