Sugar Cookies

Cream 1/2 c butter and 1 c sugar thoroughly, add 1 egg and beat all well. Add alternately 1/2 c milk or water, and 2 c flour with which 2 t baking powder have been sifted. Mix all well, then add enough more flour to roll, from 1 to 2 c according to the kind of flour used. Roll out the dough to about 1/4 inch in thickness, sprinkle with granulated sugar, cut with a cooky cutter, and bake in a hot oven.

Puff Paste

Wash 1 pound of butter, patting all the water out of it. Into 4 c sifted pastry flour work 2 T butter, then add enough ice water to make a paste. Toss onto a floured board and roll out to 1/4 inch in thickness, keeping the paste oblong in shape. Spread generously with 1/3 of the remaining butter. Fold, bringing the upper half over to the center, then the lower half up to the center, then the right side, then the left, each brought to the center; then double. Place in a cold place for 5 m or longer, then roll out, spread with another third of the butter and proceed as before. Chill, roll out again and spread with the last third of butter. Thoroughly chill before baking. Bake in a very hot oven, having the heat from the bottom more intense than from the top.

Patty Shells

Roll puff paste 1/4 inch thick, cut with a round patty cutter, or doughnut cutter dipped in flour. Chill until the paste is stiff, then place on iron or tin sheet covered with brown paper, and bake 25 m in a hot oven. The shell should have risen to its full height in 12 to 15 m, and have become somewhat brown. The pieces cut from the centers should be baked and used for patty covers.

Almond Crisps

Cream 1/2 c butter, add gradually 1 c powdered sugar, beat the yolks of 2 eggs and white of 1 and add to butter and sugar. Add 2 T milk and 2 c of flour, 1 t vanilla and 1/4 t almond extract. Knead on the board, using more flour if necessary, and roll into a thin sheet. Cut with a large round cutter into crescent and oval shapes. Press three halves of blanched almonds on the top of each. Brush with the white of egg, and sprinkle with granulated sugar. Bake in a quick oven.

Tea Pretzels

Cream 1/3 c butter, add gradually 1/4 c sugar, then I beaten egg and 1 1/2 c pastry flour. Cover and let stand until very cold. Knead the dough to smooth mass, break off into small pieces and shape like a lead pencil, bring the ends toward the middle, pressing them in about 1 inch apart forming two rings. Then lay on a baking tin having the rings overlapping. Brush with a beaten egg diluted with a little milk and press blanched and sliced almonds on top. Bake in a moderate oven.

Peanut Macaroons

Beat the whites of 3 eggs until foamy, add 1/4 t cream tartar and beat until dry, then gradually beat in 1/2 c sugar (granulated) and beat until very light; then fold in another 1/2 c sugar, 1 t flour and 2 c peanuts chopped very fine. Drop by teaspoons on buttered paper, sift granulated sugar on the top and bake in a quick oven from 5 to 7 minutes.

Cocoanut or other nuts may be substituted for peanuts.

Sweet Potato Balls

Mix thoroughly 1 c cooked mashed sweet potato, 1/2 c crumbs, and egg yolks. Add 1/2 t salt and 1/2 t onion juice. Form into balls, roll in coarsely ground nut meats, and fry in deep hot fat.