Scotch Cookies

Ingredients

• two pounds of sugar
• one pound of butter
• one-half lard may be used
• two eggs
• one-half pint of molasses
• one-half pint of water
• one teaspoonful of soda
• spices to suit the taste

Method

1. 1

   Combine all ingredients and bake.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 182. The excerpt below is the record exactly as published.

SCOTCH COOKIES. Take two pounds of sugar, one pound of butter (one-half lard may be used), two eggs, one-half pint of molasses, one-half pint of water, one tea- spoonful of soda; spices to suit the taste. Mrs. Alice Long. SUGAR COOKIES— No. 3. Use two cupfuls of sugar, one cupful of lard stirred to a cream, two eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor with nutmeg or vanilla, one level teaspoonful of soda in two tablespoon- fuls of scalding water or two heaping teaspoonfuls of baking-powder. Mix in a mass; bake quickly and keep in stone jars. They are fine. Mrs. M. E. Hilton. SUGAR COOKIES— No. 4. Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use on heaping tablespoonful of baking-powder, one nutmeg grated, two tea- spoonfuls of lemon extract. Flour sufficient to make a paste that will roll out. Marian Bell. 254 CAKES. OLD-FASHIONED QINQER CAKES. Take one pint of good molasses and let come to a boil. In one-half cupful of hot water dissolve one heaping teaspoonful of soda, two table- spoonfuls of ginger and one teacupful of lard. Mix all with flour into a thick dough; roll thin and cut in squares; brush tops over with the white of a raw G.g^ and bake quickly. Lucia Weatherly. QINQER SNAPS. One cupful of brown sugar, one cupful of molasses, one tablespoonful of ginger, one teaspoonful of soda

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