Buttermilk Cookies

Ingredients

• 2 cups sugar
• 1 cup butter or lard
• 1 cup buttermilk
• ! teaspoon soda
• 1 box cocoanut or 1 teaspoon Extract
• Flour enough to roll out

Method

1. 1

   Mix all ingredients and roll out.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 37. The excerpt below is the record exactly as published.

Buttermilk Cookies. 2 cups sugar; 1 cup butter or lard; 1 cup butter- milk; ! teaspoon soda; 1 box cocoanut or 1 teaspoon Extract. Flour enough to roll out. MRS. ELLA SCHMIDT. White Cookies without Eggs. 2 cups sugar; 1 cup butter and lard mixed; 1 cup sour milk; 1 teaspoon soda; 5 cups flour; roll out thin; sprinkle top with sugar and cinnamon. Bake in a quick oven. MRS. MAX SCHOENEWOLF. — 110 — Butter Cookies. 5 eggs; 2 lb sugar; y± lb butter; % K> lard, 2 tea- spoons baking powder; 1 teaspoon vanilla. Flour enough to roll out. Cut in squares and bake in quick oven. MRS. FRANK PETERMANN. Vanilla Wafers. Cream 1/3 cup shortening (using butter and lard in equal proportion or all butter) and add gradually while beating constantly, one cup sugar, then add 1 egg well beaten, 14 cup milk and 2 teaspoons vanilla. Mix and sift two cups flour, two teaspoons baking powder and y2 teaspoon salt. Add to first mixture, roll out on a floured board as thinly as possible shape with a small round cutter. Place on buttered tins and bake in a moderate oven. MRS. WM. HABENICHT. Lebkuc&en. 2 cups sugar; 1 cup butter; 8 eggs, the whites of two of them kept back for icing; 1 cup molasses; 1% plate German Sweet Chocolate; y2 cup of cut citron; 1 cup cut almonds; 1 cup pecans; 3 cups flour; 2 heap- ing teaspoonfuls baking powder; 1 teaspoonful of each cinnaman, cloves, allspice, nutmeg. This is to be baked in an 18 inch pan, when cool cut into 2 inch squares and cover with icing. MRS. R. C. LUDWIG. Graham Nut Cookies. Cream iy2 cups sugar and 2/3 cups lard. Add 2 eggs well beaten; 1 teaspoon each of cinnamon, nutmeg and salt; 1 level teaspoon of soda dissolved in % cup — Ill — sour milk; 1 cup nuts chopped fine; 1 cup shredded cocoanut. Stir in 2V2 cups sifted graham flour and drop from teaspoon on greased tins. ELLA EVEES. Peanut Cookies. 3 tablespoons shortening; V2 cup sugar; 1 egg; teaspoon salt ; % cup peanuts, roasted and chopped fine ; l1 cup flour; 2 tablespoons milk; y2 teaspoon soda; juice of y2 lemon. Cream shortening and sugar, add beaten eggs. Sift flour, salt and soda, add to other ingredients. Then add milk, peanuts and lemon juice. Drop from tea- spoon, on greased tins. MRS. WALTER MECKEL. — 112 — Layer Cakes. Caramel Cake. iy2 cups sugar; y2 CUP butter; yolks of 2 eggs; 1 cup water; 2 cups flour; 3 teaspoonfuls cool caramel syrup ; 1 teaspoonful vanilla ; y2 cup flour : 2 teaspoon- fuls baking powder; stiffly beaten whites of 2 eggs. Mix well the first five ingredients, adding the others as given. The cake may be baked as a layer cake in a moderate oven, and put together with the follow- ing filling. FILLING: 1 cup sugar; 14 cup Avater; white of 1 egg ; V-2 teaspoonful vanilla ; 1 teaspoonful caramel syrup. Boil sugar and water until the syrup spins a thread, add it to the beaten white, continue beating, adding the vanilla and the caramel syrup. CARAMEL SYRUP: 1 cup sugar; i/2 cup boiling Put the sugar in a sauce pan on the fire; stir constantly until it is a brown color, take from the fire, add water, and stir until the sugar is dissilved. 2 cupfuls of sugar; y2 cupful of butter; 1 cupful of milk; yolks of three eggs; whites of two; 2% cupfuls of flour; 3 teaspoonfuls of baking powder; % cupful of grated chocolate. water. HELENE HANISCH. Chocolate Cake. — 113 — Melt chocolate, add half cupful of milk; when thoroughly mixed Jet cool. Cream sugar and butter, add yolks of the eggs, then the whites, and remaining y2 cup of milk. Add flour with the baking* powder, then the chocolate. Bake in three layers. FILLING: 1 cupful of sugar; 1/3 cupful of milk; 1 tablespoonful of butter; boil 5 minutes. Beat until cool, add 1 teaspoonful of vanilla. Spread between layers. MRS. A. H. WELGEHAU SEN . Delicious Chocolate Cake. 8 eggs, the white beaten stiff; 2 cups of sugar; 1 cake of sweet chocolate; 1 cup of butter; 3 cups of flour; 1 cup of milk; 3 teaspoonfuls of baking powder. Beat the butter and sugar to a cream ; add the milk, then flour and beaten whites. Divide into equal parts and into half grate a cake ot sweet chocolate. Bake in layers, spread with custard and alternate the dark and white layers. FOR CUSTARD: 1 tablespoon of butter; 1 pint of milk, let boil together; then stir in 2 eggs, beaten with 1 cup of sugar and 2 teaspoonfuls of corn starch dissolved in a little cold milk ; then boil all and spread on cake. MRS. G. E. WRIGHT. Devil's Food Cake. No. 1. PART 1 : 1 cup brown sugar ; 1 cup grated chocolate; x/2 euP sweet milk> Allow mixture to come to a boil and set aside to cool. — 114 — PART 2: 1 cup brown sugar; y2 cup butter; y2 cup sweet milk; 3 yolks of eggs; 2 cups flour; 2 teaspoonfuls baking powder. Mix in the usual manner and add to part 1, bake in layers and spread with soft chocolate icing. MISS BERTHA PRIESS. Devil's Food Cake. No. 2. 2 cupfuls brown or white sugar; y2 cup butter; Y2 cup lard; 2 eggs; 1 cup buttermilk

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