corn meal, ½ c wheat flour, ½ c cooked rice.
Pour the scalded milk over the meal and let stand 5 min; add the other
ingredients, folding in the beaten white of egg last.
RYE BISCUIT
2 c rye flour, ½ tsp salt, 4 tsp bp, 2 tbp shortening, 1 egg, ¾ c
milk.
Sift together flour, salt and baking powder; rub in the shortening
and mix to a light dough with the egg and milk. Roll out on a floured
board, cut into biscuits and bake 15 min in a hot oven.
POTATO BISCUIT
1 potato, 1½ c flour, 4 tsp bp, ½ tsp salt, ¼ c shortening, 1
egg, 1 c milk.
Boil and mash the potatoes, having them free from lumps; sift the
flour, salt and baking powder.
CORNMEAL PUFFS
1 pt. milk, ⅓ c corn meal, 4 tbp sugar, ½ tsp salt, 4 eggs,
grated nutmeg (if desired).
Cook milk and meal together 15 min with salt and sugar; when cool add
eggs well beaten; bake in greased custard cups; serve with stewed fruit
or jam.
CORNMEAL PANCAKES
2 c wheat flour, ½ c corn meal, 1½ tbp bp, 1½ tsp salt, ⅓ c
sugar, 1½ c boiling water, 1¼ c milk, 1 tbp melted fat, 1 egg.
Add meal to boiling water; boil 5 min; turn into bowl; add milk and
remaining dry ingredients mixed and sifted; then egg well beaten, and
butter; cook on greased griddle.
HOMINY MUFFINS
1 c cold boiled hominy grits, 1 c sweet milk, 1 egg, 1¼ c corn
flour, 2 tsp bp, ½ tsp salt, 1 tbp melted fat.
Beat milk and egg into hominy grits; add melted fat and dry
ingredients; mix well; bake in well-greased muffin pans 30 min.
BOSTON BROWN BREAD
1 c corn meal, 1 c rye meal, 1 c graham flour, 2½ tsp soda, 4 tsp
bp, 1 tsp salt, ¾ c molasses, 2 c sour milk, or 1¾ c sweet milk.
Mix and sift dry ingredients and add molasses and milk; beat thoroughly
and steam 3½ hr in well-buttered covered molds or baking powder cans;
remove covers and bake bread long enough to dry top.
This may be made also with 1½ c each of corn meal and rye meal and no
graham flour. A cup of seeded raisins or prunes or a cup of currants
may be added.
CUSTARD CORN CAKE
2 eggs, ¼ c sugar, 1 tsp soda, 1 tsp salt, 1 c sour milk, 1 c
sweet milk, 1⅔ c corn meal, ⅓ c wheat flour, 2 tbp fat, 1 c cream
or milk.
Mix all ingredients but cream and butter; melt fat in deep pan, using
plenty on sides; pour in batter; add (without stirring) cup of cream;
bake 20 to 30 min; when cooked there should be a layer of custard on
top of cake or small bits of custard distributed through it. Milk may
be used in place of cream in this recipe.
SPOON CORN BREAD
2 c water, 1 c milk, 1 c white corn meal, 1 tbp butter, 1 tsp
salt, 2 eggs.
Mix as directed for Custard Corn Bread; add eggs well beaten and other
ingredients; beat thoroughly; bake in well-greased pan for 25 min in
hot oven; serve from same dish with a spoon.
DATE OR FRUIT GEMS
1 c chopped dates, 2 c flour, ½ level tsp salt, ⅓ c shortening, 1
egg, 1⅓ c milk, 4 level tsp bp.
Stone dates and chop coarsely; sift together flour, salt and baking
powder; rub shortening into flour; mix in dates and form to a stiff
batter with beaten egg and milk; bake in hot, well-greased gem pans in
moderate oven about 20 min. Other fruit or berries can be substituted
for dates.
COOKIES, GINGERBREAD, AND DOUGHNUTS
Use just enough flour as necessary to roll out dough in making cookies:
Too much flour hardens them. If dough is too stiff, work in a little
milk or melted butter. Flour rolling pin, board and cutter to prevent
sticking. Roll dough out evenly so cookies will bake evenly. Bake in
hot oven. They should bake in about 10 min. Jumbles about 15 min. Just
before cutting, if a little granulated sugar is rolled into dough it
will give them a nice finish. A currant, raisin or piece of nut fruit
in center of cookies makes them attractive. Supply yourself with
different sizes of cookie cutters and have a variety of shapes. Cutters
in shape of animals are nice to make cookies for children. Drippings
from fat of meat can well be made up into molasses and spice cookies
and used instead of butter. Home-made cookies are cheaper than those
bought at the store and more nutritious.
=Drop cookies= in which consistency of batter is such that it may be
dropped by spoonfuls on tin and baked.
=Roll cookies=, in which amount of liquid is decreased until a stiff
dough is obtained.
=Left-over cake= may be served with fruit, sauce, custards, or crushed
and used in puddings.
COCOANUT CREAM COOKIES
2 eggs, 1 c sugar, ½ c shredded cocoanut, 1 c thick cream, 3 c
flour, 3 tsp bp, 1 tsp salt.
Beat eggs until light; add sugar gradually; cocoanut and cream; flour
sifted with salt and baking powder; chill; toss on floured board; roll
½″ thick; sprinkle with cocoanut; shape with small round cutter, first
dipped in flour; bake on buttered sheet 10 min.
MOLASSES COOKIES
1 c molasses, ½ c shortening (butter and lard mixed), 2½ c bread
flour, 1 tbp ginger, 1 tbp soda, 2 tbp warm milk, 1 tsp salt.
Heat molasses to boiling point; add shortening, ginger, soda dissolved
in warm milk, salt, and flour; proceed as for Ginger Snaps.
SOFT MOLASSES COOKIES
1 c molasses, 1¾ tsp soda, 1 c sour milk, ½ c shortening, melted,
2 tsp ginger, 1 tsp salt, flour.
Add soda to molasses; beat thoroughly; add milk, shortening, ginger,
salt and flour; enough flour must be used to make mixture of right
consistency to drop easily from spoon; let stand 2 hr in cold place
to chill; toss ½ mixture on slightly floured board; roll lightly to
¼″ thickness; shape with round cutter, first dipped in flour; bake on
buttered sheet 10 min.
CUP CAKES
⅔ c butter, 2 c sugar, 4 eggs, 1 c milk, 3¼ c flour, 4 tsp bp, ¼
tsp mace.
Put butter and sugar in bowl; stir well; add eggs well beaten; milk;
flour sifted with baking powder and mace; bake in individual tins;
cover with Chocolate Frosting.
WONDERS
1 egg, ¼ tsp salt, about ¾ c flour.
Beat egg; add salt and flour to make stiff dough (about ¾ c); roll on
floured board till as thin as a wafer; cut with large round cutter;
drop separately into hot fat; fry golden brown; drain; dust with
powdered sugar.
PEANUT COOKIES
2 tbp butter, ¼ c sugar, 1 egg, 1 tsp bp, ¼ tsp salt, ½ c flour,
2 tbp milk, ½ c finely chopped peanuts, ½ tsp lemon juice.
Cream butter and sugar; add well-beaten egg; add dry ingredients sifted
together; add milk, peanuts and lemon juice; drop from teaspoon on
unbuttered baking sheet 1″ apart; place half peanut on top of each;
bake 12 min in slow oven.
CHOCOLATE SPONGE
½ c butter, ¼ c cocoa, 3 eggs, 1 c sugar, 1 tsp cinnamon, ¼ tsp
clove, ½ c cold water, 1 c flour, 3 tsp bp.
Cream butter; add cocoa, yolks of eggs well beaten, sugar mixed with
spices and water; beat egg whites; add to first mixture alternately
with flour mixed and sifted with baking powder; bake in small tins 18
min.
MOLASSES COOKIES
1⅓ c molasses, 1 tsp vinegar, 1 egg (well beaten), 1 tbp ginger,
1 c sour milk, 1 tsp soda (heaping), 1 tbp cinnamon, ⅛ tsp salt,
1 c brown sugar, 1 c shortening (lard or other fat).
Dissolve soda in sour milk and add vinegar, stirring until soda stops
effervescing; add melted shortening; then egg, cinnamon, ginger and
salt; mix well; add flour; roll out about ½″ thick; cut; place in
greased pan; bake in quick oven 10 min.
ECLAIRS
¾ c water, 1 tbp butter, ¾ c flour, ⅓ tsp salt, 3 eggs, 1 tsp bp.
Put water and butter into saucepan; bring to boiling point; stir in
flour and salt; cook till mixture forms stiff paste and leaves the
sides of saucepan clean; cool slightly; beat in eggs one at a time;
add baking powder last, and force mixture through pastry bag onto flat
greased pans, in pieces about width of 2 fingers and length of 1; bake
slowly till quite light; cool, make an incision in side of each eclair
and fill with whipped cream or custard. They may be iced with Chocolate
or Coffee Frosting.
CREAM PUFFS
1 c boiling water, ½ tsp salt, ⅓ c butter, 1½ c flour, 4 eggs,
whipped cream or custard.
Bring water, salt and butter together to boiling point; stir in flour
and cook till mixture leaves sides of saucepan clean; cool; add eggs
one at a time, beating each one in thoroughly; drop by tablespoonfuls
some distance apart on greased baking pans; bake ½ hr in a steady oven;
when cold, split and fill with sweetened cream or thick custard.
LADY FINGERS
2 egg yolks, 3 egg whites, ⅓ c powdered sugar, ⅓ c pastry flour,
⅓ level tsp salt, ¼ tsp vanilla extract.
Beat whites of eggs till very stiff, adding sugar gradually; add
well-beaten yolks and vanilla; fold in gently flour sifted with salt;
force mixture through pastry bag onto greased, flat pan; sprinkle well
with sifted sugar; bake 8 min in moderate oven.
CUP CAKES
⅓ c butter, 1 c brown sugar, 2 eggs, ½ c milk, 1 c dates, stoned
and cut, 1¾ c flour, 3 tsp bp, ½ tsp cinnamon, ½ tsp nutmeg.
Cream butter; add other ingredients; beat until thoroughly blended
(about 3 min); fill greased and floured muffin tins ⅔ full; bake 20 min.
GINGERBREAD
½ c shortening, 1 c molasses, 1 egg, 2 tbp milk, 2 c flour, ½ tsp
salt, 2 tsp ginger, 2 tsp bp.
Heat shortening till hissing; pour into bowl with molasses; add egg and
milk; mix lightly; sift together flour, salt, ginger and baking powder;
stir in liquid ingredients, beating and stirring only enough to blend;
soon as smoothly blended pour into 2 shallow, greased pans; bake 20 min
in moderate oven.
SOFT GINGERBREAD
1 c New Orleans molasses, 1 c sugar, ½ c shortening, melted, 1
tsp ginger, ½ tsp cinnamon, 1 c water, 4 c flour, ½ tsp salt, 1
tsp soda.
Stir molasses, sugar and shortening together; add water, flour, salt,
soda and spices sifted together; beat hard; bake in 2 greased pans in
moderate oven ½ hr.
FRUIT GINGERBREAD
½ c shortening, 1 c sugar, 2 eggs, 1 c molasses, 3 c flour, 1½
tsp ginger, 3 tsp bp, 1 c seeded raisins, ⅓ c chopped lemon or
orange peel, ½ c milk or cold coffee.
Beat shortening and sugar till light and creamy; add beaten yolks of
eggs, raisins, peel, molasses and coffee; flour with which the ginger
and baking powder have been sifted; then add whites of eggs beaten
stiff; bake in greased pans in moderate oven.
GINGERBREAD
¼ c butter, ½ c sugar, 1 egg, ½ c sour milk, ½ c molasses, 1¾ c
flour, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon, 2 tsp ginger.
Cream butter and sugar; add egg beaten slightly; sift dry ingredients;
add dry and liquid ingredients alternately; bake in greased pan; serve
hot with lemon sauce; this makes an excellent dessert.
LEMON SAUCE
½ c sugar mixed with 2 tbp corn starch; cook in db with 1 c water until
transparent; add 2 tbp butter, 1 tbp lemon juice, 1 tsp grated lemon
rind, 6 marshmallows cut in small pieces; beat with egg beater until
smooth.
CARD GINGERBREAD
⅓ c butter, ⅓ c brown sugar, 1 egg, ½ c molasses, 1¾ c flour, ½
tbp ginger, ¾ tsp salt, ½ tsp soda, ¼ tsp cinnamon.
Cream butter; add sugar gradually; egg well beaten and molasses; sift
flour, ginger, cinnamon, salt and soda together; add to liquid and mix;
chill, roll in sheets ¼″ thick; bake on buttered sheet; when done cut
in squares.
OATMEAL CRISPS
¼ c butter, ¾ c flour, ⅓ tsp salt, 2 tsp bp, ⅓ c sugar, ½ c
oatmeal or rolled oats, 1 egg, little milk if needed.
Sift flour, salt and baking powder together; rub in butter; add
sugar and oatmeal; mix to rather stiff dough with egg, adding milk
if necessary; roll on floured board; cut in shapes; bake 12 min in
moderate oven.
SOUTHERN COOKIES
¾ c milk, ¾ c fat, 4 tsp bp, ½ tsp salt, 4 c flour, 2 eggs, 1½ c
sugar, 3 tsp flavoring.
Cream fat and sugar; add dry ingredients mixed together; add
well-beaten eggs and milk; drop small portions of mixture on greased
pan; bake in moderate oven about 10 min. This makes about 50 cookies.
BROWN SUGAR COOKIES
1 qt flour, 1 tsp soda, 1 tsp bp, ¼ tsp salt, 1 tsp cinnamon, 3
eggs, 1 c fat, ½ tsp vanilla, ½ tsp lemon, 2 c brown sugar.
Sift together flour, soda, baking powder, salt and cinnamon; add sugar;
mix well; cut in fat as for pastry; add eggs well beaten; dough should
be stiff enough to handle, but rather soft; add more flour if needed;
roll; cut; bake a delicate brown in moderate oven as brown sugar burns
easily.
GINGER SNAPS
1 c molasses, ½ c shortening, 3¼ c flour, ½ tsp soda, 1 tbp
ginger, 1½ tsp salt.
Heat molasses to boiling point; pour over shortening; add dry
ingredients sifted together; chill thoroughly; toss ¼ mixture on
floured board and roll as thin as possible; shape with small round
cutter, first dipped in flour; place near together on buttered sheet;
bake in moderate oven 9 min; gather up trimmings; roll with another
portion of dough; during rolling, the bowl containing mixture should
be kept in a cool place, or it will be necessary to add more flour to
dough, which makes cookies hard rather than crisp and short.
DOUGHNUTS
3 c flour, ½ tsp salt, 3 tsp bp, ½ tsp nutmeg or cinnamon, ⅔ c
sugar, 2 eggs, about 1 c milk.
Sift together; dry ingredients; mix to soft dough with eggs and milk;
cut out; fry in deep fat; drain; sprinkle with sugar.
CRULLERS
½ c butter, 1 c sugar, 2 eggs, 1 c milk, about 3 c flour, ⅓ tsp
salt, 3 tsp bp, ⅓ tsp nutmeg.
Beat butter and sugar together; add beaten eggs and milk; flour, salt,
baking powder and nutmeg sifted together; roll out; cut; fry golden
brown in deep fat; drain; sprinkle with sugar.
NEW ENGLAND CRULLERS
2 eggs, ¾ c milk, 1 tbp melted butter, 3 c flour, ½ tsp cinnamon
or nutmeg, ⅓ tsp salt, 1 c sugar, 3 tsp bp.
Beat eggs until light; mix with milk and butter; flour, salt, spice and
baking powder sifted together with sugar; roll out; cut into rings; fry
in hot fat till golden brown; drain; sprinkle with sugar.
JUMBLES
⅓ c butter, ½ c sugar, 1 egg, grated rind of ½ lemon, 1 c flour,
⅓ tsp salt, 1 tsp bp.
Cream butter and sugar; add egg beaten well; lemon rind; flour, salt
and baking powder sifted together; drop by spoonfuls on a greased pan;
bake 10 min.
ORANGE CIRCLES
3 tbp butter, ⅔ c sugar, juice 1 orange, grated rind 1 orange,
few grains salt, 1¾ c flour.
Put butter and grated rind in bowl; work until creamy, using a wooden
spoon; add sugar gradually, continuing the beating; salt, orange juice
and flour, gradually; toss on floured board; pat; roll to ⅛″ thickness;
shape with circular cutter, first dipped in flour; put on pan covered
with buttered paper; bake in moderate oven 10 min.
ORANGE CAKES
½ c butter, ½ c sugar, 2 eggs, 3 c flour, 3 tsp bp, ⅓ tsp salt,
grated rind 2 oranges, juice 1 orange.
Cream butter and sugar; add eggs, one at a time; flour, salt and baking
powder sifted together; orange rind and juice; if too stiff, additional
juice or milk; cakes must be made stiff to keep their shape; place in
little heaps on greased pan and bake in hot oven 10 min.
CAKE CUBES
Bake plain, sponge or spice cake in flat pan; when cool, cut into
tiny cubes; ice all over with plain boiled icing to which add green
vegetable coloring; or, use white icing with a candy shamrock on top,
or sprinkle with green sugar. For St. Patrick’s Day parties.
SOUR MILK GINGERBREAD
1 c molasses, 1 c sour milk, 2⅓ c flour, 1¾ tsp soda, 2 tsp
ginger, ½ tsp salt, ¼ c melted butter.
Mix soda with sour milk; add to molasses; sift together remaining dry
ingredients; combine mixtures; add butter; beat vigorously; pour into
buttered shallow pan; bake 30 min in moderate oven.
BROWNIES
1 c sugar, ¼ c melted butter, 1 egg unbeaten, 2 sq unsweetened
chocolate melted, ¾ tsp vanilla, ½ c flour, ½ c walnut meats cut
in pieces.
Mix ingredients in order given; line a 7″ square pan with paraffine
paper; spread mixture evenly in pan and bake in slow oven; as soon as
taken from oven turn from pan, remove paper, and cut cake in strips,
using sharp knife; if directions are not followed paper will cling to
cake, and it will be impossible to cut it in shapely pieces.
MARGUERITES
2 eggs, 1 c brown sugar, ½ c flour, ⅓ tsp salt, 1 c pecan nut
meats cut small pieces, ¼ tsp bp.
Beat eggs slightly; add remaining ingredients in order given; fill
small buttered tins ⅔ full; place pecan nut meat on each; bake in
moderate oven 15 min.
HERMITS
⅓ c butter, ⅔ c sugar, 1 egg, 2 tbp milk, 1¾ c flour, 2 tsp bp, ⅓
c raisins stoned and cut in small pieces, ½ tsp cinnamon, ¼ tsp
clove, ¼ tsp mace, ¼ tsp nutmeg.
Cream butter; add sugar gradually; then raisins, egg well beaten,
and milk; add dry ingredients sifted together; roll mixture a little
thicker than for Vanilla Wafers.
VANILLA WAFERS
⅓ c butter and lard in equal proportions, 1 c sugar, 1 egg, ¼ c
milk, 2 c flour, 2 tsp bp, ½ tsp salt, 2 tsp vanilla.
Cream butter; add sugar, egg well beaten, milk and vanilla; add dry
ingredients sifted together, and add to first mixture. Proceed as with
Ginger Snaps.
ADA’S SUGAR COOKIES
3 c sugar, 2 c butter, 3 eggs, 1 tsp bp, flour sufficient to roll.
Mix in order given; proceed as for Ginger Snaps.
CHEAP COOKIES
1 c sugar, ½ c milk, 1 egg, 1 tbp butter, ½ tsp bp, flavoring,
flour sufficient to roll.
Mix in order given. If desired, 1 tbp ginger or cinnamon can be added;
proceed as for Ginger Snaps.
CORN FLOUR COOKIES
⅓ c fat, ½ tsp salt, ½ c sugar, 1½ c flour and 1⅓ c corn flour or
3 c flour, 2 tsp bp, 2 tbp milk.
Mix first 3 ingredients to a cream; add flour, corn meal and baking
powder mixed together; milk; roll thin; cut and bake 10 min.
CHOCOLATE-NUT COOKIES
½ c sugar, 2 tbp honey, 2 sq chocolate, ½ c nuts, 1 c flour, 1
tsp bp, 1 tsp vanilla, ½ tsp salt.
Mix and drop by spoonfuls on greased baking sheets; bake 12 min.
PEANUT WAFERS
2 c graham flour, 1½ c crushed peanuts, 2 tsp bp, 1 egg, ¾ c
sugar, 2 tbp fat, 1 tsp salt.
If necessary, add milk to make a stiff dough; roll thin, cut, and bake
in a fairly hot oven 10 min.
OATMEAL MACAROONS
2 tbp butter, 1 c sugar, 2 eggs, 2½ c rolled oats, 1 tsp bp, 1
tsp almond extract, ¼ tsp salt.
Soften butter slightly, add sugar, beaten eggs and almond extract;
rolled oats, baking powder and salt mixed together; drop by spoonfuls
on greased pans; bake 12 min in a hot oven.
MACAROONS
½ lb almond paste, ⅔ c powdered sugar, whites of 4 large eggs.
Break up almond paste with fork; add powdered sugar; mix till paste is
pulverized; beat whites of eggs thoroughly; mix with almond paste and
sugar; drop by teaspoonfuls on greased paper; spread on baking pans;
bake 20 min in moderate oven.
BROWN SUGAR MACAROONS
½ lb brown sugar, ½ lb ground almonds, 3 egg whites, juice of ½
lemon.
Put whites of eggs in bowl; stir in sugar slowly; strain; add lemon
juice; put in almonds, a little at a time; mix smoothly; drop by
teaspoonfuls about 2″ apart on greased paper laid on baking tins; bake
in very slow oven till golden brown.
MIGNONS
½ c butter, ½ c sugar, 3 egg yolks, ¼ c blanched almonds pounded
fine, 1½ c sifted flour, 1½ tsp bp, ½ tsp cinnamon, ½ tsp
vanilla, a little milk if necessary.
Cream butter and sugar; add well-beaten yolks of eggs; almonds and
vanilla; sift together flour, baking powder and cinnamon; add to first
mixture, with milk if needed, and make a stiff dough; knead slightly;
roll ¼″ thick; cut with fancy cutter; brush over with beaten white of
egg; sprinkle with sugar and chopped almonds; bake on greased pans in
quick oven 10 min.
CINNAMON CAKES
½ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, 2½ tsp bp, 1
tbp cinnamon.
Mix ingredients in order given; bake in individual buttered cake tins.
SPONGE DROPS
3 eggs, ¾ c sugar, 1 c flour, ⅓ tsp salt, 1 tsp bp.
Beat eggs till light; add sugar; beat again; fold in gently flour, salt
and bp sifted together; drop by teaspoonfuls on greased pans, some
distance apart; bake in hot oven till set.
MARSHMALLOW TEAS
Arrange marshmallows on thin unsweetened round crackers or cookies,
allowing 1 marshmallow to each cracker; make a deep impression in
center of each marshmallow; in each cavity drop ¼ tsp butter; arrange
on tin sheet; bake until marshmallows spread and nearly cover crackers;
insert ½ a candied cherry, nut or fruit in each cavity and arrange on
fancy plate.
CINNAMON CRISPS
⅓ c butter, ⅔ c sugar, 1 tsp cinnamon, 1½ c flour, 2 tsp bp, ¼ c
milk.
Beat the butter and sugar, and when light and creamy add the cinnamon,
flour and baking powder sifted together. Use just enough milk to make
a dough that can be easily rolled out. Roll very thin, cut and bake on
greased pans in hot oven.
DROPPED COOKIES
½ c shortening, 1 c sugar, 2 eggs, ½ c milk, ½ c molasses, ¾ c
currants, 3 c flour, 3 tsp bp, 1 tsp cinnamon, ½ tsp cloves.
Cream shortening and sugar; add well-beaten egg; milk, molasses and
currants; dry ingredients sifted together; drop by spoonfuls on greased
pans, some distance apart; bake 10 min in moderate oven.
BROWNIES
⅓ c butter, ⅓ c sugar, ½ c molasses, 1 egg, 1 c flour, 1 c
chopped nut meats, ½ c raisins.
Mix as usual; do not separate egg whites from yolk; bake as drop cakes,
or in small fancy cake tins well-buttered; half a nut meat may be
pressed in place on top of each cake before putting in oven.
CARAWAY SEED COOKIES
1 c butter, 2 c sugar, 2 eggs, ½ c water, 3 c flour, ½ tsp salt,
2 tsp bp, 2 tbp caraway seeds.
Cream butter and sugar together; add well-beaten eggs and water; add
dry ingredients sifted together; caraway seeds; roll out thin on
floured board; cut and lay on greased pans; bake 10 min in moderate
oven.
ALMOND CAKES
½ c butter, ¾ c sugar, ⅓ c milk, 2 eggs, 1⅓ c flour, 2 tsp bp, 1
c Jordan almonds, blanched and cut in pieces.
Mix ingredients in order given; bake in individual cake pans.
CHOCOLATE COOKIES
½ c butter, 1 c sugar, 1 egg, 2 sq. chocolate melted, ¼ c milk, 2
c flour, ⅓ tsp salt, 1½ tsp bp.
Cream butter and sugar; add egg; melted chocolate and milk; add dry
ingredients sifted together; roll out thin on floured board; cut and
bake on greased pan in hot oven 10 min.
COFFEE GINGER BREAD
1 c molasses, 1 c strong coffee (hot), 1 c brown sugar, ½ c lard,
½ c butter, 1 tsp soda, 1 tbp boiling water, 1 tbp ginger, 1 tbp
cinnamon, flour for mixing.
Mix butter and lard; dissolve soda in tbp boiling water; stir into
molasses; pour over butter and lard; add boiling coffee and sugar;
beat in flour, sifted with seasonings; pour in greased pans; bake in
moderate oven. By adding more flour this can be rolled in a sheet and
cut into cookies.
CHOCOLATE DOMINOES
½ c pecan nut meat, ½ c English walnut meat, ½ c figs, ½ c dates,
grated rind 1 orange, 1 tbp orange juice, 1 sq chocolate melted.
Mix nut meats, figs, and dates; force through a meat chopper, or
chop finely; add remaining ingredients; toss on board sprinkled with
powdered sugar; roll to ⅓″ thick; cut in domino shapes; spread thinly
with melted unsweetened chocolate; decorate with small pieces blanched
almonds to imitate dominoes.
SANDWICHES
=Sandwiches= are a very convenient and nourishing form of food for
luncheon, school lunches, afternoon teas or picnics. They are usually
prepared so they can be eaten from the hand without the use of a knife
or fork. When made of hot meat with thick gravy poured over them,
they are a meal in themselves. This is a good way to use left-over
meat. Bread less than 12 hrs old should never be used. To cut bread
real thin, heat the knife. A variety of bread makes sandwiches more
attractive. Fillings should not be too moist as the bread is apt to
become damp. A thin layer of butter, sandwich spread, or mayonnaise
dressing on the bread before adding the filling keeps bread from
getting too moist. Slice bread very thin for dainty sandwiches and ½″
thick for hearty sandwiches.
Cream butter as for cake and it is easier to spread on bread. Wrap
in oiled paper if you are not going to use sandwiches immediately,
or place a slightly damp cloth or napkin over them to keep them from
becoming dry. By cutting sandwiches in fancy shapes you make them more
attractive.
=Canapes= are open sandwiches (one slice of bread and filling placed on
top of it and garnished). They are used as a first course for dinner or
luncheon. Cut crust off bread for Canapes, but do not cut it off for
sandwiches unless it is too hard.
=Meat Sandwiches=—Either cut thin or minced and seasoned with mustard
or salad dressing and salt and pepper.
=Cheese Sandwiches=—Sliced thin, grated, or made into a smooth paste.
=Nut Sandwiches=—Chopped, ground, or mixed with fruit or cheese.
=Fish Sandwiches=—Flaked or in small pieces and seasoned with salad
dressing.
=Toasted Sandwiches= are very popular now. Toast one side of bread
before spreading butter on it.
=Health Sandwiches made from whole wheat= bread, lettuce, and egg yolks
seasoned with lemon juice and salt are palatable and rich in iron and
vitamines.
SANDWICH SPREAD
1 c oleomargarine or other fat, 1 egg yolk, ¼ tsp dry mustard,
⅛ tsp pepper or paprika, few grains cayenne, 1 tsp salt, ½ tsp
Worcestershire sauce, 2 tbp lemon juice, 2½ tbp vinegar.