The Forrest City times., 1905-07-28
ART OF cooKY-MAKiNC.
Handle the Dough as Little as Pos sible and Take from Pan with
 Greatest Care.

Many otherwise good cooks protest their utter inability to make good cook ies. and almost seem to imply their belief in the necessity for exercising some occult art. in order to secure the desired results in this particular branch of cake making. That cooky making Is an art, no one will deny. but there is really nothing occult about IL, Merely matter of knowledge and skill-certain causes producing cer- tain results.
 To begin with. the good old man. mey's fnfallible rule for all her tooth some dainties: Jess put all the in- gregients into dat big pan. an stir um all togedder wid dat big spoon" is not available in cOoky making: as the manner of putting the ingredients together is quite as important as are. the 'ingregients" in themselves. Then. the baking of the cookies is of no little importance; the best of ''ingregients" may, although put together in the most appy owed manner, fail in being the best of cookies. through the fault of the baking
 If the following formulas. with ac- companying directions. are carefully followed. the result will be very sat isfactory cookies:
 Sugar Cookies-Two eggs: two cups Of granulated sugar: one cup of butter and lard in about equal quantities: one cup sour milk: one-half grated nut meg; one heaping tassponfuf<of saler- atus, sifted in witA -four to roll, Beat the eggs to froth: add the sugar and mix smooth; add the butter and lard. warmed until soft, but not melted and work to cream: add the milk and nutmeg; stir until we'll mixed; then add the flour and saleratus, stirring often until as stiff as can be stirred with a spoon; then take out. one spoon. ful at g time, upon we'll houred holding board. mold lightly with tine fingers, until stiff enough to roll out. using plenty of flour; roll to about one fourth inch in thickness. and cut out; place upon fioured tin. lifting care fully with knife: bake to a light brown in q quick oven; take from the tin with knife and lay upon folded paper to cool before piling together. It is best to test the cooky dough before beginning to bake by baking a bit of the dough. If too soft add more -four
 Good Brown Cookies-Two eggs. one and one-half cups brown sugar: one cup shortening" meat fryings are best; one cup molasses; one cup sour mi fna ft,1 f.f krip and ground cinnamon two teaspoon. fuls of saleratus sifted in with the four. Tn mixing. follow the directions given for mixing sugar cookies Bake to nice, rich brown in a moderate oven
 There are a few important "donts" that it is we'll to remember, in cooky making: Don't knead cooky dough Don't handle the dough any more than necessary, nor make it too stiff. Don't take the cookies up from the board after cutting out. with the fingers. l Don't remove from the tin. after bak. ing, by turning the tin upside down on the table. Don't pile the cookies together while warm, nor put away until thoroughly cool.
 The recipes given are also excellent for jumbles; roll to one-half inch in thickness and cut with tumble cut ter; glaze with white of egg, and sprin. kle with sugar.
 If sour milk for these cookies is not at hand, stir a teaspoonful of cream of tartar into cup of sweet
 
 Vicks Family Magazine.