58 THE BLUE BIRD CooK BOOK

BUTTER TARTS

2 eggs 2 heaping tablespoons butter
1 cup sugar Vanilla
1 cup currants Nutmeg

Cream butter and sugar, add eggs well beaten then flavoring and currants last.
Bake in tart shells in a quick oven (450 degrees) 10 to to 12 minutes.

APRICOT TARTS

3 cups pastry flour 1 teaspoon baking powder
Y2 cup butter Y2 teaspoon salt
Y cup lard
Sift dry ingredients four times, mix butter and lard; moisten to a stiff dough
with cold water. Place dough on slightly floured board and roll out to 44-inch thick-
ness. Bake in tart pans filled with apricot jam and bake in a moderate oven (350
degrees) for 20 minutes.

VANITIES

2 eggs Y tablespoon brandy or vanilla
Yq teaspoon cream of tartar Flour
Beat eggs separately; put cream of tartar in flour, add flavoring and ground
cinnamon (just a little), flour enough to make dough which can be rolled out thin.
This should be cut in pieces about 2 inches square. Fry in deep fat till a delicate
brown. Dredge with powdered sugar. Serve with tea or coffee.

FUDGE SQUARES

3 tablespoons melted butter 1/3 cup milk

1 cup sugar 1 cup flour

1 egg 1 teaspoon baking powder

2 squares chocolate 1 cup almonds (not blanched)

Y2 teaspoon vanilla

Cut in squares when baked and cover with any desired frosting. Bake at 350
degrees for 35 minutes. :

DATE CHEWS
2 eggs 3 1% cup dates cut fine
3% cup sugar
Cook 8 minutes in frying pan, stirring constantly. Add 2 cups rice crispies.
Form into balls on teaspoon and roll in fine cocoanut. Cool on wax paper.

ORIGINAL COOKIES

1 Ib. butter 1 quart flour
2 eggs Grated rind of 1 lemon
Yq teaspoon baking powder 1 cup sugar

Mix and let stand in refrigerator overnight. Roll fairly thin, brush top with well-
beaten egg and sprinkle with chopped almonds or half pecans. Bake in moderate oven
(350 degrees) for 10 minutes.

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