Rice-Flour Cookies.
- ½ lb. ground rice.
- 1 lb. rice-flour, dried and sifted.
- 1 lb. powdered sugar.
- ½ lb. butter.
- 4 eggs.
- Juice and half the grated rind of a lemon.
- 1 tablespoonful orange-flower water.
Beat yolks and whites very light; then put the sugar with the yolks. Beat ten minutes, add the orange-flower water and lemon; lastly, the flour and whites alternately. Beat the mixture half an hour. Bake immediately in patty-pans. Eat while fresh.
Molasses Cookies (Good.)
- 1 cup butter.
- 2 cups molasses.
- 1 teaspoonful cloves.
- 1 tablespoonful ginger.
Sufficient flour to make soft dough. Mould with the hands into small cakes, and bake in a steady rather than quick oven, as they are apt to burn.
Ginger-Snaps. (No. 1.)
- 1 cup butter.
- 1 cup molasses.
- 1 cup sugar.
- ¾ cup sweet milk.
- 1 teaspoonful saleratus.
- 2 teaspoonfuls ginger.
Flour for tolerably stiff dough.
Ginger-Snaps (No. 2.)
- 1 large cup butter and lard mixed.
- 1 coffee-cup sugar.
- 1 cup molasses.
- ½ cup water.
- 1 tablespoonful ginger.
- 1 tablespoonful cinnamon.
- 1 teaspoonful cloves.
- 1 teaspoonful soda dissolved in hot water.
- Flour for pretty stiff dough.
Roll out rather thinner than sugar cakes, and bake quickly. These ginger-snaps will keep for weeks, if locked up.
Ginger-Snaps (No. 3.)
- 1 pint molasses.
- 1 teacup sugar.
- 1 teaspoonful ginger.
- 1 teaspoonful allspice.
- 1 cup butter.
- 5 cups flour.
Roll thin and cut into small cakes. Bake in quick oven.