e to
the body, the preparation of cookies or candy for some school function
or Christmas party may be undertaken in conjunction with this lesson,
which should be given at a time when it will mean most to the pupils.
The work should be so planned that they will learn something of the
principles of sugar cookery, as well as the specific recipes they are
using.

RECIPES

_Cookies_

1 c. fat
1 c. sugar
2 eggs
1/4 c. milk
3 c. flour
3 tsp. baking-powder
1 tbsp. cinnamon
1/2 c. sugar

Cream the butter and add the sugar and well-beaten eggs. Then add the
milk alternately with the sifted dry flour (sifted with baking-powder).
Mix to the consistency of a soft dough, adding more milk if necessary.
Roll lightly, cut in shapes, and dip in the one-half cup of sugar and
cinnamon that have been sifted together. Place on buttered sheets and
bake in a hot oven for about 10 minutes. Slip from the pan and lay on
the cake cooler. To make a softer cookie, use only one-half cup of
butter. (Three to four dozen.)

_Peanut Cookies_

2 tbsp. butter
1/4 c. sugar
1 egg
1 tsp. baking-powder
1/8 tsp. salt
1/2 c. flour
2 tsp. milk
1/2 c. finely chopped peanuts
1/2 tsp. lemon juice
2 doz. whole peanuts shelled

Cream the butter and add the sugar and the egg well beaten. Add the milk
and sifted dry ingredients, alternately, to the first mixture, then the
peanuts and lemon juice. Drop from a teaspoon on a baking sheet an inch
apart and place 1/2 peanut on top of each. Bake from 12 to 15 minutes in
a moderate oven. (Two and a half to three dozen.)

_Peanut Brittle_

1 c. sugar
1 c. peanuts in the shell

Stir the sugar over the heat, constantly, until it becomes a clear
liquid. Take at once from the heat, add the prepared peanuts, and pour
on a warm, buttered tin. Mark in squares and cool. Serves ten.

_Molasses Candy_

2 c. molasses
2/3 c. sugar
1 tbsp. vinegar
1/4 tsp. soda
2 tbsp. butter

Put the molasses, sugar, and butter into a thick sauce-pan or kettle and
stir until the sugar is dissolved. Boil until the mixture becomes
brittle when tried in cold water. Stir constantly at the last to prevent
burning. Add vinegar and soda just before removing from the fire. Pour
into a well-greased pan and let it stand until cool enough to handle.
Then pull until light and porous and cut in small pieces with scissors,
arranging on buttered plates. Serves sixteen to twenty.