Currant Cookies

Ingredients

• One cup currants
• 1.5 cups Dousman's Best Patent flour
• 2 tablespoons of butter
• 1 tablespoon lard
• 1 cup sugar
• 1/2 teaspoon of allspice
• 2 teaspoons of baking powder
• Enough milk to enable you to roll them out

Method

1. 1

   Cut with a biscuit cutter and bake in a quick oven in a Jewel Range.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 86. The excerpt below is the record exactly as published.

] teaspoons of baking powder, -}i teaspoon salt, -J teas]~)oou lemon extrai-t. Flour enough to roll. ]\Ii;s. James Tltoker. Sour Cream Cookies. Cream together 1 cuy of sugar. 1 cu]) of butter, 1 i'g;j:: into 1 cup of sour cream SIUMCKIOR COOK liO(M\' 117 (li.<s()lve V' teaspoonful of soda; add tliis to the snpir ami Ijultcr. One r\\\) of Dousman's Best Patent tlour. do not stir l)ut add another eii]i of flonr with I tea- spoonful of baking powder, heat all well; add ciiouuli Hour Id roll. Fhivor with vanilla or lemon. JIake in a Jewel IJange. Almk (TKyTiiY. Cookies. One riip sour milk. '1 nips sugar. I cnii lard. '^ teaspoon soda, 1 i/o teaspoons Unking powder. A littK' salt an<! Ihnur with nutmeg. Donsmairs Best Patent tloiir. enough to roll very ih.in. i'ake in Jewel Range. M i;s. ?ilAi;K Kli.iott. Cookies. One and one-half eup hrown sugai-. 1 rup hutter, -I eggs, 2 teaspoons baking powder. Mrs. Walsetii. Favorite Cookies. One cup of hutter and lard niixtd. I'^ *'iip^ "' >iigi""- ' -i <-'^il' "'' ^^^^^' Ti'l'^' ^ level teaspoon of soda, 1 teaspoon of gi'aled nutmeg and Dousman's liest l\l1ent Hour, enough io I'oll. Make (|uitt' soft, and j)ul 1 tahlespoon of jxiwdeivd sugar on a plate and dip the tops n\' < ;ieh cake as soon as you cut Ihem (Uit. I*>ake in Jewel Jiauiie. ^\nH. JoMN Payxtki;. Nut Cookies. One eu|) !)u!ter. U cups sugar, 2^ cups tlonr, 1 eup chopi)ed nuts, 1 cup ehopped ]-aisins. 3 I'ggs, 2 tablespoons cold water, 1 teaspoonful soda. ^Irs. Crocker. Maple Sugar Cookies. One cupful of sugar, one cupful of crushed maple sugar, one cupful of hutter, two well-beaten eggs, two tablespoonfuls of water, two , teaspoonfuls of baking [)owder, and tlour enough to roll out. Do not have the dough too stilf. Cut witli a small cookie cutter and bake in a hot oven. Mrs. Alvin G]iKi<:xE, IMilwaukee. Japanese Tea Wafers. lireak Ihe white of 1 egg in a howl, add 1 tabh'spoon of sugar, stir a moment, and then add 1 tablespoon of Dousman's Best J*alent Hour, and Vo teaspoon of softened butter; beat until well mixed, it sliould be about as thick as cream: ixair a teaspoon of this Initter on the wxrv^c side of a large baking i)an. slightly greased. and with the back of the s])oon s|)read it until about four inches in diameter and almost as thin as tissue pa])er. Bake in a moderate oven in a Jewel Range till brown and while still warm roll around a curling stick. Keep in a covei'cd tin. M iss W'oon. ( 'ali f(M'nia. Nut Wafers. One-lourth c-up of buttei'. 1 cup sugar. 1 egg. 1 cup of i)ousm;;n"s I'.est Patent flour. 1 cup of nut meats, or gratt'd cocoannt. Drop on buttered tins ami bake • pnckly in a Jewel IJange. ' M ';>• T. J. FhYXX. To Make Cookies. Beat 1/4 "I* :> euj.ful of butter to a cream; add gradually a cupful of gi-anu- lated sugar; then add 2 eggs beaten without separating, 1 cup of water, part of a grated nutmeg, and 1 cu]) of Dousman's Best Patent flour into which has been sifted a teaspoon fulOf baking j)owder; add snllicient Hour to make a soft dough that wdl roll out. Cut. and press into the centre of each one a pi( ce of citron, and bake in a nuxlerate oven in a Jewel i{ange. Cookies will have a sugary appearance if you dust the board with granulated su-ar instead of Hour. Mrs. Pldoli'ii Olson. 118 SUPERIOR COOK BOOK Drop Cakes. Two oggs, 1 cup 8Ui>'ai'. VL' ^'^'P butter. XU cup milk, 1 toaspoon ](^inoii extract, 2 cups Donsmaji's Best Patent tloiir, 1 teaspoon liakinu' powder. Put in little tins. Bake in a Jewel liange. Louise Matthews. White CookieSi Two cups sugar, 1 en}) Imtter, 1 cup sweet milk, 2 eggs, 2 teaspoons baking powder, pincb salt, 1-;^) nutmeg. Dousnian's T^est Patent tlour to roll. Bake in a Jewel Eange. Mes. H. L. Eamsdell. White Cookies. One large cup sugar, 4 cup butter, o well-beaten eggs, 4 tablespoonfuls sweet milk, 2 teaspoonfuls baking powder and enough flour to enable you to roll it into a soft dough. First ercaiii the l)uttei' and sugar, lieat in. th(^ wliijjped eggs, milk and spices, and then stii' in the flour and l)aking powder. Eoll into a tliin sheet and cut into shapes with eake-cuttei'. P)ake in rpiick oven. Agnes Clifton. Cookies. One-hair cup lard, 1 t-u]) of sugar, salt: mix all to a cream; i/o cup of sour milk and Y2 tf^aspoon soda ; add to Dousman's Best Patent flour 1 teaspoon of leaking powder and mix stitf, l\oll very thin. Will keep any time. Bake in a Jewel T'ange. Mrs. C. L. Spokley. Sweet Cookies. One e\\\) lai'd. 2 cups sugar. 1 cup sour milk. 1 teaspoon flavoring, 1 teaspoon soda; Dousmau's Best Patent flour to thicken. Bake in a Jewel Eange. j\[rs. John Kermode. Currant Cookies. One cup currants, l\ cups Dousman's Best Patent flour, 2 tablespoons of butter. 1 tal)les])oon lard, 1 cu}) sugar, i/> teaspoon of allspice. '■] teaspoons of baking pow- der. Enough milk to enable you to roll them out

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