Ginger Snaps No. 3

Ingredients

• one cupful of molasses
• three-fourths cupful of sugar
• one tablespoonful of ginger
• one teaspoonful of cinnamon
• one teaspoonful of allspice
• half a cupful of creamed butter
• two teaspoonfuls of soda

Method

1. 1

   Beat together, add flour to roll thin, and bake in a quick oven.

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.

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 dissolve one heaping teaspoonful of soda, two table- spoonfuls of ginger and one teacupful of lard. Mix all with flour into a thick dough; roll thin and cut in squares; brush tops over with the white of a raw G.g^ and bake quickly. Lucia Weatherly. QINQER SNAPS. One cupful of brown sugar, one cupful of molasses, one tablespoonful of ginger, one teaspoonful of soda, one teaspoonful of cloves, one tea- spoonful of cinnamon, one-half teaspoonful of red pepper, one cupful of lard or butter and three eggs. Make into dough, roll very thin and bake in a moderately heated oven. M. L. Forshee. QINQER SNAPS— No. 2. Put in a tin or granite-ware pan two cupfuls of molasses, one cupful of brown sugar, two-thirds cupful of lard, one heaping tablespoonful of ground ginger. Put the vessel on the stove, and let boil until it thickens a little. Dissolve heaping teaspoonful of soda in one-half cupful of tepid water and add to the other ingredients. Mix well before removing from stove. When cool sift in flour to make a very stiff dough. Roll very thin and bake. Nellie Shannon. QINQER SNAPS— No. 3. One cupful of molasses, three-fourths cupful of sugar, one tablespoon- ful of ginger, one teaspoonful each of cinnamon and allspice. Add to these half a cupful of creamed butter. Beat into this two teaspoonfuls of soda. Add flour to roll thin, and bake in a quick oven. F. T. Wall. NEW YORK QINQER SNAPS. Take one-half pound of butter, one-half pound of sugar, two and one- half pounds of flour, one pint of molasses, one teaspoonful of saleratus, one tablespoonful of ginger

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