Sand Tarts

Ingredients

• Beat to a cream 2 pounds sugar
• 1*4 pounds of butter
• Add 3 eggs
• y2 teaspoonful baking powder
• 1 tablespoonful water
• 2 pounds flour

Method

1. 1

   Roll thin on a floured board, cut in square, sprinkle sugar and cinnamon on top of each and tuck a blanched almond in the center.

2. 2

   Bake in a moderate oven.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.

teaspoonful baking powder, 1 large cup chopped nuts, pinch of salt. Drop on buttered tins with a teaspoon. — Mrs. H. G. Tull, Philadelphia. <-*** HERMITS. Three scant cups sugar, 1 cup butter, 1 cup sweet milk, 1/2 teaspoon soda, 3 eggs, 3 heaping cups flour, 2 teaspoons cinnamon, 1 teaspoon cloves, a little nutmeg, 1 cup currants, 1 cup raisins, 1 cup nuts. — Mrs. J. L. H. Missillier. SMALL CAKES 119 GINGER DROP CAKES. Put 1 teaspoonful soda in a teacup with 3 tablespoons of boiling water, 4 tablespoons butter, 1/2 teaspoon ginger, pinch salt. Fill cup to running over with molasses. Add enough flour to have it thick enough to drop on tins by the spoonful; 2 scant cupfuls will make it stiff enough. Cut crystalized ginger in small pieces, put one piece in each cake. Oven not too hot. Drop with a teaspoon. — Miss Helen Tull, Philadelphia. COOKIES. One-half pound butter, % pound brown sugar, 2 eggs, juice and rind of 1 lemon, 1 pound flour, 1 teaspoon baking powder. Mix dough, cut, and before baking sprinkle with chopped nuts and sugar. — Mrs. W. B. Parham. BERMUDA WITCHES, OR INDIVIDUAL JELLY ROLLS. Beat the whites of 8 eggs to a stiff froth, add yolks and beat together. Beat with them 1 pound sugar, and stir in y-2 pound flour. Place in oval shapes on greased paper in pans and bake light. Spread jelly on under side and roll, then powder them with sugar. This will make about four dozen. — Miss Cornelia L. Gary. DOUGHNUTS. One pint sweet milk, 2 eggs, 1 teaspoonful salt, nutmeg to taste, 1 cup yeast (or V-2 a compressed cake), 1 cup sugar, % cup lard and butter. Warm the milk, add to it the short- ening, sugar, beaten eggs and sufficient flour to make a stiff batter. When cold add the yeast and stand in a warm place until quite light. Then roll and cut out. Cover and let stand until light. Put the doughnuts into the fat upside down, for in standing a crust forms on the surface, which prevents them from becoming light if they are placed in the fat with crust uppermost. 120 SMALL CAKES DELICIOUS DOUGHNUTS OR CRULLERS. One full cup granulated sugar, 2 eggs, 2 tablespoons melted Snowdrift, 1 level teaspoon salt, a good dash of nut- meg, grated, 1 cup milk. Sour milk is preferable, as they will keep moist longer. Flour enough so that it can be rolled out, 2 full teaspoons baking powder. Mix sugar, eggs and Snowdrift till creamy; add salt and nutmeg, then milk, and lastly flour in which you have previously sifted the baking powder. Flour board. Handle on board as little as possible. Fry in deep, hot Snowdrift a golden brown. These will be light and digestible and not greasy. If sour milk is used add !/2 level teaspoon soda to milk, and 1 teaspoon baking powder added last. SAND TARTS. Beat to a cream 2 pounds sugar and 1*4 pounds of butter. Add 3 eggs, whites and yolks beaten separately; y2 tea- spoonful baking powder and 1 tablespoonful water with 2 pounds flour

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