Cookies

Ingredients

• Take 4 cupfuls flour
• 2 cupfuls sugar
• ^ cupful butter
• ^ nutmeg
• 3 eggs
• 1 teaspoonful soda
• 2 teaspoonfuls cream of tartar
• sufficient milk to make dough soft enough to drop on a tin

Method

1. 1

   Mix the flour, butter, sugar, and spices together, add the eggs, dissolve the soda and tartar in the milk, and mix everything well.

2. 2

   Drop dessert spoonfuls on a greased baking sheet and bake in a good oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 78. The excerpt below is the record exactly as published.

Cookies — Take 4 cupfuls flour, 2 cupfuls sugar, ^ cupful butter, ^ nutmeg, 3 eggs, 1 teaspoon- ful soda, 2 teaspoonfuls cream of tartar, suffi- cient milk to make dough soft enough to drop on a tin. Mix the flour, butter, sugar and spices together, add the eggs, dissolve the soda and tartar in the milk, and mix the whole well together. Drop dessertspoonfuls on a greased baking-sheet and bake in a good oven. Rice Cake — Two handfuls rice, a little less than a quart of milk, sugar to taste, rind of lemon cut in 1 piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron. Pick and wash in 2 or 3 waters the rice and put it to cook in the milk, sweeten to taste, add the lemon rind and cinnamon. Let the rice simmer gently until it is tender and has ab- sorbed all the milk. Turn it into a basin to cool, and remove the lemon rind and cinnamon. Then stir into it the yolks of 4 and the white of 1 egg. Add a little candied citron cut in small pieces. Butter and bread-crumb a plain cake- mould, put the mixture into it and bake in a quick oven 3^ hour. Rice Cakes — Eight oz. rice flour, 4 oz. white sugar, 4 oz. butter, 3 eggs. Work the butter to a creamy substance, add the sugar and flour, and mix in the well-whisked eggs. Roll upon pastry-board and shape into cakes with a cake-cutter. Bake in a slow oven. Indian Loaf Cake — One lb. Indian meal, ^ lb. butter, 2 eggs, }4 lb. sugar, ^ lb. raisins, 3j lb. currants. 164 White Ribbon Cook Book. Cut up the butter in the Indian meal; pour over it as much boiling milk as will make a thick batter; beat the eggs very light; when the batter is cool pour them into it. Seed the raisins; wash, pick and dry the currants; mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter, and add the sugar. Bake it in a moderate oven 2 hours. Queen Cakes — One lb. dried flour, 1 lb. sifted sugar, 1 lb. washed currants, 1 lb. butter, 8 eggs. Mix the flour, sugar and currants; wash the butter in rosewater, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole for 1 hour; butter little tins and put the mixture in, only filling half full, and bake; sift a little fine sugar over just as you put into the oven. Gringer Cup Cake — Two cupfuls butter, 2 cupfuls sugar, 1 cupful molasses, 1 cupful cream, 3 eggs, 1 tablespoonful dissolved saleratus, 4 heaping cupfuls flour, 3^ cupful ginger. Beat the butter and sugar to a cream; whisk the eggs light, and add to it; then stir in the other ingredients. Butter a pan or earthen mould, and pour in the mixture. Bake in a moderate oven, or it may be baked in queen-cake pans. Ginger Nuts — Half lb. butter, % lb. sugar, 1 pint molasses, 2 oz. ginger, 2 tablespoonfuls cin- namon, as much flour as will form a dough, 3^ oz. ground cloves and allspice mixed. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate Bread and Cakes. 165 oven. Wash them over with molasses and water before they are put in to bake. Grinder Bread— Half lb. moist sugar, 2 oz. ground ginger, 1 lb. flour, % lb. butter, % lb. molasses. Put the butter and molasses into a jar near the fire; when the butter is melted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before bak- ing, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, 15 minutes. Honeycomb Cringer Bread— Half lb. flour, ^ lb. coarsest brown sugar, }£ lb. butter, 1 des- sertspoonful allspice, 2 dessertspoonfuls ground ginger, the peel of % lemon, grated, and the whole of the juice; mix all these ingredients together, adding about % lb. molasses so as to make a paste sufficiently thin to spread upon sheet tins. Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about 4 inches square), and roll each piece round the fingers as it is raised from the tin. Drop Ginger Cakes -Put in a bowl 1 cupful brown sugar, 1 cupful molasses, 1 cupful butter, then pour over them 1 cupful boiling water, stir well; add 1 egg, well beaten, 2 teaspoonfuls soda

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