BRIDES CAKE LOAF

• ½ cup butter,
• 2 cups sugar,
• 1 cup milk,
• 1 cup corn starch,
• 2 cups Gold Medal Flour,
• 1 teaspoonful vanilla,
• Whites of 8 eggs,
• 2 teaspoonfuls baking powder.

Sift all dry ingredients before measuring. Cream the butter and sugar well, then add the whites of 2 eggs, unbeaten, and cream or beat well. Add the flavoring, then add a little of the milk, sift in a little of Gold Medal Flour which has been measured and sifted with baking powder and corn starch. Beat, then add a little more milk and flour and so on until all is used. Lastly, fold in lightly the whites of the remaining 6 eggs which have been beaten light and dry. Bake one hour in a moderate oven, and when cold, ice with marshmallow icing.

BROWN STONE CAKE

One and one-half cupfuls sugar cream with one-half cupful butter, add one-half cupful sweet milk; three tablespoonfuls chocolate (rounding) dissolved in one-half cupful of warm water, four well beaten eggs, one teaspoonful baking powder, two cupfuls flour; flavor with vanilla, bake in long pan.—Mrs. Cora Dixon.

FROSTING

Two small teacupfuls of powdered sugar creamed with butter size of an egg, thin with cream, add the beaten white of one egg and one cup of walnuts chopped fine.—Mrs. Cora Dixon.

WEDDING CAKE

• 1 pound butter,
• 1 pound sugar,
• 12 eggs,
• 1 pound Gold Medal Flour,
• 2 teaspoonfuls each of cinnamon and mace,
• 1 teaspoonful each of nutmeg and allspice,
• ½ teaspoonful cloves,
• 2 pounds raisins,
• 2 pounds currants,
• 1 pound citron,
• 1 pound almonds,
• 1 wineglass brandy,
• 1 lemon.

Line the pans with three thicknesses of paper; butter the top layer. Seed and chop the raisins, wash and dry the currants, cut the citron in uniform slices, about one-eighth of an inch thick, blanch the almonds and chop fine. Mix all the fruit but the citron with the dough, insert pieces of citron after dough is poured into pan.

POUND CAKE

• 1 pound butter,
• 1 pound sugar,
• 10 eggs,
• 1 pound Gold Medal Flour,
• ½ wine glass wine,
• ½ wine glass brandy.

Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites of the eggs, and the flour. Place currants into one-quarter of the dough, and almonds, blanched and pounded in rose water, into another part; leave the remainder plain. Fill very small round tins three-quarter full. Into half of those containing the plain dough put small pieces of citron, three in each, inserting the citron upright a little way into the dough. Sift sugar over the tops of those containing the citron and almond before putting them into the oven. Bake 20 minutes. Frost the plain and currant cakes. Pound cake is lighter when baked in small cakes than in loaves.

WHIPPED CREAM CAKE

• 2 cups sugar,
• ½ cup butter,
• 2 cups Gold Medal Flour,
• Yolks 8 eggs,
• 1 teaspoonful lemon extract,
• 2 teaspoonfuls baking powder,
• 1 cup corn starch.

Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well-buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.

LADY BALTIMORE CAKE

• 1 cup butter,
• 2 cups granulated sugar,
• 1 cup milk,
• 3½ cups Gold Medal Flour,
• 3 level teaspoonfuls baking powder,
• 1 teaspoonful rosewater,
• Whites of 6 eggs beaten dry.

Cream the butter and beat in the sugar gradually. Sift together the flour and baking powder and add to the butter and sugar alternately with the milk and rose water. Lastly, add the egg whites. Bake in three layer cake pans. Put the layers together with the following frosting:

FROSTING FOR LADY BALTIMORE CAKE

• 3 cups granulated sugar,
• 1 cup boiling water,
• Whites of 3 eggs,
• 1 cup chopped raisins,
• 1 cup chopped nutmeats,
• 5 figs cut in thin slices.

Stir the sugar and water until the sugar is dissolved, then let boil without stirring until the syrup from a spoon will spin a long thread, pour upon the whites of the eggs, beaten dry, beating constantly meanwhile. Continue the beating until the frosting is cold. Add the fruit and spread upon the cake.

DEVIL CAKE

• ½ cup butter,
• 1 cup sugar,
• Yolks of 3 eggs,
• ¾ cup powdered sugar,
• ½ cup milk,
• 1 teaspoonful vanilla,
• ½ teaspoonful cinnamon,
• ¼ teaspoonful cloves,
• 2 level teaspoonfuls baking powder,
• 3 ounces, chocolate, melted,
• 1¾ cups sifted Gold Medal Flour,
• Whites of 3 eggs beaten dry.

Cream the butter and add the cup of sugar. Beat the yolks, add the ¾ cup of sugar and beat the two sugar mixtures together. Add the chocolate, then the flour, sifted three times with the baking powder and spices, then the milk, extract and whites of eggs. Bake in two layers and put together with a fruit icing. Spread white icing above.

FROSTING FOR DEVIL CAKE

• 1½ cups sugar,
• ¾ cup water,
• Whites of 2 eggs, beaten dry,
• ¼ cup each Sultana raisins, glace cherries and pecan nut meats.

Boil the sugar and water until the syrup spins a thread, and gradually beat it into the whites of eggs. When cold put a few spoonfuls over the fruit and nuts and put between the layers. Spread the rest on top of the cake.

TO MIX CAKES CONTAINING NO BUTTER

Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of eggs whipped to a stiff froth. Add them alternately with the sifted Gold Medal Flour (mixed with baking powder), and cut both in very lightly and quickly.

TO MIX CAKES CONTAINING BUTTER

Cream the butter, beating till light. Gradually add the sugar, beating till light and creamy. Add the yolks of eggs beaten till light, then the flavoring. Beat in alternately the liquid and Gold Medal Flour, the latter mixed with salt and baking powder. Lastly, add the beaten whites, and fruit, if used.

CREAM PUFFS

• ½ pint milk,
• 5 ounces sifted Gold Medal Flour,
• 5 eggs,
• ¼ pound butter.

Put the milk and butter in a sauce pan on the fire. When butter is all melted and boiling stir in the flour. When partly cool add 5 eggs, one at a time. Put the mixture in a bag with large tube and lay out into about the size of large sponge drops, on a buttered pan; brush with egg. Bake in hot oven. When done cut open on one side and fill with whipped cream, sweetened. Flavor to suit.

CREAM PUFF FILLING

• 1 quart milk,
• ¾ pound sugar,
• 6 ounces Gold Medal Flour,
• ½ pint of yolks,
• Flavor to taste.

Put the milk on the stove; when it comes to a boil put in the sugar, flour and eggs, after beating them together thoroughly. Be careful not to let it burn.

SPONGE CAKE

Four eggs beaten separately; then beat together 2 cups sugar slowly beaten in, 2 cups Gold Medal Flour, 1 teaspoonful baking powder, a pinch of salt; last of all 1 cup boiling water, 1 teaspoonful lemon. Heat the pan.

MAMMY BELDON CAKE

One cup sugar, ¾ cup butter, 4 eggs, 1½ cups milk. Cream butter and sugar together, beat and add yolks of eggs, then milk, 3 cups Gold Medal Flour, thoroughly mixed with 2 teaspoonfuls baking powder, 1 teaspoonful vanilla, beat 20 minutes, beat whites of eggs to a stiff froth and add stirring in gently. Bake in layers or 40 minutes as a whole.

FILLING FOR ABOVE

Take about 24 marshmallows, chopped fine, 1 teacupful sugar, boiled until thread; stirring briskly, into marshmallows until cool, flavor to taste, spread between layers. Sprinkle with assorted colored sugar for rainbow effect.—Mrs. E. F. Kiessling, Reno, Nev.

SPICE CAKE

Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, flour; do not stir too thick.—Mrs. Cora Dixon.

WHIPPED CREAM CAKE

• 2 cups sugar,
• ½ cup butter,
• 2 cups Gold Medal Flour,
• Yolks 8 eggs,
• 1 teaspoon lemon extract,
• 2 teaspoons baking powder,
• 1 cup corn starch.

Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.

LAYER CAKE (Plain)

• 1 cup sugar,
• ¼ cup butter,
• 2 good cups Gold Medal Flour,
• 1 cup sweet milk,
• 1 teaspoonful vanilla,
• 2 teaspoonfuls baking powder.

Melt the butter, add sugar, beat till creamy, add one egg at a time, beating well, then pour in milk, and sifted baking powder and flour. Add vanilla and stir quickly. Bake in four well-greased layer tins. Usually requires ten minutes to bake. Use any good filling.

FUDGE CAKE

• ½ cup butter,
• 1 cup sugar,
• 1 cup milk,
• ¼ cup chocolate,
• ¼ cup walnuts,
• 2 eggs,
• 2 teaspoonfuls baking powder,
• 2 heaping cups Gold Medal Flour.

Melt butter in pan over steam, cream the sugar and butter together, add eggs, beating well, add milk. Sift in flour, baking powder and ground chocolate, put in broken nuts, stir batter quickly. Bake in well-greased cake tins.

POUND LOAF CAKE

• 1 cup butter,
• 1 cup milk,
• 1½ cups sugar,
• 2 cups Gold Medal Flour,
• 5 eggs,
• 2 teaspoonfuls baking powder,
• 2 teaspoonfuls vanilla.

Melt butter, add sugar, cream butter and sugar together, then add yolks of eggs one at a time, beating well, then milk, sift in the flour and baking powder, and beat the whites of the eggs to a stiff froth before adding. Bake in a deep, well-greased pan. Bake in a slow oven for from thirty to forty minutes. Stir in the vanilla with the milk.

MARGUERITES

Mix ¼ cup hickorynuts with the beaten whites of 2 eggs and 1 tablespoonful sugar. Heap this mixture up on Saratoga crackers and set in oven to brown slightly.

NUT CAKE

• ½ pound hickory nut meats,
• Scant cup of sugar,
• 1 teaspoonful cinnamon,
• 1 teaspoonful vanilla,
• Whites of 3 or 4 eggs, according to size.

Roll the nut meats fine, beat the eggs stiff and add sugar to them. Mix all ingredients together. The consistency must be stiff. Drop from a teaspoon on buttered pan. Bake in moderate oven. If hickory nuts are not procurable, English walnuts and pecans may be substituted.

SPONGE CAKE

• 3 eggs,
• 1 scant cup sugar,
• 1 tablespoonful hot water,
• 2 teaspoonfuls vinegar,
• ½ teaspoonful salt,
• ½ teaspoonful extract of lemon,
• 1 cup Gold Medal Flour,
• ½ teaspoonful baking powder.

Beat the yolks until thick and light; add sugar gradually and continue beating; then add water and vinegar; add the salt to the whites and beat until very stiff; sift the flour with baking powder three times; add the flavoring and fold in the flour and the beaten whites alternately as gently as possible. Bake about 30 minutes in slow oven until well risen; then increase the heat. Invert to cool, then remove from pan.

WALNUT TORTE

• 1 pound English walnuts or almonds,
• 1 cup sugar,
• 9 eggs,
• ¼ cup grated chocolate,
• ½ cup of fine cracker crumbs.

Chop the nuts, reserving twenty-three halves for decorating the top. Mix the chopped nuts and chocolate. Beat yolks thoroughly with Dover beater, add sugar and beat again. Then mix with the nuts, crumbs and chocolate, and stir well. Beat whites of eggs until stiff and add lastly, just as in sponge cake. Bake in moderate oven forty-five minutes in prepared spring form.

UNEEDA BISCUIT TORTE

Yolks of 8 eggs with 1¾ cups sugar—beat well. Ten Uneeda Biscuits rolled fine. One cup grated walnuts.

Grated rind and juice of one-half lemon—biscuits added to eggs—then nuts and lemon—lastly beaten whites of 8 eggs. Bake in slow oven 40 minutes. Do not grease pan.

CREAM FOR CREAM CAKES

• 1 quart milk,
• 4 eggs,
• ½ pound powdered sugar,
• 3 ounces corn starch,
• Whites of six eggs,
• A little salt,
• Vanilla flavor to taste.

Put the milk on the fire in a pan to boil; while the milk is coming to a boil put the eggs, sugar, corn starch and salt into a dish and mix well together; when the milk boils turn this into it, stirring the while, and as soon as it all comes to a boil take it off, and when nearly cold add the whites of the six eggs, beat up to a stiff froth.

JAM CAKE

Two cups sugar, 2 cups jam, 3 cups Gold Medal Flour, 1 teaspoonful cinnamon, 5 eggs, 1 teaspoonful baking powder, 1 cup butter, 1 cup sour milk, 1 nutmeg, 1 teaspoonful vanilla, 1 teaspoonful soda.

LADY FINGERS

• 1 pound sugar,
• 1 dozen eggs,
• 1 pound Gold Medal Flour,
• Juice and rind of one lemon.

Mix sugar and eggs with an egg-beater to a light foam, until it is filled with little bubbles; add the juice and grated rind of lemon, mix flour in carefully, so as not to toughen mixture; lay on paper the shape of the little finger and sprinkle with powdered sugar, and bake in large sheet pans; when done take from the pans and let cool. Wet the under side of the paper and they will come off easily, and then put two of the flat sides together.

ORANGE CAKE

• 5 eggs,
• ½ pound pulverized sugar,
• 1 orange,
• ½ pound Gold Medal Flour,
• 1½ dessert spoonfuls rose water.

Separate the whites from the yolks of eggs, then beat the whites and rose water together with a clean whisk for half an hour; then add the sugar and grated rind of the orange; when well mixed add juice of the orange and the yolks of eggs; beat until smooth, then add flour, after putting it through a fine sieve; mix up lightly and put in a deep pan and bake about one hour in a cool oven. Lemon cake may be made the same way by substituting lemons for the oranges.

BOSTON LEMON SNAPS

• 1 pound Gold Medal Flour,
• ¼ pound butter,
• 12 ounces sugar,
• 3 eggs,
• ½ ounce cream of tartar,
• Lemon flavor.

Rub the butter and flour together then add the sugar, eggs, cream of tartar and flavor; mix all together, break up in small pieces and make in little balls; put on pans and flatten out with the hand; bake in a cool oven.

GRAND DUKE CAKE

Cream together ? cup butter and 2 cups sugar. Add 1 cup milk alternately with 3½ cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, ¼ teaspoonful almond, ¾ teaspoonful vanilla, and beat well. Fold in stiffly beaten whites of 6 eggs. Bake in three square layer-cake tins. Put layers together with raisin frosting. Boil 3 cups sugar with 1 cup water until syrup will spin thread. Pour onto whites of 3 eggs beaten very stiff. Beat until cool, and add 1¼ cups seeded raisins cut fine, ¾ cup chopped nuts and ½ cup chopped candied apricots, plums, pineapple or cherries.

SOUR MILK DOUGHNUTS

• 2 eggs, beaten light,
• 3 even tablespoonfuls melted butter,
• 4 cups Gold Medal Flour,
• 1 cup sugar,
• 1 cup sour milk,
• ½ teaspoonful soda,
• 1 saltspoonful each of cinnamon and salt.

Enough more Gold Medal Flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Roll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it lightly till well floured and roll again. Roll and cut all out before frying. The fat should be hot enough for the dough to rise to the top instantly.

DOUGHNUTS AND CRULLERS

The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough, when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at any one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

ALMOND COOKIES

• ½ cup butter,
• ? cup almonds blanched and finely chopped,
• ¼ teaspoonful cloves,
• ? teaspoonful salt,
• 2 tablespoonfuls sherry wine,
• 1 cup Gold Medal Rolled Oats,
• 1 cup sugar,
• 1 egg beaten lightly,
• ½ teaspoonful cinnamon,
• ½ teaspoonful nutmeg,
• Grated rind of half a lemon,
• 1 cup Gold Medal Flour,
• 2 teaspoonfuls baking powder.

Cream the butter; add the sugar gradually; add egg well beaten without separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly mixed; add lemon rind and sherry. Drop in piles about the size of an English walnut—1½ inches apart on a buttered sheet. Spread with a spatula and press the half of an almond meat on top of each. Bake in a moderate oven 12 to 15 minutes.

GERMAN DOUGHNUTS

Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till smooth; add ½ teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoonfuls baking powder, and more flour to make a soft dough. Roll, cut, and fry.

DOUGHNUTS

• 2 cups Gold Medal Flour,
• 3 teaspoonfuls baking powder,
• 1 egg,
• 4 tablespoonfuls sugar,
• 1 teaspoonful nutmeg,
• 1 cup milk.

Sift the dry ingredients together, beat the egg until light and add to the milk, and if flavor is used, add it now. Pour the liquid into the flour and mix thoroughly and roll one-half inch thick, cut with a doughnut cutter and drop into smoking hot fat.

BATH BUNS

Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder, ½ teaspoonful salt, ? cup sugar, 1 teaspoonful powdered cinnamon. Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 egg yolks, add ? cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven.

ROLLED OATS CRISPS

• 2 eggs,
• 2½ cups Gold Medal Rolled Oats,
• ½ teaspoonful salt,
• ¾ cup brown sugar,
• 1 teaspoonful baking powder,
• 1 tablespoonful shortening,
• ½ teaspoonful vanilla.

Beat up eggs thoroughly; add sugar gradually and continue with the beating; put in salt and extract; mix separately the shortening with the rolled oats and then mix all together. Drop in small pieces on greased baking pan, leaving a good space between. Bake in a hot quick oven until crisp and brown. Take off with a knife.

HUCKLEBERRY SHORT CAKE

Two cups sugar, ½ cup butter, 1 teaspoonful salt, 1 pint milk, 2 heaping teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter.

STRAWBERRY OR RASPBERRY SHORT CAKE

Pick, hull, wash, and drain berries. Sweeten, spread between layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard.

CURRANT LOAF

• 3 cups Gold Medal Flour,
• ? cup butter,
• ½ cup sugar,
• ½ teaspoonful salt,
• 1 cup cleaned currants,
• Grated rind 1 lemon,
• 2 teaspoonfuls baking powder.

Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.

MOLASSES COOKIES

• 1 quart molasses,
• 2 ounces soda,
• 1 pint and one gill of water,
• ¼ pound lard,
• Sufficient Gold Medal Flour to mix.

Put the molasses, water, soda and lard in a bowl, mix them together; then add flour enough to make a nice dough, suitable to roll out and cut; wash with milk or water on top.

Molasses cookies are very common cakes, but they are not easy to make, for the reason that there is no rule you can work by that will answer in all cases. All molasses does not work alike; some kinds will bear more water than others, and the weather has to be taken into consideration. In cold weather you can use more water than in warm weather. Sometimes you can use the same quantity of water as molasses. Be very careful and not get the dough too stiff, and do not work any more than is necessary to mix.

SPICE CAKES

Two cups sugar, ½ cup butter, cup sour milk, 2 cups Gold Medal Flour, a good ½ teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon, 2 teaspoonfuls cloves, 2 teaspoonfuls allspice, 1 nutmeg.

OATMEAL COOKIES

Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 teaspoonful soda, 2½ cups oatmeal, 1 cup butter, 2 tablespoonfuls sour milk, flavor to taste. Roll, cut and bake quickly.

COCOANUT DROP COOKIES

One cup brown sugar, 1 cup butter, ½ cup sour milk or ¼ cup butter and ½ cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking powder, 2 cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on greased pans.

GINGER SNAPS

One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling hot, take from the stove and stir in 1 cup Gold Medal Flour while hot, let cool, add 2 teaspoonfuls soda, dissolve in a little vinegar, 2 eggs, 1 heaping teaspoonful of ginger in the flour, beat all the rest. Knead enough Gold Medal Flour in to roll out nicely.

EGGLESS CAKE (Fine)

Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1 teaspoonful each nutmeg, cloves, cinnamon and allspice, 2 cups raisins, chopped fine, 1 cup butter, 1 cup cold coffee, 2 level teaspoonfuls soda, 1 cup nuts, chopped fine. Mix all together. Add nuts and raisins last.

PLAIN COOKIES

• ¾ cup butter,
• 3 eggs,
• 2½ cups Gold Medal Flour,
• 1½ cups sugar,
• 2 tablespoonfuls milk,
• 2 teaspoonfuls baking powder.

Roll thin.

Stir butter and sugar to cream, add beaten eggs, flour, sifted with the baking powder, and milk. Roll out thin and cut in circles.

GRAHAM WAFERS

• ½ cup butter or nut butter,
• 1 cup sugar,
• 1 egg,
• 1 teaspoonful bicarbonate soda,
• 2 tablespoonfuls milk,
• Graham Flour.

Beat the butter to a cream; add the egg and beat again until light. Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls of water and add it to the sugar mixture. Add the milk and work in sufficient graham flour—about three cupfuls to make a very stiff dough. Knead until the mixture will hold together. Roll into a very thin sheet and cut into two-inch squares. Lift carefully with a cake-turner, put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned—about eight minutes.

PEANUT SNAPS

• 1½ cups butter,
• 2 cups sugar,
• 6 eggs,
• 1½ pints Gold Medal Flour,
• ½ cup cornstarch,
• 1 teaspoonful baking powder,
• 1 teaspoonful extract lemon,
• ½ cup chopped peanuts mixed with
• ½ cup granulated sugar.

Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal Flour, cornstarch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin; bake in rather hot oven 8 to 10 minutes.