Mix and sift flour, bak. powder, salt; stir the chopped
peanuts into the mixture; cream the butter, add the sugar to
butter and mix thoroughly. Add the egg, well beaten, to
the milk, stir well, then stir in the other ingredients already
prepared. Drop from a teaspoon upon buttered pans, leav-
ing spaces of one inch between them. To ornament, place
a half peanut on the top of each one. Bake in a moderate
oven, until of a light brown color.
Other nuts may be used instead of peanuts. For more
oily nuts, use a smaller quantity of nuts.
Ginger Snaps: 3 1-4 c. flour, 1-2 tsp. bak. soda, 1 tsp.
salt, 1 tbsp. ginger, 1-2 c. sugar, 1 c. New Orleans molasses,
1-2 c. butter. Mix and sift dry ingredients, add the sugar to
the molasses, heat to boiling and add the shortening. Stir
in the dry ingredients, and chill the mixture thoroughly.
Place a small portion of the dough at a time, on a well-flour-
ed board; roll it in the flour until covered on all sides. Roll
out to 1-8 inch in thickness, cut with small biscuit cutter,
place to touch on the pan, bake to brown, in moderate oven.
Chocolate Wafers: Use tne recipe for "sugar cook-
ies", by substituting 3 tbsp. chocolate for the vanilla.
Cocoanut Cookies: Use the preceding recipe, by
substituting 1-2 c. shredded cocoanut tor the chocolate; roll
1-4 inch thick.
APPENDIX 123
Boiled Icing: 1 c. sugar, 1-3 c. boiling water, white
of 1 egg, 1 tsp. vanilla, or 1-2 tsp. lemon juice.
Boil the sugar and water together, until the syrup spins
to a thread. Pour slowly on the beaten white of the egg,
and continue beating until of the proper consistency to
spread.
Uncooked Icing: 1 1-2 c. powdered sugar, 1 1-2 tsp.
hot water, 1 1-2 tbsp. orange juice, rind of 1-2 orange, or 1
tsp. lemon juice.
Sift the sugar, add the orange juice, and the rind grated,
or the lemon juice, and enough boiling water to make it
spread smoothly.
Salads.
Potato Salad: 2 c. potato cubes (cooked), 1 tsp.
salt, 1-8 tsp. pepper, 1 tbsp. vinegar, 2 tbsp. olive oil, 1 tsp.
finely chopped parsley, a few drops of onion juice.
Mix salt and pepper, and sprinkle over the potatoes.
Add the chopped parsley and then the oil. Mix all together,
gently, with a fork; then add the vinegar and the onion juice,
and stir until these are absorbed. Place the potato cubes in
the salad dish, garnish with parsley, and, if desired, finely
chopped beets which have been sprinkled with vinegar.
Serve cold. Half as much celery as potatoes may be used.
The celery should be washed, scraped, and cut in half inch
pieces, and chilled. Use the tips for garnishing. Cooked
salad dressing may be used instead of the oil dressing.
Cucumber and Tomato Salad: Cut oflF the ends and
remove the paring from fresh cucumbers. Chill, and slice.
Pour boiling water over ripe tomatoes. Drain quickly, and
peel. Chill and slice. Prepare lettuce, and chill. Arrange
the leaves of the lettuce on a dish, and place over them the
sliced cucumbers and tomatoes. Cover with salad dressing.
Cooked Salad Dressing: 2 egg yolks, or two whole
eggs; 1 tsp. salt, 1 tsp. mustard, 1 tbsp. sugar, 1-2 tsp. cayenne,
3-4 c. milk, 1-4 c. vinegar, 2 1-2 tbsp. butter.
Mix the dry ingredients with egg yolks slightly beaten.
Add the milk, then the hot vinegar, and cook in a double
124 DOMESTIC SCIENCE
Page 56
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Mix and sift flour, bak. powder, salt; stir the chopped
peanuts into the mixture; cream the butter, add the sugar to
butter and mix thoroughly. Add the egg, well beaten, to
the milk, stir well, then stir in the other ingredients already
prepared. Drop from a teaspoon upon buttered pans, leav-
ing spaces of one inch between them. To ornament, place
a half peanut on the top of each one. Bake in a moderate
oven, until of a light brown color.
Other nuts may be used instead of peanuts. For more
oily nuts, use a smaller quantity of nuts.
Ginger Snaps: 3 1-4 c. flour, 1-2 tsp. bak. soda, 1 tsp.
salt, 1 tbsp. ginger, 1-2 c. sugar, 1 c. New Orleans molasses,
1-2 c. butter. Mix and sift dry ingredients, add the sugar to
the molasses, heat to boiling and add the shortening. Stir
in the dry ingredients, and chill the mixture thoroughly.
Place a small portion of the dough at a time, on a well-flour-
ed board; roll it in the flour until covered on all sides. Roll
out to 1-8 inch in thickness, cut with small biscuit cutter,
place to touch on the pan, bake to brown, in moderate oven.
Chocolate Wafers: Use tne recipe for "sugar cook-
ies", by substituting 3 tbsp. chocolate for the vanilla.
Cocoanut Cookies: Use the preceding recipe, by
substituting 1-2 c. shredded cocoanut tor the chocolate; roll
1-4 inch thick.
APPENDIX 123
Boiled Icing: 1 c. sugar, 1-3 c. boiling water, white
of 1 egg, 1 tsp. vanilla, or 1-2 tsp. lemon juice.
Boil the sugar and water together, until the syrup spins
to a thread. Pour slowly on the beaten white of the egg,
and continue beating until of the proper consistency to
spread.
Uncooked Icing: 1 1-2 c. powdered sugar, 1 1-2 tsp.
hot water, 1 1-2 tbsp. orange juice, rind of 1-2 orange, or 1
tsp. lemon juice.
Sift the sugar, add the orange juice, and the rind grated,
or the lemon juice, and enough boiling water to make it
spread smoothly.
Salads.
Potato Salad: 2 c. potato cubes (cooked), 1 tsp.
salt, 1-8 tsp. pepper, 1 tbsp. vinegar, 2 tbsp. olive oil, 1 tsp.
finely chopped parsley, a few drops of onion juice.
Mix salt and pepper, and sprinkle over the potatoes.
Add the chopped parsley and then the oil. Mix all together,
gently, with a fork; then add the vinegar and the onion juice,
and stir until these are absorbed. Place the potato cubes in
the salad dish, garnish with parsley, and, if desired, finely
chopped beets which have been sprinkled with vinegar.
Serve cold. Half as much celery as potatoes may be used.
The celery should be washed, scraped, and cut in half inch
pieces, and chilled. Use the tips for garnishing. Cooked
salad dressing may be used instead of the oil dressing.
Cucumber and Tomato Salad: Cut oflF the ends and
remove the paring from fresh cucumbers. Chill, and slice.
Pour boiling water over ripe tomatoes. Drain quickly, and
peel. Chill and slice. Prepare lettuce, and chill. Arrange
the leaves of the lettuce on a dish, and place over them the
sliced cucumbers and tomatoes. Cover with salad dressing.
Cooked Salad Dressing: 2 egg yolks, or two whole
eggs; 1 tsp. salt, 1 tsp. mustard, 1 tbsp. sugar, 1-2 tsp. cayenne,
3-4 c. milk, 1-4 c. vinegar, 2 1-2 tbsp. butter.
Mix the dry ingredients with egg yolks slightly beaten.
Add the milk, then the hot vinegar, and cook in a double
124 DOMESTIC SCIENCE