Buttermilk Cookies (No eggs)

Ingredients

• scant % cup lard
• 1 cup sugar
• 1 cup buttermilk
• 1 teasp soda
• 2 teasp lemon or vanilla extract
• salt to taste
• flour to stiffen

Method

1. 1

   Cream lard with sugar, add buttermilk in which soda is dissolved, lemon or vanilla extract, salt, and flour to stiffen.

2. 2

   Roll out quite thick, cut, and bake in a quick oven.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 36. The excerpt below is the record exactly as published.

Buttermilk Cookies (No eggs) i Cream scant % cup lard with 1 cup sugar, add 1 cup butter- i milk, in which dissolve 1 teasp soda, 2 teasp lemon or vanilla \ extract, salt to taste and flour to stiffen. Roll out quite thick, j cut, and bake in a quick oven. — [Mrs. J. H. W., Me. j Wheat Cookies (No eggs) ] Cream V2 cup butter with 2 scant cups sugar, add 1 teasp ] soda dissolved in V2 cup hot water, then add 2 cups crushed j (steamed) wheat. Roll thin like ginger snaps, and bake in j moderate oven. Rolled oats may be substituted for the wheat. ' [CM., Pa. Walnut Cookies Cream ^^ cup butter with 1 cup sugar, add 1 egg, ^ cup ; milk, 1 cup walnut meats cut fine, 1 teasp vanilla, and 1 teasp j baking powder mixed with flour enough to make a stiff drop I batter. Drop in little cakes on greased tins. — [Mrs. R. C, | . Mass. I Peanut Cookies j Cream 4 tablesp butter with ^ cup sugar, add 2 eggs, 4 \ tablesp milk, 1 teasp lemon extract, a little salt, and 1 cup I i OATMEAL COOKIES AND MACAROONS 59 flour sifted withi 2 teasp baking powder. Lastly add 1 cup chopped peanuts. Drop on buttered tins by tablespoonsful, and bake in a moderate oven. This makes about a dozen <;ookies.— [E. H., Wash. Oatmeal Jelly Cookies Cream 1 cup butter and 1 cup lard with 1 cup white sugar and 1 cup brown sugar, add 8 tablesp hot water, in which dissolve 1 teasp soda, then stir in 6 cups oatmeal (3 put through the meat chopper — fine cut), and lastly add 2 cups flour. Roll, cut and spread with the following filling and fold over: Fill- iug — To 1 lb seeded and chopped raisins add 1 cup sugar and a little water and boil until the consistency of jelly. — [Mrs. F. W. R., Mich. Oatmeal Nut Ck>okies Cream scant % cup butter, add gradually 1 cup light brown sugar, then 2 well-beaten eggs, and 4 tablesp sweet milk. Next stir in 2 cups rolled oats, and when these are well mois- tened, add 1 cup flour sifted with 1 level teasp each soda and salt, also cinnamon, cloves and nutmeg to taste. Lastly add 1 cup seeded and chopped raisins and % cup chopped nut meats dredged with flour. Drop by teaspoonsful on buttered tins far enough apart so they will not crowd and run together. If the batter does not seem stiff enough, add more flour. — £Mrs. J. A. W., Mo. Oatmeal Cookies Cream 1 cup butter and lard mixed, with 1% cups sugar, add 3 eggs, % cup sour milk, in which dissolve 1 teasp soda, 2 cups rolled oats, 2 cups flour, sifted with a little salt and 1 heap- ing teasp cinnamon. Lastly mix in 1 cup seeded and chopped raisins. Drop by spoonsful on buttered tins, and bake in a moderate oven. — [Mrs. M. D. M., Wash. Oatmeal Macaroons Beat 2 eggs light, add I cup sugar, 1 teasp vanilla, 2i^ cups rolled (steamed) oats, 1 teasp baking powder, a little salt, and 1 tablesp melted butter. Drop by teaspoonsful on greased tins, and bake. When done slip a knife under each cookie, carefully remove from tin, and cool. — [Mrs. R. C, Mass. Jelly Jumbles Cream % cup butter with 1 cup sugar, add 1 egg, V2 teasp soda dissolved in V2 cup sour milk, and flour enough to roll. Roll about Vz inch thick, cut with biscuit cutter and from half of these cut out the center with a large thimble. Spread 60 FARM AND HOME COOK BOOK jelly over the biscuit halves, cover with the doughnut halves^ and bake. This will make about 25 jumbles. — [Mrs. A. R. W.» Mass. Russian Rocks Cream 1 scant cup butter with 2 cups brown sugar, add 3 eggs, one at a time, l^/^ teasp soda dissolved in Vz cup boiling water, 1 lb seeded and chopped raisins, 1 lb nut meats, cut fine, V2 teasp each cinnamon and cloves, sifted with 3 cups flour. Drop by teaspoonsful on greased tins, and bake. — [M. R., Tex. Date Rocks Cream 1 cup butter with i^ cup sugar, add 3 eggs, 1 teasp soda dissolved in 2 tablesp water, flour enough to make a stiff batter, sifted with 1 teasp each cinnamon and allspice, and lastly add 2 lbs dates, pitted and cut fine. Drop by spoonsful on greased cookie pans, and when baked brush with any pre- ferred icing. — [Mrs. C. W. S., Wis. Ginger Snaps Cream 1 cup butter with 1 cup sugar, add 1 cup molasses and 1 tablesp ginger, 1 teasp soda dissolved in a little water, and as much flour as can possibly be stirred in (not kneaded). Pinch off pieces about the size of a marble, roll in the hands, pat flat and put on well greased tins, allowing space between each one for spreading. Bake in a moderate oven until a nice brown, and leave in the pan until they cool sufiiciently to be "snappy." — [B. B. U., Mo. Ginger Snaps (No shortening) To 1 cup molasses add 1 cup sugar, 2 eggs, 1 scant tablesp soda, 1 teasp ginger, pinch salt, 1 tablesp vinegar, and flour enough to make a soft dough that will roll. Roll very thin and bake in a moderate oven. These will not harden until they are cold. — [Mrs. S. M. A., N. Y. Ginger Snaps with Buttermilk Thoroughly mix 1 cup lard with 1 cup sugar, add 1 pt molasses, 1 cup buttermilk

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