Molasses Cookies

Ingredients

• 1 1/2 cups of molasses
• 1 cup of brown sugar
• 2 eggs
• 1 cup of lard
• 1 cup of water or milk
• 2 teaspoonsful of soda
• 1 teaspoonful of ginger
• 1/2 teaspoonsful of cinnamon
• 1 teaspoonful of salt

Method

1. 1

   Mix all ingredients and roll out soft.

2. 2

   Cut with cookie roller and bake in a quick oven.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 9. The excerpt below is the record exactly as published.

2 eggs beaten to a stiff froth, a little salt mix ail thoroughly, and fry in deep lard. Mrs prank \/\/2ilz, no Cleveland Str. Baiced Custard I quart of milk, 4 eggs, beat whites seperate, 5 table- spoons of sugar mixed with the yolks, flavor with nutmeg or vanilla, Scald the milk, add by degrees to the Yolks and when v/ell mixed stir in the whites. Bake in deep dish or custard cups, grate a little nutmeg on each. Mrs E- Kammith. 502 Washino:ton Str. ^^^ ^ GALLING * X *GflRDS ^ U. S. GC. 1 91 3 Miller Str. BURLINGTON lA Ordcrr. will be promptly attended to. Gus Bree. Mgr- a^.T-ain ^mUifc iCO at •40 c 5D " 30c 25 ' 2Cc Cackles 27 2 cups of molasses, i cup of sugar, 4 eggs. 4 table- spoons of butter, cloves and orange peeling to taste, flour to thicken, roll thin and cut. Mrs Otto S^^^^g^^^^- 418 Adams Str. Clam Chowder Wash the Clams thoroughly cover them with boiling water, and let them stand 10 minutes when the3^ can be easily opened, taKe them from the shell, cut off the blackheads and pnt the bodies in a clean dish. For a pecK of clams use 6 large potatoes peeled and sliced thin, and half an onion cut in small pieces, cut a /i pound of porK into small pieces and fry brovsm, put the potatoes and onions into the kettle with the pork with a tablespoonful of salt a little pepper and hali' cup ot flour shaken over them, strain over this 4 quart of the water in w^hicli the clams were scalded, and boil 15 minutes, now add the clam.s, and 6 crackers Split and cook 10 minutes longer. Mrs f\lmira Spitzmueller. 507 S. Wood Str. Cocoanut Cookies I cup of sugar, V^ cup of butter, i Qgg 2 tablospocn of milk, 1 teaspoonful of Cr. of Tartar, ^^ teaspoonful of soda, a little salt, and i cup of coccanu^. Mrs p^lmira ^P^tzmueller. 507 S. Wood Str. 2:'> Sculicpcd Oysters Butter an oval dish, put in a layer of ousters, and dredge in a little salt pepper and butter, then a layer of roiled crackers, pour over this a fev^ spoonsful of milk, just enough to moisten the cracker, then a la^^er of Oj^sters with salt pepper and butter, another of crack- er with a little more milK, and ^oon until the dish is full, before putting into the oven pour a little more milk over the top, bake about y^ hour. Mrs Mary Robinson. 607 Gertrude Str. Oat Meal Crackers I cup of molasses, i cup of lard, i cup of water, 6 cups of oat meal, 2 cups of flour, i teaspoon of salt i teaspoon of soda. Miss T^liie M \isj\\\eX\. 719 Lewis Str. Ginger Bread I cup of molasses, Vz cup of butter, Yz cup of sugar T cup of sour milk, 2 eggs, i teaspoon of soda, 2 tea- spoons of ginger, i teaspoon of cinnamon. Flour to thicken . fs/\rs VVillett. 719 Lewis Str.. I made a visit to mrs (i5:n^d on Main Str. but she was not at home. I happened to have my card with r-ieGUS- BREE. l9l3MlLLESSTii- Has them Boiled Cod 29 La}^ the fish in cold water, a little salt for Y^ hcur wipe dry and sew up in a linen cloth, coarse and clean fitted to the shape of the pi see of cod, leave but one fold over each part, lay in the fish kettle, cover with boiling water, salted as discretion, allow nearly an hour for a piece weighing 4 pounds. Mrs /=\1. Bouquet. Bnrtlett Sir. Boiled Custard One quart of milk, 8 eggs, ^2 pound of sugar, teat to a good froth the eggs and sugar, put the milk in a tin pan and set it in boihng water, pour in the eggs & sugar, and stir it until it thicKens. Mrs George jv\osena. High & Avenne Orange Fritters 6 large oranges peeled and sliced, 2 v/ell beaten e^-gn 2 tablespoonsful of su2:ar, and enough flour to make a batter about as stiff as for flannel cakes, dip the oran- ges hito the batter being sure they are well covered by it then fry in plenty of boiling lard, drain on coarse brown paper, sift powdered sugar over the fritters and serve. Miss K''^'-"^'^ p^obinson. 60 7 G-rtrude Str. GRLLiNG GflRDS At 40 ^-^ (^ !00 With your NAME. Try GUS, BRE3 :-p Stewed Dates Wasli and pick over i pound of dates, taKe out the stones' simmer on a slow fire witli just sufficient wa- ter to cover them, and cook until they become like apple sauce, add a piece of butter about half tablespoon- ful, sweeten to taste and flavor with lemon peel. This is a very healthy sauce. Dates are also excellent chop- ped and mixed with the breakfast oat meal, to be eat- en VA^itli cream and sugar. Mrs Qeo. S^^''^^^^^- 509 S 3 c^. Str. Duck Dressing Take 6 nice sized warm boiled potatoes, }( ^<^^^ ^- bread, i pound of crackers, mix this with a little hot water enough to moisten, then add 3 nice size chopped onions, I teaspoonful of sage, i teaspoonfulof salt, i teaspoonful of pepper, i lump of butter the size of an ^'S^y 2 eggs, mxix this all well together and stiff again. This dressing is fine, made in potato balls and fried in hot butter. Mrs Qeo. C)ewein 312 Vine vStr. Ginger Ccckies 1 pirit of molasses, 2 tablespoons cf lard, i table- vSpoon of ginger, i teaspoon of soda, flour to mix. Mrs J. E. Black. 417 Bassett Str. Molassas Ccokics 31 1 Yz cups of molasses, i cup of brown sugar, 2 egps I cup of lard, i cup of water or milk, 2teaspocnsfulof soda, I Yq, teaspoonsful of ginger, i >2 teaspoonsful of cinnamon, i teaspoonful of salt,

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