Ginger Cookies No. 3

Ingredients

• One cupful of sugar
• one cupful of lard
• one cupful of molasses
• one-half cupful of hot water
• one teaspoonful of soda
• ginger to taste
• flour to roll out

Method

1. 1

   Combine all ingredients and roll out the dough.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 182. The excerpt below is the record exactly as published.

GINGER COOKIES— No. 3. One cupful of sugar, one cupful of lard, one cupful of molasses, one- half cupful of hot water, one teaspoonful of soda, flour to roll out, and ginger to taste, usually about a tablespoonful. Mrs. A. Forester. COCOANUT COOKIES. Take three eggs, one cupful of sugar, one cupful of butter, one cupful of cocoanut, three tablespoonfuls of sweet milk, one teaspoonful of bak- ing-powder, one teaspoonful of vanilla extract, flour enough to roll out nicely. These cookies require a quick oven and must be rolled out very thin. The longer they are kent the more moist they become. Mrs. E. Casper. CAKES. 253 CHOCOLATE COOKIES. Beat to a cream one-half cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar, then add one-fourth teaspoonful of salt, one teaspoonful of cinnamon and two ounces of choco- late, melted. Now add one well-beaten eg^, one-half teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two and one-half cupfuls of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice. Maria Parloa. SUGAR COOKIES. One cupful, of white sugar, one-half cupful of butter, a pinch of salt, a little nutmeg, two eggs, three tablespoonfuls of sour milk, a scant half teaspoonful of baking-soda dissolved in the milk; flour to roll firm. Mrs. M. a. Burke. SUGAR COOKIES— No. 2. (Can any thirteen-year-old^girl beat this?) Two cupfuls of sugar, one cupful of butter, three-fourths cupful of sweet milk, two eggs, five cupfuls of flour and two teaspoonfuls of baking- powder. Roll thin and bake quickly. Caraway seed may be added. Flossie Falconbury. SCOTCH COOKIES. Take two pounds of sugar, one pound of butter (one-half lard may be used), two eggs, one-half pint of molasses, one-half pint of water, one tea- spoonful of soda; spices to suit the taste. Mrs. Alice Long. SUGAR COOKIES— No. 3. Use two cupfuls of sugar, one cupful of lard stirred to a cream, two eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor with nutmeg or vanilla, one level teaspoonful of soda in two tablespoon- fuls of scalding water or two heaping teaspoonfuls of baking-powder. Mix in a mass; bake quickly and keep in stone jars. They are fine. Mrs. M. E. Hilton. SUGAR COOKIES— No. 4. Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use on heaping tablespoonful of baking-powder, one nutmeg grated, two tea- spoonfuls of lemon extract. Flour sufficient to make a paste that will roll out. Marian Bell. 254 CAKES. OLD-FASHIONED QINQER CAKES. Take one pint of good molasses and let come to a boil. In one-half cupful of hot water

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