Dunkirk, N. Y.
BOSTON COOKIES.
1 cup butter or substitute. 1 t-spoon salt.
11/2 cups sugar. 1 t-spoon cinnamon.
3 eggs. 1 cup chopped nuts.
1 t-spoon soda. V2 cup currants.
11/2 tbls. hot water. 1/2 cup raisins (chopped).
314 cups (sifted) flour.
Cream butter and sugar, add well beaten eggs, then soda dis-
solved in hot water and half of flour with salt and cinnamon, then
add nut meats, fruit and remaining flour. Drop by spoonfuls on
buttered sheets about an inch apart. Bake in moderate oven.
Mrs. W. W. Berley.
South Carolina.
PECAN STRIPS.
2 cups brown sugar. II/2 t-spoons baking powder.
11/2 cups flour. 11/2 t-spoons vanilla.
1 cup pecan meats. 4 eggs.
Beat eggs separately, then mix with sugar and cook in double
boiler, stirring until mixture begins to thicken. Cool, then stir in
other ingredients. Bake about 20 minutes in a biscuit pan. Cut
in inch wide strips and dust with powdered sugar.
Mrs. Eugene Black.
122
ATLANTA WOMAN'S CLUB COOK BOOK
OATMEAL
2 cups oatmeal.
1 cup sugar.
1/2 cup butter.
2 cups seeded raisins✪ Oatmeal Cookies.
1 t-spoon soda.
1 t-spoon vanilla.
Combine soda, flour, spices and oatmeal. Cream butter, lard,
and sugar together, add beaten eggs ; stir the two mixtures together
and add milk. Drop off spoon on buttered tin and bake.
Mrs. J. W. Hardwick.
JUMBLES.
2 cups flour.
1/2 cup lard.
14 cup milk.
2 eggs.
1 t-spoon each cloves, allspice✪ Jumbles.
TEA CAKES (VERY GOOD)
Flour.
2 eggs.
1/2 cup butter.
2 t-spoons Royal baking pow-
der.
1 cup sugar.
2 tbls. milk.
1 t-spoon vanilla✪ Tea Cakes (Very Good).
Cream butter and sugar well ; add eggs beaten together, then
milk and flavoring, sift in baking powder. Add sufficient flour to
this mixture to make stiff dough. Roll 14 inch thick and cut any
desired shape. Bake in moderate oven.
Mrs. J. E. Collier.
SOFT GINGER BREAD.
4 cups sifted flour.
1/2 cup butter.
1 cup sugar. 1
1 cup molasses. 2
1 cup sour milk. 1
Add above ingredients in order given ; beat well together. Dis-
solve 1 t-spoon soda in i/> cup cold water and stir in the last thing.
Mrs. R. S. Hilley.
cup chopped raisins.
eggs.
tbls. ginger.
FRUIT COOKIES.
1 t-spoon soda.
IV2 tbls. boiling water.
1 t-spoon each cloves, cinnamon
and allspice.
1 cup nuts (chopped fine).
1 cup butter.
11/2 cups sugar.
2 cups flour.
V2 t-spoon salt.
14 cup raisins.
1/) cup currants.
"Mix sugar and butter, beat in eggs. Add soda dissolved in
boiling water. Mix flour and spices and add to mixture. Then
sift one and one-fourths cups flour and into this roll the nuts,
raisins and currants. Add this to balance of mixture. The dough
will be very stiff. Drop one teaspoonful at a time on buttered pan
— put far enough apart that cookies may spread. Bake very slowly.
Requires about one-half hour to cook.
Mrs. John R. Hansbrough.
CAKES, COOKIES AND ICINGS 123
KEWPIES.
1 cup butter or Crisco. 1 level t-spoon soda.
11/2 cups brown sugar. 2 cups nut meats.
3 eggs (beaten). 1 lb. raisins,
3 cups flour✪ Kewpies.
Mix together into a stiff batter. Drop by teaspoonfuls on a
warm greased pan and bake. If Crisco is used, add 1 t-spoon salt
to mixture.
Mrs, E. B. Havis, Jr.
CHOCOLATE DROP CAKES,
1/2 cup butter. 2 cups nut meats,
1/2 cup milk (sour). 1 egg.
1 cup brown sugar. I/2 t-spoon soda.
1 cup dates. 2 tbls. cocoa,
1/2 cup raisins✪ Chocolate Drop Cakes.
Page 65 · 12 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Dunkirk, N. Y.
BOSTON COOKIES.
1 cup butter or substitute. 1 t-spoon salt.
11/2 cups sugar. 1 t-spoon cinnamon.
3 eggs. 1 cup chopped nuts.
1 t-spoon soda. V2 cup currants.
11/2 tbls. hot water. 1/2 cup raisins (chopped).
314 cups (sifted) flour.
Cream butter and sugar, add well beaten eggs, then soda dis-
solved in hot water and half of flour with salt and cinnamon, then
add nut meats, fruit and remaining flour. Drop by spoonfuls on
buttered sheets about an inch apart. Bake in moderate oven.
Mrs. W. W. Berley.
South Carolina.
PECAN STRIPS.
2 cups brown sugar. II/2 t-spoons baking powder.
11/2 cups flour. 11/2 t-spoons vanilla.
1 cup pecan meats. 4 eggs.
Beat eggs separately, then mix with sugar and cook in double
boiler, stirring until mixture begins to thicken. Cool, then stir in
other ingredients. Bake about 20 minutes in a biscuit pan. Cut
in inch wide strips and dust with powdered sugar.
Mrs. Eugene Black.
122
ATLANTA WOMAN'S CLUB COOK BOOK
OATMEAL
2 cups oatmeal.
1 cup sugar.
1/2 cup butter.
2 cups seeded raisins.
1 t-spoon soda.
1 t-spoon vanilla.
Combine soda, flour, spices and oatmeal. Cream butter, lard,
and sugar together, add beaten eggs ; stir the two mixtures together
and add milk. Drop off spoon on buttered tin and bake.
Mrs. J. W. Hardwick.
JUMBLES.
2 cups flour.
1/2 cup lard.
14 cup milk.
2 eggs.
1 t-spoon each cloves, allspice.
TEA CAKES (VERY GOOD)
Flour.
2 eggs.
1/2 cup butter.
2 t-spoons Royal baking pow-
der.
1 cup sugar.
2 tbls. milk.
1 t-spoon vanilla.
Cream butter and sugar well ; add eggs beaten together, then
milk and flavoring, sift in baking powder. Add sufficient flour to
this mixture to make stiff dough. Roll 14 inch thick and cut any
desired shape. Bake in moderate oven.
Mrs. J. E. Collier.
SOFT GINGER BREAD.
4 cups sifted flour.
1/2 cup butter.
1 cup sugar. 1
1 cup molasses. 2
1 cup sour milk. 1
Add above ingredients in order given ; beat well together. Dis-
solve 1 t-spoon soda in i/> cup cold water and stir in the last thing.
Mrs. R. S. Hilley.
cup chopped raisins.
eggs.
tbls. ginger.
FRUIT COOKIES.
1 t-spoon soda.
IV2 tbls. boiling water.
1 t-spoon each cloves, cinnamon
and allspice.
1 cup nuts (chopped fine).
1 cup butter.
11/2 cups sugar.
2 cups flour.
V2 t-spoon salt.
14 cup raisins.
1/) cup currants.
"Mix sugar and butter, beat in eggs. Add soda dissolved in
boiling water. Mix flour and spices and add to mixture. Then
sift one and one-fourths cups flour and into this roll the nuts,
raisins and currants. Add this to balance of mixture. The dough
will be very stiff. Drop one teaspoonful at a time on buttered pan
— put far enough apart that cookies may spread. Bake very slowly.
Requires about one-half hour to cook.
Mrs. John R. Hansbrough.
CAKES, COOKIES AND ICINGS 123
KEWPIES.
1 cup butter or Crisco. 1 level t-spoon soda.
11/2 cups brown sugar. 2 cups nut meats.
3 eggs (beaten). 1 lb. raisins,
3 cups flour.
Mix together into a stiff batter. Drop by teaspoonfuls on a
warm greased pan and bake. If Crisco is used, add 1 t-spoon salt
to mixture.
Mrs, E. B. Havis, Jr.
CHOCOLATE DROP CAKES,
1/2 cup butter. 2 cups nut meats,
1/2 cup milk (sour). 1 egg.
1 cup brown sugar. I/2 t-spoon soda.
1 cup dates. 2 tbls. cocoa,
1/2 cup raisins.