Eggless Cookies

Ingredients

• 1¼ cups sugar
• ½ cup lard or butter
• 1½ cups buttermilk
• 4 cups flour
• ½ teaspoon soda
• 2 teaspoons CALUMET Baking Powder
• Pinch of salt if lard is used

Method

1. 1

   Sift the flour, baking powder and soda three times.

2. 2

   Work in the lard as for biscuit, add the sugar and then the buttermilk.

3. 3

   A little more flour may be required to make dough that will roll.

4. 4

   These cookies may be flavored with spices or extract if desired or finished with a raisin or nut.

Nutrition per serving

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 24. The excerpt below is the record exactly as published.

teaspoons CALUMET Baking Powder Preparation : First prepare the pan by greasing the bottom and flour- ing. Measure the flour which has been sifted once, then add the baking powder and sift four times.-. Cream the butter and sugar, beat the Whites of the eggs until very stiff. Add the beaten eggs to the creamed butter and sugar and mix lightly, then add milk, flour and extract and beat vigorously. Bake in moderate oven, not less than forty-five minutes. Devil's Food for custard— For cake— 2 teaspoons cinnamon 2% cups sifted flour 2 teaspoons cloves % cup milk 1 teaspoon mace 2% teaspoons CALUMET Baking 6 tablespoons sugar Powder 2 teaspoons allspice 4 eggs 1 teaspoon nutmeg VA cups sugar, granulated 2 squares chocolate 2/3 cup butter 6 tablespoons milk Preparation : To make the custard put the broken Chocolate into a small bowl over hot water, add the sugar, spices and milk. . Stir until smooth when set aside to cool while mixing the cake. Sift the flour once before measuring. Measure into the sifter," add the CALUMET and sift three times. Cream the butter and sugar until frothy. Beat the yolks of the eggs until thick and lemon colored, then beat into the creamed butter and sugar. "Whip the egg whites stiff and add lightly to the mixture, pour in the milk, sift in the flour and mix until smooth. Then beat the custard into the batter until thoroughly mixed. This cake baked in a loaf pan must .bake about forty to forty-five minutes and heat must be regulated so that cake will rise as high as it will before browning over the top. Baked in layer pans it requires one-half cup more of flour and one-half level teaspoon of CALUMET. When baked this cake is very smooth and rich. If baked in layers and put together with meringue icing in which chopped nuts, raisins and figs are mixed it is an exceed-, ingly rich cake. 49 All measures level unless otherwise specified. LESSON No. S Domestic Science] - ■■— — i Carbohydrates Eggless Cookies IVa cups sugar % cup lard or butter 1% cups buttermilk 4 cups flour , % teaspoon soda 2 teaspoons CALUMET Baking Pinch of salt if lard is used

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