Put '/i cu[)f'uJ butior HubHtitute,
Vt cu[)riil of su^-ar,
V4 cui)rul corn syrup,
.1 eg^ (iiHc wliolc v-}>;^ iogoihor),
2 tab](!Sp()()nsrnl milk,
i/o tcaspoonrul Ihivoriiig (vanilla or al-
mond), into a mixing bowl and beat till
creamy.
Add 1 cuijl'id ric(! flour.
Stir in the Hour gradually, 'i'lic dougli
Hliould b<^ very stiff. Wwa'. (ioui- varies a lillh'
ao if the dough is not very stiff, add '/j cufjful
of wh(uii flour.
Sfjrinkh! riee floui* on a mixing boai-d.
I*ut tli(i dough on tin; board, r-oil very thin and
cut into C()()ki(!S with n cooki(; cutt<!r.
With a large spatula plac(! the cooki<'s in Ji
cookie pan.
Work tin; scraps togetlier, roll out and cut till
every scrap is used.
Bake in a moderate oven till straw colored.
If you like you may put a nut meat or a Ijalf
of a candied cherry in the center of each cookie
before baking.
125
RICE COOKIES
Remove from the pan with a spatula and lay
on a clean napkin till cool.
These are delicious to serve with iced tea or
iced cocoa in the summer time.
127
CHRISTMAS STARS
This is a very fine Christmas cookie.
Sift together y> pound of sugar and
V2 pound of flour.
(Weigh these two materials if possible; if
you have no scales use ly^ cups of sugar and
2 cups of flour.)
Measure out i/4 pound of butter substitute
and lay it on top of the sugar and flour.
Open 1 egg. Drop the white on a small saucer
and put the yellow on top of the butter substi-
tute.
Open a second egg and drop the whole egg on
top of the butter substitute. (Be sure to save
out the white of the first egg; then if the yellow
breaks and you cannot successfully separate
the white and yellow, you can use that whole egg
and have another chance at getting a perfect
white for later use.)
With the tips of fingers mix together the
flour, sugar and butter. If the hands are
washed in cold water just before doing this the
job can be neatly and quickly done.
Add 2 tablespoonsful of cold milk and mix
again.
129
CHRISTMAS STARS
Divide the lump of dough into two parts.
Drop one part onto a floured board.
With a well floured rolling pin roll out very
thin.
Cut in star shapes with a cookie cutter.
With a pancake turner or a spatula lift each
cookie into a slightly greased cookie pan.
When one pan is full of cookies, take a small
paint bnish or a bit of clean cotton, dip in the
unused white of egg, and brush over the top of
each cookie. This will make the cookies look
glazed when they have been baked.
Press 1,4 of a candied cherry on each cookie.
Bake in a moderate oven till light brown.
Remove from pan at once, being careful not
to break.
When the first half of the recipe is baked,
begin on the second half — ^this makes the rolling
and cutting easy.
These cookies are fine to make on a Saturday
morning some two weeks before Christmas.
Pack the cookies in a tin box or stone jar. They
are also very fine for sending to a friend out
of town as they pack well (put in layers between
oiled paper) and keep well.
The recipe makes about six dozen if each
cookie is rolled as thin as it should be.
131
SALADS AND SALAD DRESSINGS
COOKED SALAD DRESSING ✪ Hurry-Up Macaroons
Page 13 · 3 recipe records on this page
Presented as published in 1920. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Put '/i cu[)f'uJ butior HubHtitute,
Vt cu[)riil of su^-ar,
V4 cui)rul corn syrup,
.1 eg^ (iiHc wliolc v-}>;^ iogoihor),
2 tab](!Sp()()nsrnl milk,
i/o tcaspoonrul Ihivoriiig (vanilla or al-
mond), into a mixing bowl and beat till
creamy.
Add 1 cuijl'id ric(! flour.
Stir in the Hour gradually, 'i'lic dougli
Hliould b<^ very stiff. Wwa'. (ioui- varies a lillh'
ao if the dough is not very stiff, add '/j cufjful
of wh(uii flour.
Sfjrinkh! riee floui* on a mixing boai-d.
I*ut tli(i dough on tin; board, r-oil very thin and
cut into C()()ki(!S with n cooki(; cutt<!r.
With a large spatula plac(! the cooki<'s in Ji
cookie pan.
Work tin; scraps togetlier, roll out and cut till
every scrap is used.
Bake in a moderate oven till straw colored.
If you like you may put a nut meat or a Ijalf
of a candied cherry in the center of each cookie
before baking.
125
RICE COOKIES
Remove from the pan with a spatula and lay
on a clean napkin till cool.
These are delicious to serve with iced tea or
iced cocoa in the summer time.
127
CHRISTMAS STARS
This is a very fine Christmas cookie.
Sift together y> pound of sugar and
V2 pound of flour.
(Weigh these two materials if possible; if
you have no scales use ly^ cups of sugar and
2 cups of flour.)
Measure out i/4 pound of butter substitute
and lay it on top of the sugar and flour.
Open 1 egg. Drop the white on a small saucer
and put the yellow on top of the butter substi-
tute.
Open a second egg and drop the whole egg on
top of the butter substitute. (Be sure to save
out the white of the first egg; then if the yellow
breaks and you cannot successfully separate
the white and yellow, you can use that whole egg
and have another chance at getting a perfect
white for later use.)
With the tips of fingers mix together the
flour, sugar and butter. If the hands are
washed in cold water just before doing this the
job can be neatly and quickly done.
Add 2 tablespoonsful of cold milk and mix
again.
129
CHRISTMAS STARS
Divide the lump of dough into two parts.
Drop one part onto a floured board.
With a well floured rolling pin roll out very
thin.
Cut in star shapes with a cookie cutter.
With a pancake turner or a spatula lift each
cookie into a slightly greased cookie pan.
When one pan is full of cookies, take a small
paint bnish or a bit of clean cotton, dip in the
unused white of egg, and brush over the top of
each cookie. This will make the cookies look
glazed when they have been baked.
Press 1,4 of a candied cherry on each cookie.
Bake in a moderate oven till light brown.
Remove from pan at once, being careful not
to break.
When the first half of the recipe is baked,
begin on the second half — ^this makes the rolling
and cutting easy.
These cookies are fine to make on a Saturday
morning some two weeks before Christmas.
Pack the cookies in a tin box or stone jar. They
are also very fine for sending to a friend out
of town as they pack well (put in layers between
oiled paper) and keep well.
The recipe makes about six dozen if each
cookie is rolled as thin as it should be.
131
SALADS AND SALAD DRESSINGS
COOKED SALAD DRESSING