Cookies

Ingredients

• 1 cup sugar
• 1/2 cup butter and lard
• 1/2 cup milk
• 1 egg
• 1 teaspoon baking powder
• Few gratings of nutmeg
• Sugar and cinnamon

Method

1. 1

   Follow the directions for Jumbles; roll as thin as possible, and sprinkle with sugar and cinnamon.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 120. The excerpt below is the record exactly as published.

COOKIES 1 cup sugar Vi cup milk V2 cup butter and lard Flour to make.dough i egg 1 teaspoon baking powder Few gratings of nutmeg Sugar and cinnamon Follow the directions for Jumbles; roll as thin as possible, and sprinkle with sugar and cinnamon. SAND TARTS Make jumbles, cutting them into squares. Brush the top with egg and sprinkle with granulated sugar. PEANUT CAKES Whites of 5 eggs 1 tablespoon flour 1 cup sugar Ground peanuts Beat the eggs as stiff as possible; add the sugar and flour; then stir in enough peanuts to make a very stiff batter. Drop in small lumps on buttered tins and bake in a quick oven. FRUIT JUMBLES 1 cup butter Grated nutmeg 1 cup sugar 3 eggs , 2 tablespoons lemon juice jlO ounces flourj 1/2 pound seeded raisins or currants Stir the butter and sugar to a cream; add the lemon and a little grated nutmeg; then the eggs beaten separately, then the flour, leaving out a tablespoonful to mix with the fruit. Have the fruit well washed and drained; mix with the flour and add to the batter. Drop on buttered tins and bake. MERINGUES Whites of 3 eggs 1 cup powdered sugar ^ 1/2 teaspoon vanilla Beat the eggs to a stiff froth ; stir in the powdered sugar lightly with a wooden spoon. When thoroughly mixed flavor and arrange the meringue on buttered paper in the shape of eggs; sift powdered sugar thickly over the top; let them stand a few minutes; shake off the superfluous sugar; lay the paper on tins 307 CA ■!?"CC Planned for a iilS.r^O Family of Font and bake in a very slow oven until a delicate brown. When cool, remove carefully from the paper; dip a spoon in hot water; scoop out the inside; dust with powdered sugar and set away until serving time. Fill with ice cream or whipped cream and press together, leaving some of the cream visible. KISSES Follow the recipe for meringues, arranging in smaller mounds; when done do not remove the inside but press two pieces together, dipping the flat sides lightly in white of egg to make them stick. PLAIN FROSTING 1 cup powdered or confectioners' sugar 2 tablespoons milk or water 1/4 teaspoon vanilla Add oidy enough liquid to make a moderately thick paste; different grades of sugar may require different amounts. Two tablespoons of cocoa or grated chocolate, melted, may be added if desired. ORNAMENTAL FROSTING 1 cup powdered sugar White of 1 egg

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