CAKES. 315
ALMOND JUMBLES.
THREE cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs well beaten, two tablespoonfuls of rose-water, three-quarters of a pound of almonds, blanched and chopped very fine, one teaspoonful of soda dissolved in boiling water.
Cream butter and sugar; stir in the beaten yolks the milk, flour, rose-water, almonds and, lastly, the beaten whites very lightly and quickly ; drop in rings on buttered paper and bake at once.
FRUIT JUMBLES.
Two CUPS of sugar, -one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve half a teaspoonful of soda ; cream the butter, add the sugar, cream again ; then add yolks of eggs, the milk, beaten whites and flour ; a little cinnamon, nutmeg, all- spice and ground cloves and one-quarter of a pound of currants, rolled
in flour.
COOKIES.
ONE cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated nutmeg and five cups of sifted flour, in which there has been sifted with it two teaspoonf uls of baking powder ; mix into a soft dough and cut into round cakes ; roll the dough as thin as pie crust. Bake in a quick oven a light brown. These can be made of sour milk and a teaspoonful of soda dissolved in it, or sour or sweet cream can be used in place of butter.
Water cookies made the same as above, using water in place of milk. Water cookies keep longer than milk cookies.
FAVORITE COOKIES.
ONE cup of butter, one and a half cups of sugar, one-half cup of sour milk, one level teaspoonful of soda, a teaspoonful of grated nut- meg. Flour enougn to roll ; make quite soft. Put a tablespoonf ul of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake in a quick oven a light brown.
FRUIT COOKIES.
ONE cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonf uls of baking powder, a teaspoon-
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