The chronicle=news., 1913-01-17
The Home Department

Cympals: One cup sugar. one half
cup OF butter or other shortening.
one half cup OF sour milk. two eggs.
one half nutmeg. one teaspoon OF
saieratus. stir butter and sugar to-
gether. add eggs and Il little flour.
Stir in the milk and saleratus. which
should be previously strained TO roll
out. Cut into rings. slit sugar on top
and bake In n quick oven.
Currant Cookies: One cuptul OF
sugar. TWO scant cupsuls OF flour.
four iablespoonfuls OF butter, two
eggs. one scant teaspoonful Of bak-
Ing powder. one cupful Of cleaned
ourran's chopped fine. nutme. and
cinnamon 10 taste. Rub butter and
sugar 10 IA cream. add spices and the
eggs beaten light. then the flour with
which the baking powder has been
sifted twice. Lastly put In the
chopped currants. Roll out with
quick. light strokes. Cut into shapes
and bake in "a tolerably brisk oven.
They arc better the second day after
baking than the first.
Almond Cookies: Hal! a cup!ui OF
butter or other shortening. one cEs.
one third Of oupful Of almonds.
bianched and finely chopped. one
halfo cupfui Of sugar. one half ica-
ifpoonful each OF cloves and nutmeg.
half grated lemon. two cups Of
flour. Cream tho butter and add the
we'll beaten egs. almonds. sugar and
spices mixed and slfted with flour.
Roll tn" mixture to one fourth Of an
inch In thickness. Shape with II
round cutter. first dipped In flour.
and bake In slow oven.
Sponge Drop: Heat three csss
Tightly. Add three fourth OF u cup
OF eranulaied sugar. one heapinE cup
OF flour siftcd with one teaspoonfui
of cream OF tartar and onc-half tea
spoonful! OF soda tor ono heapinG
teaspoonini OF baking powderj. f1a-
yor with one tcaspoonful Of lemon
extract. Drop In teaspoon. three
inches apart. on buttered tins. Bake
In a quick oven. 1T Is safe To bake
one cake AS trial to see II the
mixture needs any more flour. The
|cakcs should spread In the oven and
they ought TO be about one-half Inch
thick when baked.
Oatmeal Cookies: This recipe
makes very large batch Of cook.
les. hut they Will keep well for
weeks. Mix together four cupfils OF
flour unto which you have sIfted
n tcaspoonful OF sodn), and three
cupfuis OF oatmeal. Add two cup.
fuls OF powdered sugar and three
quarters OF cup OF melted shortea-
Ing with = teaspoonful Of salt. Noist-
en- the mass with enough cold water
TO make very stiff dough. Roll rs
thin ns possible. cut into round cakes
and bake.
Ginger Waters: stir half a cup OF
butter to cream. Add gradually
one cup OF puiverized sugar and one
Tablespoon of ginger. Add half u cup
Of cold water and two cups OF siftcd
flour. Spread thin on baking sheet
aud bake iu cool oven. Cut into
squares. triangles or cubcx With q
knife and remove from the baking
sheet by slipping a timber knife uu-
der them. The baking sheet should
be we'll creased and quite cold when
the dough is spread on II.
Bran Cookies: Take three cupfuls
Of wheat bran and three cupfuls OF
improved graham flour. Add one
half cupful o! molasses and three
tablespoonfuls n Of melted butter. Roll
on slightly floured board, cut half
en-.
Nut Cookies: Beat the yolks Of
two eggs until thick and lemon coll
ored. Add cup of brown sugar.
gradually: then a cup OF chopped nut
meats. the whites OF the eggs beaten
stiff and six tablespoonfuls of flour
mixed with salt. Drop from top OF
and bake in n moderate oven.
Stuffed Peppers: For six tender
medium sized sweet peppers. make
the following dressing: Soak In cold
water enough stale bread TO make
one pint. when the water is pressed
out. Season with salt. fiue herbs and
two teaspoonfuls butter. Cut off the
stem end and remove all the interior.
Fill peppers with the dressing. Place
them on end in o shallow baking dish
and pour around them IL sauce pre-
pared as follows: Put into u sauce
pan and on the fire on tablespoonful
OF flour. Stir until smooth and
brown. Then add gradually three
fourth pint meat stock OF water.
Season with salt and pour around
the peppers Bake one hour. basting
often with the sauce. Peppers may