Breakfast, Luncheon and Tea

by Marion Harland

Bertie’s Cookies.

1 large cup of sugar.

½ cup of butter.

1 cup sweet milk.

3 eggs, beaten light.

4 cups prepared flour, or enough to enable you to roll out the dough.

Nutmeg and cinnamon.

Cream butter, spice and sugar; add the yolks, then the milk; whites and flour alternately; roll into a thin sheet with as few strokes as possible; cut into fancy shapes with tin-cutters, and bake quickly.