ALMOND COOKIES
- ½ cup butter,
- ⅓ cup almonds blanched and finely chopped,
- ¼ teaspoonful cloves,
- ⅛ teaspoonful salt,
- 2 tablespoonfuls sherry wine,
- 1 cup Gold Medal Rolled Oats,
- 1 cup sugar,
- 1 egg beaten lightly,
- ½ teaspoonful cinnamon,
- ½ teaspoonful nutmeg,
- Grated rind of half a lemon,
- 1 cup Gold Medal Flour,
- 2 teaspoonfuls baking powder.
Cream the butter; add the sugar gradually; add egg well beaten without separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly mixed; add lemon rind and sherry. Drop in piles about the size of an English walnut—1½ inches apart on a buttered sheet. Spread with a spatula and press the half of an almond meat on top of each. Bake in a moderate oven 12 to 15 minutes.
GERMAN DOUGHNUTS
Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till smooth; add ½ teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoonfuls baking powder, and more flour to make a soft dough. Roll, cut, and fry.
DOUGHNUTS
- 2 cups Gold Medal Flour,
- 3 teaspoonfuls baking powder,
- 1 egg,
- 4 tablespoonfuls sugar,
- 1 teaspoonful nutmeg,
- 1 cup milk.
Sift the dry ingredients together, beat the egg until light and add to the milk, and if flavor is used, add it now. Pour the liquid into the flour and mix thoroughly and roll one-half inch thick, cut with a doughnut cutter and drop into smoking hot fat.
