Household science and arts

Sift the soda, salt, and ginger into the molasses, add the water and softened dripping, and flour enough to make dough of consistency for rolling. Roll it out on a floured board, cut it with a floured cutter, and bake the cookies about eight minutes in a moderate oven. Digitized by Google } 0. softened dripping Flour to make a dough stiff enough to roll i c. butter f c. sugar 1 egg (beaten light) 1 tbs. milk lie. flour (about) 1} ts. baking powder Spk. nutmeg, or any flavoring 2 tbs. butter i c. sugar legg 2 tbs. milk i ts. vanilla } c. flour (about) 1 ts. baking powder Spk. salt I c. chopped nut meats 3 tbs. butter i G. sugar legg 1 tbs. milk li c. flour (about) li ts. baking powder i ts. salt IJ sq. chocolate legg } c. sugar The vanilla may be omitted. SUGAR COOKIES Cream the butter, add the sugar, and cream it thoroughly with the butter; add the beaten egg, milk, flour, and baking powder and enough more flour to make a dough stiff enough to roll. Roll it out thin on a floured board, cut it with a floured cookie cutter, and bake the cookies in a hot oven from Ave to eight minutes. NUT COOKIES Mix as for sugar cookies ; add the nuts ; drop the dough by the spoonfuls about two inches apart from the point of spoon on buttered sheets. Decorate the cookies with halves of nuts. Bake them in a quick oven. CHOCOLATE COOKIES Mix as for sugar cookies. Chill the dough, roll it, and cut it with a fancy cutter. Bake the cookies in a moderate oven. OATMEAL COOKIES Mix the flour, rolled oats, salt, baking powder, and sugar. Beat the egg light. Digitized by Google PASTRY } ts. vanilla i 0. milk (about) } c. rolled oats 2 c. flour i ts. salt 2 ts. baking powder more milk. and add the milk to it. Pour the wet mixture into the dry. Toss it on a floured board, roll it thin, and cut it with biscuit cutter. Bake the cookies in moderate oven. If the mixture is too dry, add a little Pastry General Composition. — Pastry is composed principally of flour and fat. It is not a food to be recommended as it is hard to digest, and for that reason should not be eaten much by children or by people with delicate digestion. Materials for Making. — Pastry flour, containing less gluten and more starch than bread flour, should be used, as it makes more tender pastry than can be secured with bread flour. Fat, either lard, butter, or beef dripping, or a combination of two or more fats, if pure, will serve. Lard makes a white and more flaky crust than other fats, but butter and beef dripping are considered more digestible than lard in pastry combinations. Salt is used to flavor, and although a small quantity is used, pastry lacking it tastes very flat. Baking Powder. A little baking powder is often used to ,make pastry lighter. Water. Either ice water or very cold water should always be used for mixing pastry. If 0. pastry flour } ts. salt } ts. baking powder 3 tbs. butter or beef dripping and 3 tbs. lard, or 6 tbs. lard PLAIN PASTRY Have all the materials cold. Mix and sift the flour, salt, and baking powder. When the mixture looks like meal, chop and rub in one half the shortening, and add enough cold water to make a stiff dough. Now turn the dough on a slightly floured board, pat it down, and roll it till it Digitized by Google Cold water to make is J inch thick. Spread it over with the stiff dough remaining half of shortening, sprinkle it with