Ginger Creams

Ingredients

• 1 cup molasses
• 1 cup granulated sugar
• 1/2 cup butter
• 1/2 cup lard
• 1 cup sour cream
• 2 egg-yolks
• two cups of flour
• the soda
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1/2 teaspoon salt

Method

1. 1

   Mix molasses, sugar, cream, and melted shortening.

2. 2

   Mix soda and spices with flour and beat into the mixture.

3. 3

   Drop by rounded teaspoonfuls onto a buttered sheet and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 51. The excerpt below is the record exactly as published.

1 cup butter 2 cups flour Ifii mps sugar H teaspoon baking- 2 eggs powder 4 tablespoons sweet milk 1 large cup raisins 2 cups oatmeal (un- (seeded, cut, and cooked) floured). 1 teaspoon dnnamon A little nutmeg Cream the butter and sugar together; add the well beaten, then the milk and oatmeal. I Sift the baking-powder in the flour, and add the Ijaisins and nutmeg last, The batter should be 194 TRUE FOOD VALVBS very thick, and is dropped on well-greased tins in small circles and baked for fifteen or twenty minutes. They may be ornamented with nuts or fruits, if desired. There is no reason why the deft housewife can- not make cakes and cookies that for daintiness of, flavor and variety excel those turned out by the; large bakeries, and are certainly far more eco- nomical. There need be no restrictions to the baking o\ cookies or sand tarts. The wise cook will make them in large quantities, then put them into air- tight tins, and she will have enough in the larder for days to come. One necessary requirement for making cookies is to have an even and rather quick oven;! Sand Tarts Take one cup of butter, one and a half cups offl sugar, three eggs, a tablespoon of water, two- thirds teaspoon of baking-powder, and sufficient^ flour to make stiff enough to roll. Cream the butter and sugar together; add yolks, well beaten, with water and whites beaten_ to a froth. Add the baking-powder and flour li Roll the dough very thin ; cut in circles J AND THEIR LOW COSTS 195 squares ; sprinkle sugar and cinnamon on top ; and bake in a quick oven for about fifteen minutes. Plain Cookies J^ cup butter 1 cup sugar H cup milk roll . Cream the butter ; add the sugar, milk, the egg beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about ten minutes. The above is economical and good. A Rice Pie-crust There are some people who are denied the en- joyment of eating pje because the crust is hard to digest. The following use of rice makes an ex- cellent substitute for pie-crust in all lemon and cream pies. Put a quarter cup of rice into one cup of water, with a pinch of sa!t, and cook imtil soft. It is best to use a double boiler. Press the boiled rice into the shape of an under crust in the pie pan, and let it stand until it jellies. Make the lemon or cream filling and put it in the rice crust. Cover with the usual meringue, and brown lightly in the oven. If cut when cool, the rice will hold its 196 TRVB FOOD VALVES V'] teaspoons ginger IVi teaspoons cloves Yi teaspoon sail shape and prove a pleasant surprise to a pie-lovingi family- Serve cold. Ginger Creams 1 etip molasses 1 cup granulated sugar ]ri cup bullcr H cup lard 1 cup sour cream 2 egg-yolks Mix together molasses, sugar, cream, egg-J yolks, and the shortening, which should melted. Mix the soda and spices with two cupS of flour

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