Brandy Snaps

Ingredients

• 1/2 cup molasses
• 1/2 cup granulated sugar
• 1/4 cup Cottolene
• 1 tablespoon ginger
• 1/4 cup flour
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

Method

1. 1

   Put molasses in saucepan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt.

2. 2

   Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart.

3. 3

   Bake in a slow oven.

4. 4

   When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon.

5. 5

   Lay on cake cooler until crisp.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 81. The excerpt below is the record exactly as published.

BRANDY SNAPS J^ cup molasses. % cup granulated sugar. 34 cup Cottolene. 1 tablespoon ginger. y^ cup flour. 34 teaspoon nutmeg. 3^8 teaspoon salt. Process: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp. ISO Supplementary Recipes BAKING POWDER BISCUITS 2 cups pastry flour. J^ teaspoon salt. 4 teaspoons baking powder. 2 tablespoons Cottolene. ^ cup milk or water. Process: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a buttered pan and bake in a hot oven fifteen minutes. CREAM FRUIT ROLLS 2 cups pastry flour. 1 tablespoon Cottolene. J^ teaspoon salt. 1 cup cream. 4 teaspoons baking powder. Dates. Process: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. Turn on a Hghtly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes. LITTLE CREAM BISCUIT 2 cups pastry flour. \i teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. J^ cup of rich cream. Process: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven. Supplementary Recipes 181 WHEAT MUFFINS 3 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup sugar. 2 cups flour. ^ cup thin cream or milk. 3^ teaspoon salt. 1 ^gg beaten very light. Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muflfins. GRAHAM MUFFINS 1 cup Graham flour. . 1 cup milk. , 1 cup white flour. 1 ^gg beaten very light. 34 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder. Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. ]/2 teaspoon salt

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