Cookies
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 69. The excerpt below is the record exactly as published.
Cookies 1 c. molasses £ c. butter or lard softened If ts. soda 1 ts. ginger 1 ts. salt 1 ts. mixed spice 1 c. sour milk Flour CAKES AND PUDDINGS 159 Add soda to molasses and beat well, add milk, shortening, spice, salt and flour enough to roll. Put on a floured board and roll j inch thick. Cut and bake. Sponge Drops 4 eggs 1 ts. flavoring £ c. powdered sugar f c. pastry flour \ ssp. salt Mix as for sponge cake. Drop by spoonfuls on an ungreased pan, sprinkle with powdered sugar and bake 12 to 16 minutes in a slow oven. Cookies \ c. butter \ ts. nutmeg 1 c. sugar 4 ts. baking powder 1 or 2 eggs 2£ c. flour, or enough to roll \ c. milk
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