The state republican. (Jefferson City, Mo.) 1871-1896, 1894-05-17
nd packed away in stone lars. at

and packed away in stone jars, at
least a week before using. They
are a very delectable dainty. One
pound of pulverized sugar, one
pound of flour, quarter pound
of almonds blanched and sliced, one
quarter pound of citron sliced fine,
four eggs, two ounces of ground
cinnamon, a pinch of ground cloves.
Beat the eggs and sugar together, very
light, then gradually add the flour
to which has been added the spices,
then the almonds and citron. Roll
out to quarter of an inch, cut
with round cutters, and bake in n
moderate, not slow ven
Currant Cookies.-One cupful of
butter, two cupfuls of powdered
sugar, three tablespoonfuls Of sour
cream, four eggs, five cupfuls of
-four, one teaspoonful of soda, one
cupful of currants, grated nutmeg.
Put the cream, butter and sugar
together, add the eggs, beaten light,
then the cream Tor buttermilk will
do), then the soda, which has been
previously dissolved in a quarter of
a cupful of boiling water, stir in the
flour, add the nutmeg and then the
%currants. Roll out to a quarter of
an inch in thickness, cut with round
cutter and bake in a quick oven.
Ginger Cookies.-One pound Of
butter, one pound Of brown sugar,
one quart of molasses, two tea
spoonfuls of soda, enough -four for u
stiff dough, two tablespoonfuls each
of ground ginger, cinnamon, and M
of ground allspice. Mix in an
earthen bowl. In cold weather place
this on the stove; in warm weather
put in any place where the butter
will melt. Put the butter and mo-
lasses in the bowl together aud let
them become thoroughly amalga-
mated. Add the brown sugar, let
this melt, then remove from the ire
and add the soda dissolved in hot
water. Now work in the flour, add
the spice and when the dough is
stiff enough to handle, roll out. cut
and bake in q moderate, not slow,
oven. The amount of flour used varies
the quality of the flour and the sea-
son of the year'affecting it,materially,
more being required in "a weather
than in cold. If spices are bought
freshly ground from the spice mills,
the quantity may be lessened as a
purer, fresher article can be had by
going to headquarters.
"The Best Crullers.-A quart of
flour, one-half cupful of lard, one
half cupful of butter, n cupful of
soft white sugar, and IL and n
half teaspoonfuls of baking powder,
three gills of milk, two eggs, grated
nutmeg and lemon peel. Rub the
butter, lard and sugar together, add
the eggs, beaten light, then the
, milk, the -four and the baking pow
der, add the grated nutmeg and 6
little grated lemon peel. Have the
dough just soft enough to handle
roll out on a well Toured board, ant
either cut in strips one-half incl
wide, to twist, or cut in rings; fir!
f in boiling lard until a light brown
l and sprinkle with powdered suga,
before serving.
Sand Tarts.-One pound of butter
two pounds of sugar, two pound o
l flour, six eggs, one teaspoonful o
/ vanilla extract, n half pounds o
, almonds, blanched and halved. Rul
the butter and sugar together, adj
/, the yolks of the eggs, then the iou
and whites of eggs, beaten stiff, ant
, add the vanilla. If the dough is no
stiff enough to handle, add NOR
flour. Roll out very thin, cut witt
a round cutter and place on tn
, baking tins; brush each cake with
brush or feather, dipped in white o
, eggs, lay two n three halves o
, almonds on each cake, sift over thi
, graduated sugar and a little groun'
cinnamon, and bake in a quick ovel
} until light brown. These are yer.
{ toothsomc.