Cookies
- 1½ cupfuls sugar
- ¾ cupful Swift's Premium Oleomargarine
- 1 cupful sour cream
- 3 eggs
- ½ teaspoonful soda
- 1 teaspoonful nutmeg
- 1 teaspoonful vanilla
- 1 teaspoonful almond
Mix with flour enough to roll thin, and bake in a quick oven.
Would you like to reduce your butter bill? Then use Swift's Premium Oleomargarine.
On Baking-Day
When you wish a fine-grained cake, beat the whites of the eggs to a stiff foam with a Dover egg-beater. If something spongy, such as an angel cake, is desired, use a wire egg-beater, which makes a more air-inflated foam.
Recipes in the older, much-prized cook-books often call for a teacupful of yeast. A teacupful liquid yeast is equal to one cake of compressed yeast.
To remove pecan meats whole, pour boiling water over nuts and let them stand until cold. Then stand the nut on end and crack with a hammer, striking the small end of the nut.
If beef or mutton drippings are used in making a pie-crust, beat them to a cream with a teaspoonful of baking-powder and the juice of half a lemon. This effectually removes all taste.
When a cake sticks to a pan, set it for a few minutes on a cloth wrung out of cold water. It will then come out in good shape.