THE CODVILLE COMPANY, LIMITED

CREAM COOKIES.

Y% cup butter 2 teaspoons Gold Standard
1 cup sugar Baking Powder

2 eggs 1 teaspoon salt

4 cup thin cream 2 teaspoons Gold Standard
Flour to roll Ground Ginger

Cream the butter, add sugar, eggs well beaten and cream. Mix
and sift dry ingredients ard add to first mixture. Chill thor-
oughly. Toss one-fourth of mixture on a floured board and roll as
thinly as possible; shape with a small round cutter first dipped in
flour. Gather up the trimmings and roll with another portion of
the dough. During rolling, the bowl containing the mixture
should be kent in a cool place, or it will be necessary to add more
flour to dough, which makes cookies hard rather than crisp and
short.

OATMEAL COOKIES.

1 egg : 1 teaspoon salt

4 cup sugar 3 4 cup fine oatmeal

4 cup thick cream 2 teaspoons Gold Standard
+ cup milk Baking Powder

2 cups flour

Beat eggs until light, add sugar, cream and milk; then add
oatmeal, flour, baking powder and salt mixed and sifted. Toss on
floured board, roll, cut in.shape and bake in a moderate oven.

SAND TARTS.

+ cup butter + teaspoon Gold Standard Cassia
1 cup sugar 1 tablespoon sugar

1 egg -. 2 teaspoons Gold Standard

1? cups flour Baking Powder

White 1 egg Blanched almonds

Cream the butter, add sugar gradually and egg well beaten;
then add flour mixed and sifted with baking powder. Chill, toss
one-half mixture on a floured board and roll one-eighth inch thick.
Shape with a doughnut cutter. Brush over with white of egg and
sprinkle with sugar mixed with cassia. Split almonds and arrange
three halves on each at equal distances. Place on a buttered sheet
and bake eight minutes in a slow oven. |

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