Cookies

Ingredients

• two-thirds cup butter
• one cup sugar
• two eggs
• one-half cup milk
• two teaspoons vanilla
• two teaspoons baking powder
• flour enough to make a soft dough

Method

1. 1

   Mix butter and sugar, add eggs, milk, vanilla, and baking powder.

2. 2

   Add flour to form a soft dough and bake in a quick oven.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 92. The excerpt below is the record exactly as published.

COOKIES AND DOUGHNUTS. NO. 1. ALMOND FINGERS. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park. Cal.— Cut stale bread into pieces four inches long, one inch wide and half an inch thick; dip them in orange juice, then into minced almonds, then in beaten eggs, then in bread crumbs. Lay these pieces in the frying basket that has been dipped in the hot lard and fry in deep fat; when brown, lift the pieces to drain on paper; arrange on a folded napkin and sift powdered sugar over them. NO. 2. ALMOND JUMBLES. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— One pound sugar, half pound flour, half pound butter, one teaspoon sour milk, five eggs, two teaspoons extract white rose, three-quarters pound almonds, blanched and chopped fine, and one teaspoon soda. Mix well, adding the whites of eggs beaten to a stiff froth last. Drop on buttered paper and bake quietly. NO. 3. APPLE FRITTERS. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— One cup sweet milk, two cups flour, two eggs, one teaspoon baking powder, one tablespoon sugar, a pinch of salt. Heat the milk and add it slowly to the yolks of the eggs and sugar; add the flour and whites of eggs; stir well; add thin slices of sour apples; drop from spoon into boiling hot lard, or any grease prepared; fry light brown; serve with lemon sauce. Peach and pineapple fritters can be made in the same way. NO. 4. BANBURY'S. Mrs. F. S. Webster, Imperial, Cal.— Rub two-thirds cup lard into two cups flour, small one-half teaspoon salt, nearly one-half cup water. Mix well together. Roll as for pie crust and cut with a quart can cover. Filling: One cup seeded raisins, one cup sugar, seven Smyrna figs, and rind of one lemon. Rich pie crust can be used in- stead of the above receipt. Chop raisins and figs; mix with the other ingredients and put a good-sized teaspoonful on each round of paste. Cut two rounds, wet and stick together with filling between, so as not to run out. Cut a small hole in the top. NO. 5. CHEESE STRAWS. Mrs. C. C. Hall Hollywood, Cal.— Three tablespoons (heaped) grated cheese, three tablespoons (scant) sifted flour; mix and wet with one tablespoon of melted butter, one tablespoon cold water, one yolk of egg, salt and red pepper to taste. Make dough very stiff; roll as thin as pie crust, cut in one-quarter-inch strips and bake in a moderate oven for fifteen minutes. NO. 6. CHINESE CAKES. Mrs. T. H. Sul- livan, San Jacinto, Cal.— Beat the yolks of six eggs well, and to each yolk add a tablespoon of sugar and one large tablespoon of flour to each spoon of sugar. Flavor with lemon ex- tract and one teaspoon of ground cinnamon. Drop them on a hot pan, well greased, and bake in a quick oven. Make them small. They look pretty with other kinds of cake, and are very nice. NO. 7. COCOANUT PUFFS. Mrs. Ernest Ecclestone, Riverside, Cal.— Beat stiffly the whites of three eggs, adding one cup powdered sugar. Heat the bowl over steam until a slight crust forms on bottom and sides; take from the steam and add one teaspoon of corn starch and two cups of dessicated cocoanut. Drop in small pieces on buttered tins, and bake quickly until light brown. NO. 8. COFFEE CAKE. Mrs. A. R. Schler- nitzauer, 1037 Bartlett street, Los Angeles.— In the morning take a compressed yeast cake and three-fourths of a quart of warm water, and set a yeast; when, it is raised, take three- fourths of a quart of milk and set a sponge. Set the yeast at 5 and sponge at 8 in the evening. In the morning, put in three-fourths of a teacup of melted lard, a handful of salt, and about four or five handfuls of sugar, two eggs and flour to make it stiff. Let it raise, not too stiff, for about an hour. Then roll it out and put in pans. Let it raise an hour again. Then it is ready to bake. Before put- ting it in the oven, take a little butter, and render it a. little; put in a saucepan; add a handful of sugar and a cooking spoonful of flour and a little cinnamon. Spread on the cake. When baked, sprinkle with powdered sugar. This makes nice doughnuts, too. NO. 9. COFFEE CAKES. Mrs. D. Brooks, 128 West Thirty-second street, Los Angeles. — Sift one tablespoon sugar, one-half teaspoon salt, two teaspoons baking powder, with two cups flour. Work in one and one-half table- spoons butter and add milk to make the con- sistency of biscuit dough. Roll on floured board three-quarters inch thick, and cut with small biscuit cutter. Put in a greased pan, brush over well with milk and sprinkle with sugar and a little cinnamon. Dot each cake with a tiny piece of butter. Bake in a quick oven. Eat hot. Very nice in morning with coffee. NO. 10. COOKIES. (Original.) Mrs. George F. Rathburn, 779 Kohler street, Los Angeles, Cal.— Two-thirds cup butter, one cup sugar, mixed well together; two eggs, well beaten (or four or five yolks,) one-half cup milk, two teaspoons vanilla, two teaspoons baking pow- der, flour enough to make a soft dough

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