Sugar Drops

Ingredients

• One pound flour
• three-fourths pound of sugar
• one-half of butter
• four eggs
• a gill of rose water

Method

1. 1

   To be baked on paper.

2. 2

   This will make sixty drops.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new home cook book (1896), page 141. The excerpt below is the record exactly as published.

four eggs, one cup of yeast, one cup of butter, two cups of sugar, one large nutmeg ; at night, take one quart scalding milk, and stir in your flour until very thick ; beat the eggs with one cup of sugar, and add the butter as soon as it can be done without scalding the eggs ; then add the cup of yeast and let it rise until morning. In the morning add the butter and sugar that has previously been stirred ; then the nutmeg, with flour enough to make it as stiff as soft biscuit ; let it rise again. When very light, roll out three-fourths of an inch thick, and cut with a small cake cutter ; let them stand two hours before frying. Roll in sugar when nearly cold. DOUGHNUTS. Mrs. L. H. Clement. One cup of sugar, one and one-half of sour milk, one- 360 THE HOME code: BOOK. half of butter, two eggs, and one teaspoon of soda ; flavor with nutmeg. FKIED CAKES. Mrs. B. J. Seward. One cup of sugar, four tablespoons of butter, three eggs, one cup sweet milk, one teaspoon soda, two of cream tartar, or three teaspoons baking powder; roll half an inch thick after mixing soft, and fry in hot lard. FEIED CAKES. Mrs. A. Kesler, Evanston. Two quarts unsifted flour, two teaspoons soda, four of cream tartar, two of salt, two eggs, one-half cup shorten- ing, two of sugar, milk to mix. CRULLEES. Ella Waggoner, Toledo. Eight heaping tablespoons sugar, four eggs, four table- spoons melted butter, two tablespoons milk, and two of wine (or four of milk), and a pinch of soda dissolved in water. Fry in hot lard ; sprinkle sugar over when hot. CRULLERS. Mrs. Fred. A. Arnold. Three eggs, two cups sugar, one-half cup butter, one cup of sweet milk, three teaspoons baking powder ; spice to taste. RUSK COOKIES. Mrs. E. A. Forsyth. One cup melted butter, one and a half cups sugar, onei VALUABLE RECIPES. 361 cup of tepid water, two teaspoons Dr. Price's baking powder mixed well with sifted flour; roll out very thin, and cut with a round cake cutter, baking in a quick oven. WATEK COOKIES. Mrs. F. D. Gray. One cup of sugar, one-half of butter, one-half of water, caraway seed, wet hard and roll very thin, indeed ; sprinkle with sugar after putting them in the tins. LEMON COOKIES. Ella J. Roe. One pint sugar, one cup butter, one teaspoon soda, juice and grated rind of one lemon. Roll soft and thin, and bake quickly. VANILLA COOKIES. Mrs. C. S. Bartlett. One cup of butter and two cups of sugar, beaten well ; one cup of cold water, one teaspoon of soda, two tea- spoons of vanilla, flour to make a very stiff dough. Roll very thin and bake brown. BOILED COOKIES. Mrs. F. Boil one cup of milk, two of sugar, three of flour; cool it off; then add one teaspoon of soda, the yolks of three ^ggs; cut in rounds and bake in a quick oven. EVEELASTING COOKIES. Mrs. John Edwards, Rockford. Two cups sugar, one of butter, three-fourths of sweet 362 THE HOME COOK BOOK. milk, two teaspoons baking powder ; season to taste ; rub butter and sugar together; then add two eggs, milk and flour to make a soft dough; roll thin, sprinkle a little* sugar over the top, and bake in quick oven. COOKIES. Mrs. Russell. One cup butter, two of sugar, one of sour cream, one teaspoon soda, two of cream tartar, three eggs, three tablespoons caraway seed, a little nutmeg, flour enough to form a soft dough; roll out thin and bake in a qaich oven. COOKIES. Mrs. Solomon Thatcher, Sr. Two cups of sugar, one of butter, one of sour cream, three eggs, beat separately, one teaspoon of soda ; beat cream and yolks well together, then mix soft and roll out very thick ; bake in a quick oven. COOKIES. Virginia West, Evanston. Two eggs, two teacups sugar, one teacup butter, one teacup milk, one nutmeg, one teaspoon cream tartar, one- half teaspoon soda ; flour to roll. WHIG JUMBLES. Mrs. W. H. Ovington. One teacup and a half of butter; three teacups of sugar, one cup of sour cream, four eggs, one teaspoon of VALUABLE KECIPES. 363 soda dissolved in it, six cups of flour, nutmeg ; drop in heaping teaspoons on buttered paper in pans. JUMBLES. Mrs. W. H. Ovington. One pound of butter, one pound of sugar, six eggs, grated peel of a fresh lemon, flour suflicient to make a soft dough ; put in teaspoons in papered pans ; on top of each cake put a blanched almond, and some coarse lumps of crushed sugar before baking. EICH JUMBLES. Mrs. Kate Johnson. One-half pound butter, one-half pound sugar, two eggs well beaten, three-quarters pound flour ; have plenty of rolled sugar on the board, and work little lumps of the dough (which is very soft) in it; make into little rings, and turn them over into buttered pans and bake with care ; they will keep for two or three months. EXCELLENT JUMBLES. Mrs. J. H. Brown. One cup butter, two cups sugar, one cup cream, one teaspoon soda, one egg, a little bit of nutmeg, flour enough to stifl'en it so as to bake in rings ; bake quickly. COCOANUT JUMBLES. Mrs. F. Two cups of sugar, one of butter, two eggs, small tea- spoon of soda, mixed with the flour, two cups of cocoanut. 364: THE HOME COOK BOOK. JACKSON JUMBLES. Mrs. C. A. Rogers. One cup of butter, one cup cream, three cups of sugar, five eggs, five cups of flour. SAND TAETS. Mrs. W. H. Ovington. One pound sugar, three-fourths pound of butter, two eggs, flour enough to make very stiff : roll them out and wet the tops with whites of eggs, then put two almonds on each one ; sprinkle over them cinnamon and sugar. SUGAE DEOPS. Mrs. H. M. Buell. One pound flour, three-fourths pound of sugar, one-half of butter, four eggs, a gill of rose water

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