Brownies (For the Little Ones)

Ingredients

• One-third cup of butter
• one-third cup of sugar
• one-third cup of molasses
• one egg
• one scant cup of flour
• one cup of pecan or other nuts
• one-half teaspoon of baking powder

Method

1. 1

   Cream the butter and sugar, add the molasses and egg, and lastly the flour and baking powder sifted together.

2. 2

   Stir in the nuts and bake in small fancy pans well greased.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 184. The excerpt below is the record exactly as published.

one e.gg;, one cupful of sugar, two tablespoonfuls of melted butter, one- half grated nutmeg, one teaspoonful of baking-powder and one quart of flour, or more if necessary. Put all ingredients in a bowl without stirring, then add the flour and baking-powder and stir quickly. Roll out and fry in hot lard after which roll in sugar. Mrs. C. F. G. DOUGHNUTS WITH YEAST. One quart each of sweet milk and New Orleans brown sugar, one- half teacupful of butter and one-half pint of yeast. Set the milk on the stove, put in the butter and let it stand until melted; then mix up the dough with flour enough to make a stiff batter. Flavor with currants, cinnamon or nutmeg. Mrs. John Wood. NORWEGIAN DOUGHNUTS. Rub four ounces of butter into three pounds of flour; add one pound of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg, grated. Whisk four eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk, flavored with rosewater, as will make the flour into a soft dough. Cover warm to rise and when risen make into balls, or into any form liked, and drop them into a saucepan of boil- ing lard. When of a fine brown color they are done, and should be laid before the fire on a sieve to dry. Mrs. A. Myers. CAKES. 257 E VERY-DAY DOUGHNUTS. To two pounds of flour add one-half pound of sugar, two ounces of butter, two ounces of baking-powder, one pint of sweet milk and two eggs. Rub butter and sugar and eggs together. Add the milk last. Sift the baking-powder through the dry flour. Fry in a deep kettle. Ivy White. SOUR CREAM DOUGHNUTS. A cupful of white sugar, two eggs, salt, lemon extract, two large tablespoonfuls of melted butter, one cupful of sour cream and a teaspoon- ful of soda. Take flour enough to roll out easily. Mrs. H. Payne. WHOLE-WHEAT DOUGHNUTS. One cupful of sugar, one cupful of sweet milk, three tablespoonfuls of melted butter, three teaspoonfuls of baking-powder, one-half grated nut- meg and enough whole-wheat flour to make a dough just thick enough to roll out. After frying roll in powdered sugar. I. W. P. CHOCOLATE KISSES. Use only the whites of three eggs well beaten, one pound of powdered sugar, one cake of sweet chocolate and one teaspoonful of vanilla. Bake in muffin pans. L. S. Brown. ALMOND MACAROONS. One pound of powdered sugar, one pound of almonds and the whites of ten eggs. Bake on wafers or brown paper. P. A. Thwing. COCOANUT KISSES. Beat the whites of two eggs with one cupful of powdered sugar and one cupful of dessicated cocoanut. Bake in rings or patty pans. E. G. T. KRULLERS. One cupful of milk, one cupful of sugar, two eggs, one tablespoonful of lard melted, one teaspoonful of cinnamon, enough flour to make into dough. Roll out as thin as possible and cut in strips six inches long and one inch wide with a jagging iron or sharp knife. Fry in hot lard a very light, delicate, brown and lay on a towel or paper to absorb the fat. Will keep indefinitely (if under lock and key), and if placed a few minutes in the oven taste perfectly fresh. Fine with good coffee for Sunday morn- ing breakfast. Mrs. Celia Betts, 258 CAKES, BIRTHDAY CAKES FOR CHILDREN. One and one-half cups of sugar, a half-cup of butter or clarified drip- pings, two eggs, one cup of milk, two cups flour, one teaspoon baking powder, one-half teaspoonful of vanilla. Beat together the butter and sugar, add the eggs, then the flour, baking-powder and nutmeg sifted together. Place in small well-greased tins and just before putting into the oven drop a few seeded raisins on top of each cake. Spread on the top a few drops of boiled icing and on top of these some colored candies or cinnamon drops, as they are favorites with the little folks. Aunt Mary. BROWNIES. (For the Little Ones.) One-third cup of butter, one-third cup of sugar, one-third cup of molasses, one Qgg, one scant cup of flour, one cup of pecan or other nuts, one-half teaspoon of baking powder

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