Rose Leaves
| 1 cupful sugar 6 tablespoonfuls Crisco 2 eggs | 1/4 teaspoonful salt 1 teaspoonful rose extract 2 cupfuls flour |
Cream Crisco, adding sugar gradually, then stir in eggs well beaten; add salt, extract, and flour. The dough should be soft. Now chill dough, then roll very thin, using sugar instead of flour, to dust rolling-pin and board. Cut out with small fancy cutter. Place on tins greased with Crisco and bake in moderate oven eight or ten minutes or until slightly browned.
Sufficient for fifty small cakes.