Cookies

Ingredients

• Two eggs
• one-half cup lard
• one-half cup butter
• one-half cup sour cream
• two cups sugar
• one teaspoonful soda
• a little salt
• flour enough to roll well

Method

1. 1

   Bake in hot oven.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 26. The excerpt below is the record exactly as published.

COOKIES. One cupful brown su^ar, one-half cup- ful CriscG^ two whole eggs, one tablespoonful vanilla, two cupfuls rolled oats, one cupful cocoanut, two cupfuls flour, one teaspoonful Eoyal Baking Powder, one-fourth teaspoonful ginger, one-half teaspoonful nutmeg, one teaspoonful cinnamon, one teaspoonful salt, one-half cup nuts, one cup raisins, sift sugar to break lumps. Add crisc(5, then cream. Add eggs and extract, then rolled oats and cocoanut. Mix well and let stand from 10 to 20 minutes. Sift together all dry ingredients and knead into first mixture. Mixture will be very stiff. If nuts and raisins are used, they should be added to first mixture. Drop on baking sheet and bake in moderate oven 40 minutes. Allow cakes to cool before removing from pan. Sufl^cient for 45 cookies. — Mrs. Joe Albright. CREAM PUFFS. One cup hot water, one-half cup butter, one and one-half cup pastry flour, five eggs. Heat the butter and water until the mixture boils. Add the flour all at once and mix thoroughly. Cook 3 to 5 minutes, and when cool add the eggs, unbeaten, and one at a time. Beat until thoroughly mixed. Drop by tablespoonful on buttered baking sheets and bake in a moderate oven 25 or 30 minutes. When cold open at the end, fill with cream filling. GINGER SNAPS. One cup molasses, one cup brown sugar, one cup butter and lard mixed, one teaspoonful ginger, one teaspoonful cinnamon, one table- spoonful soda, one tal^lespoonful vinegar, five tablespoonfuis water. Mix all together and boil five minutes. Remove from fire and when cold as new milk, mix stiff with flour. Let stand until quite cold. Roll thin and bake in a quick oven. — Mrs. Van Patterson- POP-OVERS. Two cups flour, three eggs well-beaten, two cups milk, one and one-half teaspoonfuls salt. Have the pans well greased and hot. Put in quick oven and bake twenty-five minutes. (Use muffin pans.) — 'Mrs. H. E. Seeman. ' ' HINTS. ' ' If you will once use in your cake baking the paper which comes in the package of commercial cakes and crackers, instead of the usual * ' greased paper ' ' you will never go back to the ' ' old way. ' ' — Mrs. Thos. H. Leary. CREAM FILLING. One-third cup flour, two cups scalded milk, two eggs, seven-eighths cup sugar, one-eighth teaspoonful salt, one teaspoonful vanilla, one and one-half teaspoonfuls butter. Moisten the flour with some of the cold milk, add one-half of it to the hot milk. Cook fifteen minutes in a double boiler. Cook until thick. Beat the eggs, sugar and salt together.^ Add to them the hot liquid and butter, return to a double boiler and cook until the egg thickens, (about 3 minutes). Remove from the fire. When cool add flavoring. OATMEAL COOKIES. One cup sugar, one half cup butter, tw^o cups flour, two cups oatmeal, two eggs, one-half teaspoonful salt, one cup raisins chopped, one cup nuts, one-half cup sour milk, one teaspoonful soda in milk, one-half teaspoonful allspice, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one-half teaspoonful nutmeg. Mix the butter and sugar^ add eggs, nuts, raisins. Add milk and soda last thing before pouring in. Batter dropped in by the teaspoonful. — Mrs. P. A. Noell. BROWNIES. Two squares chocolate (1-4 cake) melted, one cup nut meats (broken up) three eggs, one cup sugar, one teaspoonful vanilla, one-half cup melted butter, seven-eighths cup flour (scant) one-half teaspoonful Royal Bak- ing Powder, one-half teaspoonful salt. Beat the eggs and sugar together, add melted chocolate and butter, then add rest of the ingredients at once and stir enough to mix. Bake in shallow pans about one-lialf inch thick and do not let stand in oven after it is baked enough not to stick to a straw. — Mrs. E. G. Belvin. CREAM PUFFS. One cup hot water, one-half cup butter. Boil together, stir in a cup of dry flour while boiling. When cool add three eggs, not beaten. Mix well and drop b^ the spoonful on buttered tins. Bake 25 minutes. 29 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE is the one dessert for all appetites CEEAM FILLING. One cup milk^ one cup sugar, one egg, one teaspoonful vanilla, four level tablespoonfuls four. Beat eggs and sugar and flour together, and stir into milk while boiling. Flavor with vanilla. Lift off top or slit top in the filling. (This makes 12 to 14 puffs.) — Miss Myrtle Albright. FRUIT COOKIES. Two and one-half cups sugar, three eggs, one cup but- ter, one pound seeded raisins, or more, one-fourth walnuts, or more, one tea- spoonful soda in a little water, flour to make very stiff, one tablespoon vanilla, one teaspoonful each, cinnamon, nutmeg, allspice and cloves. Bake in a fairly hot oven until done. Remove from the oven and cut in squares while hot and remove from pan. The most satisfactory way to mix is with the hands, as it is so stiff that it is hard to mix or spread in pan with spoon. — Mrs. M. F. Markham. PEANUT WAFERS. Chop fine one pint of shelled and skinned peanuts, add three eggs, two tablespoonfuls of milk, some salt, and one cup of sugar, creamed with two tablespoonfuls of butter. Then add flour to make a soft dough, roll thin, cut into strips. Bake in moderate oven. — Mrs. E. G. Ragland. TEA CAKES. Three eggs, one cup butter, tAVO teaspoonfuls Royal Bak- ing Powder. Beat the eggs, add sugar and butter. Then add the flavoring and baking powd.er, and enough flour to make stiff enough- to roll out and cut. Sprinkle with sugar and shredded cocoanut before baking. — Mrs. D. D. Belvin. LIGHTNING TEA CAKES. Sift one and one-half cups flour, three-fourths cup sugar, tAvo teaspoonfuls Royal Baking PoAvder, one-half teaspoonful salt, melt one-half cup butter, into this cup break two eggs, then fill cup with sweet milk. Pour this into the flour and sugar and stir until smooth. Flavor to taste. Bake in muffin rings. — Mrs. F. J. Finch, Thomasville, N. C. COOKIES. Two eggs, one-half cup lard, one-half cup butter, one-half cup sour cream, two cups sugar, one teaspoonful soda, a little salt, flour enough to roll well

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