Ginger Cookies

Ingredients

• One cup sugar
• one cup molasses
• one cup lard or fried grease
• three teaspoonfuls ginger
• one egg
• two teaspoonfuls soda
• salt to taste
• mix very soft and bake in a quick oven.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The New century cook book (1899), page 99. The excerpt below is the record exactly as published.

Ginger Cookies. One cup sugar, one cup molasses, three-quarters cup but- ter, two teaspoons soda, dissolved in three tablespoons hot water, one-half tablespoon ginger, one-half tablespoon cinnamon. Mix very soft; bake in quick oven. Mrs. W. Everett. New Century Cook Book. 195 Ginger Cookies. One cup of sugar, one cup of molasses, one cup of lard, three eggs, one tablespoon of soda, one tablespoon of ginger, one tablespoon of vinegar, two tablespoons of water. Mrs. I. J. Hanmer. Cookies Without Eggs. Two cups sugar, one cup butter, one cup sweet milk, one even teaspoonful soda. Mrs. A. W. Martin. Sugar Cookies. One cup sugar, one-half cup butter, three tablespoonfuls milk, one egg, one cup flour, one teaspoonful baking powder, sifted twice with the flour. Rub butter and sugar to a cream, work in the beaten egg, milk and flour, roll out thin and cut into cakes. Bake crisp. Ginger Cookies. One cup molasses, one cup sugar, one cup butter (heaping), three eggs beaten very light, one tablespoon vinegar, one table- spoon ginger, one teaspoonful cinnamon, one teaspoonful cloves, one heaping teaspoon soda, one-half grated nutmeg. Beat all of the ingredients until very light; enough flour to make a soft dough. Roll out and bake in a quick oven. S. M. Slocum. Ginger Cookies. One cup sugar, one cup molasses, one cup butter or lard, one egg, one-half cup boiling water, one teaspoon soda dis- solved in water, one teaspoon cloves, one teaspoon cinnamon, one teaspoon ginger, one teaspoon salt, flour enough to make a stiff dough. Mrs. H. A. Williams. Ginger Cookies. Rub one scant sup of shortening into four cups of flour, one and one-half cups brown sugar, one and one-half cups molasses, one cup sour milk, one teaspoon soda, little salt, two eggs, one teaspoon ginger, two teaspoons cinnamon. Mrs. H. L. Rankin. Ginger Cookies. One teacup sugar, a large half cup butter, one egg, two cups molasses, one small dessert spoon of soda dissolved in 196 New Century Cook Book. three-fourths of a cup of hot water, two spoons ginger. Mix hard enough to roll. Drop Ginger Cookies. One cup sugar, one-half cup lard, one-half cup molasses, one-half cup hot water, dessert spoon ginger, teaspoon cinna- mon, teaspoon soda, flour to drop thick from spoon. Mrs. Anna Hibbard. Ginger Cookies. Two eggs, one cup sugar, one cup butter or drippings, one even spoon soda, one heaping spoon ginger, one cup molasses. Flour enough to roll as soft as possible. Mrs. Willard H. Thayer. Ginger Cookies. Two cups of sugar, two cups of molasses, New Orleans, one and one-half cups of lard or butter, two teaspoons of ginger, two eggs, two teaspoons of soda, one and three-fourths sour milk, do not mix too stiff. Ginger Cookies. One cup molasses, one cup sugar, one cup lard, one egg, one half cup sour milk, soda, one tablespoon of vinegar, ginger, little salt. Ginger Cookies. One pint of lard, one pint of molasses, one cup of sugar, two tablespoonfuls of vinegar one tablespoonful ginger, one tea- spoonful each of cloves, cinnamon and allspice and one-half a nutmeg. Let this cook then add tablespoon of soda in one half teacup of hot water. Mrs. B. F. Masters. Ginger Cookies. One full cup brown sugar, one-half cup shortening, one cup molasses, two eggs, one teaspoon baking soda, one teaspoon baking powder, one-half teaspoon cinnamon, a bit of cloves, flour to roll soft. Mrs. W. T. Eaton. Drop Ginger Cookies. One cup molasses, one-half cup sugar, two eggs, one-half cup butter, one teaspoonfull soda dissolved in boiling water, one cup raisins, three cups of flour, one teaspoon cinnamon, one- New Century Cook Book. 197 half teaspoon cloves. Drop in small spoonfuls onto well greased pan, allowing plenty of room between drops. Mrs. B. F. Sheets, Oregon, 111. Ginger Drops. One-half cup brown sugar, one cup New Orleans molasses, one-half cup butter, one teaspoon ginger, one teaspoon cloves, one teaspoon cinnamon, two and one-half cups flour, two tea- spoons soda dissolved in one cup boiling water. Last add two well beaten eggs, flour should not be put in until other is cold. Mrs. W. T. Tate. Ginger Crups. Two cups molasses, one of lard, one spoon of ginger, one desertspoonful soda, dissolved in hot water, enough flour to roll. Oakland Church. Ginger Wafers. One pint molasses, one-half pound brown sugar, one-half pound butter, one teaspoonful cinnamon, two teaspoonfuls gin- ger, make stiff and roll thin. Mrs. Dyson. Ginger Cookies. One cup sugar, one cup molasses, one cup lard or fried grease, three teaspoonfuls ginger, one egg, two teaspoonfuls soda, dissolved in one-half cup hot water, salt to taste, mix very soft and bake in a quick oven.

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