The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-08-27

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quite hard. Slice 4 inch thick
with sharp knife. Bake on I'M
creased pan in hot oven.
Sugar Cookies
4 cup margarine
! IL cups sugar
! 4 cup milk
2 eggs
= teaspoonfuI grated nutmeg
Grated rind l lemon
= a cup flour
y teaspoon salt
: 2& teapsoons baking powder
Cream shortening and sugar to-
gether. Add milk to beaten eggs
and beat again; add slowly to
creamed shortening and sugar. Add
f1avoring, then add 2 cups of sifted
measured flour, resifted with the
salt. nutmeg and baking powder.
Add enough more flour to roll easily
If possible, chill before rolling, as
chilling makes it possible to work
successfully with a softer dough.
Roll out thin, on Toured board or
canvas. Cut with any fancy cookie
cutter. Sprinkle with granulated
sugar, or put a raisin or nut in the
center of each. Bake about ten min
uteS in a moderate oven. Recipe
makes four dozen.
Peanut Cookies
| cup -four
Il teaspoon salt
teaspoons baking powder
2 tablespoons shortening
cup chopped peanuts
x cup sugar
Il cup milk
l egg
1 teaspoon lemon juice
Sift together the dry ingredients.
Add melted shortening to beaten
egg. Add milk and lemon juice and
mix well with the dry ingredients to
make soft dough. Add peanuts. Mix
well and drop by spoonfuls on
creased pan. Bake in moderate oven
about twenty minutes. Makes about
four dozen, and requires about /
quart of peanuts before they are
Shelled.
Oatmeal MacarOOns
1 cup sugar
1 tablespoon melted shortening
eggs
4 teaspoon salt =
2k cups rolled oats
2 teaspoons baking powder
1 teaspoon vanilla
Mix sugar with the shortening.
Add the egg yolks, SALT and rolled
oats. Add baking powder, beaten
egg whites and vanilla. Drop on
creased tins, about half a teaspoon
full to each macaroon, allowing
space between each for spreading.
Bake about ten minutes in moderate
oven.
Filled Cookies
1-s cup shortening
I cup sugar
egg
y cup milk
teaspoon vanilla
BIZ cups -four
q teaspoon salt
1 teaspoons baking powder
Cream shortening. add sugar,
beaten egg, milk and vanilla. Add
flour, salt and baking powder, sifted
together. Roll out thin on slightly
Toured board or canvas. Cut with
cookie cutter. Place ! teaspoon of
| filling on each cookie. Cover with
another cookie and press edges to-
gethed. Bake in moderate oven IL
to IS minutes.
The dough for filed cookies, as
we'll as all cookies which require
rolling, is better to use and handled
more easily if it is chilled before
rolling.
Filling
| teaspoons -four
| u cup sugar
y cup water
y cup chopped raising
Z cup chopped figs
Mix together -four and sugar. Add
water and fruit. Cook until thick,
stirring to prevent burning.
Hermits
tablespoons shortening
| 4 cup sugar
| l egg
x cup rolasscs
| Il cup milk
| 134 cups -four
3 teaspoons baking powder
| 4 teaspoon soda
a teaspoon salt
a teaspoon cinnamon
cup seeded raisins
Cream margarine, add sugar, then
add molasses. Nix we'll. Add milk
slowly. Sift together all other dry
ingredients, and add to wet ingre-
dents. Add raisins. Mix well to-
gether, and drop by spoonftlls on
creased cookie sheet. Bake in mod
crate oven about 10 minutes.
Date Sticks
cup sugar
| I tablespoon margarine
| 2 eggs thoroughly beaten
tablespoon hot water
/ cup -four
| tablespoons baking powder
x cup chopped nuts
I cup dates cut fine
Mix in order given, and bake in
long shallow pans. Spread dough
thinly. Bake in moderate oven
about Is minutes. Let stand until
cool, then cut in strips inches by
inch. Roll in powdered sugar.
Makes about 81 dozen.
Dainty Finger BoWI Service
For the formal type of dinners or
| luncheon, when finger bowls are to
be used, in place of a dolly on the
glass plate which accompanies the
finger bowl, a lacy fern leaf may
be substituted. Drop small amount
of rose fiaVoring extract in each