One half ounce of carbonate of ammonia, stirred
into the cream, a little salt, thicken with flour✪ Ammonia Cookies, roll
out, sprinkle with sugar on the top, cut out and bake
lightly. When fresh, very nice for invalids and chil-
dren. :
136 CHOICE RECIPES
NOAA CRISES.
BERTHA HEMPSTEAD.
Two and one half cups “H. and O.” rolled oats.
One cup sugar.
One tablespoon butter.
Two eggs.
Two teaspoons baking powder.
One and one-half teaspoons of vanilla.
A pinch of salt.
Rub butter and sugar. pe
Add beaten egg and oats.
Make into balls and bake in buttered tins in very
slow oven till brown. Let cool in tins before removing.
SPICE CAKE:
MRS. S. SIEGEL.
One half cup of butter.
One cup of sugar.
Three cups of sifted flour.
One level teaspoon baking powder.
One ere milk.
Six eggs ;
One cup “currants, three sa se cup raisins, three
fourths cup citron, chopped Dic. 2a
Cream, butter and sugar, add yolks of eggs, and
commence to add flour—in flour sift the baking powder
and just a pinch of soda, add milk by degrees and beat-
en whites of eggs. Put in fruit last and bake in well but-
tered pan, in moderate oven two hours.
PRUE COORTH =
MRS. OSWALD.
Three fourths cup sugar.
. Three fourths of shortening.
COOKIES, DOUGHNUTS, SMALL CAKES, ETC. 187
‘Two eggs.
Seven tablespoons milk.
Two cups oatmeal.
Three fourths teaspoon soda dissolved in milk.
One half teaspoon salt.
Two cups flour.
One cup seeded raisins.
Two teaspoons cinnamon.
Dirop from spoon on greased pan, and bake in a
moderate oven until a light brown.
COCOANUT MACAROONS.
MRS. W. B. FISHER.
Break, peal and grate one fresh cocoanut. . Add
half the weight of grated cocoanut, in granulated
sugar and one beaten white of egg✪ Coconut Macaroons. Mix and mold in
balls, bake in’ buttered pans, until a bright golden
brown.
MACAROONS.
MRS. SALOMON.
One half pound almonds.
One half pound sugar.
One lemon.
Whites of two eggs.
Blanch and chop almonds, add eggs and sugar
with juice of lemon. Drop a small quantity on paper
greased on the back, which will enable you to .take
them off when baked.
138 CHOICE RECIPES
COCOAND LDR Oro.
MRS. TUTTLE.
Two cups grated cocoanut.
One cup powdered sugar.
Two tablespoons corn starch.
Whites of three eggs well beaten.
Stir into the eggs first the sugar, then the corn
starch, lastly the cocoanut. Drop the mixture on but-
tered paper, laid in flat baking tins and hake clowly.
When done, drop a little icing on the top of each one.
CREAM PUFRES:
MRS. McCREA.
One cup hot water.
Half cup butter.
One cup flour.
Have the water and butter come to the boiling
point, then pour in (all at once) the cup of flour. Re-
move from the fire immediately, after stirring in the
flour. When this mixture is cold, work in three un-
beaten eggs. Bake in gem pan or on a buttered tin.
GINGER BREAD.
MRS. PEABODY.
Three fourths cup butter.
One cup sugar.
Two eggs.
One cup sour milk.
Three and a half cups flour.
One cup molasses.
One teaspoon baking powder.
One teaspoon soda.
One teaspoon ginger.
COOKIES, DOUGHNUTS, SMALL CAKES, ETC. 139
Cream the sugar and butter, add the beaten eggs,
sour milk, molasses, flour, baking ‘_powder, soda and
ginger. Bake in a moderate oven.
SOFT GINGERBREAD.
MRS. A. J. JOHNSON.
One cup New Orleans molasses.
Half cup butter melted.
Half cup sugar.
One teaspoonful ginger.
Stir these ingredients together.
One cup water which has been boiled and allowed
to get perfectly cold. 7
One teaspoonful soda dissolved in water. After
adding water and soda, add three cups flour.
Bake rather slowly.
SAND COOKLES.
MRS. MILLER.
One tea cup butter.
One and one half tea cups sugar.
Two well beaten eggs.
One half teaspoon soda.
Three tablespoons cold water.
Two teaspoons vanilla.
Page 29 · 3 recipe records on this page
Presented as published in 1909. 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
One half ounce of carbonate of ammonia, stirred into the cream, a little salt, thicken with flour, roll out, sprinkle with sugar on the top, cut out and bake lightly. When fresh, very nice for invalids and children. :
NOAA CRISES. BERTHA HEMPSTEAD.
Two and one half cups “H. and O.” rolled oats. One cup sugar.
One tablespoon butter.
Two eggs.
Two teaspoons baking powder.
One and one-half teaspoons of vanilla.
A pinch of salt.
Rub butter and sugar. pe Add beaten egg and oats.
Make into balls and bake in buttered tins in very slow oven till brown. Let cool in tins before removing.
SPICE CAKE: MRS. S. SIEGEL.
One half cup of butter.
One cup of sugar.
Three cups of sifted flour.
One level teaspoon baking powder.
One ere milk.
Six eggs ;
One cup “currants, three sa se cup raisins, three fourths cup citron, chopped Dic. 2a
Cream, butter and sugar, add yolks of eggs, and commence to add flour—in flour sift the baking powder and just a pinch of soda, add milk by degrees and beaten whites of eggs. Put in fruit last and bake in well buttered pan, in moderate oven two hours.
PRUE COORTH = MRS. OSWALD.
Three fourths cup sugar. . Three fourths of shortening.
‘Two eggs.
Seven tablespoons milk.
Two cups oatmeal.
Three fourths teaspoon soda dissolved in milk. One half teaspoon salt.
Two cups flour.
One cup seeded raisins.
Two teaspoons cinnamon.
Dirop from spoon on greased pan, and bake in a moderate oven until a light brown.
COCOANUT MACAROONS.
MRS. W. B. FISHER.
Break, peal and grate one fresh cocoanut. . Add half the weight of grated cocoanut, in granulated sugar and one beaten white of egg. Mix and mold in balls, bake in’ buttered pans, until a bright golden brown.
MACAROONS.
MRS. SALOMON.
One half pound almonds. One half pound sugar. One lemon.
Whites of two eggs.
Blanch and chop almonds, add eggs and sugar with juice of lemon. Drop a small quantity on paper greased on the back, which will enable you to .take them off when baked.
COCOAND LDR Oro.
Two cups grated cocoanut.
One cup powdered sugar.
Two tablespoons corn starch. Whites of three eggs well beaten.
Stir into the eggs first the sugar, then the corn starch, lastly the cocoanut. Drop the mixture on buttered paper, laid in flat baking tins and hake clowly. When done, drop a little icing on the top of each one.
CREAM PUFRES: MRS. McCREA.
One cup hot water. Half cup butter. One cup flour.
Have the water and butter come to the boiling point, then pour in (all at once) the cup of flour. Remove from the fire immediately, after stirring in the flour. When this mixture is cold, work in three unbeaten eggs. Bake in gem pan or on a buttered tin.
GINGER BREAD. MRS. PEABODY.
Three fourths cup butter. One cup sugar.
Two eggs.
One cup sour milk.
Three and a half cups flour.
One cup molasses.
One teaspoon baking powder.
One teaspoon soda.
One teaspoon ginger.
Cream the sugar and butter, add the beaten eggs, sour milk, molasses, flour, baking ‘_powder, soda and ginger. Bake in a moderate oven.
SOFT GINGERBREAD. MRS. A. J. JOHNSON.
One cup New Orleans molasses.
Half cup butter melted.
Half cup sugar.
One teaspoonful ginger.
Stir these ingredients together.
One cup water which has been boiled and allowed to get perfectly cold. 7
One teaspoonful soda dissolved in water. After adding water and soda, add three cups flour.
Bake rather slowly.
SAND COOKLES.
One tea cup butter.
One and one half tea cups sugar. Two well beaten eggs.
One half teaspoon soda.
Three tablespoons cold water. Two teaspoons vanilla.
Records on this page
GingerbreadAmmonia CookiesCoconut Macaroons