Recipes Tried and True Part 25

SPLENDID EGGLESS COOKIES. MRS. E. S. BOALT.

Two cups sugar, one cup b.u.t.ter, one cup sweet milk, teaspoon soda, one teaspoon vanilla, one pinch salt, just enough flour to roll them out.

HARD COOKIES. MRS. SALMON.

One and one-half cups granulated sugar, one cup b.u.t.ter, three eggs, one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk, flour enough to roll out thin; sift granulated sugar on top, and gently roll it in.

COOKIES. MRS. LIZZIE MARTIN.

One cup b.u.t.ter, one pint sugar, three eggs, three tablespoons water, two pints flour, two teaspoons baking powder, nutmeg to taste.

MY GRANDMOTHER'S COOKIES. MRS. J. EDD THOMAS.

Three eggs, two cups sugar, one cup b.u.t.ter and lard, two-thirds cup sour milk, one teaspoon soda, two teaspoons cream tartar. Flavor with vanilla. Use flour enough to roll. Stir only with a spoon.

MOLa.s.sES COOKIES. MRS. C. E. MARTIN.

Whites and yolks of two eggs (beaten separately), one cup brown sugar, one cup melted lard and b.u.t.ter, one cup New Orleans mola.s.ses, one dessert spoon of ginger, one dessert-spoon soda, four tablespoons boiling water, flour to stiffen. Do not roll too thin.

GINGER NUTS. MRS. BECKIE SMITH.

Two cups mola.s.ses, one cup sugar, one cup shortening, one tablespoonful soda in a little milk, ginger to taste, flour to stiffen, and roll.

GINGER SNAPS. MRS. HARRY TRUE.

One cup mola.s.ses (scalded), one cup brown sugar, one cup b.u.t.ter, one tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup water, flour to roll out stiff.

GINGER COOKIES. MRS. JACOB HOBERMAN.

One pint of mola.s.ses, one cup of sugar, one cup of lard, one pint of sour milk, one tablespoon of soda, one tablespoon of ginger, one tablespoon of cinnamon, three eggs.

GINGER COOKIES. MRS. CHAS. MOORE.

One pint New Orleans mola.s.ses, and one cup b.u.t.ter; let come to a boil; take from fire, and cool, then dissolve an even tablespoonful soda in hot water. Pour into mola.s.ses, and stir. Mix in enough flour to roll, and two tablespoons ginger.

GINGER COOKIES. FLORENCE ECKHART.

One cup brown sugar, one pint mola.s.ses, one-half pint lard, one-half ounce alum, one-half pint warm water, one ounce soda, two tablespoons ginger, flour enough to stiffen, and roll. Beat an egg well, and spread on the top of cakes just before baking.

SUGAR SNAPS. MRS. SUSIE SEFFNER.

One cup b.u.t.ter, two cups sugar, three eggs, one teaspoon soda, one tablespoon ginger.

SAND CAKES. MRS. ABBIE A. LUCAS.

One pound corn starch, one-half pound b.u.t.ter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat the b.u.t.ter and sugar to a cream; then add one egg and a little corn starch alternately until the whole is in. Bake a light brown in patty pans, in a quick oven. They are improved by frosting.

COCOANUT COOKIES. MRS. A. A. LUCAS.

Two cups sugar, one cup b.u.t.ter, one-half cup sour cream, one-fourth teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake quick. Make an icing of whites of four eggs, one pound of sugar, and as much grated or desiccated cocoanut as you can stir in. Spread on cookies after they are baked.

LEMON CRACKERS. MRS. A. O. JOHNSON.

Three cups of sugar, one cup of lard, one pint of sweet milk, two eggs, five cents worth of lemon oil, five cents worth of baking ammonia. Pound the ammonia fine, and pour on it half a teacup of boiling water. Mix as stiff as bread; roll out, and cut.

HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS.

One cup of nut kernels (chopped fine), one cup of light brown sugar; rub well together one-half cup flour, one egg (beaten light); mix well, and drop with a spoon on b.u.t.tered dripping pan. Bake with a slow fire.

Mrs. Josie Yager adds to this a pinch of baking powder.

HICKORY MACAROONS. MRS. W. H. ECKHART.

Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons water, one-half teaspoon baking powder, two cups hickory nut meats.

COCOANUT MACAROONS. MRS. J. C. WALTERS.