Cookies
From The Central cook book, 1924
Mrs. T. T. Wettons.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 36. The excerpt below is the record exactly as published.
COOKIES AND DOUGHNUTS Molasses Gingerbread 1 cup molasses. 1 cup sugar. 4 cup shortening. 1 cup water. 1 teaspoon ginger, Bee Brand. 1 teaspoon soda dissolved in water. 4 teaspoon cinnamon, Bee Brand. 4 cups flour. Stir molasses, sugar, shortening and spices together thor- cughly, then add water and flour; stir hard, bake in greased pan. Mrs. U. B. ALExanper. Hermits 1 cup sugar. 1 teaspoon Bee Brand allspice. 2/3 cup lard. 1 teaspoon Bee Brand cinnamon. 2 eggs. 1 cup currants or raisins. 2 cups flour. 2 teaspoons baking powder. Cream butter and sugar, add eggs well beaten, add dry in- gredients sifted together, then currants or raisins. Bake as drop cakes or in muffin rings. Mrs. C. E. Guewn. Walnut Cakes 1 cup walnut meats (finely cut) 2 cups sugar. 3 eggs. 6 tablespoons flour. Beat eggs thoroughly, add sugar, flour and nuts. Drop by spoonfuls on buttered tin. Bake in hot oven. Mrs. C. E. Grenn. Tea Cakes 3 pints flour. 3 heaping teaspoons baking powder. 2 cups sugar. 3 eggs beaten together. 4 cup of milk. 1 large cup of butter or lard melted. it peerage Bee Brand vanilla and 14 teaspoon Bee Brand cinnamon. emon. Roll thin, cut, sprinkle sugar and cinnamon, hot oven, cook quick. Mrs. J. B. Marrin. Cookies 72 pound butter. 84 pounds sugar. 3 eggs beaten lightly. 2 teaspoons Rumford baking powder. 5 cups of flour. Juice and grating of 1 lemon
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