Cocoanut
[sic.] Macaroons
Whites 3 eggs, beaten
stiff. Beat into eggs 1 cup sugar; add 1/2 box dessicated cocoanut, 1
teaspoon vanilla. Drop on well buttered tins and bake in slow oven (about 20
minutes).
Elizabeth Reed Eyster
Hickory
Nut Jumbles
1 lb. sugar, 1/2 lb.
butter, 3 eggs, 1 cup of nuts, flour to stiffen; roll very thin.
Alice H. Dill
Sour
Milk Doughnuts
2 cups sugar, 8
tablespoons melted butter, 4 well beaten eggs, 2 cups sour milk, 1 teaspoon
salt, 2 teaspoons soda (in milk), 2 teaspoons cream tartar, 1 teaspoon
nutmeg. Mix just stiff enough to roll well. Let stand 10 or 15 minutes
before rolling, and fry as soon as rolled and cut.
Mrs. E. C. Reeve
Soft
Ginger Cakes
2 cups sugar, 1 cup
butter and lard mixed, 4 eggs, 1 1/2 cups baking molasses, 1 teaspoon each
ginger, cinnamon, allspice, cloves, 1 1/2 cups sour milk, 1 1/2 teaspoons
soda. Flour to stiffen. Drop from spoon.
Mrs. Paul Weaver
Brown
Sugar Tarts
Yolks of 5 eggs, 1/2 lb
brown sugar, 1/2 lb. pulverized sugar, 1/2 lb. butter. Mix ingredients
together. Make a rich pastry; line gem pan tins with pastry; put in 1
teaspoon of currant jelly in each tart and 1 tablespoon mixture. Bake in
quick oven.
Mrs. John Dimeling
Fairy
Ginger Cakes
Lump of butter larger
than an egg, 1 cup brown sugar creamed; add cup flour, teaspoon ginger, 1/2 cup milk. Spread very thin on the underneath side of dripping pan. Sprinkle
nuts of top of mixture before baking. Cut in squares.
Mrs. P. S. Tonner
Graham
Cookies
Generous cup sugar,
creamed with 1/3 cup butter, 1 egg, 1/2 teaspoon soda in 1/3 cup milk,
teaspoon vanilla, cinnamon and nutmeg, 2 cups graham or whole wheat flour, 1/2
cup raisins rolled in flour.
Virginia Bigler
Butter
Cookies
3/4
lb. sifted flour, 1/2 lb. butter, 1/4 lb. sifted sugar, yolks 6 eggs.
Spread over with beaten white of egg and sprinkle with sugar.
Roll thin, cut and bake.
Jumbles
1 lb. of white sugar, 3/4
lb. butter, 5 eggs (leaving out yolks of 2), almost 2 lbs. of flour, spice
of you like [sic.}. Roll thin
and sprinkle sugar over them before baking.
Frances F. Heichhold
Mandolins
One and one-half cups
granulated sugar, 1 1/2 cups flour, 1/2 cup cornstarch, 1 cup milk, 1/2 cup
butter, 3 teaspoons baking powder, 1 teaspoon lemon extract, yolks of 6
eggs. Beat 1 cup sugar with
yolks of eggs; cream rest with butter. Sift flour and sugar as would for angel food cake, then mix
flour, cornstarch and baking powder, then mix alternately milk and flour
until all are used. This makes
24 cakes.
Mrs. Wm. H. Denlinger
Santa
Barbara Cakes
Two eggs, 1 cup brown
sugar, 1 cup flour, 1 tablespoon Orleans molasses, 1 cup shelled peanuts,
pinch of salt. Beat all
together and bake by dropping on larded tins.
Mrs. Howard Hartswick
Date
Kisses
Two eggs (whites), 1 cup
powdered sugar, 1 cup broken walnut meats, 1 cup chopped dates. Beat
the whites of eggs, add other ingredients in order given. Drop from teaspoon on buttered pans and bake until a delicate
brown in a slow oven.
Mrs. G. R. Bigler
Soft
Cookies
One heaping cup butter,
11/2 cups sugar, 2 eggs, while and yolks beaten separately, 3 tablespoons
sour cream, 1 small teaspoon soda (dissolved), and as little flour as will
make the stiff enough to roll. Cut and bake a light brown.
Bertha S. Nevling
Doughnuts
One cup sweet milk, 1 1/2
cups sugar, 2 eggs, 3 small tablespoons melted butter, 2 teaspoons cream of
tartar, 1 teaspoon soda, flour sufficient to make a soft dough.
Mrs. W. C. Miller
Fruit
and Nut Cookies
Two cups brown sugar, 1
cup butter, 3 eggs, 1/2 cup sweet milk, 1 level teaspoon soda, 1 teaspoon
cinnamon, 1/2 teaspoon cloves, 1 pound raisins chopped, 1 pound nuts, 1/4 nutmeg grated, flour enough to thicken. Drop by spoonfuls on buttered pan
and bake in quick oven.
Mrs. Frank Row
Filled
Raisin Cookies
Two cups sugar, 1 cup
butter, 3 eggs, 1 teaspoon soda dissolved in hot water, 2 teaspoons baking
powder, 5 cups flour.
Filling: Two cups
raisins, 1 cup sugar, 1 cup of water or more, 1 tablespoon cornstarch. Cook
raisins and sugar in water until tender, then add the cornstarch and cook 4
minutes tilll it thickens. Remove from stove and put through meat grinder
and stand on ice to cool. Roll out dough rather thin and cut in small
circles. On one of these put teaspoon filling, lay another one on top and
press together with a fork.
Mrs. John Gearhart
The
Brownies
Two eggs, 1 cup brown
sugar, 1/2 cup melted butter, 1/2 cup flour, 1 cup pecan meats, 2 squares
chocolate melted, a little salt. Bake about 10 minutes in hot oven.
Mrs. John Gearhart
Marguerites
Two eggs, 1 cup brown
sugar, 1/4 teaspoon baking powder, a little salt, 3/4 cup pecan meats, 1/2 cup
flour. Bake in hot oven 10 minutes and cut in squares.
Fudge
Cookies
Four eggs well beaten, 2
1/2 cups brown sugar, 1/2 cake melted chocolate, 1 cup flour, (more if
necessary), nuts and vanilla. Bake in moderate oven about 25 minutes in flat
pan. Cut in squares immediately when taken from the oven.
Mrs. James Gordan
Oatmeal
Fruit and Nut Cakes
One-half cup butter, 1/2
cup sugar, 1 egg, 1/4 cup milk, 1/2 cup raisins, 1 cup chopped nuts, 1 cup
rolled oats, 1/4 cup flour, 1/2 teaspoon soda. Cream the butter, add the
sugar, egg and milk; then raisins, nuts, oatmeal, and flour and soda sifted
together. Roll on floured board, cut and bake in moderate oven.
Dorothy Dimeling
Sugar
Snaps
One cup butter, 2 cups
brown sugar, 3 eggs, 1 teaspoon soda, flavor with vanilla. Add flour enough
to roll.
Mrs. W. E. Wallace
Date
Cakes
One cup butter, 1 1/2 cups sugar, 3 eggs beaten together, 1 teaspoon cinnamon,
1/4 teaspoon cloves,
1 teaspoon soda in 3 tablespoons hot water, 1 pound of dates, 11/2 pounds
English walnuts all chopped fine, 11/2 tablespoons vinegar, 3 cups flour.
Drop from spoon.
Mrs. Phillip Reed
No
Egg Cookies
Two cups sugar, 1 cup
butter, 1 cup sour milk or cream, 1/2 teaspoon soda, 1/4 teaspoon tartar, salt
and nutmeg, flour to make a soft dough.
Mrs. Ross
Jumbles
Three eggs, 1 1/4 cups
sugar, 1 cup lard, 3 tablespoons sour milk, 1 small teaspoon soda, flour to
make a soft dough.
Mary Leavy
Ginger
Snaps
One cup lard, 1 cup New
Orleans molasses, 1 cup brown sugar, 1 teaspoon ginger, 1 large teaspoon
soda, 1 teaspoon cloves, a little nutmeg, 1 egg, flour to stiffen. Roll very
thin.
Mrs. W. C. Cardon
Molasses
Snaps
One quart good baking
molasses, 1 pint melted lard, 1 pint brown sugar, 1/2 pint buttermilk, 2
large tablespoons soda, 2 large tablespoons ginger, 1 teaspoon salt. Boil
molasses; heat lard and mix. Add flour to roll. Let get cold before rolling.
Mrs. Ezra Brown
Nut
Cookies, No. 1
Two cups granulated
sugar, 1 cup butter, 3 eggs, 3 cups flour, 3 teaspoons baking powder, 1 cup
chopped nuts. Mix and roll until think. Cut with cookie tin and bake in a
quick oven.
Hermits
Single quantity 20
cakes. 11/2 cups brown sugar, 1 cup butter, 1/2 cup sour milk, chopped
raisins, 3 eggs, 1/2 teaspoon soda dissolved in hot water, 1 teaspoon nutmeg,
11/2 teaspoons cinnamon, 1/2 teaspoons cloves, 2 cups or more of flour.
Ginger
Snaps
One cup molasses, put in
4 scant teaspoons soda. Let stand a few minutes. Mix together 1 cup lard, 1/2
teaspoon salt, 1 cup sugar, 3 eggs. Add first mixture to this then add 1/2 teaspoon cinnamon,
1/2 teaspoon ginger, 1/2 teaspoon cloves.
Mrs. J. Laurence Dole
Ginger
Snaps
1 cup lard and butter, 1
cup New Orleans molasses, 1 cup brown sugar, 2 tablespoons ginger, 1
teaspoon soda dissolved in hot water, 1 teaspoon cloves, and 1/4 teaspoon
salt. Flour to roll.
Mrs. James P.
O'Laughlin
Aunt
Bert's Cookies
Two cups sugar, 1 cup
butter, 5 eggs, 1/2 cup sour cream, 1 teaspoon soda, 1/2 nutmeg, four, enough
to make a very soft dough. Mix and let stand until very cold. Roll thin and
bake. Sprinkle with sugar before baking.
Mrs. A. E. Leitzinger
Sand
Tarts
Three eggs, 1 pound
sugar, 1/2 pound butter, flour to roll thin. Cut in squares and brush with
white of egg. Sprinkle with sugar.
Mrs. John Wrigley
Hickory
Nut Macaroons
One tincup sugar, 1
tincup hickory nut meats, whites of 4 eggs, 4 tablespoons flour. Stand in
cold place short time before baking.
Mrs. Harder
Oatmeal
Cookies
Two cups of oatmeal or
Mother's oats, 2 cups flour, 1 cup brown sugar, 1 cup shortening (half
lard and butter), 2 eggs, 1/2 cup milk, 1 pound raisins, 3/4 teaspoon soda, 1
teaspoon nutmeg, 2 teaspoons cinnamon. Cream sugar and shortening, add eggs,
add milk and flour alternately, then raisins and soda and spices.
Maud Powell
Oatmeal
Cookies
Two-thirds cup butter, 2
cups brown sugar, 1/2 cup warm water, 1 teaspoon soda dissolved in the warm
water, 1 1/2 cups oat flakes, enough sifted wheat flour to make very stiff,
pinch of salt. Roll very thin and bake in moderately quick oven.
Mrs. Howard Hartswick
Cookies
Two cups sugar, 2 cups
butter, 3 1/2 cups flour, 4 eggs, 3 teaspoons baking powder, 1 cup nuts.
Mrs. W. C. Miller
Doughnuts
One cup sugar, 2 1/2 tablespoons butter, 3 eggs, 1 cup milk, 4 teaspoons baking powder,
1/4 teaspoon cinnamon, 1/4 teaspoon grated nutmeg, 1 1/2 teaspoons salt, flour to
roll. Cream butter, add half the sugar, beat eggs, add remaining sugar and
combine mixtures; add 3 1/2 cups flour mixed and sifted with baking powder,
salt and spices. Then enough more flour to make dough stiff enough to roll.
Mrs. E. Harder
Drop
Ginger Cakes
1 cup granulated sugar, 1/2
cup of lard and butter (mixed), 3 eggs, 1 teaspoon cinnamon, 1/2 teaspoon
ginger and pinch of cloves, pinch of salt. Beat the above mixture together
and add 1 large cup of good baking molasses, 1 cup sour milk, 3 teaspoons
baking powder dissolved in a little vinegar and a little hot water, 3 1/2 cups flour. Drop on pan and bake.
Isabel TenEyck
May
Cakes
Two eggs, 1/2 cup sugar,
1/4 cup butter, 1/2 cup molasses, 1/2 cup sour milk, 1 1/2 cup flour, 1 teaspoon
cinnamon, 1/2 teaspoon cloves, nutmeg, 1/2 cup chopped raisins, 1 teaspoon
soda, 1/2 cup walnut meats. Beat the yolks of the eggs, gradually beating in
the sugar, butter softened and all the other ingredients. Dissolve the soda
in a tablespoon of boiling water, adding to the milk and then to the
molasses. Fold in the well beaten whites of the eggs, raisins and nuts. Bake
in small pans or gem pans, cover with boiled frosting and decorate with
ribbons of chocolate icing.
Doughnuts
Six medium sized
potatoes, boiled soft and mashed. While hot, add a piece of butter the size
of an egg, and 2 cups of sugar. Beat well. When cool, add 3 eggs and one cup
sweet milk, 5 cups of flour, in which 5 even teaspoons of baking powder have
been sifted, 1 nutmeg grated and a little salt.
Mrs.
George Reed
Index
