3 teaspoonfuls of baking powder.
Flour to make soft dough — 3 pounds.
Gream the butter and sugar together
the same as for pound cake. Beat the
eggs and mix them in, then the powder,
add some flavoring, then flour. Let
the dough, after it has been worked
smooth, stand a few minutes before roll-
ing it out. Sift sugar over .the sheet of
dough before cutting out the cakes.
413— Hard Cookies or Sweet Crackers.
To cut in fancy shapes. They do not
spread or lose form.
12 ounces of powdered sugar.
6 ounces of butter.
6 eggs.
Half cup full of milk.
1 teaspoonful of haking powder.
2 pounds of flour.
Lemon or cinnamon extract to flarvor.
414 — German Sugar Tops,
Rich cookies sprinkled with giave
sugar.
1 cup sugar — 8 ounces.
•| cup butter, large — 4 ounces.
3 eggs. ^
•| cup milk.
2 teaspoons baking powder.
4 cups flour — 1 pound .
Work the softened butter and sugar
together to a cream, the same as for
pound cake, beat the eggs and mix them
in, then the milk, and the flour with the
powder mixed in it. Keep the dough
as soft as it can be handled. Ahev it
has been pressed and worked smooth on
the table let it alone a iew minutes before
rolling out, then the cakes will not draw
out of shape when cut.
While they are baking mix an eg^ and
some syrup together in a cup. add some
flavoring extract, brush the hot cakes
over with it and dredge gravel sugar on
top.
Gravel sugar is loaf sugar crushed and
the dust sifted away, then again sifted
in a colander. The sugar that passea
112
SAN FRANCISCO HOTEL GAZETTE'S
through the holes of the colander is
gravel sugar.
415— Jumbles.
These are cookies in ring shapes of vari -
ofis degrees of richness. The proper shape
is ribbed by being forced out of a tube
■with a saw tooth aperture. Commonly,
however, they are oi\ly rings made with
a ring cookie cutter. Either of the fore-
going mixtures for sugar cakes or cook-
ies may be used or this, which is rich
and contains no powder,
1 pound sugar.
12 ounces butter.
8 eggs.
Flavoring extract — either lemon, or
ange or cinnamon.
2 pound scant of flour✪ Jumbles.
416— Ginger Snaps— Rich Kind,
8 ounces of butter.
8 ounces of white sugar.
8 eggs.
1 to 2 ounces of ground ginger.
1 teaspoonful of baking powder.
1-| pounds of flour✪ Ginger Snaps - Rich Kind.
Make same way as cookies. Sift gran-
ulated sugar over the sheet of dough
and run the rolling pin over to make it
adhere before cutting out the cakes.
417— Ginger Snaps— English, Richest.
1^ cups sugar — 12 ounces.
1 cnp butter — 8 ounces.
Beggs.
^ cup milk.
'2 tablespoons ground ginger.
:2 teaspoons baking powder,
6 c'lps flour — 1^ pounds✪ Ginger Snaps - English, Richest.
Mix up in the usual way for cookies.
Sift sugar over before cutting out the
cakes. These will keen for years.
418— Brown Ginger Cookies, Good
Common.
8 ounces black molasses — a small tea-
cup
4 eggs.
2 ounces ground ginger—2 tablespoons.
Half cup milk or water.
4 teaspoons baking powder.
2 pounds flour, or enough to make
soft dough✪ Brown Ginger Cookies, Good Common.
Mix the ingredients in the order they
are printed. Roll out and cut with a
small cutter.
8 ounces butter — 1 cup.
8 ounces sugar — 1 cup.
^19— Ginger Nuts without Eggs.
8 ounces butter — 1 cup.
8 ounces of sugar — 1 cup.
8 ounces of molasses — small teacap.
2 teaspoons ground ginger.
2 teaspoons l)aking powder.
Flour to make soft dough.
Page 118 · 6 recipe records on this page
Presented as published in 1886. 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
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3 teaspoonfuls of baking powder.
Flour to make soft dough — 3 pounds.
Gream the butter and sugar together
the same as for pound cake. Beat the
eggs and mix them in, then the powder,
add some flavoring, then flour. Let
the dough, after it has been worked
smooth, stand a few minutes before roll-
ing it out. Sift sugar over .the sheet of
dough before cutting out the cakes.
413— Hard Cookies or Sweet Crackers.
To cut in fancy shapes. They do not
spread or lose form.
12 ounces of powdered sugar.
6 ounces of butter.
6 eggs.
Half cup full of milk.
1 teaspoonful of haking powder.
2 pounds of flour.
Lemon or cinnamon extract to flarvor.
414 — German Sugar Tops,
Rich cookies sprinkled with giave
sugar.
1 cup sugar — 8 ounces.
•| cup butter, large — 4 ounces.
3 eggs. ^
•| cup milk.
2 teaspoons baking powder.
4 cups flour — 1 pound .
Work the softened butter and sugar
together to a cream, the same as for
pound cake, beat the eggs and mix them
in, then the milk, and the flour with the
powder mixed in it. Keep the dough
as soft as it can be handled. Ahev it
has been pressed and worked smooth on
the table let it alone a iew minutes before
rolling out, then the cakes will not draw
out of shape when cut.
While they are baking mix an eg^ and
some syrup together in a cup. add some
flavoring extract, brush the hot cakes
over with it and dredge gravel sugar on
top.
Gravel sugar is loaf sugar crushed and
the dust sifted away, then again sifted
in a colander. The sugar that passea
112
SAN FRANCISCO HOTEL GAZETTE'S
through the holes of the colander is
gravel sugar.
415— Jumbles.
These are cookies in ring shapes of vari -
ofis degrees of richness. The proper shape
is ribbed by being forced out of a tube
■with a saw tooth aperture. Commonly,
however, they are oi\ly rings made with
a ring cookie cutter. Either of the fore-
going mixtures for sugar cakes or cook-
ies may be used or this, which is rich
and contains no powder,
1 pound sugar.
12 ounces butter.
8 eggs.
Flavoring extract — either lemon, or
ange or cinnamon.
2 pound scant of flour.
416— Ginger Snaps— Rich Kind,
8 ounces of butter.
8 ounces of white sugar.
8 eggs.
1 to 2 ounces of ground ginger.
1 teaspoonful of baking powder.
1-| pounds of flour.
Make same way as cookies. Sift gran-
ulated sugar over the sheet of dough
and run the rolling pin over to make it
adhere before cutting out the cakes.
417— Ginger Snaps— English, Richest.
1^ cups sugar — 12 ounces.
1 cnp butter — 8 ounces.
Beggs.
^ cup milk.
'2 tablespoons ground ginger.
:2 teaspoons baking powder,
6 c'lps flour — 1^ pounds.
Mix up in the usual way for cookies.
Sift sugar over before cutting out the
cakes. These will keen for years.
418— Brown Ginger Cookies, Good
Common.
8 ounces black molasses — a small tea-
cup
4 eggs.
2 ounces ground ginger—2 tablespoons.
Half cup milk or water.
4 teaspoons baking powder.
2 pounds flour, or enough to make
soft dough.
Mix the ingredients in the order they
are printed. Roll out and cut with a
small cutter.
8 ounces butter — 1 cup.
8 ounces sugar — 1 cup.
^19— Ginger Nuts without Eggs.
8 ounces butter — 1 cup.
8 ounces of sugar — 1 cup.
8 ounces of molasses — small teacap.
2 teaspoons ground ginger.
2 teaspoons l)aking powder.
Flour to make soft dough.