Cookies made with Ginger. — (1) Beat Jib. of butter and lib.
of powdered white sugar to a cream ; whip the yolks of two
eggs with 1 table-spoonful of powdered ginger, J teaspoonful
of powdered cinnamon, and J teaspoonful of grated nutmeg' ;
then beat the eggs into the creamed butter, add the
whites of two eggs whisked to a stiff froth, stir in flour
till it is a thick dough, and mix in lastly J gill of milk
with a saltspoonful of bicarbonate of soda dissolved in it.
Roll this dough out very thin, cut it into small cakes, and
bake in a hot oven till crisp.
(2) Mix in a basin before the fire Jib. of butter, Jib. of
sugar. Jib. of black molasses, two eggs, 1 table-spoonful of
ground ginger, 2 table-spoonfuls of water, 2 teaspoonfuls of
baking-powder, and work in lib. of flour, or enough to make
a soft dough. Roll out to Jin. thick, and cut out shapes
with a biscuit-cutter ; put on a buttered baking-sheet, and
bake in a steady oven.
(3) Beat 1 breakfast-cupful of warmed butter and 1 break-
fast-cupful of caster sugar together, add 1 teaspoonful of
bicarbonate of soda, 1 teaspoonful of ground ginger, and
7 breakfast-cupfuls of flour ; mix this in with the sugar and
butter, add one egg, 1 breakfast-cupful of molasses, and 1 tea-
spoonful of vinegar. When the ingredients are thoroughly
incorporated, roll the dough out, shape it into little cakes,
and bake for ten minutes on buttered baking-sheets.
(4) Beat 7oz. of warmed butter with 1 breakfast-cupful of
caster sugar until creamy. Beat the yolks of four eggs with
another breakfast-cupful of caster sugar, then mix them with
the butter; beat the whites of the eggs and add them. Mix
with 3 breakfast-cupfuls of flour, J teaspoonful of bicarbonate
of soda, 1 teaspoonful of cream of tartar, 2 table-spoonfuls of
yellow ginger, and 1 saltspoonful of salt✪ Cookies Variation 3. Stir this in with the
butter mixture. Make the dough into several little balls,
rolling them with floured hands, flatten them, set them a
short distance from each other on buttered baking-pans, and
bake for about ten minutes.
Cookies made with Lemon. — Warm slightly Jib. of butter,
and beat it to a cream together with lib. of sugar, the grated
yellow rind of one and the strained juice of two lemons;
after beating for at least five minutes, whisk in the beaten
yolks of three eggs, and when they are well mixed, whisk
in the whites of three eggs✪ Cookies made with Lemon beaten to a froth ; then stir in
sufficient flour to make a stiff dough (about lib. - will be
Cookies — -continued.
enough). Roll the dough out on a floured pasteboard, cut it
into cakes, and bake them quickly.
New Year’s Cookies.— Slightly warm Jib. of butter, and beat
it till creamy with lib. of caster sugar; beat three eggs well
and mix them with the butter, then stir in gradually 1 pint
of the best sifted flour and 1 table-spoonful of caraway-seeds.
Stir 1 teaspoonful of saleratus in 1 teacupful of milk until
quite dissolved, then strain it, mix J teacupful of cider✪ New Year’s Cookies with
it, and mix gradually in with the other ingredients. Work
the mixture well, adding more flour, if required, to bring it to
the desired stiffness. Dust some flour over the table, place
the paste on it, roll it out, and cut it into round cakes.
Butter a baking-sheet, lay the cakes on it, and bake them
in a quick oven. When slightly browned, arrange the cakes
on a hot dish, and serve.
COQ DE BRUYERE. — Fr. for Blackcock — Cock of
the Heath.
Page 470 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cookies made with Ginger. — (1) Beat Jib. of butter and lib. of powdered white sugar to a cream ; whip the yolks of two eggs with 1 table-spoonful of powdered ginger, J teaspoonful of powdered cinnamon, and J teaspoonful of grated nutmeg ; then beat the eggs into the creamed butter, add the whites of two eggs whisked to a stiff froth, stir in flour till it is a thick dough, and mix in lastly J gill of milk with a saltspoonful of bicarbonate of soda dissolved in it. Roll this dough out very thin, cut it into small cakes, and bake in a hot oven till crisp.
(2) Mix in a basin before the fire Jib. of butter, Jib. of sugar. Jib. of black molasses, two eggs, 1 table-spoonful of ground ginger, 2 table-spoonfuls of water, 2 teaspoonfuls of baking-powder, and work in lib. of flour, or enough to make a soft dough. Roll out to Jin. thick, and cut out shapes with a biscuit-cutter ; put on a buttered baking-sheet, and bake in a steady oven.
(3) Beat 1 breakfast-cupful of warmed butter and 1 breakfast-cupful of caster sugar together, add 1 teaspoonful of bicarbonate of soda, 1 teaspoonful of ground ginger, and 7 breakfast-cupfuls of flour ; mix this in with the sugar and butter, add one egg, 1 breakfast-cupful of molasses, and 1 teaspoonful of vinegar. When the ingredients are thoroughly incorporated, roll the dough out, shape it into little cakes, and bake for ten minutes on buttered baking-sheets.
(4) Beat 7oz. of warmed butter with 1 breakfast-cupful of caster sugar until creamy. Beat the yolks of four eggs with another breakfast-cupful of caster sugar, then mix them with the butter; beat the whites of the eggs and add them. Mix with 3 breakfast-cupfuls of flour, J teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, 2 table-spoonfuls of yellow ginger, and 1 saltspoonful of salt. Stir this in with the butter mixture. Make the dough into several little balls, rolling them with floured hands, flatten them, set them a short distance from each other on buttered baking-pans, and bake for about ten minutes.
Cookies made with Lemon. — Warm slightly Jib. of butter, and beat it to a cream together with lib. of sugar, the grated yellow rind of one and the strained juice of two lemons; after beating for at least five minutes, whisk in the beaten yolks of three eggs, and when they are well mixed, whisk in the whites of three eggs beaten to a froth ; then stir in sufficient flour to make a stiff dough (about lib. - will be
Cookies — -continued.
enough). Roll the dough out on a floured pasteboard, cut it into cakes, and bake them quickly.
New Year’s Cookies.— Slightly warm Jib. of butter, and beat it till creamy with lib. of caster sugar; beat three eggs well and mix them with the butter, then stir in gradually 1 pint of the best sifted flour and 1 table-spoonful of caraway-seeds. Stir 1 teaspoonful of saleratus in 1 teacupful of milk until quite dissolved, then strain it, mix J teacupful of cider with it, and mix gradually in with the other ingredients. Work the mixture well, adding more flour, if required, to bring it to the desired stiffness. Dust some flour over the table, place the paste on it, roll it out, and cut it into round cakes. Butter a baking-sheet, lay the cakes on it, and bake them in a quick oven. When slightly browned, arrange the cakes on a hot dish, and serve.
COQ DE BRUYERE. — Fr. for Blackcock — Cock of the Heath.
Records on this page
Cookies Variation 3CookiesCookies made with LemonNew Year’s Cookies