Delicious Rookies

Ingredients

• Beat separately the yolks and whites of 2 eggs
• 2 cups of brown sugar
• 1 tablespoon of cinnamon
• 1 tablespoon of allspice
• 1 tablespoon of ginger
• 1 tablespoon of cloves
• 1 cup melted butter
• 2/3 cup buttermilk
• 1 teaspoon soda
• 1 cup raisins
• 1 cup chopped English walnuts
• 2.5 cups flour, well sifted

Method

1. 1

   Take a teaspoon and drop dough in biscuit-pan in very small quantities and cook.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.

1 cup raisins, 2 eggs, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 nutmeg, 2 tea- spoons soda, 1/2 teaspoon cloves, i/o teaspoon spice. — Mrs. J. L. H. Missillier. GINGER BREAD. One cup sugar, 1 cup molasses, 1 pinch salt, 1 cup milk, 2 eggs, 1 cup lard and butter, mixed, 2 tablespoons ginger, 1 tablespoon cinnamon, 1 tablespoon soda, 3 cups flour or enough to make a thin batter. Bake in a slow oven about % of an hour. — Miss Julia M. Cooper. SOFT GINGER BREAD. Three eggs, 3 cups flour, 1 cup sugar, 1 cup butter, 1 des- sertspoon soda dissolved in 1 cup buttermilk, 1 cup molasses 114 CAKES 2 tablespoons ginger, 1 tablespoon cloves, 1 tablespoon cinna- mon. Bake in quick oven in sheets or gem pans. — Mrs. George Harris. GINGER BREAD. One cup of molasses or syrup, 1 cup of sugar, 3 cups of flour, y<z cup of butter, 2 spoons of baking powder, 1 table- spoon of ginger, 1 teaspoon of cinnamon, 1 teaspoon of spice, 3 eggs, beat thoroughly, and bake 1 hour in a moderate oven. Serve with brandy or wine sauce. — Mrs. P. T. Jones. GINGER BREAD. Five cups of flour, 3 cups of molasses, 1 cup of milk, 1 cup of butter, 1 cup of sugar, 1 tablespoon of ginger, 1 tea- spoon of soda, 4 eggs. — Mrs. Alex. Cheek. POUND CAKE. Yolks of 12 eggs, well beaten, add 1 pound of white sugar, 14 ounces butter creamed, 1 pound of sifted flour; then the 12 whites beaten and added last; flavor. Bake slowly 1^ hours. — Mrs. Betts. IMPERIAL CAKE. One pound butter and 1 of sugar beaten to a cream, 1 pound flour, the grated rind and juice of a lemon, 9 eggs, 1^4 pounds almonds before they are cracked, ^ pound citron, 1/2 pound raisins, beat the yolks light ; add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving a part for the fruit ; and lastly, the nuts, blanched, cut fine and mixed with fruit and the rest of the flour. — Mrs. J. D. Cooper. SPONGE CAKE. Six eggs, beaten separately, 1 pint flour, 1 pound sugar, y2 ass of cold water. Pour water over sug£ until suffar is dissolved. — Mrs. Alex. Cheek. glass of cold water. Pour water over sugar and set on fire CAKES 115 SPONGE CAKE. Six eggs, 2 cups sugar, 2 cups flour with 2 teaspoons Royal baking powder sifted 3 times, y% cup cold water. — Mrs. W. B. Shaw. SOFT CAKES. One-half pound of butter, 1 pound of sugar, 1 pound of flour, 1 cup sweet milk (substitute water for milk if de- sirable), 5 eggs, 3 teaspoons of Royal baking powder. Flavor with either lemon or vanilla. Sift flour and yeast powder together. Fruit can jbe used with recipe, making fruit pound cake. This is soft pound cake. — Mrs. W. L. Harris. CHRISTMAS CAKE. Three pounds of raisins, 1 pound currants, l1/^ pounds of citron, 1 pound dates, 1 pound crystalized cherries, 14 pound figs, V2 pound of candied orange and lemon peel, 1/2 pound pecans, x/2 pound English walnuts, l1/? pounds of flour, 1 pound butter, 2 pounds sugar, li/o dozen eggs, 1 glass of brandy, 1 nutmeg, 1 tablespoon of cinnamon, juice of 2 lemons and grated rind of 1. Cream butter and flour to- gether, beat yolks of eggs and sugar and add to batter ; dredge fruit with some of the flour. Mix slowly with well-beaten whites, putting in brandy last. Sprinkle cinnamon on fruit. Bake slowly for 6 hours. — Mrs. C. M. Cooper. JELLY ROLL. Three eggs, beaten separately, beat whites real stiff, 1 cup of brown sugar, stir well, 1 cup flour, 1 teaspoon soda. Cook in hot oven. — Clara Amos. MARBLE CAKE. One pound each of sugar, butter and flour, the whites of 16 eggs, x/4 pound chopped almonds, !/§ pound citron. Cream together the butter and flour, beat together very light the egg whites and sugar; put all together and beat thoroughly. 116 CAKES Color 1-3 of the batter with pink sugar. Have your mould lined with oiled paper; put in a layer of the white batter (%), a layer of citron and almonds, then the colored batter, another layer of citron and almonds, and the remainder of white batter ; bake in moderate oven. I pour a little extract of almonds over my chopped almonds, and flavor the cake with any flavoring desired. — Mrs. Henry Perry. HOT CAKE. 1 egg, beaten separately, 1 cup sugar, 1 cup milk, 2 cups flour, 1 tablespoonful of melted butter, 2^ teaspoons baking powder ; flavor. — Mrs. Andrew Harris. SMALL CAKES TEA CAKES. Six eggs, 12 ounces sugar, 10 ounces butter worked in 1 quart flour ; sift in y2 teaspoon soda ; beat sugar and eggs to- gether ; add a little lemon essence ; pour into flour and butter ; roll very thin; sprinkle a little sugar on top and bake in a quick oven. — Mrs. C. M. Cooper. TEA CAKES (VEEY GOOD.) Two eggs, 1 cup of sugar, 2 cups of flour, 1 teaspoon of lard worked in flour, 1 teaspoon of Royal baking powder, y2 teaspoon of salt. — Mrs. Alex. Cheek. TEA CAKES. One quart flour, 1 pint brown sugar, 1 tablespoon each of lard and butter, 2 eggs, pinch of soda, 1 nutmeg. Roll and cut. (Mrs. Fred Hill's recipe.) EOCKIES. Two eggs, 2 cups brown sugar, 1 cup butter, 2^2 cups flour, y% cup milk, 1 teaspoon baking powder or 1 teaspoon soda, 1% cups chopped raisins, 1% cups black walnuts (English walnuts may be used), y2 cup currants, 1 teaspoon cinnamon, 1 teaspoon allspice. Drop from a teaspoon on buttered pans size of an egg. Add more flour if necessary. — Miss Julia M. Cooper. "delicious rockies/'' Beat separately the yolks and whites of 2 eggs, add to them after mixing them 2 cups of brown sugar, 1 tablespoon of cinnamon, 1 tablespoon allspice, 1 tablespoon ginger, 1 tablespoon cloves, 1 cup melted butter, 2-3 cup buttermilk, 1 teaspoon soda, 1 cup raisins, 1 cup chopped English wal- nuts, 2!/£> cups flour, well sifted. Take a teaspoon and drop 118 SMALL CAKES dough in biscuit-pan in very small quantities and cook and jou will have delicious rookies

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