Lemon Crackers

Ingredients

• Cream 1 cup shortening
• 2^ cups sugar
• 2 eggs
• 1 scant cup milk
• 1% teasp baking ammonia
• flour enough to make a stiff batter

Method

1. 1

   Cream shortening with sugar, add eggs, milk, and baking ammonia.

2. 2

   Let stand to rise, then add lemon oil and enough flour to make a stiff batter.

3. 3

   Roll, cut, and bake.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 38. The excerpt below is the record exactly as published.

flour enough to make a stiff batter. Bake in well greased iron gem pans in a hot oven. Don't fill the gem pans more than half full. — [R. A. McD., S. D. Oatmeal Date Cakes Cream 1 cup butter with 1 cup sugar, add 1 teasp soda dissolved in ^ cup water, 2 cups rolled oats, and 3 cups flour. Roll out ^ inch thick, spread half of the dough surface with dates, pitted and cut fine, turn the other half of the dough, over it, roll thin, cut out, and bake. — [S. E. F., Cal. Lady Fingers Beat to a cream 1 cup sugar and 2 eggs, add 4 tablesp milk, and flour enough to thicken, sifted with 2 scant teasp baking powder. Roll and cut in small pieces size of finger and bake in quick oven. When cold dust with powdered sugar. — [Miss I. J. K., Minn. 1 OATMEAL AND GRAHAM CRACKERS 63 Strawberry Fingers Boil together 1 cup fresh, cold water and % cup butter. Into this boiling mixture stir 1 cup sifted flour, and stir constantly until it rolls together in a ball. When partly cool, add 4 eggs, beating in one at a time, but do not beat the eggs separately. Drop this mixture on a thin, buttered tin in long, narrow- strips, one inch apart. Bake in a moderate oven until well risen and a delicate brown — ^^ hour is generally enough. The oven door should be left open a few minutes before remov- ing the fingers therefrom. This will prevent them from col' lapsing. When cool split the fingers on one side, fill with crushed strawberries, or strawberry jam. Spread tops of fingers with an icing colored with the berry juice. — [Mrs. N. P., N. H. Sugar Crackers Cream 1 cup butter with 2 cups sugar, add 1 egg, y^. teasp soda dissolved in ^^ cup cold water, and 1 teasp cream tartar sifted with flour enough to roll. Mix soft, roll thin and bake quickly. These crackers are crisp and delicious. — [Mrs. E. W. R., N. y. Cheap Oatmeal Crackers To 1 cup rolled oats add 1 cup flour with a small pinch bak- ing powder, a little salt, and I tablesp sugar. Rub 2 tablesp butter in this mixture and just enough water to hold it together. Roll out thin on a floured board, cut and bake. — [M. L. Q., Me. Graham Crackers Cream V2, cup butter with y^ cup sugar, add y^ teasp soda dissolved in "^k cup water, about a handful white flour, and enough graham flour to roll. Roll thin, cut in any desired shape, and bake in a quick oven. — [R. W., Mo. Lemon Crackers -^ Cream 1 cup snortening with 2^ cups sugar, add 2 eggs, 1 scant cup milk, 1% teasp baking ammonia

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