Stevenson Memorial Cook Book Part 46

DROP COOKIES (Dark)

One cup of brown sugar; one-quarter cup shortening; one egg; one-half cup each of hot water and mola.s.ses; one teaspoonful each of soda, baking powder, cinnamon, cloves and salt; one-half teaspoonful of ground nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix well, drop in small spoonfuls upon a greased tin, and bake in a quick oven. This makes a small batch.

GINGER SNAPS

W. B. McKinley (his mother's recipe)

Two cups brown sugar; two cups mola.s.ses; one cup lard or b.u.t.ter; one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda; one teaspoonful cinnamon; one-half teaspoonful cloves; two tablespoonfuls ginger; add flour enough to roll. Put mola.s.ses, lard, sugar and spices on the stove, let get hot. When cool dissolve the soda in the milk, add flour and milk alternately, roll very thin and bake.

GINGER BREAD

Mrs. A. P. Roberts

One cupful mola.s.ses; two cupfuls sour milk; three cupfuls flour; one-half teaspoonful each nutmeg and cinnamon; scant half cupful sugar; two eggs; one heaping teaspoonful ginger and a teaspoonful soda dissolved in the sour milk.

SOFT GINGERBREAD

Mrs. T. C. Hollenberger

Two-thirds cup mola.s.ses, fill cup with sugar; one-half cup b.u.t.ter, fill cup with hot water; two cups flour; two teaspoonfuls ginger; one-half teaspoonful cinnamon; one teaspoonful soda, dissolved in a little of the hot water; one egg.

GINGER BREAD

Mrs. Eustace

One cup mola.s.ses; one cup brown sugar; one-half cup b.u.t.ter and lard; two eggs; two scant teaspoonfuls of soda in one cup of sour milk; three cups of flour; one teaspoonful each of ginger and cinnamon; one-half teaspoonful each of cloves and allspice. Bake slowly.

GINGER BREAD

Mrs. W. F. Barnard

Two-thirds cup mola.s.ses, fill up cup with granulated sugar; one-half cup b.u.t.ter, fill cup up with hot water; two scant cups flour; one egg, beaten light; one teaspoonful ginger; one teaspoonful cinnamon; one teaspoonful soda. Bake in moderate oven about one-half hour.

COLONIAL GINGERBREAD

Mrs. Floyd E. Jennison

One cup mola.s.ses; one-half cup sugar; one-half cup shortening. Pour over the above, one cup warm water in which one level dessertspoonful of soda has been dissolved. Let mixture cool; then add two and one-half cupfuls flour (sifted); one teaspoonful each of ginger and cinnamon and lastly two well beaten eggs and one cup (or less) of English walnut meats.

Raisins may be added, if desired.

CHOCOLATE GINGERBREAD

One-half cup mola.s.ses; one tablespoonful each of melted b.u.t.ter and lard; one-half cup brown sugar; one-fourth teaspoonful each of ginger and cinnamon; one heaping tablespoonful grated sweet chocolate, mixed to a paste with a little hot water. Blend the ingredients thoroughly, then stir in one teaspoonful soda in one cupful of sour milk; flour to stiffen. Bake twenty minutes.

CINNAMON STARS

Two tablespoonfuls of b.u.t.ter; one cupful of sugar; two eggs; one and one-half cupfuls of sifted pastry flour; one teaspoonful of cinnamon; one-fourth teaspoonful of baking powder. Method: Cream b.u.t.ter, sugar and eggs until light, sift all dry ingredients together, then stir into egg mixture. Take onto a floured board, using a very little more flour if needed. Roll quite thin, then cut with a star cutter. Bake on waxed tins in a very moderate oven.

CALIFORNIA COOKIES

Mrs. E. T. Clissold

One cup mola.s.ses; one egg; one-half cup milk; one cup chopped raisins; one-half cup b.u.t.ter; one-half cup sugar; one-half teaspoonful each of cloves, nutmeg and cinnamon; one teaspoonful soda. Drop in spoonfuls in b.u.t.tered tins. Bake quickly.

DOUGHNUTS

Mrs. H. P. Sieh

Two cups sugar; four eggs; one cup b.u.t.termilk; six tablespoonfuls hot lard; one teaspoonful nutmeg, one of soda and one of salt. Flour to make a good rolling dough. Cut and cook in hot lard.

MOLa.s.sES SQUARES

Mrs. E. Oliver

One cup sugar; one egg; two tablespoonfuls shortening; three-fourths cup mola.s.ses; one teaspoonful soda dissolved in mola.s.ses; one cup milk; two and one-half cups flour (after sifting); one cup raisins; one teaspoonful each cinnamon, cloves and one-half teaspoonful nutmeg. Beat egg, add shortening, mola.s.ses, milk, spices and last the raisins (floured). Bake in two shallow pans. Any desired frosting.

GINGER BLOCKS

Four tablespoonfuls of b.u.t.ter or b.u.t.terine; one-third cupful sugar; one egg; one-half cupful of golden drip syrup; one-half cupful of milk; one and three-quarters cupfuls of sifted pastry flour; one teaspoonful of baking powder; two teaspoonfuls of ginger. Method: Cream b.u.t.ter, sugar and yolk; then add the sirup and beat hard. Sift dry ingredients together, and then add, alternating with the milk. Whip white of egg and fold in. Bake in square tins. When done cut into blocks and sift confectioners' sugar over. To make the blocks of uniform size trim the very outer edge of cake before cutting. These rims can be used for a pudding some other day.

PUFF b.a.l.l.s

Mrs. J. Dana Brown

One egg; three-fourths cupful sugar; one scant cupful milk; one and one-half cupfuls flour; and one-half teaspoonful baking powder; pinch of salt. Mix and roll out and cut with the smallest biscuit cutter and dropped in hot fat.

DOUGHNUTS

Mrs. J. H. Shanley

Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls baking powder sifted with three cups flour; spice and flavoring to suit your taste. When these are put into the boiling lard they sink, but rise almost at once and turn themselves. They never break apart when frying, as they contain no shortening, yet they are sufficiently rich to satisfy anyone.