Half cup butter, one and a half cups sugar, three eggs, one teaspoon-
ful of all kinds of spices, half teaspoonful soda✪ Hermit Cookies. Dissolve in a little
water, mix up stiff and roll.
ABERFFRAW CAKES.
Three-quarters of a pound of butter, quarter of a pound of loaf sugar,
one pound flour✪ Aberffraw Cakes ; add the butter by degrees and work with the hand ;
roll out and cut with a glass.
GINGER SNAPS.
Put into a tin pan two cups of molasses, one cup of brown sugar,
two-thirds of a cup of lard, one tablespoonf ul of ground ginger ; boil
until these thicken a little ; stir in by degrees a good handful of sifted
flour. After it is heated well add a heaping teaspoonful of soda dis-
solved in a little tepid water ; mix thoroughly before taking from the
COOKIES, SNAPS AND JUMBLES. 431
stove, then add flour enough to make a stiff dough✪ Ginger Snaps. Roll very thin, cut
the cakes in shapes and bake in a quick oven.
LEMON SNAPS.
One coffee-cup of sugar, two-thirds of a cup of butter, two eggs,
one level teaspoon soda dissolved in a quarter of a cup of hot water ;
flour to roll thin ; flavor with lemon✪ Lemon Snaps ; bake in a hot oven.
JUMBLES.
Take one pint of sour cream, three eggs, two cups of sugar, and one
quart of flour into which has been thoroughly mixed two teaspoonfuls
of phosphatic baking powder and a pinch of salt. Season with cinna-
mon ; cut in rings and fry in lard to a light brown, or bake them quickly
in a hot oven. If the latter, wet the tops with the white of an egg and
sift white sugar over. They are excellent.
COCOANUT JUMBLES.
One pound of grated cocoanut, three-quarters pound of pulverized
sugar, six ounces butter, six ounces flour, five eggs✪ Cocoanut Jumbles ; drop with table-
spoon on tins.
JACKSON JUMBLES.
Three eggs, two cups sugar, one cup sour milk, teaspoonful soda, one
cup butter, flavoring to taste; mold very soft, only kneading in enough
flour to roll without sticking to the board✪ Jackson Jumbles ; roll a little thinner than for
biscuits and bake in quick oven.
GINGER NUTS.
Rub in one and a half pounds of flour, one-half pound of butter, half
pound of brown sugar, three tablespoonfuls of ginger, one teaspoonful
of cinnamon and cloves (each), one teaspoonful of black pepper. Stir
all into a pint of West India molasses, and piece of a lemon, one tea-
spoonful of soda, two of cream tartar.
GINGER COOKIES.
Two cups of molasses, one of lard, one of sugar, two-thirds cup of
sour milk, tablespoonful of ginger, three teaspoonfuls of soda stirred in
the flour and one in the milk, and two eggs. Roll thin and bake
quickly
432 CAKE,
CRULLERS AND DOUGHNUTS.
HOW TO FRY THEM. ✪ Crullers
Page 367 · 10 recipe records on this page
Presented as published in 1886. 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
Half cup butter, one and a half cups sugar, three eggs, one teaspoonful of all kinds of spices, half teaspoonful soda. Dissolve in a little water, mix up stiff and roll.
ABERFFRAW CAKES.
Three-quarters of a pound of butter, quarter of a pound of loaf sugar, one pound flour ; add the butter by degrees and work with the hand ; roll out and cut with a glass.
GINGER SNAPS.
Put into a tin pan two cups of molasses, one cup of brown sugar, two-thirds of a cup of lard, one tablespoonful of ground ginger ; boil until these thicken a little ; stir in by degrees a good handful of sifted flour. After it is heated well add a heaping teaspoonful of soda dissolved in a little tepid water ; mix thoroughly before taking from the
COOKIES, SNAPS AND JUMBLES. 431
stove, then add flour enough to make a stiff dough. Roll very thin, cut the cakes in shapes and bake in a quick oven.
LEMON SNAPS. One coffee-cup of sugar, two-thirds of a cup of butter, two eggs, one level teaspoon soda dissolved in a quarter of a cup of hot water ; flour to roll thin ; flavor with lemon ; bake in a hot oven.
JUMBLES.
Take one pint of sour cream, three eggs, two cups of sugar, and one quart of flour into which has been thoroughly mixed two teaspoonfuls of phosphatic baking powder and a pinch of salt. Season with cinnamon ; cut in rings and fry in lard to a light brown, or bake them quickly in a hot oven. If the latter, wet the tops with the white of an egg and sift white sugar over. They are excellent.
COCOANUT JUMBLES.
One pound of grated cocoanut, three-quarters pound of pulverized sugar, six ounces butter, six ounces flour, five eggs ; drop with tablespoon on tins.
JACKSON JUMBLES.
Three eggs, two cups sugar, one cup sour milk, teaspoonful soda, one cup butter, flavoring to taste; mold very soft, only kneading in enough flour to roll without sticking to the board ; roll a little thinner than for biscuits and bake in quick oven.
GINGER NUTS.
Rub in one and a half pounds of flour, one-half pound of butter, half pound of brown sugar, three tablespoonfuls of ginger, one teaspoonful of cinnamon and cloves (each), one teaspoonful of black pepper. Stir all into a pint of West India molasses, and piece of a lemon, one teaspoonful of soda, two of cream tartar.
GINGER COOKIES.
Two cups of molasses, one of lard, one of sugar, two-thirds cup of sour milk, tablespoonful of ginger, three teaspoonfuls of soda stirred in the flour and one in the milk, and two eggs. Roll thin and bake quickly
CRULLERS AND DOUGHNUTS.
HOW TO FRY THEM.
Records on this page
JumblesGinger CookiesHermit CookiesAberffraw CakesGinger SnapsGinger NutsLemon SnapsCocoanut JumblesJackson JumblesCrullers