- 1 cup butter.
- 3 cups sugar.
- 1 cup “loppered” milk or cream.
- 4 eggs.
- 6 cups flour, or just enough to stiffen into a rollable paste.
- 2 tablespoonfuls coriander seed (ground or beaten).
- 1 tablespoonful soda, dissolved in boiling water.
If you use sweet milk, add two teaspoonfuls cream-tartar. You may substitute caraway for the coriander-seed.
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.)