Stir, stir, stir, in the froth of yellow and white
For well she knows how the story goes
Of a small boy's appetite."—J. W. Foley.
GERMAN CHRISTMAS COOKIES.—There are many different kinds and I will give you the names of them just as they are called in German as some names cannot be well translated into English language. The first will be Springelie. One pound of sugar, one pound of flour, four eggs, butter the size of a walnut and one half teaspoon of baking powder. Beat sugar and butter, and eggs one at a time, beating for fifteen minutes, then add flour with baking powder, now roll and cut, sprinkle baking board with flour and anise seeds, and lay cookies on that until next morning, then bake in a moderate oven a light yellow.
WEISSE PFEFFER NUSSE.—One pound of flour, one pound of sugar, four large eggs, three ounces of citron, the grated rind of one lemon, one nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one teaspoon of baking powder. Eggs, sugar, baking powder and spices must be well beaten, then mix with flour and citron; roll and cut and let lay over night or form into little balls and bake until they become dry inside.
EIER KRANZE.—One pound of flour, one pound of butter, one fourth pound of sugar, the yolks of six hard boiled eggs, one half cupful of brandy. Rub the boiled yolks and mix with the flour and butter, (which have been rubbed smooth together like pie crust) then sugar is added and the grated yolks of hard boiled eggs; then add brandy. Roll and cut with doughnut cutter, brush with beaten egg and sprinkle with sugar, cinnamon and chopped almond. Bake in hot oven.
BAISORS OR KISSES.—Beat the whites of six eggs and three cups of sugar one hour or until the egg beater will stand in the mixture without falling, then flavor with vanilla and drop by spoonful on a tin and bake in a moderate oven.—Mrs. John Bruegger demonstrated all of the above recipes in the German Cookery series for the club meeting of June 9, 1909.
COOKIES.—Take two quarts of flour and two cups of sugar, sift the two together, then add one heaping cup of lard or butter; rub well through the flour and sugar and then add four teaspoons of baking powder and rub well through the flour, sugar and butter. Then make a hole in the center and into it break five eggs and a half cup of sweet milk and flavor to taste. Stir these contents together, roll out and bake in hot oven.—Mrs. F. Kleinsorge.
MRS. HAYES' DATE COOKIES.—One cup butter, one half cup lard, one and one half cups brown sugar, one half cup sour milk, one teaspoon soda, three cups oat meal, two cups flour, mix, one pound dates, one cup sugar, one cup water, boil one hour till it is a smooth paste. Roll the dough as thin as you can and cut with a small round cutter. Place one teaspoon of date paste on a cooky, then cover with another. Bake in a moderate oven.—Mrs. Creaser.
ROSETTES.—Two eggs, one teaspoonful of sugar, one fourth teaspoonful salt, one cup of milk, one cup of flour, (a little more if necessary). Mix flour and milk smooth then add sugar and salt and the beaten eggs. Heat the rosette iron in the hot lard then dip into batter, not letting batter come over the top of iron, now return to the hot lard covering the iron with same for at least twenty five seconds. Drain and sprinkle with powdered sugar and serve as cakes.—Mrs. J. Bruegger.