The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

two rather small round loaves. =★ Scotch Short Bread--no eggs= ½ cup butter ½ cup granulated or brown, or slightly rounded ½ cup powdered sugar 1 teaspn. caraway seed or not 2 cups flour Cream butter, add sugar and flour mixed, seeds also if used. A little of the flour may be saved for rolling. Roll to about 1 in. thick, of the shape to fit your tin; crinkle the edges, press them with a fork or cut with pastry jagger, slide on to tin, prick lightly with fork and bake in a slow oven for 1 hour; or, roll ½ in. thick and bake ½ hour only. The cake is sometimes creased in squares before baking, or the dough may be cut in round cakes and the edges crinkled. The cake is better with oil and ¼ teaspn. of salt in place of butter. One cup of sugar is sometimes used with ½ cup of butter or oil, and again, 1 cup of butter or oil with ½ cup of sugar, but the cake is very nice with the proportions given. By some, brown sugar is considered most suitable. =German Light Cake= 1⅛ cup butter or 1¼ cup oil 1¼ cup granulated sugar 2½-2¾ cups flour ⅞ cup almonds, blanched and chopped 4 eggs grated orange rind ground coriander seed Cream butter with a little flour, add eggs, one at a time, beating, add sugar (except a little for the top), rind and flour; spread thin in oiled pans, sprinkle with almonds, coriander and sugar, bake in moderate oven, cut in squares while hot, leave in pan to cool. =★ Sister Elliott’s Plain Loaf Cake and Cookies= ½ cup oil 1½ cup sugar yolks 2 eggs 4½ cups flour 1 cup milk salt, flavoring whites 3 eggs Cream oil and sugar, add a little flour, yolks of eggs, salt and flavoring, then milk and flour alternately; beat well and fold in the stiff whites of eggs. Chill, or bake at once thoroughly, in 1 large or 2 small loaves in moderate oven that bakes well from the bottom. For