It is unnecessary to have many recipes in order to
obtain different kinds of cookies. A single good
formula may be varied to suit all occasions, provided
one understands how to mix such a dough ; otherwise,
all recipes are of little avail.
When variety is desired, before all the flour is
added, divide the mixture into four portions ; to one
add one teaspoon of lemon extract, to another one-half
cup of desiccated cocoanut, to the third, one-half
ounce of chocolate, melted, or a tablespoon of cocoa
sifted in with a little flour ; to the fourth, one teaspoon
of mixed spice and a half cup of chopped raisins and
citron.
The dough may be further divided and one portion
flavored with ginger, another with rose, another with
almond, and chopped almonds sprinkled on top, when
Cakes. 207
cut out, and the last flavored with mace, chopped
lemon peel, and currants.
Or roll part of the dough in a thin sheet and
sprinkle with cinnamon, cloves, and nutmeg. Fold
the sheet once, gently roll it to former thickness, cut
out and bake. These cookies will be aromatic, but
with no outward sign of spice. For variety, finely
chopped raisins or dates or well-crushed English
walnuts may be folded in with the spice.
Fancy cutters lend their aid in furnishing an assort-
ment of cookies from a single lot of dough, and are
desirable when these sweetmeats are for children's
parties.
To avoid confusion afterward, each flavor may be
cut in a different shape. Where one has not a variety
of fancy cutters, a pastry- wheel or jagger can be used,
or with a good eye and a steady hand, all sorts of
shapes, letters, etc., may be cut with an ordinary
knife.
After baking, a part of the cakes may be iced and
decorated with colored frostings.
Slight changes in some of the quantities used will
bring about different results. For a thick soft cake,
use less flour and drop on the pan from a spoon, or
roll with the hands into balls the size of a nutmeg and
flatten a little after placing on the buttered pan.
It is easy to see how a recipe for plain cookies may
be merged into a richer one by increasing the quanti-
ties of butter, sugar, and egg, or by decreasing the
flour and liquid. The foundation of most of the old-
time recipes for cookies closely resemble pound-cake.
Baking powder is not made to do the work of eggs, nor
is any other fat allowed in place nf sweet, solid butter;
208 Home Science Cook Book.
these were the only secrets of their good flavor and
keeping qualities.
Some butter contains so much sour milk or cream
that in cookies that are to be kept for a long time it is
desirable to add a bit of soda to counteract this acidity.
Entire wheat flour, or half oatmeal, half white flour,
may be used in place of all white flour in cookies for
children.
Plain Cookies.
Rub one-half cup of butter until creamy, gradually
add one cup of sugar, then put in one egg and beat
together thoroughly. Next add, alternately, one-half
cup of milk or water and one pint of flour in which
two teaspoons of baking powder have been sifted.
Use enough more flour to make a soft dough, from
one to two cupfuls, according to the nature of the
flour.
Cream Cookies. ✪ Cookies
Page 90 · 3 recipe records on this page
Presented as published in 1902. 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
It is unnecessary to have many recipes in order to obtain different kinds of cookies. A single good formula may be varied to suit all occasions, provided one understands how to mix such a dough ; otherwise, all recipes are of little avail.
When variety is desired, before all the flour is added, divide the mixture into four portions ; to one add one teaspoon of lemon extract, to another one-half cup of desiccated cocoanut, to the third, one-half ounce of chocolate, melted, or a tablespoon of cocoa sifted in with a little flour ; to the fourth, one teaspoon of mixed spice and a half cup of chopped raisins and citron.
The dough may be further divided and one portion flavored with ginger, another with rose, another with almond, and chopped almonds sprinkled on top, when
Cakes. 207
cut out, and the last flavored with mace, chopped lemon peel, and currants.
Or roll part of the dough in a thin sheet and sprinkle with cinnamon, cloves, and nutmeg. Fold the sheet once, gently roll it to former thickness, cut out and bake. These cookies will be aromatic, but with no outward sign of spice. For variety, finely chopped raisins or dates or well-crushed English walnuts may be folded in with the spice.
Fancy cutters lend their aid in furnishing an assortment of cookies from a single lot of dough, and are desirable when these sweetmeats are for children's parties.
To avoid confusion afterward, each flavor may be cut in a different shape. Where one has not a variety of fancy cutters, a pastry- wheel or jagger can be used, or with a good eye and a steady hand, all sorts of shapes, letters, etc., may be cut with an ordinary knife.
After baking, a part of the cakes may be iced and decorated with colored frostings.
Slight changes in some of the quantities used will bring about different results. For a thick soft cake, use less flour and drop on the pan from a spoon, or roll with the hands into balls the size of a nutmeg and flatten a little after placing on the buttered pan.
It is easy to see how a recipe for plain cookies may be merged into a richer one by increasing the quantities of butter, sugar, and egg, or by decreasing the flour and liquid. The foundation of most of the oldtime recipes for cookies closely resemble pound-cake. Baking powder is not made to do the work of eggs, nor is any other fat allowed in place nf sweet, solid butter;
208 Home Science Cook Book.
these were the only secrets of their good flavor and keeping qualities.
Some butter contains so much sour milk or cream that in cookies that are to be kept for a long time it is desirable to add a bit of soda to counteract this acidity.
Entire wheat flour, or half oatmeal, half white flour, may be used in place of all white flour in cookies for children.
Plain Cookies.
Rub one-half cup of butter until creamy, gradually add one cup of sugar, then put in one egg and beat together thoroughly. Next add, alternately, one-half cup of milk or water and one pint of flour in which two teaspoons of baking powder have been sifted. Use enough more flour to make a soft dough, from one to two cupfuls, according to the nature of the flour.
Cream Cookies.
Records on this page
CookiesPlain CookiesCream Cookies