Molasses Cookies

Ingredients

• One quart of New Orleans molasses
• one pound of brown sugar
• two tablespoonfuls of lard
• three eggs
• three tablespoonfuls of baking-powder
• one cupful of nuts
• one teaspoonful of cloves
• one teaspoonful of cinnamon
• one teaspoonful of nutmeg

Method

1. 1

   Boil all ingredients together.

2. 2

   When cold, add flour to make stiff enough to roll out.

3. 3

   Let stand a few hours before baking.

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 184. The excerpt below is the record exactly as published.

MOLASSES COOKIES. One quart of New Orleans molasses, one pound of brown sugar, two tablespoonfuls of lard, three eggs, three tablespoonfuls of baking-powder, one cupful of nuts, one teaspoonful each of cloves, cinnamon and nutmeg. Boil all together. When cold add flour to make stiff enough to roll out. Let stand a few hours before baking them. M. E. Childs. MOLASSES COOKIES— No. 2. These cookies are much liked by the children. Take one cupful of molasses, one tablespoonful of soda dissolved in the molasses. Butter the size of an egg, one-half cupful of milk. Flour to mix soft; a little ginger. Bake very quick. Susie Ellsworth. PLAIN DOUGHNUTS. One teacupful of white sugar, one coffee-cupful of sour milk, three eggs, one-half teaspoonful of grated nutmeg, two tablespoonfuls of melted lard, one teaspoonful of soda and one salt-spoonful of salt. Use just flour enough to make a dough as thin as can be handled. Margaret Isham. DOUGHNUTS— No. 3. Take two cupfuls of sugar, one salt-spoonful of salt, a small orange, juice and rind. This should be grated. Add two and one-half teaspoon- fuls of baking-powder, two tablespoonfuls of lard, four eggs, two cupfuls of sweet milk. Flour to mix like soft biscuit. Mrs. Helen Locke. 256 CAKES. IOWA DOUGHNUTS. One cupful of granulated sugar, one cupful of sweet milk, four table- spoonfuls of melted butter, two eggs, three cupfuls of flour sifted with three teaspoonfuls of baking-powder, one-half teaspoonful of salt and one of vanilla; add sufficient flour to roll out; sugar while warm. Mrs. E. Wallace, NEBRASKA DOUGHNUTS. One cupful of sugar, two eggs beaten light, one tablespoonful of melted lard, one cupful of sweet milk, two teaspoonfuls of baking-powder and one scant teaspoonful of salt. Season to taste. Flour to knead as soft as possible. Fry in hot lard. Sour milk is just as good by using one level teaspoonful of soda. Mrs. Alice Weatherwax. DOUGHNUTS (SELECTED). One and one-half cupfuls of sour milk, one-half teaspoonful of soda, one e.gg;, one cupful of sugar, two tablespoonfuls of melted butter, one- half grated nutmeg, one teaspoonful of baking-powder and one quart of flour, or more if necessary. Put all ingredients in a bowl without stirring, then add the flour and baking-powder and stir quickly. Roll out and fry in hot lard after which roll in sugar. Mrs. C. F. G. DOUGHNUTS WITH YEAST. One quart each of sweet milk and New Orleans brown sugar, one- half teacupful of butter and one-half pint of yeast. Set the milk on the stove, put in the butter and let it stand until melted; then mix up the dough with flour enough to make a stiff batter. Flavor with currants, cinnamon or nutmeg. Mrs. John Wood. NORWEGIAN DOUGHNUTS. Rub four ounces of butter into three pounds of flour; add one pound of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg, grated. Whisk four eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk, flavored with rosewater, as will make the flour into a soft dough. Cover warm to rise and when risen make into balls, or into any form liked, and drop them into a saucepan of boil- ing lard. When of a fine brown color they are done, and should be laid before the fire on a sieve to dry. Mrs. A. Myers. CAKES. 257 E VERY-DAY DOUGHNUTS. To two pounds of flour add one-half pound of sugar, two ounces of butter, two ounces of baking-powder, one pint of sweet milk and two eggs. Rub butter and sugar and eggs together. Add the milk last. Sift the baking-powder through the dry flour. Fry in a deep kettle. Ivy White. SOUR CREAM DOUGHNUTS. A cupful of white sugar, two eggs, salt, lemon extract, two large tablespoonfuls of melted butter, one cupful of sour cream and a teaspoon- ful of soda. Take flour enough to roll out easily. Mrs. H. Payne. WHOLE-WHEAT DOUGHNUTS. One cupful of sugar, one cupful of sweet milk, three tablespoonfuls of melted butter, three teaspoonfuls of baking-powder, one-half grated nut- meg and enough whole-wheat flour to make a dough just thick enough to roll out. After frying roll in powdered sugar. I. W. P. CHOCOLATE KISSES. Use only the whites of three eggs well beaten, one pound of powdered sugar, one cake of sweet chocolate and one teaspoonful of vanilla. Bake in muffin pans. L. S. Brown. ALMOND MACAROONS. One pound of powdered sugar, one pound of almonds and the whites of ten eggs. Bake on wafers or brown paper. P. A. Thwing. COCOANUT KISSES. Beat the whites of two eggs with one cupful of powdered sugar and one cupful of dessicated cocoanut. Bake in rings or patty pans. E. G. T. KRULLERS. One cupful of milk, one cupful of sugar, two eggs, one tablespoonful of lard melted, one teaspoonful of cinnamon

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