COOKIES, GINGERBREAD, AND DOUGHNUTS
Use just enough flour as necessary to roll out dough in making cookies: Too much flour hardens them. If dough is too stiff, work in a little milk or melted butter. Flour rolling pin, board and cutter to prevent sticking. Roll dough out evenly so cookies will bake evenly. Bake in hot oven. They should bake in about 10 min. Jumbles about 15 min. Just before cutting, if a little granulated sugar is rolled into dough it will give them a nice finish. A currant, raisin or piece of nut fruit in center of cookies makes them attractive. Supply yourself with different sizes of cookie cutters and have a variety of shapes. Cutters in shape of animals are nice to make cookies for children. Drippings from fat of meat can well be made up into molasses and spice cookies and used instead of butter. Home-made cookies are cheaper than those bought at the store and more nutritious.
Drop cookies in which consistency of batter is such that it may be dropped by spoonfuls on tin and baked.
Roll cookies, in which amount of liquid is decreased until a stiff dough is obtained.
Left-over cake may be served with fruit, sauce, custards, or crushed and used in puddings.
COCOANUT CREAM COOKIES
2 eggs, 1 c sugar, ½ c shredded cocoanut, 1 c thick cream, 3 c flour, 3 tsp bp, 1 tsp salt.
Beat eggs until light; add sugar gradually; cocoanut and cream; flour sifted with salt and baking powder; chill; toss on floured board; roll ½″ thick; sprinkle with cocoanut; shape with small round cutter, first dipped in flour; bake on buttered sheet 10 min.
MOLASSES COOKIES
1 c molasses, ½ c shortening (butter and lard mixed), 2½ c bread flour, 1 tbp ginger, 1 tbp soda, 2 tbp warm milk, 1 tsp salt.
Heat molasses to boiling point; add shortening, ginger, soda dissolved in warm milk, salt, and flour; proceed as for Ginger Snaps.
SOFT MOLASSES COOKIES
1 c molasses, 1¾ tsp soda, 1 c sour milk, ½ c shortening, melted, 2 tsp ginger, 1 tsp salt, flour.
Add soda to molasses; beat thoroughly; add milk, shortening, ginger, salt and flour; enough flour must be used to make mixture of right consistency to drop easily from spoon; let stand 2 hr in cold place to chill; toss ½ mixture on slightly floured board; roll lightly to ¼″ thickness; shape with round cutter, first dipped in flour; bake on buttered sheet 10 min.
CUP CAKES
⅔ c butter, 2 c sugar, 4 eggs, 1 c milk, 3¼ c flour, 4 tsp bp, ¼ tsp mace.
Put butter and sugar in bowl; stir well; add eggs well beaten; milk; flour sifted with baking powder and mace; bake in individual tins; cover with Chocolate Frosting.
WONDERS
1 egg, ¼ tsp salt, about ¾ c flour.
Beat egg; add salt and flour to make stiff dough (about ¾ c); roll on floured board till as thin as a wafer; cut with large round cutter; drop separately into hot fat; fry golden brown; drain; dust with powdered sugar.
PEANUT COOKIES
2 tbp butter, ¼ c sugar, 1 egg, 1 tsp bp, ¼ tsp salt, ½ c flour, 2 tbp milk, ½ c finely chopped peanuts, ½ tsp lemon juice.
Cream butter and sugar; add well-beaten egg; add dry ingredients sifted together; add milk, peanuts and lemon juice; drop from teaspoon on unbuttered baking sheet 1″ apart; place half peanut on top of each; bake 12 min in slow oven.
CHOCOLATE SPONGE
½ c butter, ¼ c cocoa, 3 eggs, 1 c sugar, 1 tsp cinnamon, ¼ tsp clove, ½ c cold water, 1 c flour, 3 tsp bp.
Cream butter; add cocoa, yolks of eggs well beaten, sugar mixed with spices and water; beat egg whites; add to first mixture alternately with flour mixed and sifted with baking powder; bake in small tins 18 min.
MOLASSES COOKIES
1⅓ c molasses, 1 tsp vinegar, 1 egg (well beaten), 1 tbp ginger, 1 c sour milk, 1 tsp soda (heaping), 1 tbp cinnamon, ⅛ tsp salt, 1 c brown sugar, 1 c shortening (lard or other fat).
Dissolve soda in sour milk and add vinegar, stirring until soda stops effervescing; add melted shortening; then egg, cinnamon, ginger and salt; mix well; add flour; roll out about ½″ thick; cut; place in greased pan; bake in quick oven 10 min.
ECLAIRS
¾ c water, 1 tbp butter, ¾ c flour, ⅓ tsp salt, 3 eggs, 1 tsp bp.
Put water and butter into saucepan; bring to boiling point; stir in flour and salt; cook till mixture forms stiff paste and leaves the sides of saucepan clean; cool slightly; beat in eggs one at a time; add baking powder last, and force mixture through pastry bag onto flat greased pans, in pieces about width of 2 fingers and length of 1; bake slowly till quite light; cool, make an incision in side of each eclair and fill with whipped cream or custard. They may be iced with Chocolate or Coffee Frosting.
CREAM PUFFS
1 c boiling water, ½ tsp salt, ⅓ c butter, 1½ c flour, 4 eggs, whipped cream or custard.
Bring water, salt and butter together to boiling point; stir in flour and cook till mixture leaves sides of saucepan clean; cool; add eggs one at a time, beating each one in thoroughly; drop by tablespoonfuls some distance apart on greased baking pans; bake ½ hr in a steady oven; when cold, split and fill with sweetened cream or thick custard.
LADY FINGERS
2 egg yolks, 3 egg whites, ⅓ c powdered sugar, ⅓ c pastry flour, ⅓ level tsp salt, ¼ tsp vanilla extract.
Beat whites of eggs till very stiff, adding sugar gradually; add well-beaten yolks and vanilla; fold in gently flour sifted with salt; force mixture through pastry bag onto greased, flat pan; sprinkle well with sifted sugar; bake 8 min in moderate oven.
CUP CAKES
⅓ c butter, 1 c brown sugar, 2 eggs, ½ c milk, 1 c dates, stoned and cut, 1¾ c flour, 3 tsp bp, ½ tsp cinnamon, ½ tsp nutmeg.
Cream butter; add other ingredients; beat until thoroughly blended (about 3 min); fill greased and floured muffin tins ⅔ full; bake 20 min.
GINGERBREAD
½ c shortening, 1 c molasses, 1 egg, 2 tbp milk, 2 c flour, ½ tsp salt, 2 tsp ginger, 2 tsp bp.
Heat shortening till hissing; pour into bowl with molasses; add egg and milk; mix lightly; sift together flour, salt, ginger and baking powder; stir in liquid ingredients, beating and stirring only enough to blend; soon as smoothly blended pour into 2 shallow, greased pans; bake 20 min in moderate oven.
SOFT GINGERBREAD
1 c New Orleans molasses, 1 c sugar, ½ c shortening, melted, 1 tsp ginger, ½ tsp cinnamon, 1 c water, 4 c flour, ½ tsp salt, 1 tsp soda.
Stir molasses, sugar and shortening together; add water, flour, salt, soda and spices sifted together; beat hard; bake in 2 greased pans in moderate oven ½ hr.
FRUIT GINGERBREAD
½ c shortening, 1 c sugar, 2 eggs, 1 c molasses, 3 c flour, 1½ tsp ginger, 3 tsp bp, 1 c seeded raisins, ⅓ c chopped lemon or orange peel, ½ c milk or cold coffee.
Beat shortening and sugar till light and creamy; add beaten yolks of eggs, raisins, peel, molasses and coffee; flour with which the ginger and baking powder have been sifted; then add whites of eggs beaten stiff; bake in greased pans in moderate oven.
GINGERBREAD
¼ c butter, ½ c sugar, 1 egg, ½ c sour milk, ½ c molasses, 1¾ c flour, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon, 2 tsp ginger.
Cream butter and sugar; add egg beaten slightly; sift dry ingredients; add dry and liquid ingredients alternately; bake in greased pan; serve hot with lemon sauce; this makes an excellent dessert.
LEMON SAUCE
½ c sugar mixed with 2 tbp corn starch; cook in db with 1 c water until transparent; add 2 tbp butter, 1 tbp lemon juice, 1 tsp grated lemon rind, 6 marshmallows cut in small pieces; beat with egg beater until smooth.
CARD GINGERBREAD
⅓ c butter, ⅓ c brown sugar, 1 egg, ½ c molasses, 1¾ c flour, ½ tbp ginger, ¾ tsp salt, ½ tsp soda, ¼ tsp cinnamon.
Cream butter; add sugar gradually; egg well beaten and molasses; sift flour, ginger, cinnamon, salt and soda together; add to liquid and mix; chill, roll in sheets ¼″ thick; bake on buttered sheet; when done cut in squares.
OATMEAL CRISPS
¼ c butter, ¾ c flour, ⅓ tsp salt, 2 tsp bp, ⅓ c sugar, ½ c oatmeal or rolled oats, 1 egg, little milk if needed.
Sift flour, salt and baking powder together; rub in butter; add sugar and oatmeal; mix to rather stiff dough with egg, adding milk if necessary; roll on floured board; cut in shapes; bake 12 min in moderate oven.
SOUTHERN COOKIES
¾ c milk, ¾ c fat, 4 tsp bp, ½ tsp salt, 4 c flour, 2 eggs, 1½ c sugar, 3 tsp flavoring.
Cream fat and sugar; add dry ingredients mixed together; add well-beaten eggs and milk; drop small portions of mixture on greased pan; bake in moderate oven about 10 min. This makes about 50 cookies.
BROWN SUGAR COOKIES
1 qt flour, 1 tsp soda, 1 tsp bp, ¼ tsp salt, 1 tsp cinnamon, 3 eggs, 1 c fat, ½ tsp vanilla, ½ tsp lemon, 2 c brown sugar.
Sift together flour, soda, baking powder, salt and cinnamon; add sugar; mix well; cut in fat as for pastry; add eggs well beaten; dough should be stiff enough to handle, but rather soft; add more flour if needed; roll; cut; bake a delicate brown in moderate oven as brown sugar burns easily.
GINGER SNAPS
1 c molasses, ½ c shortening, 3¼ c flour, ½ tsp soda, 1 tbp ginger, 1½ tsp salt.
Heat molasses to boiling point; pour over shortening; add dry ingredients sifted together; chill thoroughly; toss ¼ mixture on floured board and roll as thin as possible; shape with small round cutter, first dipped in flour; place near together on buttered sheet; bake in moderate oven 9 min; gather up trimmings; roll with another portion of dough; during rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.
DOUGHNUTS
3 c flour, ½ tsp salt, 3 tsp bp, ½ tsp nutmeg or cinnamon, ⅔ c sugar, 2 eggs, about 1 c milk.
Sift together; dry ingredients; mix to soft dough with eggs and milk; cut out; fry in deep fat; drain; sprinkle with sugar.
CRULLERS
½ c butter, 1 c sugar, 2 eggs, 1 c milk, about 3 c flour, ⅓ tsp salt, 3 tsp bp, ⅓ tsp nutmeg.
Beat butter and sugar together; add beaten eggs and milk; flour, salt, baking powder and nutmeg sifted together; roll out; cut; fry golden brown in deep fat; drain; sprinkle with sugar.
NEW ENGLAND CRULLERS
2 eggs, ¾ c milk, 1 tbp melted butter, 3 c flour, ½ tsp cinnamon or nutmeg, ⅓ tsp salt, 1 c sugar, 3 tsp bp.
Beat eggs until light; mix with milk and butter; flour, salt, spice and baking powder sifted together with sugar; roll out; cut into rings; fry in hot fat till golden brown; drain; sprinkle with sugar.
JUMBLES
⅓ c butter, ½ c sugar, 1 egg, grated rind of ½ lemon, 1 c flour, ⅓ tsp salt, 1 tsp bp.
Cream butter and sugar; add egg beaten well; lemon rind; flour, salt and baking powder sifted together; drop by spoonfuls on a greased pan; bake 10 min.
ORANGE CIRCLES
3 tbp butter, ⅔ c sugar, juice 1 orange, grated rind 1 orange, few grains salt, 1¾ c flour.
Put butter and grated rind in bowl; work until creamy, using a wooden spoon; add sugar gradually, continuing the beating; salt, orange juice and flour, gradually; toss on floured board; pat; roll to ⅛″ thickness; shape with circular cutter, first dipped in flour; put on pan covered with buttered paper; bake in moderate oven 10 min.
ORANGE CAKES
½ c butter, ½ c sugar, 2 eggs, 3 c flour, 3 tsp bp, ⅓ tsp salt, grated rind 2 oranges, juice 1 orange.
Cream butter and sugar; add eggs, one at a time; flour, salt and baking powder sifted together; orange rind and juice; if too stiff, additional juice or milk; cakes must be made stiff to keep their shape; place in little heaps on greased pan and bake in hot oven 10 min.
CAKE CUBES
Bake plain, sponge or spice cake in flat pan; when cool, cut into tiny cubes; ice all over with plain boiled icing to which add green vegetable coloring; or, use white icing with a candy shamrock on top, or sprinkle with green sugar. For St. Patrick’s Day parties.
SOUR MILK GINGERBREAD
1 c molasses, 1 c sour milk, 2⅓ c flour, 1¾ tsp soda, 2 tsp ginger, ½ tsp salt, ¼ c melted butter.
Mix soda with sour milk; add to molasses; sift together remaining dry ingredients; combine mixtures; add butter; beat vigorously; pour into buttered shallow pan; bake 30 min in moderate oven.
BROWNIES
1 c sugar, ¼ c melted butter, 1 egg unbeaten, 2 sq unsweetened chocolate melted, ¾ tsp vanilla, ½ c flour, ½ c walnut meats cut in pieces.
Mix ingredients in order given; line a 7″ square pan with paraffine paper; spread mixture evenly in pan and bake in slow oven; as soon as taken from oven turn from pan, remove paper, and cut cake in strips, using sharp knife; if directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.
MARGUERITES
2 eggs, 1 c brown sugar, ½ c flour, ⅓ tsp salt, 1 c pecan nut meats cut small pieces, ¼ tsp bp.
Beat eggs slightly; add remaining ingredients in order given; fill small buttered tins ⅔ full; place pecan nut meat on each; bake in moderate oven 15 min.
HERMITS
⅓ c butter, ⅔ c sugar, 1 egg, 2 tbp milk, 1¾ c flour, 2 tsp bp, ⅓ c raisins stoned and cut in small pieces, ½ tsp cinnamon, ¼ tsp clove, ¼ tsp mace, ¼ tsp nutmeg.
Cream butter; add sugar gradually; then raisins, egg well beaten, and milk; add dry ingredients sifted together; roll mixture a little thicker than for Vanilla Wafers.
VANILLA WAFERS
⅓ c butter and lard in equal proportions, 1 c sugar, 1 egg, ¼ c milk, 2 c flour, 2 tsp bp, ½ tsp salt, 2 tsp vanilla.
Cream butter; add sugar, egg well beaten, milk and vanilla; add dry ingredients sifted together, and add to first mixture. Proceed as with Ginger Snaps.
ADA’S SUGAR COOKIES
3 c sugar, 2 c butter, 3 eggs, 1 tsp bp, flour sufficient to roll.
Mix in order given; proceed as for Ginger Snaps.
CHEAP COOKIES
1 c sugar, ½ c milk, 1 egg, 1 tbp butter, ½ tsp bp, flavoring, flour sufficient to roll.
Mix in order given. If desired, 1 tbp ginger or cinnamon can be added; proceed as for Ginger Snaps.
CORN FLOUR COOKIES
⅓ c fat, ½ tsp salt, ½ c sugar, 1½ c flour and 1⅓ c corn flour or 3 c flour, 2 tsp bp, 2 tbp milk.
Mix first 3 ingredients to a cream; add flour, corn meal and baking powder mixed together; milk; roll thin; cut and bake 10 min.
CHOCOLATE-NUT COOKIES
½ c sugar, 2 tbp honey, 2 sq chocolate, ½ c nuts, 1 c flour, 1 tsp bp, 1 tsp vanilla, ½ tsp salt.
Mix and drop by spoonfuls on greased baking sheets; bake 12 min.
PEANUT WAFERS
2 c graham flour, 1½ c crushed peanuts, 2 tsp bp, 1 egg, ¾ c sugar, 2 tbp fat, 1 tsp salt.
If necessary, add milk to make a stiff dough; roll thin, cut, and bake in a fairly hot oven 10 min.
OATMEAL MACAROONS
2 tbp butter, 1 c sugar, 2 eggs, 2½ c rolled oats, 1 tsp bp, 1 tsp almond extract, ¼ tsp salt.
Soften butter slightly, add sugar, beaten eggs and almond extract; rolled oats, baking powder and salt mixed together; drop by spoonfuls on greased pans; bake 12 min in a hot oven.
MACAROONS
½ lb almond paste, ⅔ c powdered sugar, whites of 4 large eggs.
Break up almond paste with fork; add powdered sugar; mix till paste is pulverized; beat whites of eggs thoroughly; mix with almond paste and sugar; drop by teaspoonfuls on greased paper; spread on baking pans; bake 20 min in moderate oven.
BROWN SUGAR MACAROONS
½ lb brown sugar, ½ lb ground almonds, 3 egg whites, juice of ½ lemon.
Put whites of eggs in bowl; stir in sugar slowly; strain; add lemon juice; put in almonds, a little at a time; mix smoothly; drop by teaspoonfuls about 2″ apart on greased paper laid on baking tins; bake in very slow oven till golden brown.
MIGNONS
½ c butter, ½ c sugar, 3 egg yolks, ¼ c blanched almonds pounded fine, 1½ c sifted flour, 1½ tsp bp, ½ tsp cinnamon, ½ tsp vanilla, a little milk if necessary.
Cream butter and sugar; add well-beaten yolks of eggs; almonds and vanilla; sift together flour, baking powder and cinnamon; add to first mixture, with milk if needed, and make a stiff dough; knead slightly; roll ¼″ thick; cut with fancy cutter; brush over with beaten white of egg; sprinkle with sugar and chopped almonds; bake on greased pans in quick oven 10 min.
CINNAMON CAKES
½ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, 2½ tsp bp, 1 tbp cinnamon.
Mix ingredients in order given; bake in individual buttered cake tins.
SPONGE DROPS
3 eggs, ¾ c sugar, 1 c flour, ⅓ tsp salt, 1 tsp bp.
Beat eggs till light; add sugar; beat again; fold in gently flour, salt and bp sifted together; drop by teaspoonfuls on greased pans, some distance apart; bake in hot oven till set.
MARSHMALLOW TEAS
Arrange marshmallows on thin unsweetened round crackers or cookies, allowing 1 marshmallow to each cracker; make a deep impression in center of each marshmallow; in each cavity drop ¼ tsp butter; arrange on tin sheet; bake until marshmallows spread and nearly cover crackers; insert ½ a candied cherry, nut or fruit in each cavity and arrange on fancy plate.
CINNAMON CRISPS
⅓ c butter, ⅔ c sugar, 1 tsp cinnamon, 1½ c flour, 2 tsp bp, ¼ c milk.
Beat the butter and sugar, and when light and creamy add the cinnamon, flour and baking powder sifted together. Use just enough milk to make a dough that can be easily rolled out. Roll very thin, cut and bake on greased pans in hot oven.
DROPPED COOKIES
½ c shortening, 1 c sugar, 2 eggs, ½ c milk, ½ c molasses, ¾ c currants, 3 c flour, 3 tsp bp, 1 tsp cinnamon, ½ tsp cloves.
Cream shortening and sugar; add well-beaten egg; milk, molasses and currants; dry ingredients sifted together; drop by spoonfuls on greased pans, some distance apart; bake 10 min in moderate oven.
BROWNIES
⅓ c butter, ⅓ c sugar, ½ c molasses, 1 egg, 1 c flour, 1 c chopped nut meats, ½ c raisins.
Mix as usual; do not separate egg whites from yolk; bake as drop cakes, or in small fancy cake tins well-buttered; half a nut meat may be pressed in place on top of each cake before putting in oven.
CARAWAY SEED COOKIES
1 c butter, 2 c sugar, 2 eggs, ½ c water, 3 c flour, ½ tsp salt, 2 tsp bp, 2 tbp caraway seeds.
Cream butter and sugar together; add well-beaten eggs and water; add dry ingredients sifted together; caraway seeds; roll out thin on floured board; cut and lay on greased pans; bake 10 min in moderate oven.
ALMOND CAKES
½ c butter, ¾ c sugar, ⅓ c milk, 2 eggs, 1⅓ c flour, 2 tsp bp, 1 c Jordan almonds, blanched and cut in pieces.
Mix ingredients in order given; bake in individual cake pans.
CHOCOLATE COOKIES
½ c butter, 1 c sugar, 1 egg, 2 sq. chocolate melted, ¼ c milk, 2 c flour, ⅓ tsp salt, 1½ tsp bp.
Cream butter and sugar; add egg; melted chocolate and milk; add dry ingredients sifted together; roll out thin on floured board; cut and bake on greased pan in hot oven 10 min.
COFFEE GINGER BREAD
1 c molasses, 1 c strong coffee (hot), 1 c brown sugar, ½ c lard, ½ c butter, 1 tsp soda, 1 tbp boiling water, 1 tbp ginger, 1 tbp cinnamon, flour for mixing.
Mix butter and lard; dissolve soda in tbp boiling water; stir into molasses; pour over butter and lard; add boiling coffee and sugar; beat in flour, sifted with seasonings; pour in greased pans; bake in moderate oven. By adding more flour this can be rolled in a sheet and cut into cookies.
CHOCOLATE DOMINOES
½ c pecan nut meat, ½ c English walnut meat, ½ c figs, ½ c dates, grated rind 1 orange, 1 tbp orange juice, 1 sq chocolate melted.
Mix nut meats, figs, and dates; force through a meat chopper, or chop finely; add remaining ingredients; toss on board sprinkled with powdered sugar; roll to ⅓″ thick; cut in domino shapes; spread thinly with melted unsweetened chocolate; decorate with small pieces blanched almonds to imitate dominoes.