These ought to be made a week or two before they will
be eaten, as they are greatly enriched by keeping in a tightly
covered jar. Cream one cup of butter, gradually add a cup
and a half of sugar, then when light and creamy add three
well-beaten eggs and one teaspoon of soda dissolved
in one and a half tablespoons of hot water. Stir in
two cups of flour with which has been sifted half a teaspoon
of salt and one teaspoon of cinnamon. Add one cup of
coarsely chopped hickorynut meats, half a cup of currants,
half a cup of raisins seeded and chopped with another cup
and a quarter of flour✪ Fruit Cookies. Butter a large baking sheet and drop
the cookie mixture in small spoonfuls one inch apart. Bake
in a moderate oven.
FRUIT JUMBLES
Blend one cup of sugar with a third of a cup of butter.
Add two eggs, half a cup of milk, and one and two-thirds of
a cup of flour into which one teaspoon of baking powder has
been sifted. Stir in a cup of lightly dredged raisins✪ Fruit Jumbles, spread
thin in buttered pans and bake in a quick oven. Cut in squares
while hot.
820 THE HOME COOK BOOK
GINGER COOKIES
Mix together one teacup of dark brown sugar, one teacup
of lard and butter mixed (more butter than lard), add one
egg not beaten. Beat and stir hard to lighten the egg. Add
one teacup of New Orleans molasses, two even teaspoons
of soda dissolved in cold water, one tablespoon of vinegar, a
little salt, one tablespoon of ginger, two teaspoons of cinna-
mon, three-quarters of a teaspoon of cloves, three-quarters of
a teaspoon of allspice, and four teacups and a half of flour✪ Ginger Cookies.
Flour the board and rolling-pin well to prevent sticking.
Roll thick or thin, as you like. Bake quickly if you do not
want the cookies hard. Use a greased pan in baking.
HERMITS
Blend a :cup and a half of dark-brown sugar with half a
cup of butter, and afterward add three well-beaten eggs. Next
put in half a nutmeg grated, a teaspoon of cinnamon, and a
cup of raisins, seeded, chopped, and dredged. Add a teaspoon
of soda dissolved in hot water and flour enough to make the
dough roll out✪ Hermits in a soft blanket. Cut with cookie cutters into
any shape you please — animals, letters, or geometrical de-
signs. Bake in a moderate oven.
IMPROVE-WITH-AGE CAKES
Mix half a cup of butter and half a cup of lard with one
and a half cups of sugar. Put in three eggs beaten together,
salt, cinnamon, and cloves to taste, half a teaspoon of soda dis-
solved in a tablespoon of warm water, and two and a half
cups of flour. Add a pound of English walnut meats, a
pound of stoned dates, and a cup and a half of seeded rasins ✪ Improve-With-Age Cakes—
all the fruit having been chopped medium fine. Stir well
together, drop from a spoon on tins and bake in a medium
hot oven. Keep the cakes in a stone jar in a cool, dry place,
and thev are better after a little time than at first.
SMALL CAKES 321
JUMBLES
Page 175 · 8 recipe records on this page
Presented as published in 1905. 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
These ought to be made a week or two before they will be eaten, as they are greatly enriched by keeping in a tightly covered jar. Cream one cup of butter, gradually add a cup and a half of sugar, then when light and creamy add three well-beaten eggs and one teaspoon of soda dissolved in one and a half tablespoons of hot water. Stir in two cups of flour with which has been sifted half a teaspoon of salt and one teaspoon of cinnamon. Add one cup of coarsely chopped hickorynut meats, half a cup of currants, half a cup of raisins seeded and chopped with another cup and a quarter of flour. Butter a large baking sheet and drop the cookie mixture in small spoonfuls one inch apart. Bake in a moderate oven.
FRUIT JUMBLES
Blend one cup of sugar with a third of a cup of butter. Add two eggs, half a cup of milk, and one and two-thirds of a cup of flour into which one teaspoon of baking powder has been sifted. Stir in a cup of lightly dredged raisins, spread thin in buttered pans and bake in a quick oven. Cut in squares while hot.
GINGER COOKIES
Mix together one teacup of dark brown sugar, one teacup of lard and butter mixed (more butter than lard), add one egg not beaten. Beat and stir hard to lighten the egg. Add one teacup of New Orleans molasses, two even teaspoons of soda dissolved in cold water, one tablespoon of vinegar, a little salt, one tablespoon of ginger, two teaspoons of cinnamon, three-quarters of a teaspoon of cloves, three-quarters of a teaspoon of allspice, and four teacups and a half of flour. Flour the board and rolling-pin well to prevent sticking. Roll thick or thin, as you like. Bake quickly if you do not want the cookies hard. Use a greased pan in baking.
HERMITS
Blend a cup and a half of dark-brown sugar with half a cup of butter, and afterward add three well-beaten eggs. Next put in half a nutmeg grated, a teaspoon of cinnamon, and a cup of raisins, seeded, chopped, and dredged. Add a teaspoon of soda dissolved in hot water and flour enough to make the dough roll out in a soft blanket. Cut with cookie cutters into any shape you please — animals, letters, or geometrical designs. Bake in a moderate oven.
IMPROVE-WITH-AGE CAKES
Mix half a cup of butter and half a cup of lard with one and a half cups of sugar. Put in three eggs beaten together, salt, cinnamon, and cloves to taste, half a teaspoon of soda dissolved in a tablespoon of warm water, and two and a half cups of flour. Add a pound of English walnut meats, a pound of stoned dates, and a cup and a half of seeded raisins — all the fruit having been chopped medium fine. Stir well together, drop from a spoon on tins and bake in a medium hot oven. Keep the cakes in a stone jar in a cool, dry place, and thev are better after a little time than at first.
JUMBLES
Records on this page
Fruit CookiesFruit JumblesFruit JumblesJumblesGinger CookiesMolasses CookiesHermitsImprove-With-Age Cakes