The Alaska citizen., 1911-12-25

popular That II Is hard TO imagine
Christmas without its regular sup
ply of good things. TO eat Although
primarily intended for children.
cakes and cookies are now taken
up and relished by grown-ups as
well. who each year spend more
and more effort in an attempt to
make the supply of holiday goodies
of helping in this work that the fol-
lowing reCepies are printed. They
have in each instance been selected
as the best of large number of
possible ones
Gingerbread Animals.
Beat two cupfuls cf molasses and
cupful of softened butter in a
To this add cupful of sour milk;
stir in also a quarter of a cupful Of
hot water. in which a level table
spoonful of baking soda has been
dissolved Add the grated rind Of
lemon. Tablespoonful of cloves
and ginger to taste; then stir in
enough flour to make stiff dough.
Roll the dough very thin on a
moulding board and cut it into the
desired shapes by means of tin
forms. Put the pieces in a well-flour-
ed dripping pan and bake in mod
crate oven. When the cakes are
done. before they are altogether
cold. frost lightly with pink or white
frostng.
Cream Cookies.
Mix Two cupfuls of sugar, two cup
fuls of cream, one teaspoonful Of
salt. one even teaspoonful of soda
and one teaspoonful Of salt and one
teaspConful of vanilla extract. Beat
one egg we'll into this and add
enough flour to form moderately
stiff batter. With spoon drop this
on some buttered baking sheets; but
leave space between the separate
cookies as they spread in baking
When baked cover with raspberry
icing
Chinese Cookies.
Two cupfuls of pastry flour, one
quarter cupful of butter, two cup
fuls of coarse. brown sugar, one
quarter teaspoonful of soda, one
quarter cupful of lard, one tea
tablespoonful of cold water. Mix
we'll and form into little balls about
the size cf a nutmeg. Place about
four inches apart in an unbuttered
pan and bake in moderate oven
for twenty minutes. When done let
them stand in the pan for five min
utes; then remove them carefully.
After they are finished these cook
les should be full of holes and look
like lace work. They will keep for
weeks and will taste much better
il MT eaten until they are few
days old
ChiIdren's Cookies.
Into bowl sift five large cupfuls
of flour, two cupfuls of white sug-
ar, one cupful of butter and a
handful of caraway seeds. Add one
or two Well-beaten eggs and a small
teaspo9nful of soda dissolved in
a little lukewarm water Knead we'll;
then roll out in sheets and cut into
fancy shapes. Bake for about fiji
teen minutes. Before baking, the
feather dipped in egg, and quickly
sprinkled with a mixture or coarse
grained sugar and little powdered
cinnamon
Christmas Cookies.
Beat to cream one-half cupful
CT softened butter; add gradually a
cupful of sugar. wellbeaten egg
white, the juice and grated rind of
half lemon and two beaten yolks. |
Beat each in we'll and add enough
flour to make stiff dough Roll out
in a thin sheet and cut into forms
with a doughnut cutter. Brush over
with beaten eggwhite and sprinkle
with chopped, blanched pistachio
nuts. Set in buttered baking pans
and bake lightly in a moderate oven.
If desired, the cakes may be dec
GRATED with chopped cherries or
small red candies.
OF course we have got to have
candies along with the other good
things to eat - it would hardly
seem like Christmas without them.
They are not alone handy to have
in the home to regale chance guests,
who are apt to be numerous during
the holiday season, but they also
have the property Of making most
Christmas gifts. A de-
licious box of homemade candies
packed in a dainty wrapper is a |
most welcome visitor.
The following recipes will produce
results which are both delicious
and wholesome. Most OF them are