Delicious Cream Cookies

Ingredients

• 1 cup crisco
• 2 cups brown sugar
• two-thirds cup cream
• 414 cups flour
• 1 cup nut meats
• 14 cup raisins
• 4 eggs
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon lemon

Method

1. 1

   Cream together sugar and well beaten eggs, add cream, nuts and raisins.

2. 2

   Add to the flour, salt, baking powder and sift well.

3. 3

   Drop from spoon into well oiled tins.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 16. The excerpt below is the record exactly as published.

Delicious Cream Cookies. 1 cup crisco, 2 cups brown sugar, two-thirds cup cream, 414 cups flour, 1 cup nut meats, 14 cup rai- sins, 4 eggs, 4 teaspoons baking powder, 1 teaspoon salt, 1 tea- spoon vanilla, 1 teaspoon lemon. Cream together sugar and well beaten eggs, add cream, nuts and raisins. Add to the flour, salt, baking powder and sift well. Drop from spoon into well oiled tins. "MRS. J. B. JEWKES. Ginger Snaps. 1 cup sugar, 1 cup butter or lard, 1 cup honey or molasses, 1 tablespoon vinegar, 1 tablespoon ginger, 1 egg, 1 tablespoon soda dissolved in one-third cup boiling water. Heat sugar, honey, lard and vinegar in pan to boiling point. Take off — and add the other ingredients, put,in egg when you put in flour. They cook so quick you have to watch real close. ; MRS. COLEMAN ALLRED, Prove. Mamma Ginger Snaps. 14 cup butter and milk, 1 pint mo- lasses, 1 cup lard, 1 egg, 2 quarts flour, 1 tablespoon ginger, 1 tea- — spoon salt, 2 teaspoons soda, and a pinch of cayenne pepper. | a MRS. ARTHUR REDD. Fruit Cake. 3 eggs, 1146 cups sugar, 2 cups cream or 1 cup butter, 1 package raisins, 1 teaspoon nutmeg, 1 teaspoon allspice, 2 teaspoons cinnamon, 2 tablespoons cocoa, 2 teaspoons baking powder, 14 teaspoon soda, flour to make stiff batter. .,, MRS. GEORGE FRANDSEN. Vanilla Wafers. 1 cup sugar, 1 egg, 14, teaspoon salt, 14 cup — butter, 4 tablespoons milk, 3 cups flour, 2 teaspoons baking pow- — der, 1 teaspoon vanilla. Cream butter and sugar, add beaten eggs, mix vanilla alternately with dry ingredients which have been sift- ed together. Roll very thin and bake. Filling—Melt 1 box marsh- — mallows in double boiler and put between wafers while warm. ; IVA FAUSETT ALLRED. | or f ea his i We 4 Duet oe > \ CARBON COUNTY COOK BOOK oa White Icing. Boil 2 cups sugar and two-thirds cup milk about 7 minutes. When nearly cold beat until white, add vanilla. Nuts, dates and raisins may be added. MRS. FITZGERALD. Marshmallow Frosting. 3 egg whites, 1 tablespoon cream of tartar, 1 pound confectioners sugar, 1 tablespoon marshmallow cream, 1 teaspoon vanilla. Put egg whites in large platter, add cream of tartar, beat very light, adding spoonful at a time, confec- tioners sugar (sifted). Add marshmallow cream and vanilla and beat until stiff Es to hold its shape. MRS. DRUGILLA J. POWELI. . Boiled Frosting. 2 cups sugar, 144 cup water, 14, teaspoon cream of tartar, whites of 2 eggs. Mix sugar and cream of tartar in a sauce pan, add water, stir until mixture begins to boil. When : syrup drops from a wooden spoon thick like honey, remove from e stove and add 8 tablespyons of syrup to stiffly beaten whites, beat- ing constantly. Return remaining syrup to stove and continue cooking until syrup spins a thread at least 5 inches long, pour syrup in a thin stream into the first mixture and beat until cool. am MRS. L. H. DOYLE. Cinnameon Rolls. 1 quart flour, 14, cup shortening, 1 cup su- gar, 1 cup yeast, 1 egg. Let rise over night then roll dough about 1 inch thick, sprinkle well with cinnamon, roll up and cut in thin slices about 1 inch thick. Put plenty of grease in dripping pan. Bake to nice brcwn. \ MRS. J. A. FORSYTH. Raisin Date Sandwiches. Mix finely chopped raisins and dates, using 2 parts raisins to 1 part dates. Moisten with lemon juice and spread between buttered slices of bread. : MRS. J. A. FORSYTH. imple Cake (easy to make). 114 cups sugar, 21% cups flour, pitich of salt, 2 teaspoons baking powder, 3 eggs, 114 cups milk, 2. tablespoons melted butter, flavoring. Sift dry ingredients two or three times, then add eggs and 1 cup of milk. Mix well, then add the other 1/, cup milk and beat well. Now stir in butter and fla- -voring. Bake in layers. Be. MRS. LEONE. | Peanut Wafers. 1 tablespoon butter, 2 tablespoons sugar, 2 tablespoons milk, 1 egg, 1% cup flour, 14 teaspoon baking powder, 2 cup peanuts rolled. Drop in dripping pan with room to spread. a MRS. D. H. MORLEY. Doughnuts. 2 eggs, 1 cup warm mashed potatoes, 2 table- — ee lard or crisco, 1 cup sugar, 1 cup milk, 2 teaspoons baking powder, 1% teaspoon salt, flavor with nutmeg. Add enough flour to make soft dough. Cut and fry in hot fat. :! MRS. aa LEWIS. . bs aid each Wawel Sabet MRS. L. R. FULLMER. : sone ¥ P CARBON COUNTY COOK BOOK Brown Stene Front. Grate one-third cake of Baker’s choco- late, pour over it 14 cup boiling water, add 1 small teaspoon soda, let stand while making rest of cake. Cream together 1% cup but- ter, 114 cups sugar, add 3 well beaten eggs, 14 cup sour milk, 2 cups flour, 1 small teaspoon baking powder. Lastly, add the choco- late mixture. It requires a little more of some kinds of flour than others. Bake in three layers. Filling—Boil 2 cups brown sugar, 16 cup cream or milk (if milk is used add butter the size of a walnut), 1 teaspoon vanilla. Boil till it thickens and forms soft ball when dropped in cold water. Remove from fire and beat until thick enough to spread on cake. MRS. TOM CULP. Apple Sauce cake. 1 cup butter, 214 cups apple sauce. If the sauce is hot add butter to sauce. 2 cups sugar, 4 cups flour, 2 tea- spoons soda, 1 lb. raisins, 1 cup chopped nuts, 1 teaspoon each of allspice, cloves and cinnamon. ; MRS. JAMES WESTFIELD, Sunnyside. Meck Angel Food Cake. 114 cups pastry flour, 1 cup powder- ed sugar, 1 cup scalded milk, 2 rounding teaspoons baking powder, whites of 3 eggs, salt, no flavoring. Sift flour, baking powder, salt and sugar five times. After milk has cooled, add to mixture, then add eggs. Do not grease pan. Bake about 25 or 30 minutes. MRS. H. W. COOPER. Fruit Cake. 1 cup butter, 1 cup sugar (white), 1 cup brown sugar, 1 cup milk, 4 cups flour sifted, 14 cup molasses, 14 cup ground chocolate, 14 cup boiling water, 1 teaspoon cream tartar, 1 teaspoon soda, i teaspoon each allspice, cinnamon, nutmeg, cloves, 2 cups chopped raisins, 1 cup citron, 1 cup walnuts. Cream butter and sugar together, add molasses and yolks of eggs, and milk. Mix spices, cream tartar and soda in flour. Dissolve chocolate in hot water and add to mixture. Then add raisins, citron and nuts with one spoon of flour, and lastly the whites of eggs well beaten. Bake 3 hours. Filling of Cake—2 cups brown sugar, 14 cup milk, butter — the size of a walnut. Flavor with vanilla, boil until creamy and beat until cold. ar MRS. VIOLET M’ILHANEY. MRS. ROBERT HOWARD. Rock Cake. 1 cup butter, 114 cups sugar, 3 eggs, 314 cups or — more flour, 114 cups raisins

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