RAISIN PIE

Line pie pan with rounds of rich pastry, fill with same mixture as for “Banbury Tarts”; cover with a round of pastry and bake a light brown.

RAISIN AND RHUBARB PIE

Chop one cup of rhubarb and one cup of raisins together, add two tablespoons of melted butter or chicken fat, grated rind and juice of one lemon, one cup of sugar, one well beaten egg, one-quarter cup of bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients thoroughly.  Bake between two rounds of pastry.  Canned rhubarb may be used.

COOKIES

In baking small cakes and cookies, grease the pans.  If the pans cool before you can take off the cookies, set back on stove for a few moments.  The cakes will then slip off easily.  Sponge, drop cakes, anise cakes, etc., are better baked on floured pans.

A whole raisin, an almond blanched, a piece of citron or half a walnut may be used to decorate.

A good way to glaze is, when cookies are about baked, rub over with a brush dipped in sugar and water and return to oven a moment.

FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)

Make a paste by working three-fourths pound of butter into one pound of flour, with three-fourths pound of light brown sugar, one egg, one teaspoon of cinnamon, and a pinch of salt.

Next mix one-half pound of finely chopped citron peel with one-half pound of ground almonds, and three ounces of butter.  Then flavor with one-half teaspoon of vanilla and bind with the yolks of two eggs.

Roll out the dough and divide into two parts.  Place one-half on a well-buttered flat pan and spread the mixture over it and cover with the other half of the paste.  Brush with beaten egg, sprinkle with poppy seed and bake in a moderately quick oven for one-half hour.  When done let cool and then cut into square or oblong pieces.

The butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed.

SUGAR COOKIES

In a mixing bowl put a cup of sweet butter and two cups of granulated sugar; beat these ingredients to a cream, then add three eggs, grated lemon rind, and four tablespoons of brandy.  Beat the added ingredients thoroughly with the others till the mixture is smooth and creamy.  Sift three cups of flour in a big bowl with a teaspoon of salt and three teaspoons of baking-powder; stir this a little at a time in the bowl with the other ingredients, until the mixture is a light dough, just stiff enough to roll out.  If there is not enough flour, sift more in to make the dough the desired stiffness; then dust the pastry board well with flour, put part of the dough on the board, toss it lightly with your hands from side to side till the dough is covered with flour.  Then dust the rolling-pin well with flour and roll the dough very thin; cut it in shapes with a cookie cutter, lift each cookie up carefully with a pancake turner, slip them quickly in a big baking-pan, the inside of which has been well rubbed with flour, and bake them in a moderate oven till light brown.