Rock Cookies, No. 2

Ingredients

• 1 cup sugar
• 0.5 cup butter
• 2 cups Purity Flour
• 2 eggs
• 1 teaspoon soda
• 1 cup walnuts
• 0.5 cups raisins
• 1 teaspoon cloves
• 1 teaspoon cinnamon

Method

1. 1

   Use method above.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 28. The excerpt below is the record exactly as published.

2 cups Purity Flour, 2 cups bran. Cream the butter, add sugar gradually, the beaten eggs, then milk in which soda has been dissolved, and dry ingredients mixed together. Add the nuts broken into quarters. Drop from a teaspoon on but- tered baking sheets and bake in moderate oven. MARGUERITES Make a paste of a cup of chopped nuts and ^ package seeded raisins, mixed with boiled icmg. Spread on wafer crackers and put in a hot oven for a minute only to give them a delicate brown. Very nice with chocolate or cofEee for light refreshments. MACAROONS i package seeded raisins, chopped. i cup chopped peanuts. 1 cup powdered sugar. 2 tablespoons Purity Flour. Stiffly beaten whites of 2 eggs. Mix raisins, peanuts, sugar and flour. Fold into the whites of eggs well beaten, and drop mixture by spoonfuls on buttered paper and bake until light brown in a moderate oven. Page Forty one PURITY FLOUR More Bread and Better Bread COCOANUT MACAROONS 2 wnites of eggs. 1 cup sugar. IJ cups cocoanut. Ij teaspoons cornstarch. Erke same as plaiu macaroons. DATE TART i pound dates. i pound blanched almonds, li cups fruit sugar. 1 teaspoon vanilla. Whites of 4 eggs. Stone dates, put through chopper with almonds. Beat the whites of eggs stiff, add su-ar <^raduallv beatmg all the time, then the fruit and flavoring. Bake in shallow buttered pan in a slow oven for "l nour. While hot, cut m squares or sticks and remove from pan at once. ALMOND CAKES 1} cups white sugar. 1 cup butter. } pound almonds, dried and split. 4 eggs. Purity Flour enough to roll out. A;i £^^l"^ S^^ ^'^^^^ °^ ^^^•^' '''^**^^ ^^^ ^^^'^^ *^^^ ^^^y ligh^' beat the whites of eggs to a stiff froth add Furittj Flour, nuts and whites of eggs last; cut in narrow strips and bake. Nut takes require a slow OATMEAL COOKIES (8ee Cereals.) DATE CAKES (^00 PpTcals.) Page F o r t y - t w o PURITY FUOUR More Bread and Better Bread HONEY DROP CAKES J cup honey. i cup butter. * teaspoon cinnamon. i teaspoon cloves. 1 eg^ 1 cup raisins, cut in small pieces. Purity Flour (about li cups). i teaspoon soda. i tablespoon water. Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When •+ •■ i7a?S nn^t of the Pwiiw Flour the ego- well beaten, the soda dissolved in the water, and the rUins Idd e'n'ough 'AnV^L. to mL: a°dough that will hold its shape. Drop by spoonfuls on a buttered tin and bake in a moderate oven. ROCK COOKIES, No. 1 4 cups Purity Flour. 1 cup butter. 1 cup sugar. A- teaspoon soda. i teaspoon cream of tartar. 1 Clip chopped dates. 1 cup cocoauut. 1 cup chopped walnuts. 3 eggs. Flavoring. M\x sucrar butter and Purllti Flour (in which soda and cream of tartar have been sifted). Add the dates cocoalut and walnuts, and the well-beaten eggs, in which has been dropped a little lemon or vanilla. Drop from a teaspoon on a buttered pan, and bake m a moderate oven until brown. Use method above. ROCK COOKIES, No. 2 1 cup sugar, g cup Imtter. 2 cups Fiiritu Flour. ?, eggs. 1 teaspoon soda. 1 \ flips walnuts. \i cups vnisiiis. 1 tonspooii cloves. 1 teaspoon ciniianion. GINGER SNAPS 1 cup molasses. 1 teaspoon soda. i cup sugar. 1 teaspoon salt. i cup butter or lard, i tablespoon ginger. Purity Flour to roll very thin. Mix molasses suc^ar. dinger and butter, stir over the fire until the butter is melted then stir m quicklj 3 cup« of PtfrS'/F/o^-. in which the soda has been sifted. Knead the dough until it becomes smootn and chill thoroughly. Roll as thin as possible, and bake m a quick oven. Page Forty-three PURITy FUOUR More Bread and Better Bread GINGER COOKIES 1 cup molasses. 2 tablespoons milk or water. 1 tablespoon ginger. i cup butter. 1 teaspoon soda. Purity Flour to mix soft as can be handled on the board. ^JBlF-^^-'^^ w^^^o:.?^,^- ^- -- - - - CREAM PUFFS 1 cup water, i cup butter. 1 cup Purity Flour. Pinch of salt. 3 eggs. Heat the water and add the butter and salt. When this boils stir ir. iho fl u ■ have no lumps. Cook until the mixture leaves the side of th saucepan Coo wZ' "! '"TI^^ ^' he unbeaten eggs, one at a time. Mix thoroughly and chill Droniixt^re bv tb! "^^^^7 ^^^'u^^^^ tered tins, leaving- snace for tbpm in riso -Roi-t d „ ^ T \ ^ mixture by the spoonful on but- split and 'fill wit? Xppdce^S. I desired th? can b "SdTd '""f/?. -'-'-. When cold, intend fr^ng them, uL" onl, a teaspoonirat"':^™. T^it^^e^ZulVt^TX'- " '"" DOUGHNUTS 2 eggs

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