569. Scotch Fancies

Beat an egg very light; add gradually half a cup of sugar and, when very creamy, beat in a scant tablespoon of melted butter, a cup of rolled oats, a pinch of salt and fifteen drops of vanilla. Drop by the teaspoon on a well greased inverted baking pan an inch apart. Spread into thin round cakes with a wet knife and bake in a moderate oven.

570. Scotch Shortbread

Sift three tablespoons each of flour and rice flour (or six of flour) into a bowl, and mix well with half a cup of well-creamed butter; knead with four tablespoons of sugar until well blended; then roll out an inch thick in rounds the size of a dessert plate, pinching the edges and pricking the center with a fork. Place on a baking tin, allowing room to spread, and bake in a moderate oven.

571. Sprite Cookies - Swedish

Cream together a cup each of butter and sugar; beat in an egg and four grated bitter almonds; add two cups of sifted flour and a tablespoon of wine; pass through a pastry tube, cut in strips three inches long and bake in a hot oven.

572. Tortas De Polvoron - Spanish

Beat to a cream a pound of lard and one of sugar; add two eggs and beat well; then add slowly a pint of flour, a tablespoon each of cinnamon and cloves and two of ground ajonjoli (sesame seed) ; knead thoroughly, roll out a quarter of an inch thick, cut with a small cutter; then place in rows on a baking tin two inches apart and bake in a moderate oven. When done dust generously with powdered sugar and cinnamon while still warm.

573. Vitement Fait - French Tea Cakes

Beat three eggs together slightly with a pinch of salt; stir in flour enough to make rather a stiff dough; turn out on a well floured board and roll out, only once, very thin; butter well a large baking pan; lay the paste in it and dab all over with bits of butter; then sprinkle plentifully with fine granulated sugar and cut in oblong squares. Bake in a quick oven until the sugar begins to turn to caramel. Serve with afternoon tea.