Grange cook book and household guide

Cream shortening with sugar. Add beaten egg, then molasses, vinegar, and cold water. Sift flour, soda, and ginger and add to first mixture. Stir in as much of the flour as you can and knead in the remainder. Roll out, cut in desired Shapes and bake 10 to 20 minutes in moderate oven (350° to 375°): These are delicious made either thick or wafer thin. Mrs. John Lippard, Barber Grange. SUGAR COOKIES 3 cups flour 1% cups sugar 1 teaspoon baking powder 1 cup shortening % teaspoon salt i 3 eggs 1 teaspoon vanilla extract Sift dry ingredients together. Add the shortening, mixing it in with a fork. Add the unbeaten eggs and the flavoring. Knead. Roll out very thin on floured board and cut with floured cooky cutter. __ Decorate tops if desired. Bake in moderate oven at 375 degrees for eight minutes. (Makes 6 dozen.) (Miss) Clara McLaughlin, Corriher Grange. OATMEAL COOKIES 1 cup white sugar 1 cup butter or lard % cup brown sugar 2 eggs 1 teaspoon soda pinch of salt 1 teaspoon cinnamon lemon or vanilla flavoring 1 cup raisins enough flour to make out cakes 2 cups dry oatmeal with hands Bake in buttered tins in moderate oven. Ruth Yarborough, Old Town Grange. HONEY WAFERS % cup butter 2% cups sifted pastry flour to cup sugar — 1 cup strained honey % teaspoon salt 2 teaspoons baking powder 1/3 teaspoon lemon extract (Rumford) Sift together 3 times, flour, salt and baking powder. Cream butter, add sugar, honey, extract and then the flour mixture. Roll into thin sheet using more flour if necessary. Cut into any shape desired and bake. Mrs. B. L. Angel, Lewisville Grange. PEANUT BUTTER COOKIES 1 cup white sugar 2 tsp. vanilla flavoring 1 cup brown sugar % tsp. salt *%, cup melted butter 1 tsp. soda 2 well-beaten eggs 3 cups flour Mix sugars with shortening and peanut butter. Add eggs and vanilla and beat until smooth. Sift flour, salt and soda and add to first mixture. Roll small portion of dough in hand and flatten with fork and place on cookie sheet and bake in moderate oven. Mrs. Burke Wright, Mills River Grange. MORAVIAN CHRISTMAS COOKIES 1 qt. molasses % 1b. lard or butter % 1b. brown sugar 2 tablespoons soda spices as you like Add enough flour to make soft dough, set in cool place for several days. Roll dough very thin on a board covered with cloth. Cut, place on tins and bake. Annie Wilson, Vienna Grange. CHOCOLATE COOKIES 2 cups flour 1 cup sugar 2 teaspoons baking powder 2 eggs % cup butter 1 teaspoon lemon flavoring 1 cup fresh buttermilk Cream butter and sugar. Beat eggs well and add to creamed mixture. Sift flour, baking powder three times and add alternately with buttermilk to other mixture. Beat well and add flavoring. Pour into muffin tins. Makes two and one-half dozen. : ICING 3 cups powdered sugar ½ cup cream 2 tablespoons cocoa Cream well and top muffins. : Mrs. Marvin Long, Pigeon Valley Grange. COCOA COOKIES 4 tablespoons shortening 2 cups flour 1 cup sugar 3 teaspoons baking powder % cup milk % teaspoon salt 1 egg % cup cocoa Cream shortening and sugar together; add milk and beaten egg; mix well. Sift flour, baking powder, cocoa and salt together and add. Roll out %-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes. Ernestine Pinner, Pigeon Valley Grange. CUP CAKES 1 cup sugar % cup butter 1 egg % cup milk I tsp vanilla 2 cups flour 2 tsp. baking powder _Mix as for any other cake. Bake in muffin tins. Makes 2 dozen. Ice if desired. Mrs. M. B. Patton, Pleasant Garden Grange. WALNUT COOKIES 2 egg whites 2 cups broken or mashed 1 cup brown sugar, packed walnuts 1 tsp. vanilla