Favorite recipes (North Carolina, 1948)

GINGERSNAPS “i 1 cupful Crisco 1 tablespoon ginger 3/4 cupful molasses 2 teaspoon salt 1 cupful brown sugar 1 teaspoon soda ae | °88, beaten light Flour as needed ; iene — Put the Crisco, molasses and sugar over the fire to melt the Crisco =f % and sugar, then let boil about six minutes after boiling begins. When ; ete i “When cooled somewhat (lukewarm) add the egg, with the ginger, salt, soda, “ay He: nd three cups of flour sifted together; stir to a dough, adding flour | as re equired. Knead on a board, roll into a thin sheet, cut into rounds : Bake in a moderate oven. Mattie Thomason ; ee ICE BOX COOKIES Cream together % cup butter or other shortening with 1 cup of light — brown sugar, firmly packed. Add 2 eggs well beaten, 1 tablespoon milk or cream, 1/2 tablespoon grated lemon peel, 1/4 teaspoon soda dissolved in 1 teaspoon hot water and 2 1/2 cups flour sifted with 1/4 teaspoon salt and % teaspoon ginger. Mix well, add enough. more ~— _ flour to form into a roll. Put in refrigerator and leave overnight. Slice —— and bake at 375 degrees 10 minutes. Sprinkle sugar over tops before baking. . Mamie Dixon BOSTON COOKIES 1 cup butter . 1 cup chopped nuts (black wal- 2 cup sugar nuts) a. eges: 1 cup raisins (or 1 cup chopped nuts (black walnuts)) 3% cups flour 1 teaspoon soda dissolved in 1/2 1 teaspoon salt tablespoons water 1 teaspoon cinnamon Sift together flour, cinnamon, salt. Add other ingredients. Drop from iced tea spoon. Bake in moderate oven. Mrs. W. R. Weaver MINCE MEAT COOKIES % cup shortening 1 cup mincemeat Y% cup sugar 1 egg 1% cups flour . 2% teaspoons baking powder Cream shortening, add sugar and beaten egg. Add flour sifted with i “ue baking powder slowly. Fold in mincemeat. Drop by spoonsful on greased cookie sheet. Bake in hot oven. Mrs. John M. Abernethy, Newton, N. C. ~ PEANUT BUTTER COOKIES 1 cup butter or crisco 1 cup peanut butter 1 cup brown sugar 2 cups flour 1 cup granulated sugar ~- 1 scant teaspoon soda 2 eggs 1 teaspoon vanilla Cream shortening then add ingredients in order given. Drop by vA teaspoon onto greased cookie sheet. Cross with fork to flatten and bake 10 to 12 minutes in hot oven. Mrs. Oliver Moore OATMEAL DATE BARS 1 package dates Cream 4 cup shortening (14 but- 1 cup sugar ter, %-crisco) 1 cup boiling water 12 cups quick oats Boil mixture until thick, set 12 cups sifted flour aside to cool. ~ % teaspoon soda YW teaspoon salt Mix thoroughly. Pat mixture into bottom of pan and line sides. — Pour in date mixture, pat rest of mixture on top. Bake in oven of 350 degrees % hour. Cool, cut in squares. Mrs. Charles Menzies, Jr. ‘-. OATMEAL COOKIES 3 eggs slightly beaten 1 teaspoon nutmeg 1 cup sugar 2 cups oatmeal %4 cup shortening (melt and stir 1 box raisins (simmer while preinto eggs and sugar) paring other ingredients) 2 cups flour 1 cup nut meats 1 teaspoon cinnamon Put 1 teaspoon soda in 1 tablespoon vinegar and add last thing. 375 for 15 minutes. Mrs. Lindsay Shuford OLD FASHIONED TEA CAKES Cream % cup shortening and 3 eggs with 1 heaping cup sugar. Add 1 pint sifted flour, pinch of salt, 2 heaping teaspoons baking powder and 1 teaspoon vanilla. If needed add small amount of milk or water or more flour so that dough may be thin enough to cut cookies. Part of this amount may be put in refrigerator for several days. Mrs. Robert Tarrant SAND COOKIES % cup butter 2 cups flour 13 cup nuts % teaspoon salt 6 tablespoons powdered sugar 2 teaspoons vanilla Cream butter, add sugar, vanilla, flour and nuts. Roll in small balls (flatten), bake for 20 minutes, in moderate oven (grease and flour pan.) Roll in powdered sugar while hot. Mrs. Joseph Murphy MRS. GEORGE LONGAKER’S DOUGHNUTS 3 eggs 1 cup sugar 4 teaspoons baking powder 4 tablespoons butter Flour enough to make a stiff 1 cup creamed Irish potatoes dough