3^2 teaspoon ginger.
Process: Cream Cottolene and sugar gradually, add molasses,
beaten egg, flour sifted with salt, ginger and nut meats. Bake in
very small well-greased, iron gem or brownie cups. Place one-half
pecan nut meat 'on top of each cake.
BRANDY SNAPS
J^ cup molasses. % cup granulated sugar.
34 cup Cottolene. 1 tablespoon ginger.
y^ cup flour. 34 teaspoon nutmeg.
3^8 teaspoon salt.
Process: Put molasses in sauce-pan, bring to boiling point;
add Cottolene and, when melted, add flour sifted with sugar, ginger,
nutmeg and salt. Drop from tip of spoon in small portions on a
buttered tin sheet, about three inches apart. Bake in a slow oven.
When slightly cool, remove from sheet with a spatula and roll over
the handle of a wooden spoon. Lay on cake cooler until crisp.
ISO Supplementary Recipes
BAKING POWDER BISCUITS
2 cups pastry flour. J^ teaspoon salt.
4 teaspoons baking powder. 2 tablespoons Cottolene.
^ cup milk or water.
Process: Sift together flour, baking powder and salt. Add
shortening and rub into flour with tips of fingers, using a light touch.
Add milk or water, mix with a knife to a soft dough. Turn on a
lightly floured board; knead slightly. Pat and roll to one-half inch
thickness. Shape with small biscuit cutter. Place close together
in a buttered pan and bake in a hot oven fifteen minutes.
CREAM FRUIT ROLLS
2 cups pastry flour. 1 tablespoon Cottolene.
J^ teaspoon salt. 1 cup cream.
4 teaspoons baking powder. Dates.
Process: Sift together flour, salt and baking powder; add
shortening and rub in with tips of fingers. Add cream, mix with
knife to a soft dough. Turn on a Hghtly floured board; pat and roll
to one-third inch thickness. Cut with biscuit cutter, place one-half
of a stoned date on half of biscuit, brush edges with milk and fold
as Parker House Rolls. Press edges together, brush top of rolls with
milk and place one-half date on top of each. Bake on a buttered
sheet in a hot oven fifteen minutes.
LITTLE CREAM BISCUIT
2 cups pastry flour. \i teaspoon salt.
4 teaspoons baking powder. 1 tablespoon Cottolene.
J^ cup of rich cream.
Process: Mix and sift flour, salt and baking powder. Rub in
Cottolene with tips of fingers. Cut the cream into mixture with a
silver knife. When well mixed, toss on a well-floured board, pat
and roll one-half inch thick. Shape with very small biscuit cutter
(size of silver dollar), brush the top over with milk and bake twelve
to fifteen minutes in a hot oven.
Supplementary Recipes 181
WHEAT MUFFINS
3 tablespoons Cottolene. 4 teaspoons baking powder.
J^ cup sugar. 2 cups flour.
^ cup thin cream or milk. 3^ teaspoon salt.
1 ^gg beaten very light.
Process: Cream the Cottolene with a wooden spoon. Add
sugar gradually, then alternately cream and flour sifted with baking
powder and salt. Add well-beaten egg. Bake in hot, well-buttered
gem cups. A cup of blueberries may be added to this mixture for
blueberry tea cakes or one-fourth pound dates may be stoned,
chopped and added to the butter and sugar for date muflfins.
GRAHAM MUFFINS
1 cup Graham flour. . 1 cup milk.
, 1 cup white flour. 1 ^gg beaten very light.
34 cup sugar or molasses. 2 tablespoons Cottolene.
1 teaspoon salt. 4 teaspoons baking powder. ✪ Brownies
Page 81 · 7 recipe records on this page
Presented as published in 1913. 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
3^2 teaspoon ginger. Process: Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat 'on top of each cake.
BRANDY SNAPS
J^ cup molasses. % cup granulated sugar.
34 cup Cottolene. 1 tablespoon ginger.
y^ cup flour. 34 teaspoon nutmeg.
3^8 teaspoon salt. Process: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp.
ISO Supplementary Recipes
BAKING POWDER BISCUITS
2 cups pastry flour. J^ teaspoon salt.
4 teaspoons baking powder. 2 tablespoons Cottolene. ^ cup milk or water.
Process: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a buttered pan and bake in a hot oven fifteen minutes.
CREAM FRUIT ROLLS
2 cups pastry flour. 1 tablespoon Cottolene.
J^ teaspoon salt. 1 cup cream.
4 teaspoons baking powder. Dates.
Process: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. turn on a lightly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes.
LITTLE CREAM BISCUIT
2 cups pastry flour. \i teaspoon salt.
4 teaspoons baking powder. 1 tablespoon Cottolene. J^ cup of rich cream.
Process: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.
Supplementary Recipes 181
WHEAT MUFFINS
3 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup sugar. 2 cups flour.
^ cup thin cream or milk. 3^ teaspoon salt. 1 egg beaten very light. Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins.
GRAHAM MUFFINS
1 cup Graham flour. . 1 cup milk.
, 1 cup white flour. 1 egg beaten very light.
34 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder.
Records on this page
BrowniesBrandy SnapsBaking Powder BiscuitsCream Fruit RollsLittle Cream BiscuitWheat MuffinsGraham Muffins