FoodNet

A laboratory manual of foods and cookery

1916

Page 89 · 8 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Oatmeal I Molasses Rolled wafers Oatmeal II Orange circles Chocolate chips Sponge drops Hermits 210 LABORATORY MANUAL OF FOODS AND COOKERY Margarets (fancy meringue pans) Date meringues Chocolate wafers Vanilla wafers Dropped : Thick batters. Drop from tsp. on well-greased sheets i inch apart. Sponge Cookies may be put together with marshmallows or boiled frosting. Rolled : Stiff doughs. Chill before rolling out. Use fancy cutters. Gar- nish with raisins, currants, sugar, spice, candied cherries, angelica, orange peel. Filled cookies. Two cookies may be put together with fruit and nut filling before baking. Two colors. A sugar cooky cut in fancy shape may be placed on a round chocolate cooky before baking. Spread: Thick batters. Spread with spatula on well-greased Russian sheets or on the back of a dripping pan. Cut in squares or oblongs or cut and roll while hot. Nut wafers. Sprinkle chopped nuts on mixture before baking. General Rules for Mixing Cookies Eggs should not be separated ; otherwise proceed as for cake. Bake one cooky to see if mixture is of proper consistency. Dropped Cookies Chocolate Wafers Ingredients : 4 tbsp. butter £ c. flour 8 tbsp. sugar | tsp. salt i egg | tsp. vanilla i oz. chocolate | c. nuts BATTERS AND DOUGHS 211 Oatmeal I Ingredients : 4 tbsp. butter 3 tbsp. lard i c. sugar i egg 5 tbsp. milk if c. rolled oats c. raisins \ c. nuts i^ c. flour \ tsp. salt \ tsp. soda f tsp. cinnamon \ tsp. cloves \ tsp. allspice Ingredients : i tbsp. butter i c. sugar | tsp. salt Oatmeal II 2 c. rolled oats 2 eggs i tsp. baking powder, i tsp. vanilla Ingredients : Boston Cookies i c. butter i^ c. sugar 3 eggs i tsp. soda i^ tbsp. cold water 3! c. flour \ tsp. salt i tsp. cinnamon i c. chopped nuts (hickory or English walnuts) \ c. currants \ c. raisins, seeded (or seedless), chopped Ingredients : % c. butter ^ c. powdered sugar •| c. molasses Margarets i egg well beaten | c. flour i c. pecan meats chopped Garnish top of each with half a pecan. 212 LABORATORY MANUAL OF FOODS AND COOKERY Drop Molasses Cookies Ingredients : i c. molasses i c. sour cream or i c. sugar | c. butter i egg i tsp. each : i tsp. soda ginger i tsp. baking powder cinnamon 1 c. boiling water f tsp. salt about 3 c. flour Method : Follow general directions for flour mixtures. Spread the mixture in a well-greased dripping pan and bake in a moderate oven 10-20 minutes. Cut in squares and remove with spatula to a rack or cloth to cool. Peanut Cookies Ingredients : 2 tbsp. butter ^ c. flour \ c. sugar I tsp. salt i egg 2 tbsp. milk i tsp. baking powder \ tsp. lemon juice | c. chopped nuts Meringues Ingredients : whites 4 eggs i| c. powdered sugar or \ tsp. vanilla i c. granulated sugar Beat whites until stiff, add gradually the sugar and continue beat- ing until mixture will hold shape, and add flavoring. Shape with spoon or pastry bag and tube on wet board covered with letter paper or on greased paper. Bake 30 minutes in a very slow oven. Re- move from paper when cold. Date Meringues Ingredients : \ Ib. dates whites 4 eggs \ Ib. almonds i c. sugar BATTERS AND DOUGHS 213 Method : ✪ Nut Wafers