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Caraway Cookies

½ cup butter or shortening

2 teaspoons baking-powder

½ teaspoon salt

1 cup sugar

¾ cup milk

1 egg

2 cups flour

1½ tablespoons caraway seeds

Cream the butter or shortening with the sugar; add beaten egg. Mix and sift the flour, baking-powder, and salt, and add alternately with the milk to the first mixture. Add caraway seeds. Toss on lightly floured board. Roll out about one-half inch thick and cut in fancy shapes. Place on greased baking-sheet and bake in moderate oven (380-390° F.) twelve to fifteen minutes.

"FROZEN" COOKIES

2 cups melted shortening

1 teaspoon cinnamon

1 cup white sugar

4 cups flour

1 cup brown sugar

1 teaspoon soda

3 eggs

Brazil nuts, filberts or almonds

1 teaspoon salt

Mix ingredients in the order given, sifting all the dry ingredients together before adding. Mold in long rolls or pack in a deep pan like a bread-pan and roll in clean cloth. Let stand in a cold place until hard. Slice thin, and bake in a moderate oven (380- 390° F.) until a golden brown. A roll may be kept indefinitely in a cold place.

These cookies are excellent to keep on hand, especially when the dough can be kept out-of-doors in cold weather. In case of an emergency they are easily brought in and quickly baked. Nuts in these cookies are very attractive when put in whole.