Peanut Cookies

Ingredients

• 4 T. butter
• iC. sugar
• 2 eggs
• 2 C. flour
• 3 t. baking powder
• i t. salt
• i C. milk
• 1 t. lemon juice
• C. chopped peanuts

Method

1. 1

   Mix by cake method of mixing.

2. 2

   Mixture should be a stiff drop batter.

3. 3

   Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart.

4. 4

   Place one-half of a peanut on top of each and bake in a moderate oven about fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 51. The excerpt below is the record exactly as published.

1 t. lemon juice or 7 R. t. powdered sugar i t. flavoring extract 1. Beat egg white very stiff. 2. Add sugar 1 t. at a time beating with Dover egg beater after each addition. 3. Add flavoring and spread icing between layers and on top of cake. Note. — This will make enough icing for a two layer cake. Oatflake Cookies. i C. shortening 1 t. cinnamon 1 C. sugar I t. soda 2 eggs 1 C. oatflake (rolled oats) 2 C. flour ^ C. sour milk i t. salt 1 C. chopped raisins 1. "Wash and chop raisins. 2. Grease baking sheet. 3. Sift flour, soda, salt and cinnamon together. 4. Cream shortening and add silgar and beaten egg alter- nately. 5. Mix one-third of flour with raisins. 6. Add rest of flour and part of milk to sugar and eggs. 7. Add oatflake and raisins and enough milk to make a stiff drop batter. 246 FOOD AND COOKERY 8. Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart. 9. Bake in hot oven about fifteen minutes. 10. Eemove from baking sheet as soon as baked. Eggless Cookies. 6 T. shortening 4 t. baking powder f C. sugar I t. salt f C. (?) milk 1 t. cinnamon 2 C. flour ^ t. allspice 1. Grease and flour baking sheet. 2. Mix and sift flour, baking powder, salt and spice. 3. Cream shortening and add sugar. Moisten with part of the milk while creaming. 4. Add flour and milk alternately until all the flour has been added and enough milk to make a soft dough. 5. Turn onto a floured board and roll one-fourth inch thick. 6. Cut with floured cookie cutter and bake in hot oven about fifteen minutes. Note. — One t. vanilla may ie used instead of the spice. The biscuit method of mixing may he used. 3 t. baking powder i t. salt i C. milk 1 t. lemon juice C. chopped peanuts 1. Mix by cake method of mixing. Mixture should be a stiff drop batter. Peanut Cookies '• 4 T. butter iC. sugar 2 eggs 2 C. flour 1 CAKE MIXTURES AND PUDDINGS 247 2. Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart. 3. Place one-half of a peanut on top of each and bake in a moderate oven about fifteen minutes. - Note. — Three cups of peanuts in the shell will make about one cupful of Shelled peanuts. Scottish Macaroons. 2 eggs i t. salt 1 C. sugar 1 t. baking powder 1 C. rolled oats f T. butter (melted) ^ C. cream of wheat or i C. shredded cocoanut fine bread crumbs 1. Beat eggs and add sugar gradually. 2. Add remaining ingredients and drop mixture by tea- spoonfuls one inch apart on greased baking sheet. 3. Bake in moderate oven until brown. 4. Remove from baking sheet as soon as they come from the oven. PUDDINGS. Rice Pudding. 2 C. boiled rice spk. salt 1 egg 1 pt. scalded milk i C. sugar i C. raisins spk. nutmeg 1. Pick over and wash raisins. 2. Beat egg, add sugar, salt and hot milk. 3. Stir in rice and raisins and turn into a buttered pudding dish. 248 POOD AND COOKERY 4. Set pudding dish in pan of water and bake in moderate oven until a knife thrust into center of pudding will come out clean. Bread Pudding. 1 pt. scalded milk i C. sugar 1 C. stale bread crumbs i t. salt 1 egg 1 t. vanilla or lemon extract 1. Soak bread in milk until soft. 2. Beat egg and add sugar, salt and flavoring. 3. Add milk and crumbs and turn into buttered pudding dish. 4. Bake same as rice pudding. Note. — Variations : (a) One-half cup raisins or currants may be added to plain iread pudding, (b) Chocolate bread pudding may be made by adding 3 T. cocoa to sugar. (c) Yolks of two eggs may be used instead of one whole egg. A meringue, made by beating the whites of the eggs stiff and then adding 1 T. powdered sugar, may be spread over the pudding after it is baked. The pudding should then be set back into the oven to brown the meringue. Bread and Butter Pudding. 2 eggs spk. salt 2 C. milk i C. raisins or currants 4 T. sugar stale bread butter 1. Cut stale bread in one-fourth inch slices and spread with butter. CAKE MIXTURES AND PUDDINGS 24f) 2. Cut slices into triangular shaped pieces and put a layer in the bottom of the buttered pudding dish. 3. Cover with one-half the raisins which hare been picked over and washed. 4. Repeat, having top layer buttered bread. 5. Beat the eggs, add sugar, salt and scalded milk and pour mixture over pudding. 6. Bake same as rice pudding. 7. Serve with cream or hard sauce. Cottage Pudding. 1 T. butter 2 C. flour i C. sugar 3 t. baking powder

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