Heat molasses to boiling-point, and pour over the
shortening. Mix dry ingredients, and add to molasses
and butter. Chill, and turn one-third of the mixture
onto well-floured board. Roll as thin as possible; shape
with round cutter dipped in flour. Place near together
on buttered tins, and bake in moderate oven. Gather
up trimming, and with more of the mixture continue
rolling and baking until all are done. Keep dough
cool while baking.
Vanilla Wafers.
% cup butter. 2 cups flour.
1 cup sugar. 2 teaspoons baking-powder.
2 eggs. 2 tablespoons cream.
2 teaspoons vanilla.
Cream butter, and add sugar slowly, eggs well
iDcaten, cream and vanilla. Mix dry ingredients, and
add to first mixture. Roll, shape, and bake same as
i^inger snaps.
Hermits.
Ys cup butter. 2 teaspoons baking-powder.
% cup sugar. ¥2 cup raisins cut into pieces.
1 egg. 5^ teaspoon cinnamon.
2 tablespoons cream. \i teaspoon mace.
1% cups flour. A grating nutmeg.
GINGERBREAD, COOKIES AND WAFERS. 293
Cream butter, add sugar slowly, and then the raisins.
Mix dry ino^redients and add to first mixture. Roll a
little thicker than for vanilla wafers. Shape and bake
same as vanilla wafers.
Almond Cookies.
% cup butter. Grated rind Vo lemon.
2 ^SSs. 3 tablespoons brandy.
M: cup almonds, blanched 2^4 cups flour.
and chopped fine. 2 teaspoons baking-powder.
% cup sugar. 14 teaspoon salt.✪ Sugar Gingerbread
Cream butter and add sugar, eggs well beaten,
almonds, brandy, flour and baking-powder (if liked,
a little cinnamon and nutmeg can be added). Roll
mixture to one-quarter inch in thickness. Shape with
cutter dipped in flour. Bake in slow oven. All small
cakes cook more evenly when placed on buttered sheets,
especially in cooking with gas.
Chocolate Cookies.
1/2 cup butter. 2 ounces Baker's chocolate.
1 cup sugar. 2 teaspoons baking-powder.
'^ ^SSs. 14 cup milk or cream.
21/0 cups flour. y^ teaspoon salt.
Cream butter, add sugar slowly, and eggs beaten
until light, without separating, chocolate grated. Add
flour and baking-powder well mixed, an^l milk, alter-
nately. Chill, roll very thin, and shape vrith round cut-
ter. Place on buttered tin sheets, and bake in moderate
oven.
Nut Cookies.
2 egg yolks. Whites 2 eggs.
1 cup light brown sugar. G tablespoons flour.
1 cup chopped nuts. 1 teaspoon baking-powder.
Pinch salt.
294 SCIENTIFIC COOKING,
Beat yolks until lemon color, and add sugar, nut
meats, whites of eggs beaten stitl:. Hour, baking-powder
and salt, mixed. Drop from tip of the spoon onto but-
tered sheet. Spread, and bake in slow oven.
Sand Tarts.
Yo cup butter✪ Chocolate Cookies. 2 teaspoons baking-powder.
1 cup sugar. White 1 egg.
1 egg. Blanched almonds.
1% cups flour. 1 tablespoon sugar.
Cream butter, add sugar slowly, and egg well beaten.
Then add Hour mixed with baking-powder. Chill, toss
on well-tloured board, using half the mixture at a
rolling, and roll to one-eighth inch thick. Shape with
doughnut-cutter, and brush over with white of egg and
sugar. Shred almonds, and arrange at equal distances
round the tart. Place on buttered sheets, and bake
in slow oven.
Rolled Wafers.
% cup butter. Vi cup milk.
^2 cup powdered sugar. % cup bread flour.
1/3 teaspoon vanilla.
Page 130 · 9 recipe records on this page
Presented as published in 1911. 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
Heat molasses to boiling-point, and pour over the shortening. Mix dry ingredients, and add to molasses and butter. Chill, and turn one-third of the mixture onto well-floured board. Roll as thin as possible; shape with round cutter dipped in flour. Place near together on buttered tins, and bake in moderate oven. Gather up trimming, and with more of the mixture continue rolling and baking until all are done. Keep dough cool while baking.
Vanilla Wafers.
% cup butter. 2 cups flour.
1 cup sugar. 2 teaspoons baking-powder.
2 eggs. 2 tablespoons cream.
2 teaspoons vanilla.
Cream butter, and add sugar slowly, eggs well beaten, cream and vanilla. Mix dry ingredients, and add to first mixture. Roll, shape, and bake same as i^inger snaps.
Hermits.
Ys cup butter. 2 teaspoons baking-powder.
% cup sugar. ¥2 cup raisins cut into pieces.
1 egg. 5^ teaspoon cinnamon.
2 tablespoons cream. 1/4 teaspoon mace. 1% cups flour. A grating nutmeg.
GINGERBREAD, COOKIES AND WAFERS. 293
Cream butter, add sugar slowly, and then the raisins. Mix dry ingredients and add to first mixture. Roll a little thicker than for vanilla wafers. Shape and bake same as vanilla wafers.
Almond Cookies.
% cup butter. Grated rind Vo lemon.
2 eggs. 3 tablespoons brandy.
M: cup almonds, blanched 2^4 cups flour.
and chopped fine. 2 teaspoons baking-powder.
% cup sugar. 14 teaspoon salt.
Cream butter and add sugar, eggs well beaten, almonds, brandy, flour and baking-powder (if liked, a little cinnamon and nutmeg can be added). Roll mixture to one-quarter inch in thickness. Shape with cutter dipped in flour. Bake in slow oven. All small cakes cook more evenly when placed on buttered sheets, especially in cooking with gas.
Chocolate Cookies.
1/2 cup butter. 2 ounces Baker's chocolate.
1 cup sugar. 2 teaspoons baking-powder.
'^ ^SSs. 14 cup milk or cream.
21/0 cups flour. y^ teaspoon salt.
Cream butter, add sugar slowly, and eggs beaten until light, without separating, chocolate grated. Add flour and baking-powder well mixed, and milk, alternately. Chill, roll very thin, and shape with round cutter. Place on buttered tin sheets, and bake in moderate oven.
Nut Cookies.
2 egg yolks. Whites 2 eggs.
1 cup light brown sugar. G tablespoons flour. 1 cup chopped nuts. 1 teaspoon baking-powder.
Pinch salt.
Beat yolks until lemon color, and add sugar, nut meats, whites of eggs beaten stiff. Hour, baking-powder and salt, mixed. Drop from tip of the spoon onto buttered sheet. Spread, and bake in slow oven.
Sand Tarts.
1/2 cup butter. 2 teaspoons baking-powder.
1 cup sugar. White 1 egg.
1 egg. Blanched almonds.
1% cups flour. 1 tablespoon sugar.
Cream butter, add sugar slowly, and egg well beaten. Then add Hour mixed with baking-powder. Chill, toss on well-floured board, using half the mixture at a rolling, and roll to one-eighth inch thick. Shape with doughnut-cutter, and brush over with white of egg and sugar. Shred almonds, and arrange at equal distances round the tart. Place on buttered sheets, and bake in slow oven.
Rolled Wafers.
% cup butter. Vi cup milk.
1/2 cup powdered sugar. % cup bread flour.
1/3 teaspoon vanilla.
Records on this page
Sour Milk GingerbreadSoft Molasses GingerbreadSugar GingerbreadGinger SnapsVanilla WafersHermitsChocolate CookiesSand TartsNut Cookies