Brownies
From Favorite recipes of Alexandria Ward, 1952
Use a larger tin if you like thin brownies.
Presented as published in 1952. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 6. The excerpt below is the record exactly as published.
BROWNIES 2 eggs 2 squares baking choco- 1 cup sugar late (bitter) 3/4 cup flour 1/2 cup butter 1/2 teaspoon baking powder 1 teaspoon vanilla Pinch of salt 3/4 cup chopped walnuts Beat eggs well; add sugar. Sift flour, baking powder, and salt together and add. Melt the chocolate and butter together and stir in. Then add — the vanilla and walnuts. Bake in 8x8 inch greased tin at 300° oven for about 50 minutes. Use a larger tin if you like thin brownies. Ruthe Neeley -16- COOKIES ROUGH RIDERS 1 cup sugar 2 cups flour 1 cup butter or lard 2 eggs 1 cup sour milk 1 teaspoon soda 1 cup raisins 1 teaspoon baking powder 1 cup oatmeal 1 teaspoon each cinnamon, cloves and all spice Cream butter and sugar, then add milk and sifted dry ingredients al- ternately. Put soda in sour milk and baking powder in flour. Pour in large flat pan. Cut in squares when cold. Frieda Lambert CHOCOLATE COOKIES 1 cup brown sugar 1/2 cup melted shortening - 1 1/2 cups flour 1 egg 1/4 teaspoon salt 1/2 cup milk 1 teaspoon baking powder 1 teaspoon vanilla 2 squares baking chocolate Combine
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