Ginger Cookies

Ingredients

• one and one-quarter pounds of lard
• one quart of milk
• two quarts of New Orleans molasses
• one-half pound of brown sugar
• four ounces of soda
• a little cinnamon
• four ounces of ginger
• one and one-half ounces of salt
• eight pounds of flour

Method

1. 1

   Cut out thick and wash with milk.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 30. The excerpt below is the record exactly as published.

one quart of molasses, three-fourths of a quart of milk or sour cream, one-half ounce saleratus; then add two eggs, one-half pound of currants, one-half pound of citron. lemon, vanilla, cinnamon; thicken with flour, not very stiff; when baked cover with rum icing. A variety of other cups can be made with dif- ferent fillings. General Rules. The addition of a little granulated sugar makes macaroons crack better. The Vienna fancy mixture is a very good one and can be made up in many shapes. Almond paste is certainly a great help, and saves time and trouble in making macaroons. For all kisses and meringue work add first some sugar by hand- fuls to the well beaten eggs, then the rest of the sugar; add with large wooden spatula, mixing it very carefully. For kisses, and for all purposes when it is desired to beat them stiff, if the whites of eggs are kept on ice two or three days before using, the best results are obtained, as they beat up stiffer. For Boston cream puffs, you can easily dispense with two-thirds (.1 the fresh eggs by using one and one-half ounces of dissolved " Egg Nutrine" instead. Take one and one-half ouncesof "Nutrine" in a pint measure, add enough milk to make two-thirds of a pint and stir up well. Then add enough fresh eggs to fill a pint measure. - 65 — PLATE I MACAROONS. Pistachio. Nun. Fruit Ratafia. Parisian. Nun. Holland. Soft or Soullc. IVoin //. HBinns "Bakers' rreasure" Short Tea Desserts, also for Linzer Cake Mixture. Designs made out of Almond Sponge Sheet or \\ alnut Sponge Sheet. From //. Ilianii'S "Bakers' Treasure" F>A RT VII. /Vlolasses and Honc\J Cal<es. In baking with molasses, baking soda or saleratus is used. There- fore it should be made a special point that only the very best, pure soda is used; and if a baker is not much of a judge, I would advise him to use that done up in packages, so as to get it pure. Poor soda makes cakes look green and taste like soap. Soda must be used with great care, as worse results are obtained from using too much than not enough. Molasses Ginger Srencl. Mix together one quart of Porto Rico and New Orleans molasses, one and one-half pints water, one and one-half ounces soda, twelve ounces lard, two eggs, two handfuls brown sugar, two tablespoonfuls ginger, one-half spoonful cinnamon and enough flour to make a soft dough. Fill half-full with mixture a greased pan lined with paper, and bake about one hour in a medium-warm oven. English Currant Slices. Mix in a piece of the above dough English currants. Roll in long strips, lay on greased cooky tins and bake in a warmer oven than for the above. Press down flat, then frost with chocolate and cut in narrow slices. Scotch Fruit Drops. To the above mixture add one pound currants one-half pound citron (cut fine), one handful granulated sugar and a little more molasses. Drop in small cakes, flatten them somewhat, dust with granulated sugar and bake rapidly. (67) — 68 — Spfoe Cup Calces, Three-quarters of a pound of crumbs, one and one-quarter quarts molasses, three-quarters of a pound of lard, one quart water, one and one-quarter ounces soda, two eggs, one pound currants; vanilla, lemon, cinnamon and allspice, with sufficient flour to keep in a soft dough. Use cup-cake moulds, having them well greased and warm, then fill half-full with mixture. Frost with chocolate. Common Spice Cup Cakes. From the above mixture omit the eggs and extracts; otherwise the same. 'Washington Slices. Line a flat pan with pie crust and put in to the depth of one-half inch the mixture for spice cup cakes; bake in a medium-hot oven. Frost with water icing flavored with rum or lemon and cut in slices two by three inches. Mo/asses Pound Cake. Rub together three-quarters of a pound of lard and three-quarters of a pound of sugar and slowly add seven eggs (or one and one-half ounces of dissolved desiccated egg food); then mix together and add to this, one and one-half pints molasses, one-half pint milk and one and one-half ounces of soda; then add to the whole, three and one- half pounds of cake flour, two ounces ginger, one ounce cinnamon and one teaspoonful of salt. Bake medium — about 350 degrees. Molasses Cookies. Use ten ounces lard, one pint milk, one quart New Orleans molasses, two ounces soda, a little cinnamon, one teaspoonful salt, four pounds of flour and a handful of granulated sugar. Wash with milk and cut out, having them a fair thickness. Gin u;e r Cookies. Use one and one-quarter pounds lard, one quart milk, two quarts New Orleans molasses, one-half pound brown sugar, four ounces soda, cinnamon, four ounces ginger, one and one-half ounces salt and eight pounds of flour

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