Peanut Cookies

Ingredients

• two ounces of butter
• one-half cup of sugar
• one egg
• two tablespoons of milk
• one-half teaspoon of salt
• one teaspoon of baking powder
• one cup of flour
• one cup of finely chopped peanuts

Method

1. 1

   Cream together butter and sugar, add beaten egg, milk, and salt.

2. 2

   Mix baking powder with flour, stir it in, and add chopped peanuts.

3. 3

   Drop by teaspoonful on buttered tins and bake.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 91. The excerpt below is the record exactly as published.

Peanut Cookies. Cream together two ounces of butter and one-half cup of sugar, add one egg, well beaten, two table- spoons of milk, and one-half teaspoon of salt. Mix one teaspoon of baking powder with one cup of flour, stir it in, and add one cup of finely chopped peanuts. Drop it by the teaspoonful on buttered tins an inch or two apart, put a half peanut on each, and bake in a quick oven. Molasses Cookies. Scald one cup of molasses, take from the stove and Cakes. 211 stir in one-half cup of butter, one-half cup of sugar, one tablespoon of ginger, and a little salt. When cool, add one- fourth cup of water in which one-half teaspoon of soda is dissolved. Mix with enough flour to make a soft dough - - about one quart. Roll till about one-eighth inch thick, cut .out, and bake in a moderate oven. Soft Molasses Gingerbread. Sift together one pint of flour, one-half teaspoon each of salt and soda, and one teaspoon of ginger. Mix with one scant cup of molasses and two table- spoons of fat softened in one-half cup of hot water. Spread in a shallow pan or bake in muffin pans for twenty minutes or more in a moderate oven. Shredded cocoanut or almonds or peanuts may be sprinkled over the top of the gingerbread in the pans before baking. Doughnuts. Sift one quart of sifted flour with one teaspoon of salt, three teaspoons of baking powder, one-half tea- spoon of mixed spice, and one cup of sugar. Mix with one beaten egg and one cup of milk. Or use one- half teaspoon of soda and one cup of sour milk in place of sweet milk, sifting the soda with the other dry materials. For richer doughnuts add another egg and one table- spoon of thick cream or melted butter. 212 Home Science Cook Book. Cheese. Every bit of dry cheese should be saved and chopped or grated to add to cereals, omelets, souffles, etc. , recipes for which will be found elsewhere. A bottle of Parmesan cheese is a valuable addition to any store closet. Cheese Crackers. Use saltines or common crackers split. Spread with butter and brown in the oven, then put as much grated cheese on each cracker as it will hold, and again put in the oven until the cheese is melted. Serve with salad or coffee. Cheese Toast. Make French toast in the usual way, dipping bread in egg and milk and browning in hot fat. Then put in a pan, cover each slice with cheese seasoned with salt and pepper, and toast under the gas flame till the cheese is melted and begins to crisp. Cheese Sandwiches. Put soft, rich cheese through a potato ricer, or chop it fine; for each cupful use one egg yolk and two tablespoons of milk

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