Crisp Ginger Snaps

Ingredients

• 1 pt. molasses
• ½ tsp. salt
• ½ cup butter
• 1½ tsp. soda
• 1 tsp. ginger
• ½ tsp. cloves
• Flour enough to make a stiff dough

Method

1. 1

   Boil molasses, add butter and spices and soda which has been dissolved in a little water.

2. 2

   Let cool then stir in flour to make a stiff dough.

3. 3

   Roll very thin, cut and bake in a quick oven.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.

flour enough to make stiff enough to roll. Fry in deep fat. —Mrs. J. W. Clinard. NUT LOAF 1 egg, beaten separately 1 cup pecan meats, chopped 2 cups sugar 2 cups sifted flour 1 eup milk 1 lb. raisins 1 tsp. salt % cup flour additional for 2 tsps. baking powder flouring nuts and raisins ee CAROLINA COOKERY FROM QUAKER KITCHENS Add sugar gradually to beaten yolk of eggs, then dry ingredients sifted together alternately with milk, next the floured nuts and raisins and last fold in beaten white of egg. Bake about one hour in a slow oven, in well greased pan. —Mrs. E. H. Morris. CHRISTMAS CAKES % oz. salt 1% oz. each of cloves, all- spice, cinnamon, ginger. Flour Mix all ingredients. Add enough flour to make a stiff dough. Roll thin. Bake in moderate oven. —Mrs. A. M. Briggs. 1 qt. of molasses 1 Ib. brown sugar 1 pt. good lard or butter 16 oz. soda TEA BARS 2 eggs % cup of nut meats 1 cup sugar 1 tsp. of vanilla 2 sq. Baker’s chocolate % cup of flour 6 tbs. butter Melt together the chocolate and butter. Beat eggs well. Add sugar and other ingredients. Beat well together. Bake slowly in greased pan. —Miss Florence Blair. GRAHAM COOKIES (Good for constipated children). % cup butter 1% tsp. baking powder 1 cup Graham flour %4 cup sugar % tsp. salt 1 egg Sift dry ingredients, cut in the butter. Add egg and mix. If too stiff add a few drops of milk. Roll very thin and cut in rounds and bake. —Mrs. F. R. Taylor. DATE BARS 1 cup sugar 1 cup dates 1 cup flour 3 eggs 1 cup chopped walnuts 1 tsp. baking powder Beat eggs until very light, add sugar gradually, beat- ky {3 CAROLINA COOKERY FROM QUAKER KITCHENS ing until light. Add flour, baking powder, dates and nuts stirring carefully. Bake in shallow pans. —Mrs. David J. White. CRISP GINGER SNAPS 1 pt. molasses % tsp. salt % cup butter 1% tsp. soda 1 tsp. ginger Flour enough to make a % tsp. cloves stiff dough Boil molasses, add butter and spices and soda which has been dissolved in a little water. Let cool then stir in flour to make a stiff dough. Roll very thin, cut and bake in a quick oven. = Mrs dy) De Cox. OAT MEAL COOKIES 2 eggs, well beaten % tsp. soda % cup of lard or butter 2 cups flour 1 cup sugar 2 cups oatmeal 2 tsp. cinnamon 1 cup chopped raisins Mix well and drop from spoon on buttered pans. —Vvre. J. Cy Hill. BROWN SUGAR COOKIES 2 cups brown sugar 1 tsp. vanilla 1 cup lard % tsp. salt 2 eggs 2 tsp. baking powder 2 tbs. water 1 tsp. soda 3% cups flour Cream sugar and lard, add well beaten eggs and other ingredients. Knead dough well. Roll thin, cut in small eakes and bake in quick oven. —Mrs. D. H. Parsons. SCOTCH OAT CRACKERS 2% cups rolled oats 1% tablespoons fat % cup milk % teaspoon soda % cup molasses 1 tsp. salt Grind or crush the oats and mix with the other ma- terials. Roll out in a thin sheet and cut in squares. Bake Sere, CAROLINA COOKERY FROM QUAKER KITCHENS for 20 minutes in a moderate oven. Makes 3 dozen crackers. —Gov’t Bulletin. JAPANESE CAKE 2 cups sugar % cup sweet milk 1 cup butter 6 eggs 3 cups flour 2 tsp. baking powder . Cream together butter and sugar, add milk, then the egg beaten separately. Sift together flour and baking pow- der; add the other ingredients and beat thoroughly. Divide this and to one half add 1 cup raisins 1 tsp. cloves

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