gredients
here stated.

824. +Cookies.+-- 1 cup butter, 2 cups sugar, 2 eggs, the grated rind
of 1 lemon and 1 teaspoonful baking powder; stir the butter and
sugar to a light white cream and add the eggs 1 at a time; sift the
powder with 2 cups flour, add it to the mixture and work the whole
with sufficient flour into a stiff dough; roll it out 1/8 inch in
thickness, cut with a cake cutter into rounds and bake them a light
brown in well buttered shallow tin pans.

825. +Butter Cakes.+-- 1 yeast cake 1 quart sifted flour, 1-1/2 pints
warm milk or water and 1 teaspoonful salt; dissolve the yeast in a
little warm water; sift the flour and salt into a mixing bowl, make
a hollow in center, pour in the yeast and water, mix into a batter
and let it stand over night (this is called setting a sponge); next
morning stir 1 cup sugar with 1/2 cup lard and 1/2 cup butter to a cream
and add 2 eggs, 1 at a time, stirring a few minutes between each
addition; then add the grated rind of 1 lemon and a very little
powdered cardamon; mix this thoroughly with the sponge, add
sufficient sifted flour to make a soft dough, cover it with a clean
cloth and set in a warm place to rise to double its height; then
butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1
inch deep) and dust each one with flour; when the dough has attained
the desired lightness divide it into 4 equal parts; roll each part
out on the pastry board, put it into the pan, press evenly all over
and again set it to rise to top of pan; when ready to bake brush
each cake over with melted butter, sprinkle over 2 tablespoonfuls
granulated sugar mixed with a little cinnamon and bake in a quick
oven to a light brown; as soon as done remove the cakes from the
pans and lay them on a long platter, one over the other, with the
sugared sides together; when cold serve with coffee.

826. +Butter Cakes (with Baking Powder).+-- 2 cups sifted flour, 2
eggs, 1-1/2 teaspoonfuls baking powder, 1 tablespoonful melted butter,
1 cup milk, 1/2 teaspoonful salt, the grated rind of 1 lemon and 1/2 cup
well washed currants; sift flour, salt and baking powder into a
mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk
of eggs well beaten, add the lemon, the melted butter and mix it
with the milk into a thick batter; lastly stir in the currants;
spread the mixture into 2 well greased, shallow tin pans; first
brush them over with the remaining yolk, then with 2 tablespoon