Ginger Cookies

Ingredients

• 1 tablespoon ginger
• 1 cup syrup
• 1/2 cup lard
• 1 cup granulated sugar
• 1 teaspoon soda
• dissolved in a little warm water

Method

1. 1

   Mix together ginger, syrup, lard, and sugar; let come to a boil.

2. 2

   Add dissolved soda just before removing from stove.

3. 3

   Let cool, then add enough flour to roll out thin.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 381. The excerpt below is the record exactly as published.

GINGER COOKIES. — Mix together 1 tablespoon ginger, 1 cup syrup, 54 cup lard, 1 cup granulated sugar, and let come to a boil; then add to this just before removing from the stove, 1 tea- spoon soda, dissolved in a little warm water. Let this mix, cool, COOK COUNTY COOK BOOK 557 and then add enough flour to roll out thin, — Mrs. C. C. Clevenger, Glenwood, 111. GINGER CAKES.— Mix ^ cup butter, Yz cup sugar, 1 cup molasses, ^ teaspoon each of cloves, cinnamon and ginger, 2 level teaspoons of soda in a cup of boiling water. Let stand until cold. Then stir in 2^/2 cups flour and 2 well-beaten eggs. Bake in hot oven for 20 minutes. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. GRAHAM COOKIES.— Beat to a cream ^ cup butter, add gradually 1 cup granulated sugar and the unbeaten white of 1 t^%', beat vigorously for 2 minutes; dissolve Yt. teaspoon soda in 8 table- spoons warm water, add, and then stir in slowly 1 qt. graham flour. Knead until smooth, roll out a little at a time into a sheet as thin as a wafer. Cut in squares, bake in a slow oven until crisp and brown. Rye mccil may be used instead of graham. — Mrs. L. E. Worth, Orland, 111. GRAPENUT COOKIES.— Mix 1 cup grapenut, 1 cup sugar, rub in 1 cup shortening, butter and lard mixed, add a scant 3^ cup milk, J/2 teaspoon soda, Y2 teaspoon baking powder, spices to taste, cinnamon or cloves, and flour to make stiff. Roll, cut and bake. — Mrs. Lew Brott, Grant Works, 111. HAZLENUT CAKES.— Mince very finely 2 oz. of hazlenuts and Y2 oz. of sweet almonds. Add 3 oz. of pounded and sifted sugar, the white of an t^z, beaten to a firm froth, enough flour to bind them together. Roll out the paste till it is Ya inch thick, stamp it out in small, round cakes, place on well-buttered tins, and bake in a slow oven 20 minutes. — Mrs, E. D. Kelley, Wiin- netka, HI. LADY FINGERS. — Rub together 1 cup granulated sugar and Yz cup butter; add Ya cup sweet milk, 1 egg, 2 cups flour, 1 tea- spoon cream tartar, 1 teaspoon soda

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