The Barre daily times. (Barre, Vt.) 1897-1959, 1918-01-24

attained by attention TO the small dc
tails. A good recipe does not Away;
insure perfect results. These recipe:
are tried and true, as you will find il
YOU follow directions exactly
! Sugar Cookies &C rean together two
Icupfuls of white sugar, one cupful 81
butter, then add three well beaten eggs
and half cupfu sweet milk Add
enough flour TO make A cake batter
Beat well and add two teaspoonfuls OF
baking POWDER stir it in. Crate in hall
a nutmeg, then add enough -four TO make
a soft dough, As you must add more
| flour each time you roll the cookies, il is
well to stir in all YOU can with spoon.
| Then take out a little at time to roll
| with what -four Is needed Sprinkle your
board with flour. Flour the rolling pin
aud sift little over the dough- Roll
| lightly. Do not imagine you are pound
! ing beef,steak. Cut and place, not too
close together, in the pan. Bake in as
quick an oven as possible without burn
ing. They should be laid on cloth To
cool immediately upon being removed
from the oven. Never allow one to lie
on top of the other while they are cod
ing. When they are perfectly cold. put
them in a stone jar and cover with a
plate.
Caraway Coolies-If caraway seed is
liked, use the recipe just given and add
a tcaspoonful of seed to batter.
An attractive looking cooky is made
by using the recipe for sugar cookies.
Cut cookies with large. round notched
cutter; brush the top of the cooky with
the white of an egg or sweet milk be-
fore baking. Sprinkle sugar over each
and press a raisin in the center. The
raisin can be omitted and only the sugar
used. Children are pleased if the pink
or blue sugars are used on some.
Nut Cookies-Add two cupfuls of
chopped nut meats to the sugar cookies |
Delicious
Ginger Cookies Two eggs, one cupful |
sugar, one cupful lpolasses. one cupful |
shortening, one tablespoonful ginger, one
soda, one cupful sour
cream off you can get it,, if not use half |
cupful boiling water Beat the eggs
well. Then add sugar, shortening, spice
and molssses. Dissolve the soda in a
little boiling water and add If water is
used If cream is procurable. dissolve
the soda iii it, Mix soft Roll a little
thicker than the sugar cookies. If when
the first pan of cookies come out of
The oven they look "runny" and hard,
hey need more -four. If they are thick
and tough, use less flour next time.
Frosted Cookies-Use the recipe for su
gar cookies. After baking. frost with
my of the following frostings:
Chocolate Frosting: Three quarters Of
! cupful sugar, scant half cupfuI of
'resm, milk or water tif cream il not
Used add lump of butterl. two squares
rated chocolate. Boil all till it hsrdens
when dropped in cold water, Stir after
aking from the FIRE Add teaspoon
vi of vanilla Just before spreading over
he cookies |;
White Frosting. Break the white OF
ne egg into three tablespooniuls of cold
Iater. Beat well and add confectioner'-
ugar until stiff enough.
Cocoanut Frostinc: Use white frost
~ and sprinkle thicklv with cocoanut
efore IL dries. Chopped nut meats can
. used in place of the cocoanut. For
hildrens parties, small bright candies {
re pretty MIXED with the coroanut or )
uts and sprinkled over the frosting {
Fruit Frosting: Fruit frosting Is made c
y mixing rsisins. currants and citron :
! the white frosting Dates or figs are O
80 nice.
Frosted Creams-Two cupfuls Of mo- 2
ssss. two cupfuls sugar. one cupfuI gin. q
70. Put in kettle aud let come TO 4
Dil. let cool; add four ell-hesten q
r.. two tablespooniuls soda dissolved ?
hall cupful Of hot water. one teaspoon q
u -; cinnamon. one nutmeg. -four 2
iough for soft dough Gu; in squares Z
fore baking. Frost with white frost 9,
= Dorothy Dexter il