Sugar Cookies
From Food study, 1917
Adjust flour as necessary for rolling.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 116. The excerpt below is the record exactly as published.
SUGAR COOKIES GlNGERSNAPS A. Class Experiments. YEAST. I. Blend a yeast cake with a cup of water in which a teaspoon of molasses has been mixed. Divide into four portions. 1. Freeze the first and then let it stand at room tem- perature. 2. Boil the second and let it cool to room temperature. 3. Heat the third to lukewarm. In turn, fill a test tube with part of each of these three portions and invert in the remaining liquid, taking care not to admit bubbles of air into the tubes. Use cups or tumblers, if no beakers are at hand. While inverting, the test tubes may be covered with the thumb or a piece of stiff paper. Keep at room temperature, and note result after an hour or two. 4. Chill the fourth portion, fill a test tube with the mix- ture and invert as above, and place in an ice-box, or out of doors if it is cold weather. Compare the result with the others after the same length of time. II. Examine under a microscope yeast from an actively fermenting liquid, and make a drawing of a "plant/' III. Observe the action of yeast with the following food materials and account for the results. Use J yeast YEAST 241 cake and J c. liquid in each case. Invert in test tubes as before. 1. Water. 2. Water with | tsp. flour. 3. Milk. 4. Water in which potatoes have been cooked. 5. Water and J tsp. of starch. 6. Water and J tsp. of sugar. B. MAKE SUGAR COOKIES OR GINGERSNAPS. SUGAR COOKIES. 2 tbsp. fat £ ssp. soda j c. sugar J tsp. baking powder If tbsp. egg | c. flour and amount neces- 1 tbsp. sour milk sary to roll A few drops of vanilla
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