Cocoanut Cookies

Ingredients

• 3 cups of sugar
• 3 cups of butter
• 1 cup of lard
• I pint, of milk
• 4 teaspoon of B. Powder
• sprinkle over the top with cocoanut

Method

1. 1

   Roll thin, cut out, and bake in a hot oven.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 11. The excerpt below is the record exactly as published.

Cocoanut Cookies 3 cups of sugar, 3 cups of butter, i cup of lard, 3 ^£i"ir^-. I pint, of milk, 4 teaspoon of B. Powder, roll thin then sprinkle over the top with cocoanut, cut out and baivc in a hot oven. Mrs cJ. E- Black. 417 Basseti Str. Raisin Cake I j4 cups of sugar, 2 eggs, 3'3 cup of butter, 1 cup oi raisins, cook the raisins till they swell dud get done good, then use half cup of the juice and half cup of milk, 3 teaspoons of B Powder, i teaspoon of allspice iialf teaspoon of nutmeg, stiffen with ilour. Eaks in a modern oven and brown. Mrs Jcn^^cn. GAL LING CARDS At 40 A («) 100 With your MAI^E. Try GUS, BREE ^-^^GflLLING *x*GaRDS^ U. S. GO. 1 91 3 Miller Str. BURLINGTON lA Order;: will be promptly attended to. Gus Bree. Mgr Lomo:. Pie 35 MaKe pie crust same as always. For filling; grate half of a lemon the outside and all, use 2 egg-^, i cup of milk, half cup of sugar, 4 teaspoons of cornstarch cook till btiff, baKe the crust and then put in filling, beat up the white of eggs, and put on top and bake. Miss Dora Jensen. 523 Curran Str. Ccccanut Drops Grate a coccanut and weigh it, then add half the weight of powdered sugar and the white of i egg beat- en to a stiff froth, stir tht^ ingredients together, then drop the mixture with a dessert spoon upon buttered white paper, or tin sheets, and sift sugar over them. Bake in a slow oven 15 minutes. Miss Laura Slingluff. 522 Curran vStr. Hickory Nut Custard Cake Cream i cup of butter, and i cup of sugar, add 5 eg^s beaten separately, i cup of swest milk. 3 cups of flour, 3 teaspoons of B. Powder, flavor wiih lemon, and baKe in jelly pans. For custard;, place i pint of milK in pan, when boiling hot add i tablespoon of cornstarch disolved in a little milk, 2 eggs, }A cup of sugar, I cup chopped hicKory nut meats well mixed together; stir and put between the layers of the cake. This is excellent. Mrs Rundorff. 321 S 6 th. Str. 36 Maud S Cake I y^ Clips of sugar, half cup of butter, 3 eggs, half cup of milk, half cup of flcur, then stir the chocolate custard in, which is as follows;: Chocolate Custard,: 8 tablespoons of grated chocolate 5 tablespociisof gran- ulated TUgar, half cup of milk, cook until it thickens a little, beat until cool, then stir into the cake, and add • K- cups of flour and 2 teaspoons of B, Powder. Miss [N|ellie/ \\!\. Slhigluff. 522 N Curran Sir. Angel Focd Cake ir eggs whites, and 2 cups of granulated sugar, i Vz cups of flour, and V^ tcaspocn of Cr Tartar sifted with flcur. Beat whites stiff, add sugar and flour, sift flour and sugar 3 times. BaKc in dow ovtn. Mrs \'\. Wall. 523 S 8 th. vStr. Fruit Cake I quart of molasses, i cup of currants, half cup of lard

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