Brownies Cookies
From Magnet users cook book, 1920
Serves 12
Recipe by Mrs. Dingwall Jenkins, Vernon River-Bridge, P. E. I.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 53. The excerpt below is the record exactly as published.
3 tablespoons cold water. Place all ingredients in top of double boiler, Place over boiling water and beat with Dover beater for 7 minutes. Spread on top and sides of cake —Mrs. James Moir, Cobalt, Ontario. Cookies, Small Cakes and Macaroons -Cookies or small cakes, if kept in earthenware jars, tin cans or boxes with close fitting covers, will not only keep for some time, but often improve with age. Magnet users’ cookies are delicious. For callers and children, they fill any emergency. The amount of flour given for cookies is generally enough to combine the material, but a little more may be used for rolling. Always use flour sparingly, and do not roll too large a batch at one time. If there is no baking powder or liquid given, do not think it-an error, for they do not re- quire it, All measurements are level. If possible, bake small cakes on heavy baking paper, not greased, merely rub it with a little een Ge wax. Bake very slowly. -To make dark Ginger bread or cookies shiny on top, melt shortening, lard and butter together and pour boiling hot in the molasses; the mixture ~ must be beaten as little as possible, and the flour mixed in with a few turns of the spoon. Macareons are dropped by spoonfuls on well-greased tins and baked in — a quick oven, Baring Time Table Cookies: 4 Sees ete 10 to 15° minutes Gin eer breads ssiesieoes Tee ae es 20 to 30 minutes Grahamecwarers2 ean eee 12 to 15 minutes BATCHELOR BUTTONS. One cup of sugar, 1 egg, % cup of butter, 1 teasp son soda, flour.to make stiff—Mrs. John Forsythe, Glasgow, Ontario. BOSTON COOKIES. One cup of chopped walnuts, 1 cup of chopped raisin., 1 cup of chopped currants, 1 cup sugar, 2 eggs, 1 teaspoon cinnamon, 1 smaii teaspoon soda, dissolved in two tablespoons water, 2 heaping cups of flour. Drop on buttered pans.—Mrs. Wm. Stone, Melancthon, Ontario. BRAN HONEY CAKES. Two tablespoons butter, one-half cup of honey, two eggs, quarter teaspoon of soda, half cup of flour, one cup of bran. Cream honey and buiter, add eggs, unbeaten, and beat the mixture thor- oughly. Sift flour and soda. Combine all the ingredients, drop from a tea- spoon to a buttered tin and bake in a moderate oven.—Mrs. J. C. Smith, Almonte, Ontario, BROWNIES COOKIES. One cup sugar, % cup butter, 2 eggs, 2 table- spoons cold water, 144 bar chocolate, melted over a dish of boiling water, % cup of nuts, % teaspoon of soda, 1 teaspoon cream of tartar, 1 cup of flour
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