3. Chill the dough; roll a little at a time on a lightly
floured board; cut in shapes.
4. Bake in a moderate oven 10 to ^ 5 mins.
Temperature— 350°F.
HERMITS.
1 tb.
1 c. butter.
13^ tb.
l}/2 c. brown sugar.
IHT.
2 eggs.
1 tb.
1 c. raisins.
1 tb.
1 c. dates.
1 T.
}4 c. nuts.
KT.
}/2 T. baking soda.
2 T.
2 tb. boiling water.
3 tb.
23^ to 2^ c. flour.
f.g.
3^ T. salt.
VsT.
1 T. cinnamon.
f.g.
^ T. allspice✪ Hermits.
FLOUR MIXTURES
227
1. Cream the butter; add sugar, gradually.
2. Add eggs, well beaten, then fruit and nuts.
3. Add baking soda mixed with boiling water, then the
flour, sifted with spices.
4. Drop from a teaspoon on buttered baking sheet 1"
apart.
5. Bake in a moderate oven 12 to 15 mins. Temperature
Note. — Test one cake first; more flour may be needed.
CHOCOLATE DROP CAKES.
}4 c. butter.
1 c. brown sugar.
1 oz. chocolate.
2 tb. boiling water.
2 eggs.
2 c. flour.
2 T. baking powder.
H T. salt.
1 c. fruit — raisins or dates.
1 c. nuts✪ Chocolate Drop Cakes.
1. Make as Hermits.
2. Melt chocolate over hot water, mix with boiling water.
Temperature~-350°F.
1. Make as Hermits.
2. Bake on an unbuttered pan, in a slow oven, 12 to
15 mins. Temperature— 300° to 325°F.
3. Test one cake first; more flour may be needed.
— 350°F.
PEANUT COOKIES.
3^tb.
1 tb.
2T.
2tb.
MT.
3^ c. butter.
}/2 c. sugar.
2 eggs.
1 c. flour.
2 T. baking powder.
T. salt.
1 c. finely chopped peanuts.
1 T. lemon juice.
2 tb. milk✪ Peanut Cookies.
C.R.— 16
228
CANADIAN COOK BOOK
OATMEAL COOKIES.
2tb.
1 c. butter or butter and lard.
2tb.
1 c. brown sugar.
Mc.
2 c. rolled oats or oatmeal.
1 tb.
c. milk.
3^tb.
1 ^ c. flour.
^T.
3 T. baking powder.
f.g.
1 T. salt.
1. Cream the butter; add sugar.
2. Add milk and rolled oats.
3. Add flour, sifted with baking powder and salt.
4. The dough should be very soft; chill thoroughly to
stiffen the mixture.
5. Roll thin; cut with cookie cutter.
6. Bake in moderate oven 12 to 15 mins. Temperature
—325° to 350°F.
Note. — If using rolled oats, these cookies are improved
by putting rolled oats through the meat chopper.
OATMEAL DATE CAKES.
1. Use mixture for Oatmeal Cookies.
2. Cut with small, round cutter and place two cookies
together, with the following mixture between; or cut with
round cutter of medium size; place filling on one-half of
each; fold as a turn-over; press edges down.
3. Bake in a moderate oven about 15 mins. Temperature
—325° to 350°F.
5 dates
1 tb.
^tb.
DATE FILLING.
lb. dates.
1 c. water,
c. sugar.
1. Wash and stone dates; add water and sugar.
2. Cook until mixture is thick; cool.
ROLLED ALMOND WAFERS.
3^tb.
1 tb.
>^tb.
l%tb.
5 drops
y c. butter.
y^ c. fruit sugar.
y c. milk.
y% c. bread flour.
K T. vaniUa.
y, c. ajmoiidsj, finely chopped.
FLOUR MIXTURES
229
1. Cream the butter, add sugar gradually.
2. Add milk and flour alternately, then the flavoring.
3. Spread mixture very thinly on buttered baking sheet.
4. Mark in squares; sprinkle with almonds, blanched
and finely chopped.
5. Bake in a slow oven until lightly browned. Tem-
perature—300°F.
6. Draw pan to the oven door; separate the squares,
turn them over with broad knife and roll quickly.
COCOANUT MACAROONS.
1 3 egg whites.
3^ c. 1 c. fruit sugar.
IT. 1 tb. cornstarch,
3^ c. 1^ c. shredded cocoanut.
3^ T. IT. vanilla.
1. Beat whites of eggs until stiff. ✪ Oatmeal Cookies
Page 69 · 8 recipe records on this page
Presented as published in 1924. 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
3. Chill the dough; roll a little at a time on a lightly floured board; cut in shapes.
4. Bake in a moderate oven 10 to 15 mins. Temperature— 350°F.
HERMITS.
1 tb.
1 c. butter.
13^ tb.
l}/2 c. brown sugar.
IHT.
2 eggs.
1 tb.
1 c. raisins.
1 tb.
1 c. dates.
1 T.
}4 c. nuts.
KT.
}/2 T. baking soda.
2 T.
2 tb. boiling water.
3 tb.
23^ to 2^ c. flour.
f.g.
3^ T. salt.
VsT.
1 T. cinnamon.
f.g.
^ T. allspice.
1. Cream the butter; add sugar, gradually.
2. Add eggs, well beaten, then fruit and nuts.
3. Add baking soda mixed with boiling water, then the flour, sifted with spices.
4. Drop from a teaspoon on buttered baking sheet 1" apart.
5. Bake in a moderate oven 12 to 15 mins. Temperature
Note. — Test one cake first; more flour may be needed.
CHOCOLATE DROP CAKES.
}4 c. butter.
1 c. brown sugar.
1 oz. chocolate.
2 tb. boiling water. 2 eggs.
2 c. flour.
2 T. baking powder. H T. salt.
1 c. fruit — raisins or dates. 1 c. nuts.
1. Make as Hermits.
2. Melt chocolate over hot water, mix with boiling water. Temperature~-350°F.
1. Make as Hermits.
2. Bake on an unbuttered pan, in a slow oven, 12 to 15 mins. Temperature— 300° to 325°F.
3. Test one cake first; more flour may be needed.
— 350°F.
PEANUT COOKIES.
3^tb.
1 tb. 2T. 2tb. MT.
3^ c. butter. }/2 c. sugar. 2 eggs.
1 c. flour.
2 T. baking powder.
T. salt. 1 c. finely chopped peanuts.
1 T. lemon juice.
2 tb. milk.
OATMEAL COOKIES.
2tb.
1 c. butter or butter and lard.
2tb.
1 c. brown sugar.
Mc.
2 c. rolled oats or oatmeal.
1 tb.
c. milk.
3^tb.
1 ^ c. flour.
^T.
3 T. baking powder.
f.g.
1 T. salt.
1. Cream the butter; add sugar.
2. Add milk and rolled oats.
3. Add flour, sifted with baking powder and salt.
4. The dough should be very soft; chill thoroughly to stiffen the mixture.
5. Roll thin; cut with cookie cutter.
6. Bake in moderate oven 12 to 15 mins. Temperature —325° to 350°F.
Note. — If using rolled oats, these cookies are improved by putting rolled oats through the meat chopper.
OATMEAL DATE CAKES.
1. Use mixture for Oatmeal Cookies.
2. Cut with small, round cutter and place two cookies together, with the following mixture between; or cut with round cutter of medium size; place filling on one-half of each; fold as a turn-over; press edges down.
3. Bake in a moderate oven about 15 mins. Temperature —325° to 350°F.
5 dates 1 tb. ^tb.
DATE FILLING.
lb. dates. 1 c. water, c. sugar.
1. Wash and stone dates; add water and sugar.
2. Cook until mixture is thick; cool.
ROLLED ALMOND WAFERS.
3^tb. 1 tb. >^tb. l%tb. 5 drops
y c. butter. y^ c. fruit sugar. y c. milk. y% c. bread flour. K T. vaniUa.
y, c. ajmoiidsj, finely chopped.
1. Cream the butter, add sugar gradually.
2. Add milk and flour alternately, then the flavoring.
3. Spread mixture very thinly on buttered baking sheet.
4. Mark in squares; sprinkle with almonds, blanched and finely chopped.
5. Bake in a slow oven until lightly browned. Temperature—300°F.
6. Draw pan to the oven door; separate the squares, turn them over with broad knife and roll quickly.
COCOANUT MACAROONS.
1 3 egg whites.
3^ c. 1 c. fruit sugar.
IT. 1 tb. cornstarch,
3^ c. 1^ c. shredded cocoanut.
3^ T. IT. vanilla.
1. Beat whites of eggs until stiff.
Records on this page
HermitsChocolate Drop CakesChocolate Drop CakesPeanut CookiesOatmeal CookiesDate FillingRolled Almond WafersCocoanut Macaroons