MOLASSES COOKIES
From The National home cook book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The National home cook book (1900), page 24. The excerpt below is the record exactly as published.
MOLASSES COOKIES—Two eggs, one cup sugar, two fupS molasses (N. O.), one heaping cup lard, two-thirds cup sour milk, two teaspoons soda (one in milk, one in the mo- lasses), mix soft, roll and bake in rather quick oven, then cut in squares. f NUT COOKIES—One pound light brown sugar, one cup. lard, two well-beaten eggs, one cup sour milk, one heaping teaspoon soda, one cup chopped hickory nuts, flour enough to roll out, salt. Bake in a quick- oven. - One cup of sugar, one cup of butter, two eggs beaten to- gether (yolk and white), one pint of flour, three-fourths teaspoon of cinnamon, two teaspoons of baking powder, one teaspoon of vanilla. Make into fingers, brush with white of egg slightly beaten, sprinkle with chopped nuts and bake. # Y Lee * OATMEAL COOKIES—Two cups oatmeal, one ¢up milk, one cup sugar, one cup lard, three cups flour, three tea- spoons baking powder, salt and any flavoring; roll thin; for the filling one pound dates, seeded; one cup sugar in enough water to cook dates until tender, whjch takes only a few minutes. Take a cooky, spread on the date mixture, put an-= other cooky on top and bake. These are fine. . PLAIN LEPP COOKIES—One pound of brown sugar, one pint of molasses, one-half cup of lard, one-half cup butter, — one glassful of half water and half whiskey,.two eggs, a little salt
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