Plain Cookies

Ingredients

• 1 c. sugar
• 1 egg
• 1/2 c. butter
• 1/2 tsp. salt
• 1/2 c. milk
• 1/2 tsp. flavoring
• 2 tsp. baking powder
• Flour to make a dough stiff enough to roll

Method

No method was recorded for this recipe.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 18. The excerpt below is the record exactly as published.

/2 tsp. salt. 2 tbsp. lard or butter. Milk or water to make a soft dough. Sift dry materials. Cut or chop in butter or lard, using a case-knife. Add enough liquid to make a soft dough. Turn upon a floured board, pat lightly into shape, half an inch thick. Cut, place on a slightly floured tin, and bake in a hot oven about 10 m. Change this biscuit recipe into shortcake dough. Name the different fruits commonly used for short- cake. Write the directions for making shortcake. Griddle Cakes 3 c. flour. 2 eggs, well beaten. 1 tsp. salt. Milk to make a soft batter. 4 tsp. baking powder. 2 tbsp. butter. 68 A HANDBOOK OF HOME ECONOMICS Sift dry ingredients, add beaten eggs and milk, beat well and add butter. Drop by spoonfuls on a hot, greased griddle. Turn when full of bubbles on top and cooked on edges. Cook the other side till brown. Sour Milk Griddle Cakes r _ c. flour. H tsp. salt. 2 c. sour milk. 1 egg. 1 tsp. soda. Syrup 2 c. brown sugar. % c. water. Stir till dissolved and bring to the boiling point. Boil 5 m. What is baking powder? Name two standard kinds. What is the price of baking powder per pound? How many teaspoons in a half pound? What kind of a griddle is best for hot cakes? What comes next? Reduce the recipe for griddle cakes to one-eighth. A HANDBOOK OF HOME ECONOMICS 69 Cornmeal Muffins 1 c. flour. 1 egg. % c. corn meal. 3 tbsp. butter. 34 c. sugar. 2 tsp. baking powder. 1 c. milk. y% tsp. salt. Sift dry ingredients, add milk, well-beaten egg, and melted butter. Place in greased pans and bake fifteen to twenty minutes, in a quick oven. Graham Muffins 1 c. Graham flour. 1 egg. 1 c. white flour. ^2 tsp. salt. 1 c. milk. 2 tbsp. butter. J4 c. sugar. 3 tsp. baking powder. Mix, and bake like corn meal muffins. Estimate the cost of both of these recipes. Wheat Muffins 2 c. flour. 1 egg. 1 c. milk. 2 tbsp. shortening. 34 c. sugar. 3 tsp. baking powder. 3/£ tsp. salt. 70 A HANDBOOK OF HOME ECONOMICS Sift dry materials, beat egg, add milk, stir into dry materials, and add shortening, melted. Bake in buttered pans 20 m. in a quick oven. Estimate the cost of this recipe. How many should it serve? Boston Brown Bread 2 c. corn meal. 3 c. warm water. 1 c. rye or Graham flour. 3 tsp. soda. 1 c. common flour. J^ tsp. salt. 1 c. molasses. Sift the dry materials, add liquid, and steam in one dish four hours, or in tiny cups three-fourths of an hour to one hour. Explain what takes the place of the cream of tartar in this recipe. What might be used in place of the water? CAKE General Rules for Cake Prepare oven; prepare tins; prepare utensils; pre- pare ingredients; cream butter; add sugar gradually; separate eggs; beat yolks creamy; beat whites stiff; sift flour, salt, baking powder. Add a little of the dry materials to the creamed butter and sugar. A HANDBOOK OF HOME ECONOMICS 71 Mix milk and egg yolk. Add half to creamed mixture. Alternate with dry material until all is added. Fold in stiff whites and flavoring. Bake in a moderate oven. If it is a layer cake use a quick oven. If a moist cake is desired, add eggs, unbeaten, to creamed butter and sugar. Plain Cake 4 tbsp. butter. 1 c. fine granulated or powdered sugar. 2 eggs. 3/2 c. milk. 2 tsp. baking powder. \y± c. flour. 1 tsp. spice or J/£ tsp. flavoring. 1 spk. salt. Suggest four variations made from this recipe. Estimate the cost of the plain cake. Sponge Cake 1 c. sugar. 4 eggs. 1 c. flour. 3 tbsp. milk or water. 1 tsp. flavoring. 2 tsp. baking powder. J4 tsp. salt. Separate eggs, beat yolks creamy, whites stiff. Add sugar lightly to yolks, then flour and baking powder, 72 A HANDBOOK OF HOME ECONOMICS sifted thoroughly together. Stir the milk, flavoring, and salt in lightly, then fold in stiff whites. Bake in a moderate oven. What is the difference between angel cake and sponge cake? Which is the more tender and why? Estimate the cost with eggs at 60^ per dozen and at 25^ per dozen. Gingerbread 1 c. molasses. J4 c- shortening. J^ c. sugar. 1 tsp. ginger. 3 c. flour. 1 tsp. soda. 1 c. boiling water. J^ tsp. salt. legg. Cream butter, add sugar, well-beaten egg, molasses, and salt. Stir in the flour and soda, thoroughly sifted together. Pour the boiling water over the ginger, and add last. Beat well and bake in a shallow pan in a moderate oven. What could we add to this which would change it into a spice cake? Give the exact amounts needed. A HANDBOOK OF HOME ECONOMICS 73 CANDY Fondant 2 c. granulated sugar. % c. water. Boil until it threads on a fork (242° F.). Do not stir while cooking. Remove from the fire. When lukewarm, beat until creamy and stiff enough to handle. Knead lightly until soft and pliable. Boil the sugar and water gently; if the side of the saucepan becomes covered with granulated sugar, wipe it off with a damp cloth, and if the sugar granulates when you begin to stir it, add more water and boil again. Butter-scotch 1 c. butter. 5 tbsp. molasses. l%c. sugar. % tsp. vanilla. Boil molasses, sugar, and butter twenty minutes, stirring as little as possible, add flavoring and turn into prepared dishes. Cut when it begins to stiffen. Bonbons Roll candied fruit or nuts into some of the fondant, making small balls. Dip in some fondant melted over hot water. Be sure and stir the fondant while it is melting. 74 A HANDBOOK OF HOME ECONOMICS Compare the cost of bonbons made from fondant and the high-priced ones in stores. Write out directions for making chocolate creams. Write out directions for making peppermints. COOKIES In rolling cookies, handle the rolling-pin very lightly and roll only a small amount of dough at a time. Use as little flour as possible on the board and be sure that the cookies are not floury when placed in the oven. Watch the oven carefully, as they burn very easily. Cool thoroughly before placing in pail, jar, or can. Ginger Snaps 1 c. molasses. 4 tbsp. butter. 1 tsp. ginger. 1 tsp. soda. Spk. salt. Flour to make stiff dough. Boil molasses, add butter, ginger, salt, soda, flour. Roll very thin, cut in rounds, and bake in a moderate oven. Plain Cookies 1 c. sugar. 1 egg. % c. butter. % tsp. salt. Yz c. milk. J/2 tsp. flavoring. 2 tsp. baking powder. Flour to make a dough stiff enough to roll

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