Plunketts

Ingredients

• 1 cup butter
• 1 cup sugar
• 6 eggs
• V2 cup Melrose flour
• % cup of corn starch
• 2 teaspoons Royal baking powder
• 1 teaspoon Sauer's vanilla

Method

1. 1

   Cream butter, add sugar, beating until foamy.

2. 2

   Beat whites of eggs until dry, and yolks until light colored and thick; pour yolks over whites, cut and fold together.

3. 3

   Sift flour, corn starch, and baking powder together.

4. 4

   Add beaten eggs to butter and sugar gradually, then add dry ingredients and vanilla.

5. 5

   Bake in individual tins, buttered.

6. 6

   Ice as desired.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 48. The excerpt below is the record exactly as published.

PLUNKETTS 1 cup butter 1 cup sugar 6 eggs V2 cup Melrose flour % cup of corn starch 2 teaspoons Royal baking powder 1 teaspoon Sauar's vanilla Cream butter, add sugar, beating until foamy. Beat whites of eggs until dry, and yolks until light colored, and thick; pour yolks over whites, cut and fold together. Sift twice together the flour, corn starch and baking powder. Add the beaten eggs to butter and sugar gradually, then add dry ingredients and the vanilla. Bake in individual tins, buttered. Ice as desired. — Mrs. Frank E. Covington, "BESS TEACAKE" 3 3ggs well beaten 1 cup shortening cups sugar Q^s. Melrose flour teaspoons Royal baking powder % teaspoon salt 2 tablespoons milk or orange juice. Roll the dough very thin and cut. Sprinkle with cinnamon and sugar. Bake quickly.— Mrs. U. B. Blalock, Raleigh, N. C. Royal Cleaners — Branches: \\ adesboro, Rockingham, Laurinburg, Hamlet RUSSIAN ROCKS 3 eggs 1 cup butter IV2 cups sugar 3*/2 cups flour V2 teaspoon soda dissolved in 2 tea- spoons water 1 cup raisins, chopped fine 1 cup nuts, chopped fine V'i teaspoon cinnamon x/2 teaspoon cloves V2 teaspoon nutmeg Cream butter and sugar, add well beaten eggs, flour, nuts, spices and soda. Drop small portions, well spaced on buttered pan and bake in moderate oven. — Mrs. J. B. Ingram. DROPPED COOKIES V2 cup butter 1 cup sugar 2 eggs V2 cup milk 1 teaspoon ground cinnamon V2 cup molasses 1 cup raisins 3 cups Melrose flour 2 teaspoons Royal baking powder V2 teaspoon ground cloves Beat butter and sugar to a cream. Add the well beaten eggs, then the milk, molasses and raisins, lastly, dry ingredients, well sifted together. Drop small spoonfuls on greased pans, some distance apart. Bake in moderate ovea about ten minutes. — Mrs. H. B. Allen. , "MOTHER HARMAN'S" ICE BOX COOKIES 3 eggs, well beaten 1 cup white sugar 1 cup brown sugar 1 cup butter 1 teaspoon Sauer's vanilla

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