FoodNetArchive

The Henderson cook book

1914

Page 54 · 9 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
One full cup granulated sugar, 2 eggs, 2 tablespoons melted Snowdrift, 1 level teaspoon salt, a good dash of nut- meg, grated, 1 cup milk. Sour milk is preferable, as they will keep moist longer. Flour enough so that it can be rolled out, 2 full teaspoons baking powder✪ Delicious Doughnuts or Crullers. Mix sugar, eggs and Snowdrift till creamy; add salt and nutmeg, then milk, and lastly flour in which you have previously sifted the baking powder. Flour board. Handle on board as little as possible. Fry in deep, hot Snowdrift a golden brown. These will be light and digestible and not greasy. If sour milk is used add !/2 level teaspoon soda to milk, and 1 teaspoon baking powder added last. SAND TARTS. Beat to a cream 2 pounds sugar and 1*4 pounds of butter. Add 3 eggs, whites and yolks beaten separately; y2 tea- spoonful baking powder and 1 tablespoonful water with 2 pounds flour, which should make the dough stiff enough to roll. Roll thin on a floured board, cut in square, sprinkle sugar and cinnamon on top of each and tuck a blanched al- mond in the center. Bake in a moderate oven. NUT COOKIES. Two tablespoons of butter, 14 cup of sugar, 1 egg, 1 tea- spoon of baking powder, ^4 teaspoon of salt, y2 CUP of flour, 2 tablespoons of milk, y2 cup finely chopped walnuts, % teaspoon of lemon juice✪ Nut Cookies. Cream butter ana sugar, and egg well beaten. Mix and sift dry ingredients, and add to first mixture. Then add milk, walnuts and lemon juice. Drop from a teaspoon on an unbuttered sheet one inch apart, and place a half of a walnut meat on top of each. Bake .12 to 15 minutes in a slow oven. This makes 24 cookies. CHOCOLATE CAKES. Three eggs, % cup butter, y2 cup sugar, 3 squares Baker's SMALL CAKES 121 chocolate, 1 cup stale bread crumbs, 3 tablespoons flour✪ Chocolate Cakes. Beat eggs until light. Cream the butter, add sugar, com- bine mixtures, then add chocolate (melted over hot water), bread crumbs and flour. Spread mixture in a shallow but- tered pan and bake in a slow oven. Shape with a tiny biscuit cutter and. put together in pairs with White Moun- tain Cream between and on top. — Mrs. H. E. Thrower. WHITE MOUNTAIN CREAM. One cup sugar, white 1 egg, 1-3 cup boiling water, 1 tea- spoon vanill✪ White Mountain Creama. Put sugar and water in saucepan and stir to prevent sugar from adhering to saucepan; heat to boil- ing point and boil without stirring until a soft ball is formed when dropped into cold water. Pour syrup gradually in beaten white of egg and continue beating until of right con- sistency to spread, then add flavor. — Mrs. H. E. Thrower. GINGER SNAPS. One large cup of butter and lard mixed, 1 cup of sugar, 1 cup of molasses, % cup of water, 1 tablespoon ginger, 1 tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon soda dis- solved in hot water. Flour for pretty stiff dough✪ Ginger Snaps. Roll out rather thin and bake in a quick oven. — Miss Cornelia L. Gary. OATMEAL WAFERS. Two eggs, 1 cup sugar, 2 cups oatmeal, 2 teaspoons bak- ing powder, 2 tablespoons melted butter. Flavor with bitter almond or vanilla. Drop from a spoon on buttered pans, and cook in a moderate oven. These are delicious. — Mrs. J. C. Kittrell. LEMON CUP CAKES. One-half cup butter; 1 cup sugar; grated rind and juice of half a lemon; 4 eggs; 1*4 cups pastry flour; y± tea- spoon salt; 14 teaspoon soda. Cream the butter and sugar, add the lemon juice and grated rind and the yolks of the 122 SMALL CAKES ✪ Small Cakes