Fig Cookies

Ingredients

• Y-z lb. figs
• 1 cup of brown sugar
• 1 cup of water
• 1/2 cup butter and lard
• 1/2 cup sour milk
• 1 cup oat meal
• a small teaspoon of soda
• flour enough to make a dough

Method

1. 1

   Chop figs fine, place in saucepan with brown sugar and water; boil till thick and cool.

2. 2

   Mix white sugar, butter and lard, sour milk, oatmeal, soda, and enough flour to make a dough.

3. 3

   Roll out, spread figs between, cut in squares, and bake.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 380. The excerpt below is the record exactly as published.

1 cup butter and lard mixed, 1 cup currants, 1 teaspoon soda, little nutmeg, flour to roll, sprinkle with white sugar, and nutmeg. — Mrs. Robert Davis, Evergreen Park, 111. CINNAMON COOKIES.— 1 large sifter full of flour, 1 large cup sugar, 1 teaspoon cinnamon, 1 teaspoon soda, 2 teaspoons cream tartar. Sift all well together, add a little salt and good, rich cream to make into a dough, roll out and bake in a hot oven. — Mrs. Henry James, Homewood, 111. CITRON COOKIES (German).— Beat 4 whole eggs with 2 cups of sugar for J/^ hr. Add 1 teaspoon of lemon extract, ]4 cup finely chopped lemon and citron peel, 2 cups of flour, 2 teaspoons of baking powder. Place the cookies on a greased pan and sprin- kle over them a little chopped lemon and orange peel. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, 111. 556 CAKE COCOANUT CREAM COOKIES.— Beat 2 eggs and 1 cup sugar gradually, then ^ cup shredded cocoanut, 1 cup cream, and 3 cups flour, with 3 teaspoons baking powder and 1 teaspoon salt sifted in it. Toss on floured board; pat and roll out ^ inch thick, sprinkle with cocoanut, cut and bake on buttered sheet. Seek cookies may be made by using seeds in place of cocoanut. —Mrs. R. E. Deering, Oak Park, 111. DATE COOlO[ES. — Rub together 2 cups sugar, 2 eggs, 1 cup melted butter, 2 tablespoons cinnamon, 2 tablespoons buttermilk, 1 teaspoon soda, 2^ cups graham flour, 2^ cups white flour. Roll thin and put dates between. — Mrs R. A. Turner, Franklin Park, 111. FIG COOKIES.— Take Y-z lb. figs. Chopped fine, and place in a causepan on the stove. Add 1 cup of brown sugar, 1 cup water; boil till thick, and set away to cool. Then take a small cup full of white sugar, ^ cup butter and lard, ^ cup sour milk, 1 cup oat meal, a small teaspoon of soda, flour enough to make a dough; roll out and spread figs between; cut in squares and bake. — Mrs. C. C. Bettleheim, Golf, 111. FlilED CAKES.— Cream together 1 cup sugar and 2 table- spoons of shortening; add 2 beaten eggs, 1 cup sour milk,

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