Molasses Cookies

Ingredients

• half a cup of lard or butter
• two cups of molasses
• one tablespoon of salt
• one tablespoon of vinegar
• one tablespoon of ginger
• two teaspoons of soda
• enough flour to roll the dough

Method

1. 1

   Mix lard or butter with molasses, add salt, vinegar, ginger, and soda.

2. 2

   Add flour to roll out and bake.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 175. The excerpt below is the record exactly as published.

one tablespoon of vinegar, a little salt, one tablespoon of ginger, two teaspoons of cinna- mon, three-quarters of a teaspoon of cloves, three-quarters of a teaspoon of allspice, and four teacups and a half of flour. Flour the board and rolling-pin well to prevent sticking. Roll thick or thin, as you like. Bake quickly if you do not want the cookies hard. Use a greased pan in baking. HERMITS Blend a :cup and a half of dark-brown sugar with half a cup of butter, and afterward add three well-beaten eggs. Next put in half a nutmeg grated, a teaspoon of cinnamon, and a cup of raisins, seeded, chopped, and dredged. Add a teaspoon of soda dissolved in hot water and flour enough to make the dough roll out in a soft blanket. Cut with cookie cutters into any shape you please — animals, letters, or geometrical de- signs. Bake in a moderate oven. IMPROVE-WITH-AGE CAKES Mix half a cup of butter and half a cup of lard with one and a half cups of sugar. Put in three eggs beaten together, salt, cinnamon, and cloves to taste, half a teaspoon of soda dis- solved in a tablespoon of warm water, and two and a half cups of flour. Add a pound of English walnut meats, a pound of stoned dates, and a cup and a half of seeded rasins — all the fruit having been chopped medium fine. Stir well together, drop from a spoon on tins and bake in a medium hot oven. Keep the cakes in a stone jar in a cool, dry place, and thev are better after a little time than at first. SMALL CAKES 321 JUMBLES Cream together one heaping teacup of shortening (three- quarters of which should be butter, the rest lard) and two even teacups of sugar. To this add five well-beaten eggs. Mix thoroughly. Next put in one teacup of sweet milk, half a teaspoon of salt, half a nutmeg, the grated rind of a lemon, and two tablespoons of lemon extract. Beat well together. Stir in four teacups of sifted flour. This done, knead in two more teacups of flour. Roll out on the pastry board not quite a quarter of an inch thick, cut with a small biscuit cut- ter, and bake in a floured pan. With a feather or a very small brush dust the top of each one lightly with the white of an egg not beaten, and sift over them (with a small tea strainer) granulated sugar. Bake in a quick oven a very light brown. MACAROONS Home-made macaroons cost much less than when bought in a bakery — then you know they are fresh. On a large plat- ter put three-eighths of a pound of powdered sugar (sifted), half a pound of almond paste and add gradually the whites of three eggs slightly beaten. With the hands work this mix- ture into a perfectly smooth paste. Line a large baking pan with buttered paper and drop the paste from a teaspoon in tiny balls half an inch apart. The macaroon mixture slightly spreads in baking. They require from fifteen to twenty min- utes in a slow oven. After baking, turn the paper to which the macaroons stick upside down, wet it with a cloth wrung from cold water, and they will come oflf easily, MAPLE SUGAR COOKIES Mix a cup of butter with three cups of maple sugar. Add two beaten eggs, a cup of sour milk, and then stir in flour and one teaspoon of dissolved soda. Make the dough stiff enough to separate in lumps off a spoon, roll out and bake. 322 THE HOME COOK BOOK MOLASSES COOKIES Have half a cup of lard or butter and till up the cup with cold water. Mix with two cups of molasses and one table- spoon each of salt, vinegar, and ginger. Stir in flour and add two teaspoons of soda dissolved in two tablespoons of hot water. Put in enough flour to roll the dough

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