Ginger Cookies

Ingredients

• Two cups of molasses
• one of lard
• one of sugar
• two-thirds cup of sour milk
• tablespoonful of ginger
• three teaspoonfuls of soda
• two eggs

Method

1. 1

   Roll thin and bake quickly.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 366. The excerpt below is the record exactly as published.

GINGER COOKIES WITHOUT EGGS. One cup molasses, half cup sugar, half cup shortening, half cup warm water, two teaspoonfuls ginger, two teaspoonfuls soda; flavor with nutmeg, and flour to roll nicely. Roll no thinner than one-fourth inch, and bake in a quick oven. COCOANUT COOKIES, Two cups sugar, one cup butter, two eggs, one teaspoonful soda dis- solved in a tablespoonf ul of milk, one cocoanut and flour enough to roll. HERMIT COOKIES. Half cup butter, one and a half cups sugar, three eggs, one teaspoon- ful of all kinds of spices, half teaspoonful soda. Dissolve in a little water, mix up stiff and roll. ABERFFRAW CAKES. Three-quarters of a pound of butter, quarter of a pound of loaf sugar, one pound flour ; add the butter by degrees and work with the hand ; roll out and cut with a glass. GINGER SNAPS. Put into a tin pan two cups of molasses, one cup of brown sugar, two-thirds of a cup of lard, one tablespoonf ul of ground ginger ; boil until these thicken a little ; stir in by degrees a good handful of sifted flour. After it is heated well add a heaping teaspoonful of soda dis- solved in a little tepid water ; mix thoroughly before taking from the COOKIES, SNAPS AND JUMBLES. 431 stove, then add flour enough to make a stiff dough. Roll very thin, cut the cakes in shapes and bake in a quick oven. LEMON SNAPS. One coffee-cup of sugar, two-thirds of a cup of butter, two eggs, one level teaspoon soda dissolved in a quarter of a cup of hot water ; flour to roll thin ; flavor with lemon ; bake in a hot oven. JUMBLES. Take one pint of sour cream, three eggs, two cups of sugar, and one quart of flour into which has been thoroughly mixed two teaspoonfuls of phosphatic baking powder and a pinch of salt. Season with cinna- mon ; cut in rings and fry in lard to a light brown, or bake them quickly in a hot oven. If the latter, wet the tops with the white of an egg and sift white sugar over. They are excellent. COCOANUT JUMBLES. One pound of grated cocoanut, three-quarters pound of pulverized sugar, six ounces butter, six ounces flour, five eggs ; drop with table- spoon on tins. JACKSON JUMBLES. Three eggs, two cups sugar, one cup sour milk, teaspoonful soda, one cup butter, flavoring to taste; mold very soft, only kneading in enough flour to roll without sticking to the board ; roll a little thinner than for biscuits and bake in quick oven. GINGER NUTS. Rub in one and a half pounds of flour, one-half pound of butter, half pound of brown sugar, three tablespoonfuls of ginger, one teaspoonful of cinnamon and cloves (each), one teaspoonful of black pepper. Stir all into a pint of West India molasses, and piece of a lemon, one tea- spoonful of soda, two of cream tartar. GINGER COOKIES. Two cups of molasses, one of lard, one of sugar, two-thirds cup of sour milk, tablespoonful of ginger, three teaspoonfuls of soda

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