ROCKS. — Cream together 1 cup butter and 1^4 cups sugar;
add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, ^ tea-
spoon of allspice, 1 teaspoon of soda, dissolved in a little water
and 2 teaspoons of baking powder✪ Oatmeal Cookies, sifted in 2y2 cups flour, T lb.
dates and 1 lb. of English walnuts, each cut fine. Stir all thor-
oughly together and drop on buttered tins. Bake in a quick oven
12 minutes.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
GERMAN "S" COOKIES.— Beat J^ lb. of butter, the yolks of
5 eggs and 1 cup of sugar about I/2 an hr. Add 1 teaspoon of
lemon extract, 2 cups of flour and }i teaspoon of powdered am-
monia. Shape like the letter "S." Let stand over night. The
next morning beat the white of an egg in one. dish; in another
have ready 1 teaspoon of cinnamon and ^ cup of sugar✪ German 'S' Cookies. Take
each cooky, put it in the white of the egg and sprinkle with the
sugar and cinnamon. Bake in a moderate oven. — Mrs, Schmalz-
ried, Maywood, 111.
SCOTCH SHORTBREAD.— 2 lbs. flour, 1 lb. butter, (1/2 lb.
butter and ^ lb, lard may be used), ^2 lb, brown sugar✪ Scotch Shortbread. Cream
butter and sugar together; add flour. Mix ingredients thoroughly,
but add no liquid. Roll thin and cut in small cakes. — Mrs. C. E.
MacDarrow, Niles, 111.
SWEDISH COOKIES.— Cream together 1 lb. of butter, 1
large cup sugar and 2 eggs, well beaten. Flavor with almond
extract, and flour enough to make stiff✪ Swedish Cookies. Roll and cut. Bake. —
Alice E. Nelson, 404 S. 1st Ave., Maywood, 111.
SWEET CRACKERS.— Mix 1 cup of lard and U/z K:ups of
sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3
tablespoons of baking ammonia, and 5 cents worth of lemon oil✪ Sweet Crackers, and
make a stiff dough. Roll thin as pie-crust, cut in squares and stick
with a stiff dough. These crackers will keep for months. — Mrs.
J. C. Jeffries, Winnetka, 111,
TEA CAKES. — Mix together V/s cups each of molasses and
lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda,
1 teaspoon each of cinanmon and cloves, 1 qt, of flour, 1 cup water;
let stand for 2 hrs. before rolling. — Mrs. Frederic Sharp, 700 S.
3rd Ave., Maywood, 111.
560 CAKE
YORKSHIRE PARKIN.— Mix 2 lbs. flour and 1 lb. Scotch
oatmeal; add 2 lbs. syrup, Y^ lb. sugar, Yz lb. butter, 1 oz. ginger,
1 teaspoon carbonate soda; add a little milk, if required, a pinch
of salt. Bake in a buttered tin and cut into s.quare5. — Mrs. Ralph
Lang, Congress Park, 111.
WHEATLET COOKIES.— Rub thoroughly together 2 cups
wheatlets, 2Y2 cups flour, 2 teaspoons baking powder, 1 cup brown
sugar, Yi cup lard and Y^ cup butter; then add Y2 cup sweet milk.
Mix into dough and roll out thin, cut and bake. These are still
better with dates between. — Mrs. S. A. Sanderson, Morton Grove,
111.
WHITE COOKIES.— Cream together 1 cup sugar, Y2 cup
equal parts o<f butter and lard; add 1 beaten t%^, Ya teaspoon of
nutmeg, a little salt, 1 cup milk and flour to make stiff, in which
2 teaspoons of baking powder has been sifted. Roll, cut, and
bake in a quick oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., May-
wood, 111.
ICE CREAM
COFFEE FRAPPE.— -Dissolve Ya cup of sugar in a quart
of clear, black coffee and freeze. Serve in frappe cups or glasses
with whipped cream as a garnish, A forcing bag with star tube
is of assistance in placing the cream. — Mrs. Louis Worth, Ever-
green Park, 111.
Page 383 · 12 recipe records on this page
Presented as published in 1912. 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
ROCKS. — Cream together 1 cup butter and 1^4 cups sugar; add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, ^ teaspoon of allspice, 1 teaspoon of soda, dissolved in a little water and 2 teaspoons of baking powder, sifted in 2y2 cups flour, T lb. dates and 1 lb. of English walnuts, each cut fine. Stir all thoroughly together and drop on buttered tins. Bake in a quick oven 12 minutes.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
GERMAN "S" COOKIES.— Beat J^ lb. of butter, the yolks of 5 eggs and 1 cup of sugar about I/2 an hr. Add 1 teaspoon of lemon extract, 2 cups of flour and }i teaspoon of powdered ammonia. Shape like the letter "S." Let stand over night. The next morning beat the white of an egg in one. dish; in another have ready 1 teaspoon of cinnamon and ^ cup of sugar. Take each cooky, put it in the white of the egg and sprinkle with the sugar and cinnamon. Bake in a moderate oven. — Mrs, Schmalzried, Maywood, 111.
SCOTCH SHORTBREAD.— 2 lbs. flour, 1 lb. butter, (1/2 lb. butter and ^ lb, lard may be used), ^2 lb, brown sugar. Cream butter and sugar together; add flour. Mix ingredients thoroughly, but add no liquid. Roll thin and cut in small cakes. — Mrs. C. E. MacDarrow, Niles, Ill.
SWEDISH COOKIES.— Cream together 1 lb. of butter, 1 large cup sugar and 2 eggs, well beaten. Flavor with almond extract, and flour enough to make stiff. Roll and cut. Bake. — Alice E. Nelson, 404 S. 1st Ave., Maywood, 111.
SWEET CRACKERS.— Mix 1 cup of lard and U/z K:ups of sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3 tablespoons of baking ammonia, and 5 cents worth of lemon oil, and make a stiff dough. Roll thin as pie-crust, cut in squares and prick with a fork. These crackers will keep for months. — Mrs. J. C. Jeffries, Winnetka, Ill.
TEA CAKES. — Mix together V/s cups each of molasses and lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda, 1 teaspoon each of cinnamon and cloves, 1 qt. of flour, 1 cup water; let stand for 2 hrs. before rolling. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, Ill.
YORKSHIRE PARKIN.— Mix 2 lbs. flour and 1 lb. Scotch oatmeal; add 2 lbs. syrup, Y^ lb. sugar, Yz lb. butter, 1 oz. ginger,
1 teaspoon carbonate soda; add a little milk, if required, a pinch of salt. Bake in a buttered tin and cut into squares. — Mrs. Ralph Lang, Congress Park, Ill.
WHEATLET COOKIES.— Rub thoroughly together 2 cups wheatlets, 2Y2 cups flour, 2 teaspoons baking powder, 1 cup brown sugar, Yi cup lard and Y^ cup butter; then add Y2 cup sweet milk. Mix into dough and roll out thin, cut and bake. These are still better with dates between. — Mrs. S. A. Sanderson, Morton Grove, Ill.
WHITE COOKIES.— Cream together 1 cup sugar, 1/2 cup equal parts of butter and lard; add 1 beaten egg, 1/4 teaspoon of nutmeg, a little salt, 1 cup milk and flour to make stiff, in which
2 teaspoons of baking powder has been sifted. Roll, cut, and bake in a quick oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
ICE CREAM
COFFEE FRAPPE.— Dissolve 1/4 cup of sugar in a quart of clear, black coffee and freeze. Serve in frappe cups or glasses with whipped cream as a garnish. A forcing bag with star tube is of assistance in placing the cream. — Mrs. Louis Worth, Evergreen Park, Ill.
Records on this page
Oatmeal CookiesCoffee FrappeWhite CookiesTea CakesPeanut CookiesRocksWheatlet CookiesGerman 'S' CookiesScotch ShortbreadYorkshire ParkinSwedish CookiesSweet Crackers