Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cooky cutter with a hole in the centre. Heat two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly. Then drop in three doughnuts,—not more, or you will chill the fat, —and when you take them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no suet in the house.
Oatmeal Macaroons
These little cakes are so like real macaroons that no one who had not seen the recipe would guess how they were made.
2 1/2 cups rolled oats. 2 1/2 teaspoonfuls baking-powder. 1/2 teaspoonful salt. 3 even tablespoonfuls butter. 1 cup sugar. 3 eggs, beaten separately. 1 teaspoonful vanilla.
Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal, salt, and baking-powder, then the vanilla, and last the whites of the eggs. Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. Bake in a very slow oven till brown, and take from the pan while hot.
Peanut Wafers
1 cup of sugar. 1/2 cup of butter. 1/2 cup of milk. 1/2 teaspoonful soda. 2 cups of flour. 1 cup chopped peanuts.
Cream the butter and sugar, put the soda in the milk and stir well, and put this in next; add the flour and beat well. Butter a baking-pan and spread this evenly over the bottom, and then spread the peanuts over all. Bake till a light brown.
Tea-party Cakes
2 squares of Baker's chocolate. 1 teaspoonful of sugar. Bit of butter the size of a pea.