Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

likely to be popular. Alma’s drop cakes Beat five eggs light—yolks and whites separately. Into the yolks stir a cupful of powdered sugar, the juice of a lemon and half the grated peel—then the stiffened whites of the eggs. Sift together a heaping cupful of flour and a teaspoonful of baking-powder, and beat this into the other ingredients. Line a hot buttered pan with thick writing paper, well buttered; drop the batter by the spoonful upon the paper, and bake at once in a quick oven. Sift powdered sugar over them while hot. Vanilla cookies Cream one cupful of butter with two of sugar, and stir in a cupful of sour cream, two beaten eggs and three cupfuls of flour sifted twice with a teaspoonful of soda. Flavor with vanilla extract. If your dough is not stiff enough to handle, add more sifted flour until it is of the right consistency. Roll into a sheet about a quarter of an inch thick, cut into rounds and bake. Cocoanut cream puffs These cakes, while requiring care in their preparation, amply repay one for the time spent in their making. Into a cupful of hot water stir a half-cupful of butter and bring to a boil. Then add a cupful and a half of flour, and cook (stirring constantly) for two minutes; take from the fire and pour into a bowl to cool. When the mixture is cold beat into it the whipped yolks of four eggs; lastly, the stiffened whites. Line a baking pan with buttered paper; drop the batter by the large spoonful upon it, and bake in a quick oven. The puffs should be done in fifteen minutes. When they are cold cut off the tops, fill with the following mixture and replace the tops. Filling Into two cupfuls of thick whipped cream beat a cupful of grated cocoanut, half a cupful of powdered sugar and a teaspoonful of extract of bitter almonds. Whip up hard before putting into the puff shells. Molasses cookies Warm a cupful of molasses slightly and beat to a cream with half a cupful