PRESBYTERIAN COOKIES.
Four eggs, one cup of butter (or Crisco), two cups light brown sugar, three rounded teaspoonfuls baking powder, two teaspoonfuls extract lemon or vanilla, flour to make dough of medium consistency. Roll not too thin, bake in hot oven. Makes fifty cookies.
QUICK COFFEE CAKE.
Sift together twice one cup flour, one-half cup cornstarch, one-third cup sugar, three level teaspoonfuls baking powder, a little salt and one-half teaspoonful ground cinnamon. Mix to a soft dough with about one-half cup milk stirred into a well-beaten egg. Add four tablespoonfuls melted butter, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.
ROCK COOKIES.
One cup dates, one cup figs, one cup English or common walnuts, one and one-half cup brown sugar, one-half cup butter, one teaspoonful cinnamon, one-half teaspoonful allspice, one tablespoonful baking soda dissolved in one tablespoonful boiling water, two eggs, three cups flour. Mix well and drop from a spoon on to a well-greased pan, and bake in a slow oven. Cut nuts, figs and dates in small pieces.
SILVER CAKE.
Whites of four eggs, three-fourths cup sugar, one-half cup butter, one and one-half cup flour, one-third cup sweet milk, one teaspoonful baking powder, one-half teaspoonful lemon juice. Cream butter and sugar, then add eggs, then milk. Add flour next, then baking powder and, last, flavoring. Bake in moderate oven.
To make a gold cake use the same recipe as for silver cake, substituting yolks for whites of eggs, and vanilla in place of lemon juice.