Coriander, English currants and English walnuts; raisins in molasses
cookies; almonds chopped without blanching, and raisins; almonds same,
and caraway or ground coriander seed.
Graham flour cookies with English currants; 1 part raisins and ⅓ part
each of nuts, cocoanut and citron, with or without vanilla or lemon.
All cooky dough should be set in a cold place for 2 hrs. or longer
before rolling out. Roll out in cool room on well floured board. Cut
the cakes all out, put on tins and set in cold place before beginning
to bake them as the baking will require all one’s attention.
Very thin dough may be cut oblong, round or in any desired shape and
some of the following fillings placed between each two pieces before
they are baked--
Ground or mashed dates or figs rolled thin and cut with the same cutter
that the dough was cut with; raspberry or other fruit jams and jellies
or orange marmalade, also some of the suitable cake fillings.
It may sometimes be more convenient to cut the dough into strips 4 in.
wide, spread half the width with the fruit, fold the other half over,
pinch down the edge and cut into 3 in. lengths.
Tops of cookies may sometimes be brushed with white of egg and water or
with syrup of ½ cup each sugar and water boiled together; or, sprinkled
with sugar, coriander, chopped nuts or suitable fruits.
Instead of sprinkling cookies with different materials, brush the tops
with milk and turn them on to any preparation or mixture desired.
Grated and sifted maple sugar may be used in place of other sugar in
cookies by using a somewhat smaller quantity.
Oil and flour pans for baking cookies.
It is a good plan to bake cookies on the bottom of inverted dripping
pans. This prevents them from burning on the bottom and it is easier to
remove them from the tins.
=★ Rich Small Cakes--Cookies=
(_From an old recipe book of my auntie’s, published in 1846_)
1 cup butter
scant 1¼ cup sugar
2⅔-2⅞ cups pastry flour
2 eggs
vanilla, almond or any desired flavoring
_By weight_--
½ lb. butter,
½ lb. sugar,
10 ozs. flour.
Cream butter, add sugar, beaten eggs, flavoring and flour; let stand
in cold place until thoroughly cold; roll ⅜-½ in. thick. Bake in oven
which is moderately hot at first, so cakes will not spread. Be careful
not to burn.
A little more flour may be used if preferred, also half oil instead of
all butter, and brown sugar instead of granulated.
For _Jumbles_, break off pieces of dough the size of a walnut and make
into rings by rolling out rolls as large as the finger and joining the
ends; or, cut in rings; dust with sugar.
=Yolk Jumbles=
¼ cup butter
½ cup sugar
lemon flavoring
yolks 4 eggs
scant pint of flour
salt
Poach yolks of eggs dry and mealy; rub them smooth and add butter
gradually, creaming; add sugar and flavoring, then flour, a little at a
time; cool, roll thin, cut with doughnut cutter, dust with sugar, bake.
=★ Cream Cookies=
1½ cup sugar
1 cup thin cream
1 teaspn. vanilla
yolks of 3 eggs
scant ¾ cup butter and oil half and half
about 4½ cups flour
Cream butter and sugar, stir in a little flour, add beaten yolks, beat
well, then add the cream gradually with the flavoring, and lastly, all
of the flour. Handle after mixing the same as rich small cakes. Fruits,
nuts or seeds maybe added. These cookies will keep almost indefinitely.
=Lunch Cakes=
Take ½ the sugar and a little more flour in rich small cakes, or cream
cookies, and roll to ½ or 1 in. in thickness. Cut of the size to fit
tins, crinkle edges or press with fork, crease in squares and bake in
moderate oven. Caraway or other flavoring may be used. Chopped nuts,
a little sugar and ground or shredded citron may be mixed on a board
or flat pan and one side of the cakes pressed into the mixture before
baking. Set in cold place before rolling out.
=Anise Wafers, or German Christmas Cakes=
½ cup butter
1 cup sugar
3 eggs
¾ teaspn. ground anise seed or 1 teaspn. whole seed
flour for soft dough
Cream butter, add sugar and a little flour, with seeds, then the yolks
of the eggs, one at a time, and the stiffly-beaten whites, with flour,
folding together lightly; knead in flour for soft dough, cover and set
in cold place; roll rather thin, cut cakes about the size of a half
dollar.
=Sour Cream Cookies--no soda=
1½ cup sugar
1 cup thick sour cream
yolks 3 eggs
scant ¾ cup oil or butter
any desired flavoring, fruits nuts or seeds
5-5½ cups pastry flour
Mix lightly, set in cold place, roll rather thin.
=Honey Wafers=
1 cup honey boiled and cooled
⅔ cup butter
2 small eggs or 1 large one
pinch salt
5 cups flour
Cream butter with a little flour, add beaten egg and honey, then
remainder of flour.
=Molasses Cookies=
¾ cup molasses
2 eggs
1 cup butter
½ cup granulated sugar
½-¾ teaspn. lemon extract
2 tablespns. browned flour
about 3½ cups pastry flour
Heat molasses to boiling and pour slowly, stirring, over well beaten
eggs; cool; cream butter and sugar, stir in browned flour mixed with a
little of the white flour, add flavoring with eggs and molasses, then
the remainder of the flour or enough to make a not too soft dough. Set
in cold place and roll out the same as small cakes. Care must be taken
in baking, as molasses burns easily.
Or, boil and cool molasses, cream butter and sugar, add beaten eggs, a
little flour, then molasses gradually, beating well, and finally, the
flour.
Browned flour may be omitted and a few drops of rose extract used in
flavoring.
=★ Molasses Cakes--no eggs=
1¼ cup oil or butter
2 cups molasses
orange or lemon rind or
coriander, anise, rose or vanilla flavoring
pastry flour
Cream butter with a little flour, add molasses which has been boiled
and cooled, with flavoring, and flour for stiff dough, about 2¼ qts.
Mix as little as possible, cover and set in cold place for several
hours. Shape into small thick cakes, or, roll about ½ in. thick, prick
with fork or crease and cut into small cakes. Bake in moderate oven.
Remove from tins as soon as baked.
With nice flavored molasses, no other flavoring is necessary. More
shortening may be used.
=★ Molasses Snaps--no eggs=
½ cup oil or butter, or half of each
1 cup sugar
2 cups flour
2 cups molasses
flavoring
more flour
Cream butter, sugar and the 2 cups of flour, pour hot molasses over,
add flavoring and flour for stiff dough, perhaps about 6 cups; press
together lightly, set in cold place for several hours; roll thin, bake
in moderately quick oven and remove from tins at once. These cakes will
be brittle when first made and will grow softer with time. One cup of
butter may be used for richer cakes.
=Nut Wafers=
1 cup chopped English walnut, pecan or hickory nut meats
1 cup dark brown sugar
2 eggs
4 level tablespns. flour
salt
Beat eggs, add sugar gradually, beating well; then add flour, salt and
nuts. Mix, spread as thin as possible on buttered pans, set in cold
place, bake in quick oven. When nearly cold, cut into squares.
=Nut Cakes--Bro. Hurdon=
1 cup chopped nut meats
1 cup sugar
1 cup flour
1 egg
Mix, drop on well oiled tins some distance apart, bake. Remove from
tins when taken from the oven.
=Hard Sponge Cakes=
Cream together ¼ cup butter and 1 cup sugar, add 1 well beaten egg and
1 cup of flour to which has been added a pinch of salt; stir in 1 cup
chopped nut meats; drop in spoonfuls on buttered tins and flatten or
shape a little; bake in moderate oven.
=Risen Doughnuts--Baked=
_Sponge_--
1 cup milk
⅔ cake compressed yeast
2 cups flour
Add dissolved yeast and flour to warm milk, beat well, let rise.
_When light_--
½ cup sugar
5 tablespns. oil or melted butter
vanilla, lemon, coriander or anise for flavoring
2-2½ cups flour
¼ teaspn. salt
Beat oil and sugar together with a little flour, add flavoring,
salt and light sponge, gradually, beating; then enough flour for a
moderately stiff dough; knead a little and let rise. When well risen,
roll ½ or ¾ in. thick, cut with doughnut cutter and place on floured,
oiled tins some distance apart. Let rise, bake.
Roll in sugar with or without ground coriander seed or chopped nuts
before laying on tins, if desired, or moisten with sugar syrup or white
of egg and water and roll in sugar after baking.
Another half-spoon of oil may be added to sponge, with 1 white and 2
yolks of eggs well beaten, but eggs are not necessary. If a yellow
color is desired, use a little saffron. Mix softer when eggs are used.
=Risen Doughnuts=
_Sponge_--
1 cup skimmed milk
⅔ cake compressed, or
2 tablespns. soft yeast
2 cups flour
_When light_--
3 tablespns. oil or melted butter
½ cup sugar
salt
flavouring
yolk of 1 egg or not
flour for rather stiff dough
Proceed as in baked doughnuts, lay on floured board, cover; when very
light, fry in cooking or olive oil, hot enough for the cakes to rise to
the top almost instantly. Turn at once with a fork. ⅓ of a cup of oil
may be used in the cakes and 1 whole well beaten egg.
Our grandmothers’ twisted doughnuts are dear to all our hearts.
Sometimes roll the dough thin, cut with biscuit cutter and put a
teaspoonful of some jelly or jam on one side, fold the other side over,
having moistened the edges, press well together, fry when light, roll
in sugar. Baked doughnuts may be prepared the same.
=Crullers=
⅓-½ cup butter
⅓-½ cup sugar
3 eggs (separate if desired)
flour for soft dough
Mix, chill, roll thin, cut in strips 3½ in. long and 2 in. wade; cut 2
slits in each piece and give each strip of dough a twist. Fry in oil
or bake in oven. When to be fried, use the smaller quantity of butter
and sugar.
Crullers may have 4 incisions made lengthwise to within ⅓ of an in.
of each end. To fry, take up the second and fourth strips and let the
others separate in the middle from those in the hand as you drop them
into the hot oil. For baking, it is better to twist the strips.
=Fried Cakes=
1 cup milk
2 eggs
¾ cup sugar
salt, flour
3 tablespns. oil or melted butter
Add sugar and yolks of eggs to cold milk, agitate with wire batter
whip until full of bubbles, sprinkle flour in gradually, keeping up
the agitating motion. When the batter is quite stiff, beat in the oil
gradually, and chop in the stiffly-beaten whites of eggs. Add flour for
rather stiff dough and set in cold place for 2 hrs. or longer. Shape
and fry the same as risen doughnuts.