Alice Cookies

Ingredients

• 1 egg
• 1 cup of sugar
• 1 cup of sour milk
• 1½ teaspoon of soda
• ½ teaspoon salt

Method

1. 1

   Mix ingredients, let dough rest in a cool place for 1 hour, roll out thin, and bake in a quick oven.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 379. The excerpt below is the record exactly as published.

^ teaspoon salt, about Yz of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even Y^ cup of sour milk into which has been stirred a Yi teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant ^ teaspoon baking powder in it, until like stifif cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right tem- perature it will immediately rise to top and begin to swell. Keep turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, III. VARIATION I.— Rub together 1 ^z^, 1 cup light brown su- gar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, \Yi cups of sour milk, 1 pinch of salt, 2 table- spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough. Fry in hot lard. — Mrs. A. Morgan, 429 19th Ave., Miaywood, 111. DOMINO CAKE FOR CHILDREN'S PARTIES.— Make a sponge cake or any other simple cake mixture. Bake in shallow tins, making cake about Y2. inch thick, when baked. When cool, ice with white icing. Allow this to set; then with a sharp knife cut it into small oblongs, about 3 inches long by IJ^ inches wide; melt a little chocolate and with a small brush paint spots to repre- sent dominoes. If wished, the little cakes may be split open and spread with jam before icing. — Mrs, Clarence Clarkson, Hubbard Woods, 111. FRENCH CRULLERS.— Cream Y\ cup butter with 1 cup sugar; add 2 eggs, yolks beaten; add 3 cups flour, sifted with 3 teaspoons baking powder, 1 teaspoon vanilla, Ya teaspoon salt, Y2 teaspoon cinnamon, Y\ nutmeg, 1 cup milk. Fold in 3 ^g^ whites, beaten stiff. Add enough flour to make stiff. Cut into oblong squares. 554 CAKE Run fingers in and out. Sprinkle with powdered sugar. — Mrs. Ben B'arnett, Tessville, 111. MACAROONS OF NUTS.— Pound the meats of hickory nuts, and add nutmeg and allspice. Make a frosting as for cake, stir- ring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. — Mrs. C. E. Orland, Palos Park, 111. SURPRISE MACAROONS.— 2 rounded tablespoons butter, 4 eggs, 2 level cups sugar, 2 teaspoons baking powder, pinch of salt, 2 teaspoons vanilla, 4 cups full Quaker oats. Beat up stifi, adding more oats, if necessary; pick up with fingers about a tea- spoonful and drop far apart on well-buttered tins. They will spread. Bake brown in slow oven. When done wait until partly cool before removing from pans. If too hot they will curl up. — Mrs. William P. Williams, 4463 Woodlawn Ave., Chicago, 111. SWEDISH MACAROONS.— 12 oz. shredded almonds, 4 oz. ground almonds, 4 oz. corn starch, 2 whole eggs, grated rind of 2 oranges; sift 1 lb. sugar and 4 oz. corn starch through sieve twice; add 12 oz. shredded almonds, and 4 oz. ground almonds, grated rind of 2 oranges, and 2 eggs, beaten light, without separating. With buttered hands shape mixture into balls the size of walnuts; bake in slow oven on tins with waxed or oiled paper. — Mrs. C. E. Nelson, Thornton, 111. RAISIN PUFFS.— To 2 beaten eggs add ^ cup milk, add 2 cups flour, sifted with 2 heaping teaspoons baking powder; add 1 cup seeded raisins, 2 tablespoons sugar, 1 cup sweet milk, 2 cups flour, steam Y^ hr.- in buttered cup. Serve with a good pudding sauce. — Mrs. Mary Camming, West Hammond, 111. GROUND RICE CHEESE CAKES.— Mix 1 tablespoon of ground rice smoothly with 2 tablespoons of milk, and pour over J4 pt. of boiling milk. Stir 3 or 4 minutes, till thick, adding 1 oz. of butter and 4 lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of 3 eggs, well beaten, and a dessertspoon of lemon juice. Line some patty pans with a puff paste, fill three parts with the mixture, and bake in a COOK COUNTY COOK BOOK 555 quick oven. Before baking dust over with powdered cinnamon or grated lemon rind. — Mrs. C. E. Watkins, Grossdale, 111. COOKIES COOKIES. — 7 oz. sugar, ^ lb. grated hazlenuts, beaten whites of 3 eggs. Stir J^ hr. in one direction. — Mrs. Herman Klug, 25 N. 5th Ave., Maywood, 111. * ALICE COOKIES. — Beat 1 egg with 1 cup of sugar and 1 cup of sour milk

Cook this with the app: pantry check, scaling, and the assistant.