- 4 C sifted flour
- 3 t baking pdr.
- ¼ t salt
- 1 C shortening
- ½ C brown sugar
- 2 C granulated sugar
- 2 eggs, well beaten
- 1 C poppy seed
- 1 T vanilla
Cream shortening, add sugar gradually and cream together thoroughly. Add eggs, poppy-seed and vanilla. Add flour sifted with baking powder and salt. Mix well. Shape stiff dough into rolls, 1½ inches in diameter. Wrap in waxed paper and chill well or overnight. Slice ⅛ inch thick. Bake on ungreased cookie sheet in 425° oven or until lightly browned.
This is a very sweet cookie. If less sweetness and more richness is desired cut white sugar to 1½ cups and flour to 3 cups. 7 dozen cookies.
ECONOMY ANGEL FOOD CAKE
- 1 C (scant) egg whites
- 1¼ C sugar
- 1 C cake flour sifted 4 times (once before measuring)
- 1 t cream of tartar
- ½ t salt
- 1 t lemon extract or ½ t vanilla and ½ t almond extr.
- nutmeg if desired
Beat egg whites until stiff with cream of tartar and salt. With wire whisk fold in sifted sugar and flavoring. Fold in flour through sifter.
Bake in ungreased chimney pan an hour or more at 250°, or by the new method (½ hour at 425°) until wire tester comes out clean. Invert on chimney to cool.
Cut with vertical motion with very sharp knife, wiping clean after each cut with moist cloth.
