4 eggs.
1 cup milk.
3-1/4 cups flour.
4-1/2 teaspoons baking powder.
1 teaspoon rose water.
1/4 teaspoon mace.
1/2 teaspoon salt.
PROCESS: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Combine mixtures.
Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. Cover with frosting and outline the edge with tiny red candies.
SEED CAKES
2/3 cup Cottolene.
2 cups sugar.
2 eggs well beaten.
1 teaspoon soda.
1 cup b.u.t.termilk.
1 teaspoon salt.
Flour.
1-1/2 tablespoons caraway seeds.
Raisins.
PROCESS: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking.
CHOCOLATE NUT AND FRUIT COOKIES
1/3 cup Cottolene.
1 cup sugar.
1/4 cup grated chocolate.
2 extra tablespoons sugar.
2 tablespoons boiling water.
2 eggs well beaten.
1 cup nut meats chopped.
1 cup raisins seeded and shredded.
2-1/4 cups flour.
3 tablespoons baking powder.
1/4 teaspoon salt.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add the two extra tablespoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven.
RAISIN CAKELETS
1/3 cup Cottolene.
1 cup fine sugar.
2 eggs well beaten.
Yolk 1 egg.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 cup raisins seeded and cut in pieces.
1 tablespoon flour.
Blanched and shredded almonds.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt.
Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, b.u.t.tered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven.
PLAIN GINGER CAKES
1 cup N. O. mola.s.ses.
2 teaspoons soda.
1/2 cup Cottolene.
1/2 cup boiling water.
4 cups flour.
1 teaspoon salt.
1 tablespoon ginger.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
PROCESS: Add soda to mola.s.ses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour, salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coa.r.s.e granulated sugar.
Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties.
BROWNIES
3 tablespoons Cottolene.
1 egg well beaten.
1/4 cup powdered sugar.
1/3 cup bread flour.
1/3 cup N. O. mola.s.ses.
3/4 cup pecan nut meats broken in small bits.
1/4 teaspoon salt.
1/2 teaspoon ginger.
PROCESS: Cream Cottolene and sugar gradually, add mola.s.ses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat on top of each cake.
BRANDY SNAPS
1/2 cup mola.s.ses.
1/4 cup Cottolene.
7/8 cup flour.
2/3 cup granulated sugar.
1 tablespoon ginger.
1/4 teaspoon nutmeg.