Cookies

Ingredients

• 1 egg
• 1½ cups brown sugar
• 1 cup shortening
• ½ cup milk
• 1 teaspoon soda
• 2 teaspoons cream tartar
• flour enough to roll thin

Method

1. 1

   Mix all ingredients and roll thin.

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 22. The excerpt below is the record exactly as published.

COOKIES. 1 pint peanuts chopped fine. 2 tablespoons butter, 1 cup sugar, 3 eggs, 1 teaspoon baking powder, 2 tablespoons milk, a pinch of salt. Cream butter and sugar, add the beaten eggs, nuts and other ingredients and enough flour to make a soft dough. Roll and cut in circles. — Mrs. Geo. Pool, Wayside, Ont. Anselin Menard, St. Mart-he, Ont. — My MAGNET is easy to turn and one piece in the bowl makes it easy to clean. It skims perfectly. It is strongly constructed and the gears a great improvement. GINGER COOKIES. 1 cup sugar, 1 cup lard, 1 cup black molasses, 1 cup sour milk, 1 tablespoon ginger, 1 tablespoon soda. Flour to roll out. — Mrs. Geo. Pool, Wayside, Ont. George Morrison. Kinnear's Mills. Que.. 1909. says:— The MAGNET'S superior points over other separators are its easy turning, better supply tank, double bearing bowl one piece skimmer, easy to clean and the brake. Am satisfied in every way with the working of the MAGNET. COOKIES. 1 egg, 1% cups brown sugar, 1 cup shortening, % cup milk, 1 tea. spoon soda, 2 teaspoons cream tartar and flour enough to roll thin. — Mrs. Dennis Latimer, Gannanoque, Ont. SAYS BUY A MAGNET. H. B. Hengitten, Bowden, Alta., says: — I have been using a MAG- NET Separator No. 1 for over three years, and it has given me entire satisfaction, and I would advise any person needing a separator, to buy a MAGNET. COOKIES MADE WITHOUT EGGS. 1 cup sugar, % cup butter, % cupful sour milk, 1 teaspoonful soda, with flour to make the batter stiff enough to roll. Different kinds of spices, carraway seed, raisins, chopped figs, etc., may be added to vary these cookies. — Jennie Armstrong Stoneleigh, Ont. THE CHANGING TO A LARGER CAPACITY IS A GOOD THING. Mr. J. M. Hodgson, of Hartney, Man., says: — The MAGNET Cream Separator is a good clean skimmer and turns easy, and I must say I like the way it is built. Ihe strong square gear and the two bearings took my eye after 1 first saw it. It will wear a long time on account of the way it is made. It is closed in and is easy to oil, and I admire tho brake. I like the changing to a larger capacity, if needed, which is a good thing. SUGAR COOKIES. 2 cups sugar, 1 cup butter or half butter and lard, 3 eggs. X teacup sweet milk, 2 teaspoons of baking powder. Enough flour for a nice dough, a little salt, vanilla or lemon flavoring. Roll thin and bake in a hot oven. — Mrs. David C. Johnston, Whitewood, Sask. M. McCarthur, Whitewood, Sask., 1907, says: — My prejudice against the cream separator has all been dispelled by using the MAGNET. It is a great labor saver, being more easily operated than others I have used. A FAVORITE SODA CAKE. Into 1 lb. of fine flour rub 6 ozs. butter, 6 ozs. currants, 1 teaspoonfnl of ground ginger, X of a nutmeg. Mix these ingredients with 2 well beaten eggs and % teacupful warm milk in which 1 teaspoonful of car- bonate of soda has been dissolved. Place in a cake tin lined with greased paper and bake in a moderate oven for 2 hours. — Mrs. Westland, Short- reed, B.C. THE MAGNET THE PRIDE OF ALL SEPARATORS. Wm. Gaughlin, Denisons Mills, Que., 1909, says:— The MAGNET is strongly built, runs easy, skims clean and easy to wash. You do not have to turn the crank with two hands, using your whole strength like other machines I have seen. You can sit beside the MAGNET and turn it with the greatest comfort, and ease. DROPPED FRIED CAKES. 2 eggs, 1 cup sugar, 1 cup sweet milk, 2 tablespoons melted butter, 2 teaspoons baking powder. Flour enough to drop from the spoon. — Mrs. C. C. Medler. MAGNET BEATS THEM ALL AT THE 0. K. CREAMERY. C. C. Morgan, Morningside, Alta,, Oct. 1st, 1910, says:— The MAG- NET Separator is running fine, test has run the best last month of any machine sending cream to the 0. K. Creamery. RAILROAD CAKE. Break 2 eggs in a cup, fill it up with sweet cream, 1 cup of sugar, IX cups flour, 1 teaspoon cream tartar, X teaspoon soda, a little nutmeg and salt. (Good). — Mrs. Wm. Stone, Melancthon, Ont. KNOWS THE MAGNET IS THE BEST. Mr. J. W. King, Headingly, Man., says:— The MAGNET skims per- fectly in every respect. I like the bowl supported at both ends, it runs rrfectly true. I know your machine is the best on the market, because have tried them all. It is easy to clean on account of few pieces. The square gear is very strong and the machine is easy to turn. It saves lots of work and Mrs. King says she would not do without it. I am satisfied. JOHNNY CAKE. 1 cup of corn meal, heaped, 2 cups flour, 1 cup sugar, 1 cup milk, 3 eggs, X cup butter, 3 teaspoonfuls of baking powder. Bake in a quick oven. GREAT SATISFACTION. Mrs. Adolphe Roy, Guigues, Que., 1909, says :— The MAGNET Cream Separator gives me great satisfaction. NEIGHBORS SURPRISED. Isaac Smith, Dodd's Lake, Que., 1909, says:— The MAGNET has taught us how to make more money out of butter. We have gained a much larger profit out of our ten cows. We surprised our neighbors with the amount of butter we now make. Thomas Davidson, Huron, Ont.— The double supported bowl and square gear makes the MAGNET far superior to any other. RAISIN PUFFS. Two eggs, X cup butter (less will do), 1 cup milk, 1 cup of stoned raisins chopped, 2 cups flour, 3 teaspoons of baking powder; steam half hour in small cups not quite half full. This is enough for eight cups.— M. E. Duncan, algary, Alta. FILLING. 1 cap white sugar boiled to a syrup, 1 cup ground raisins, white of 1 egg, beaten. Beat egg, stir in raisins, then pour in boiling syrup. — Mrs. P. E. Girard, Lamerton, Alta. Mrs. Walter Phillips, Bleakmore, Sask., 1907, says:— The MAGNET Cream Separator I bought is just as recommended. My girl and boy do the most of the separating (youngest 9 years). HOT WATER CHOCOLATE CAKE. Two tablespoons butter, 1 cup if sugar, yolk of 1 egg, 2 squares of chocolate (less than half cup grated chocoiate) dissolved in half cup of boiling water, 1 teaspoon soda

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