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Fruit Cookies

From A calendar of dinners, with 615 recipes, 1913

Serves 20

Sufficient for sixty cookies.

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 54. The excerpt below is the record exactly as published.

Fruit Cookies 1 teaspoonful salt 1 teaspoonful powdered 2 cupfuls brown sugar cinnamon 1 cupful Crisco Y% teaspoonful powdered allspice 1 cupful chopped raisins 1 teaspoonful powdered ginger 1 cupful chopped English 1% teaspoonfuls baking soda walnut meats 2 tablespoonfuls sour milk 3 eggs Flour Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed with milk, spices, raisins, nuts, and enough flour to make stiff dough. About 5 cupfuls flour will be sufficient. Roll out, cut with cooky cutter, lay on Criscoed tins and bake in moderate oven from ten to twelve minutes. Sufficient for sixty cookies. Fruit Drop Cakes 1 cupful sugar 4 tablespoonfuls chopped nut Y% cupful Crisco meats 2 cupfuls flour 2 tablespoonfuls chopped candied 2 teaspoonfuls baking powder ies peel 1 teaspoonful salt 3 eg 4 tablespoonfuls currants 2% eof milk 1 teaspoonful vanilla extract Cream Crisco and sugar together, add yolks of eggs well beaten. Beat whites stiffly and add alternately with milk. Add sifted flour, baking powder and salt, then fruits, nuts and extract. Divide mixture into Criscoed and floured gem pans, and bake twenty minutes in moderate oven. Sufficient for eighteen drop cakes. 103 Breads, etc. Fruit Rolls 1 cupful milk ¥% |b. chopped candied citron peel 1 yeast cake % cupful chopped English Y% cupful lukewarm water walnut meats % cupful sugar Y% cupful currants 1% cupful melted Crisco ¥% cupful sultana raisins 2 teaspoonfuls salt Y% teaspoonful powdered cinnamon
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