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COOKIES
| CHEAP
COOKIES |
| One teaspoonful of baking powder mixed in
flour, two cups of white sugar, one cup of butter, one cup of sour milk,
one teaspoonful of soda dissolved in the milk, one cup of chopped hickory
nuts. Take enough flour to mix very stiff, and bake in a quick oven. |
| CHOCOLATE
MACAROONS |
| One cake German sweet chocolate, one egg,
one cup sugar, one-half cup milk, one lump butter size of a walnut. |
| COCOANUT
COOKIES |
| Two cups sugar, one cup butter, one-half cup
sour cream, one-fourth teaspoon soda, two eggs; mix as soft as you can;
roll thin, and bake quick. Make an icing of whites of four eggs, one pound
of sugar, and as much grated or desiccated cocoanut as you can stir in.
Spread on cookies after they are baked. |
| COCOANUT
MACAROONS |
| Two-thirds cup white sugar, one-half cup
water; boil as for candy; remove from the fire; stir in one-half pound
crystallized cocoanut; then add by degrees the beaten whites of three
eggs. Mix thoroughly with a spoon; drop and spread in small cakes on
buttered tins; bake until slightly browned. |
| COOKIES
(1) |
| Two cups sugar, one cup butter, two eggs,
one teaspoon soda in two tablespoons boiling water, flavoring to taste,
flour sufficient to roll. |
| COOKIES
(2) |
| One cup butter, two cups sugar, one cup cold
water, one teaspoonful of saleratus, two teaspoonfuls cream tartar, two
eggs, flour enough to roll, and no more. |
| COOKIES
(3) |
| Two cups of sugar, three eggs, one cup of
butter, one-half cup of lard, four tablespoons of water, one teaspoon of
soda, one teaspoon of cream tartar, a pinch of salt, and nutmeg, or
vanilla. |
| COOKIES
(4) |
| Two cups of light brown sugar, one cup of
shortening (butter and lard mixed), four eggs, one-half cup of boiling
water, one teaspoon of soda dissolved in water, flour to thicken, and
roll. |
| COOKIES
(5) |
| Two cups sugar, one-third cup lard, and
two-thirds cup butter; mix like pie crust. Three eggs, three tablespoons
water, one small teaspoon soda sifted with sugar; add enough flour to
roll. Roll very thin. |
| COOKIES
(6) |
| One coffee-cup butter, one coffee-cup sugar,
four eggs, four tablespoonfuls sweet milk. Flavor with nutmeg; mix soft.
Beat butter and sugar to a cream first. [RB: 2 teaspoons baking powder?] |
| COOKIES
(7) |
| One cup granulated sugar, one cup coffee A
sugar, one-half cup butter, two level teaspoonfuls cinnamon, one-half
level teaspoonful cloves, one-half small nutmeg; cream together carefully;
add two well beaten eggs. Sift the flour, and begin with one pint, and two
slightly heaping teaspoonfuls baking powder; add more flour as you beat.
When thick enough to handle, take a small piece in the hand, make into a
ball, and roll; then place in buttered pans. Bake light brown in a
moderate oven. |
| COOKIES
(8) |
| One cup butter, one pint sugar, three eggs,
three tablespoons water, two pints flour, two teaspoons baking powder,
nutmeg to taste. |
| CREAM
COOKIES |
| One egg, one cup sugar, one cup thick sour
cream, a pinch of salt, one teaspoon each of saleratus and cream tartar;
mix soft, and bake in a quick oven. |
| CREAM
PUFFS |
| Two cups water boiled with one cup butter,
one and one-half cups flour; let stand until cool; then stir in five eggs,
one at a time; drop on tins by the spoonful, and bake. Open one side, and
put in this-- CREAM.-- Two cups milk, one cup sugar, three eggs, and
one-half cup flour. Cook like custard, and flavor with lemon. |
| GINGER
COOKIES (1) |
| One pint of molasses, one cup of sugar, one
cup of lard, one pint of sour milk, one tablespoon of soda, one tablespoon
of ginger, one tablespoon of cinnamon, three eggs. |
| GINGER
COOKIES (2) |
| One pint New Orleans molasses, and one cup
butter; let come to a boil; take from fire, and cool, then dissolve an
even tablespoonful soda in hot water. Pour into molasses, and stir. Mix in
enough flour to roll, and two tablespoons ginger. |
| GINGER
COOKIES (3) |
| One cup brown sugar, one pint molasses,
one-half pint lard, one-half ounce alum, one-half pint warm water, one
ounce soda, two tablespoons ginger, flour enough to stiffen, and roll.
Beat an egg well, and spread on the top of cakes just before baking. |
| GINGER
NUTS |
| Two cups molasses, one cup sugar, one cup
shortening, one tablespoonful soda in a little milk, ginger to taste,
flour to stiffen, and roll. |
| GINGER
SNAPS |
| One cup molasses (scalded), one cup brown
sugar, one cup butter, one tablespoon ginger, two even teaspoons soda
dissolved in one-fourth cup water, flour to roll out stiff. |
| GOOD
COOKIES (1) |
| Two cups sugar, one cup butter, one cup sour
milk, one teaspoon soda in milk, yolks of two eggs, one teaspoonful baking
powder in flour. Flavor to taste. Flour enough to roll thin. |
| GOOD
COOKIES (2) |
| Two eggs, one and one half cups brown sugar,
one cup butter, three tablespoons sour milk or cream, one teaspoon soda,
one-half teaspoon salt, one-half teaspoon lemon extract, flour enough to
mix soft. |
| GRANDMOTHER'S
COOKIES |
| Three eggs, two cups sugar, one cup butter
and lard, two-thirds cup sour milk, one teaspoon soda, two teaspoons cream
tartar. Flavor with vanilla. Use flour enough to roll. Stir only with a
spoon. |
| HARD
COOKIES |
| One and one-half cups granulated sugar, one
cup butter, three eggs, one-fourth cup sweet milk, one-half teaspoon soda
dissolved in milk, flour enough to roll out thin; sift granulated sugar on
top, and gently roll it in. |
| HICKORY
NUT CAKES |
| One cup meats, one cup sugar, one and
one-half cups flour, one egg, a pinch of baking powder; roll thin, and cut
into small cakes. Bake in quick oven. |
| HICKORY
NUT COOKIES (1) |
| Two cups coffee A sugar, three eggs, one cup
butter, one cup sweet milk, one pint nut kernels (chopped fine), two large
teaspoonfuls baking powder, one tablespoon vanilla, flour to roll out.
Bake in moderate oven. |
| HICKORY
NUT COOKIES (2) |
| Two cups brown sugar, two eggs, one-fourth
cup butter, two cups hickory nuts, three tablespoons water, one teaspoon
baking powder, flour to stiffen very stiff. |
| HICKORY
NUT MACAROONS |
| One cup of nut kernels (chopped fine), one
cup of light brown sugar; rub well together one-half cup flour, one egg
(beaten light); mix well, and drop with a spoon on buttered dripping pan.
Bake with a slow fire. Mrs. A pinch of baking powder may be added to this
recipe. |
| KISSES |
| White of one egg (beaten stiff), one
teaspoonful of baking powder to the white of an egg; thicken with powdered
sugar to drop from the spoon; add one small cup of nuts. Flavor to taste.
Drop on buttered pans, and bake until light brown on top. |
| LEMON
CRACKERS |
| Three cups of sugar, one cup of lard, one
pint of sweet milk, two eggs, five cents worth of lemon oil, five cents
worth of baking ammonia. Pound the ammonia fine, and pour on it half a
teacup of boiling water. Mix as stiff as bread; roll out, and cut. |
| MOLASSES
COOKIES |
| Whites and yolks of two eggs (beaten
separately), one cup brown sugar, one cup melted lard and butter, one cup
New Orleans molasses, one dessert spoon of ginger, one dessert-spoon soda,
four tablespoons boiling water, flour to stiffen. Do not roll too thin. |
| SAND
CAKES |
| One pound corn starch, one-half pound
butter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat
the butter and sugar to a cream; then add one egg and a little corn starch
alternately until the whole is in. Bake a light brown in patty pans, in a
quick oven. They are improved by frosting. |
| SPLENDID
EGGLESS COOKIES |
| Two cups sugar, one cup butter, one cup
sweet milk, teaspoon soda, one teaspoon vanilla, one pinch salt, just
enough flour to roll them out. |
| SUGAR
SNAPS |
| One cup butter, two cups sugar, three eggs,
one teaspoon soda, one tablespoon ginger. |
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