ROLLED JUMBLES
Make a mixture as directed for jumbles, using only enough flour to make a thin batter. Drop a teaspoonful of batter for each cake on a floured pan. In the oven it runs out into a thin cake, so leave plenty of room for the batter to spread. As soon as the edges begin to brown lift the cakes, and at the oven door roll them around a stick. Leave them in the oven a few moments longer to dry.
PLAIN COOKIES
- 1 cupful of butter.
- 2 cupfuls of sugar.
- 1 cupful of milk.
- 2 eggs.
- ½ teaspoonful of vanilla.
- Flour.
- 2 teaspoonfuls of baking-powder.
Mix in the order given. Use enough flour to roll the dough thin. Cut it into circles, and bake in a moderate oven. Brush the tops with white of egg, and sprinkle them with sugar. Caraway seeds may be mixed with the dough, or sprinkled over the tops if liked. For soft cookies do not roll the dough so thin. Stamp them out with a fluted cutter, and remove them from the oven as soon as baked, not leaving them to dry as for crisp cookies.
GINGER SNAPS
Put a half cupful of butter and a cupful of molasses on the fire; as soon as the butter is softened remove them, and add a half cupful of brown sugar, a teaspoonful of ginger, and a teaspoonful of soda dissolved in a little hot water; then mix in enough flour to make a stiff dough. Roll it very thin, and stamp it into circles.
CRULLERS
Beat three eggs together; add four tablespoonfuls of sugar and four tablespoonfuls of melted butter or lard; then enough flour to make a dough stiff enough to roll. Roll it a quarter of an inch thick. Cut it into pieces three and a half inches long and two inches broad. Cut two slits in each piece, and give each one a twist. Fry the crullers in hot fat, the same as doughnuts.