Brownies - Chocolate Indians
From The Southern cook book of fine old recipes, 1935
This recipe will make two dozen brownies.
Presented as published in 1935. 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 The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 49. The excerpt below is the record exactly as published.
2^ cups sifted flour, bak- ing soda dissolved in the hot water. Dredge fruit and nuts with remaining flour and add to mixture. Then add vanilla and drop by spoonsful on greased cookie pan. Bake in a moderate oven (350° F.) from 10 to 12 minutes. Plantation Sour Cream Cookies 2 cups brown sugar 1 cup rich sour cream 1 cup butter 3 teaspoons baking soda 3 eggs 1 teaspoon nutmeg 1 teaspoon vanilla 4 cups flour (or enough so that it drops from the spoon nicely) Cream the butter and sugar and add the sour cream in which the soda has been dis- solved. Beat the eggs well and add. Add the vanilla, nutmeg and then the flour. Drop from a spoon on a well-greased cookie pan and bake in a moderate oven (350° F.) until well browned, about 12 minutes. Currant Cakes (Old-fashioned Christinas Drop Cakes) 1 pound sugar 1 pound butter % pound currants (mixed with some of the flour) 6 eggs 2% cups flour pinch salt rind and juice of 1 lemon Work butter and sugar together to smooth Dream, then slowly work in the whole eggs, one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing out from the center because the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly, other- wise the thin cakes will be difficult to re- move. Bake in a moderate oven (350° F.) for 10 minutes. Plantation Ginger Cookies 1 cup dry bread crumbs y% cup brown sugar % teaspoon salt 1 teaspoon ginger % teaspoon soda 2 eggs, beaten 1 teaspoon butter, melted 1 teaspoon vanilla % cup molasses Combine dry ingredients, add beaten eggs, melted butter, vanilla and molasses. Drop from spoon about 2 inches apart onto but- tered baking sheet. Bake in hot oven (400° F.) 15 to 20 minutes or until brown. Colonial Cookies 1 cup butter 2 cups sugar 3 eggs */2 cup sour milk 1 teaspoon baking soda 1% cups flour 1 teaspoon vanilla Blend the butter and sugar, add the well beaten eggs. Dissolve the soda in the milk and stir in gradually with the flour. Add the vanilla. Place on floured board, roll, chill, cut with cookie cutter and bake in moderate oven (350° F.) 10 minutes. Florida Orange Cookies ^4 cup butter % cup sugar 1 egg % cup orange juice 2 teaspoons baking powder 3 cups flour Cream butter and sugar, add juice and the grated rind of one orange. Add well-beaten egg and gradually the flour to which the bak- ing powder has been added. Place on a floured board and roll thin. Cut with cookie cutter and bake in moderate oven (350° F.) for 12 minutes. Brownies - Chocolate Indians % cup sifted flour % teaspoon baking powder % teaspoon salt 6l/2 tablespoons butter or other shortening 2 squares unsweetened chocolate, melted 1 cup sugar 2 eggs, beaten well 1 teaspoon vanilla y% cup walnut meats, broken Sift the flour once. After measuring, add baking powder and salt. Sift again. Then add butter to melted chocolate and blend. Cream sugar and eggs; add the chocolate mixture. Beat thoroughly. Add flour, vanil- la and nuts. Bake in a greased pan, pref- erably 8x8x2 inches, in a moderate oven (350° F.) for 35 minutes. Before removing from the pan, cut in squares. This recipe will make two dozen brownies. 46 THE SOUTHERN COOK BOOK New Orleans Pralines iVz cups sugar y% cup cream 1 teaspoon butter % teaspoon vanilla 2 cups pecan meats, chopped Boil the sugar and cream together until it forms a firm ball when tried in cold -water. Add butter and vanilla; remove from fire, cool and beat until creamy. Add the broken nut meats and stir well. Drop by tablespoonfuls on buttered paper and allow to become firm. Florida Cocoanut Pralines 2 cups sugar 2 cups freshly-grated cocoanut y% cup water Cook the sugar and water together until it makes a syrup. Take from fire and add the cocoanut. Cook again, stirring constantly, until it forms a soft ball when tried in cold water. Drop on buttered platter and set aside to cool and harden. Goober Brittle 2 cups granulated sugar l1/^ cups shelled peanuts, coarsely chopped salt Place sugar in heavy iron or agate pan and melt it over a low flame. Stir constantly so as not to allow sugar to scorch. When sugar has become a thin golden syrup, remove from flame ; stir in the nuts and a few grains of salt. Spread candy on ungreased tin to harden. Mark into squares when nearly cold, or break into irregu- lar pieces when hardened. Candied Orange or Grapefruit Peel 3 grapefruit peelings or 6 orange peelings 1 teaspoon salt 3 cups sugar 1 cup water Wash fruit and peel carefully, removing all of the pulp. Cut into strips about *4 inch wide, add 1 teaspoon salt to peel and cover with water. Boil for fifteen minutes, then pour off the water and add fresh water. Boil for about twenty minutes. Change the water again and boil for an- other twenty minutes. Aft- er the third boiling, drain and cover with 2% cups of sugar and 1 cup water. Boil, stirring occasion- ally until the syrup has boiled away. Spread on crumpled paper and be- fore it is entirely cold roll the peel strips in the other Vi cup of sugar. Georgia Pecan Brownies 2 egg whites 1 cup brown sugar y% teaspoon maple flavoring 1 cup pecans, chopped 1 cup fine dry bread crumbs Beat egg whites stiff, add sugar and flavor- ing. Stir well. Combine nuts and crumbs, and fold into egg whites. Shape into small balls, place on buttered baking tin, bake, in slow oven until brown (325° F.). Aunt Sarah's Fudge 2 cups sugar 2 squares unsweetened chocolate 1 cup table cream 1 tablespoon butter 1 teaspoon vanilla Cook ingredients together without stirring until they form a soft ball when dropped in water. Cool and beat until creamy. Add chopped nuts and vanilla. Pour on a buttered dish and cut in one-inch squares when cool. Grandmother's Caramels 3 cups brown sugar 1 cup melted butter y% cup milk % cup scraped chocolate Combine all ingredients and cook slowly until a hard ball forms when tried in water. When done add one teaspoon vanilla and pour into greased pan. When cool, cut in squares. This candy is very apt to burn if not watched closely. Pear Chips 4 pounds pears, sliced 3l/2 pounds sugar 2 lemons, sliced l/2 strip crystallized ginger, chopped 4 cups water Make a syrup of the sugar and water, add the spices and pears and boil the fruit for 1 hour. Pour into jelly glasses and seal. Pecan Fondant 3 cups sugar 1 cup water 1V-2 tablespoons butter 1
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