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

joining the ends; or, cut in rings; dust with sugar. =Yolk Jumbles= ¼ cup butter ½ cup sugar lemon flavoring yolks 4 eggs scant pint of flour salt Poach yolks of eggs dry and mealy; rub them smooth and add butter gradually, creaming; add sugar and flavoring, then flour, a little at a time; cool, roll thin, cut with doughnut cutter, dust with sugar, bake. =★ Cream Cookies= 1½ cup sugar 1 cup thin cream 1 teaspn. vanilla yolks of 3 eggs scant ¾ cup butter and oil half and half about 4½ cups flour Cream butter and sugar, stir in a little flour, add beaten yolks, beat well, then add the cream gradually with the flavoring, and lastly, all of the flour. Handle after mixing the same as rich small cakes. Fruits, nuts or seeds maybe added. These cookies will keep almost indefinitely. =Lunch Cakes= Take ½ the sugar and a little more flour in rich small cakes, or cream cookies, and roll to ½ or 1 in. in thickness. Cut of the size to fit tins, crinkle edges or press with fork, crease in squares and bake in moderate oven. Caraway or other flavoring may be used. Chopped nuts, a little sugar and ground or shredded citron may be mixed on a board or flat pan and one side of the cakes pressed into the mixture before baking. Set in cold place before rolling out. =Anise Wafers, or German Christmas Cakes= ½ cup butter 1 cup sugar 3 eggs ¾ teaspn. ground anise seed or 1 teaspn. whole seed flour for soft dough Cream butter, add sugar and a little flour, with seeds, then the yolks of the eggs, one at a time, and the stiffly-beaten whites, with flour, folding together lightly; knead in flour for soft dough, cover and set in cold place; roll rather thin, cut cakes about the size of a half dollar. =Sour Cream Cookies--no soda= 1½ cup sugar 1 cup thick sour cream yolks 3 eggs scant ¾ cup oil or butter any desired flavoring, fruits nuts or seeds 5-5½ cups pastry flour