GINGERBREADS, COOKIES, AND WAFERS
Hot Water Gingerbread
1 cup molasses
½ cup boiling water
2¼ cups flour
1 teaspoon soda
1½ teaspoons ginger
½ teaspoon salt
4 tablespoons melted butter
Add water to molasses. Mix and sift dry ingredients, combine mixtures,
add butter, and beat vigorously. Pour into a buttered shallow pan, and
bake twenty-five minutes in a moderate oven. Chicken fat dried out and
clarified furnishes an excellent shortening, and may be used in place of
butter.
Sour Milk Gingerbread
1 cup molasses
1 cup sour milk
2⅓ cups flour
1¾ teaspoons soda
2 teaspoons ginger
½ teaspoon salt
¼ cup melted butter
Mix soda with sour milk and add to molasses. Sift together remaining dry
ingredients, combine mixtures, add butter, and beat vigorously. Pour
into a buttered shallow pan, and bake twenty-five minutes in a moderate
oven.
Soft Molasses Gingerbread
1 cup molasses
⅓ cup butter
1¾ teaspoons soda
½ cup sour milk
1 egg
2 cups flour
2 teaspoons ginger
½ teaspoon salt
Put butter and molasses in saucepan and cook until boiling-point is
reached. Remove from fire, add soda, and beat vigorously. Then add milk,
egg well beaten, and remaining ingredients mixed and sifted. Bake
fifteen minutes in buttered small tin pans, having pans two-thirds
filled with mixture.
Cambridge Gingerbread
⅓ cup butter
⅔ cup boiling water
1 cup molasses
1 egg
2¾ cups flour
1½ teaspoons soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon clove
Melt butter in water, add molasses, egg well beaten, and dry ingredients
mixed and sifted. Bake in a buttered shallow pan.
Soft Sugar Gingerbread
2 eggs
1 cup sugar
1¾ cups flour
3 teaspoons baking powder
½ teaspoon salt
1½ teaspoons ginger
⅔ cup thin cream
Beat eggs until light, and add sugar gradually. Mix and sift dry
ingredients, and add alternately with cream to first mixture. Turn into
a buttered cake pan, and bake thirty minutes in a moderate oven.
Gossamer Gingerbread
⅓ cup butter
1 cup sugar
1 egg
½ cup milk
1⅞ cups flour
3 teaspoons baking powder
1 teaspoon yellow ginger
Cream the butter, add sugar gradually, then egg well beaten. Add milk,
and dry ingredients mixed and sifted. Spread in a buttered dripping-pan
as thinly as possible, using the back of mixing-spoon. Bake fifteen
minutes. Sprinkle with sugar, and cut in small squares or diamonds
before removing from pan.
Fairy Gingerbread
½ cup butter
1 cup light brown sugar
½ cup milk
1⅞ cups bread flour
2 teaspoons ginger
Cream the butter, add sugar gradually, and milk very slowly. Mix and
sift flour and ginger, and combine mixtures. Spread very thinly with a
broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a
moderate oven. Cut in squares before removing from pan. Watch carefully
and turn pan frequently during baking, that all may be evenly cooked. If
mixture around edge of pan is cooked before that in the centre, pan
should be removed from oven, cooked part cut off, and remainder returned
to oven to finish cooking.
Hard Sugar Gingerbread
¾ cup butter
1½ cups sugar
¾ cup milk
5 cups flour
¾ tablespoon baking powder
1½ teaspoons salt
¾ tablespoon ginger
Cream the butter, add sugar gradually, milk, and dry ingredients mixed
and sifted. Put some of mixture on an inverted dripping-pan and roll as
thinly as possible to cover pan. Mark dough with a coarse grater.
Sprinkle with sugar and bake in a moderate oven. Before removing from
pan, cut in strips four and one-half inches long by one and one-half
inches wide.
Christmas English Gingerbread
1 lb. flour
½ lb. butter
1 cup sugar
1 tablespoon ginger
1 teaspoon salt
Molasses
Mix flour, sugar, ginger, and salt. Work in butter, using tips of
fingers, and add just enough molasses to hold ingredients together. Let
stand over night to get thoroughly chilled. Roll very thin, shape, and
bake in a moderate oven.
Card Gingerbread
⅓ cup butter
⅓ cup brown sugar
1 egg
½ cup molasses
1¾ cups flour
½ tablespoon ginger
¾ teaspoon salt
½ teaspoon soda
¼ teaspoon cinnamon
Cream the butter, add sugar gradually, egg well beaten, molasses, and
flour mixed and sifted with ginger, salt, soda, and cinnamon. Chill,
roll in sheets to one-fourth inch in thickness, bake on a buttered
sheet, and cut in squares.
Walnut Molasses Bars
¼ cup butter
¼ cup lard
¼ cup boiling water
½ cup brown sugar
½ cup molasses
1 teaspoon soda
3 cups flour
½ tablespoon ginger
⅓ teaspoon grated nutmeg
⅛ teaspoon clove
1 teaspoon salt
Chopped walnut meat
Pour water over butter and lard, then add sugar, molasses mixed with
soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch
thick, cut in strips three and one-half inches long by one and one-half
inches wide. Sprinkle with nut meat and bake ten minutes.
Ginger Snaps
1 cup molasses
½ cup shortening
3¼ cups flour
½ teaspoon soda
1 tablespoon ginger
1½ teaspoons salt
Heat molasses to boiling-point and pour over shortening. Add dry
ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of
mixture on a floured board and roll as thinly as possible; shape with a
small round cutter, first dipped in flour. Place near together on a
buttered sheet and bake in a moderate oven. Gather up the trimmings and
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.
Molasses Cookies
1 cup molasses
½ cup shortening, butter and lard mixed
2½ cups bread flour
1 tablespoon ginger
1 tablespoon soda
2 tablespoons warm milk
1 teaspoon 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 cup molasses
1¾ teaspoons soda
1 cup sour milk
½ cup shortening, melted
2 teaspoons ginger
1 teaspoon salt
Flour
Add soda to molasses and 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 several hours in a cold
place to thoroughly chill. Toss one-half mixture at a time on slightly
floured board and roll lightly to one-fourth inch thickness. Shape with
a round cutter, first dipped in flour. Bake on a buttered sheet.
Spice Cookies
½ cup molasses
¼ cup sugar
1½ tablespoons butter
1½ tablespoons lard
1 tablespoon milk
2 cups flour
½ teaspoon soda
½ teaspoon salt
½ teaspoon clove
½ teaspoon cinnamon
½ teaspoon nutmeg
Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and
sift dry ingredients, and add to first mixture. Chill thoroughly, and
proceed as with Ginger Snaps.
Scotch Wafers
1 cup fine oatmeal
1 cup Rolled Oats
2 cups flour
¼ cup sugar
1 teaspoon salt
⅛ teaspoon soda
¼ cup butter or lard
½ cup hot water
Mix first six ingredients. Melt shortening in water and add to first
mixture. Toss on a floured board, pat, and roll as thinly as possible.
Shape with a cutter, or with a sharp knife cut in strips. Bake on a
buttered sheet in a slow oven. These are well adapted for children’s
luncheons, and are much enjoyed by the convalescent, taken with a glass
of milk.
Oatmeal Cookies
1 egg
¼ cup sugar
¼ cup thin cream
¼ cup milk
½ cup fine oatmeal
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Beat egg until light, add sugar, cream, and milk; then add oatmeal,
flour, baking powder, and salt, mixed and sifted. Toss on a floured
board, roll, cut in shape, and bake in a moderate oven.
Scottish Fancies
1 egg
½ cup sugar
⅔ tablespoon melted butter
1 cup rolled oats
⅓ teaspoon salt
¼ teaspoon vanilla
Beat egg until light, add gradually sugar, and then stir in remaining
ingredients. Drop mixture by teaspoonfuls on a thoroughly greased
inverted dripping-pan one inch apart. Spread into circular shape with a
case knife first dipped in cold water. Bake in a moderate oven until
delicately browned. To give variety use two-thirds cup rolled oats and
fill cup with shredded cocoanut.
Vanilla Wafers
⅓ cup butter and lard in equal proportions
1 cup sugar
1 egg
¼ cup milk
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla
Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and
sift dry ingredients and add to first mixture. Proceed as with Ginger
Snaps.
Cream Cookies
⅓ cup butter
1 cup sugar
2 eggs
½ cup thin cream
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons yellow ginger
Flour to roll
Mix and bake same as Vanilla Wafers.
Imperial Cookies
½ cup butter
1 cup sugar
2 eggs
1 tablespoon milk
2½ cups flour
2 teaspoons baking powder
½ teaspoon lemon extract
½ teaspoon grated nutmeg
Mix and bake same as Vanilla Wafers.
Hermits
⅓ cup butter
⅔ cup sugar
1 egg
2 tablespoons milk
1¾ cups flour
2 teaspoons baking powder
⅓ cup raisins, stoned and cut in small pieces
½ teaspoon cinnamon
¼ teaspoon clove
¼ teaspoon mace
¼ teaspoon nutmeg
Cream the butter, add sugar gradually, then raisins, egg well beaten,
and milk. Mix and sift dry ingredients and add to first mixture. Roll
mixture a little thicker than for Vanilla Wafers.
Rich Cookies
½ cup butter
⅓ cup sugar
1 egg well beaten
¾ cup flour
½ teaspoon vanilla
Raisins, nuts, or citron
Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop
from tip of spoon in small portions on buttered sheet two inches apart.
Spread thinly with a knife first dipped in cold water. Put four Sultana
raisins on each cookie, almonds blanched and cut in strips, or citron
cut in small pieces.
Jelly Jumbles
½ cup butter
1 cup sugar
1 egg
½ teaspoon soda
½ cup sour milk
¼ teaspoon salt
Flour
Currant jelly
Cream the butter, add sugar gradually, egg well beaten, soda mixed with
milk, salt and flour to make a soft dough. Chill and shape, using a
round cutter. On the centres of one-half the pieces put currant jelly.
Make three small openings in remaining halves, using a thimble, and put
pieces together. Press edges slightly, and bake in a rather hot oven,
that jumbles may keep in good shape.
[Illustration:
RICH COOKIES.—_Page 488._
]
[Illustration:
ROYAL FANS.—_Page 489._
]
[Illustration:
CHOCOLATE CAKES (_Page 491_) AND CRESCENTS (_Page 534_).
]
[Illustration:
MERINGUES.—_Page 480._
]
Royal Fans
Mix and sift two cups flour and one-half cup brown sugar. Wash
three-fourths cup butter and work into first mixture, using tips of
fingers. Roll to one-third inch in thickness, shape with a fluted round
cutter five inches in diameter. Cut each piece in quarters and crease
with the dull edge of a case knife to represent folds of a fan. Brush
over with yolk of egg diluted with three-fourths teaspoon water. Bake in
a slow oven.
Boston Cookies
1 cup butter
1½ cups sugar
3 eggs
1 teaspoon soda
1½ tablespoons hot water
3¼ cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 cup chopped nut meat, hickory or English walnut
½ cup currants
½ cup raisins, seeded and chopped
Cream the butter, add sugar gradually, and eggs well beaten. Add soda
dissolved in hot water, and one-half the flour mixed and sifted with
salt and cinnamon; then add nut meat, fruit, and remaining flour. Drop
by spoonfuls one inch apart on a buttered sheet, and bake in a moderate
oven.
Cocoanut Cream Cookies
2 eggs
1 cup sugar
1 cup thick cream
½ cup shredded cocoanut
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
Beat eggs until light, add sugar gradually, cocoanut, cream, and flour
mixed and sifted with baking powder and salt. Chill thoroughly, toss on
a floured board, pat, and roll one-half inch thick. Sprinkle with
cocoanut, roll one-fourth inch thick, and shape with a small round
cutter, first dipped in flour. Bake on a buttered sheet in a moderate
oven.
Peanut Cookies
2 tablespoons butter
¼ cup sugar
1 egg
1 teaspoon baking powder
¼ teaspoon salt
½ cup flour
2 tablespoons milk
½ cup finely chopped peanuts
½ teaspoon lemon juice
Cream the butter, add sugar, and egg well beaten. Mix and sift baking
powder, salt, and flour; add to first mixture; then add milk, peanuts,
and lemon juice. Drop from a teaspoon on an unbuttered sheet one inch
apart, and place one-half peanut on top of each. Bake twelve to fifteen
minutes in a slow oven. This recipe will make twenty-four cookies. One
pint peanuts when shelled should yield one-half cup.
Almond Cookies
½ cup butter
1 egg
⅓ cup almonds, blanched and finely chopped
½ cup sugar
½ tablespoon cinnamon
──────┬────────────────────────────────────
Clove │½ tablespoon each
Nutmeg│
──────┴────────────────────────────────────
Grated rind ½ lemon
2 tablespoons brandy
2 cups flour
Cream the butter, add egg well beaten, almonds, sugar, brandy, and
spices mixed and sifted with flour. Roll mixture to one-fourth inch in
thickness, shape with a round cutter first dipped in flour, and bake in
a slow oven.
Nut Cookies
Yolks 2 eggs
1 cup brown sugar
1 cup chopped nut meats
Whites 2 eggs
6 tablespoons flour
Few grains salt
Beat yolks of eggs until thick and lemon-colored, add sugar gradually,
nut meats, whites of egg beaten until stiff, and flour mixed with salt.
Drop from tip of spoon on buttered sheet, spread, and bake in a moderate
oven.
Seed Cakes
Follow recipe for Cocoanut Cream Cookies (see p. 489), using one and
one-half tablespoons caraway seeds in place of cocoanut.
Chocolate Cookies
½ cup butter
1 cup sugar
1 egg
¼ teaspoon salt
2 ozs. Baker’s chocolate
2½ cups flour (scant)
2 teaspoons baking powder
¼ cup milk
Cream the butter, add sugar gradually, egg well beaten, salt, and
chocolate melted. Beat well, and add flour mixed and sifted with baking
powder alternately with milk. Chill, roll very thin, then shape with a
small cutter, first dipped in flour, and bake in a moderate oven.
German Chocolate Cookies
2 eggs
1 cup brown sugar
2 bars German chocolate
¼ teaspoon cinnamon
½ teaspoon salt
Grated rind ½ lemon
1⅓ cups almonds, blanched and chopped
1 cup flour
1 teaspoon baking powder
Beat eggs until light, add sugar, gradually, and continue the beating;
then add chocolate, grated, and remaining ingredients. Drop from tip of
spoon on a buttered sheet, and bake in a moderate oven.
Chocolate Fruit Cookies
¼ cup butter
½ cup sugar
2 tablespoons grated chocolate
1 tablespoon sugar
1 tablespoon boiling water
1 egg
½ cup nut meats, finely chopped
½ cup seeded raisins, finely chopped
1 cup flour
1 teaspoon baking powder
Cream the butter, and add sugar, gradually. Melt chocolate, add
remaining sugar and water, and cook one minute. Combine mixtures, and
add remaining ingredients. Chill, shape, and bake same as Chocolate
Cookies.
Chocolate Cakes
3 eggs
¼ cup butter
½ cup sugar
3 squares Baker’s chocolate
1 cup stale bread crumbs
3 tablespoons flour
Beat eggs until light. Cream the butter, add sugar, combine mixtures,
then add chocolate melted, bread crumbs, and flour. Spread mixture in a
shallow buttered pan and bake in a slow oven. Shape with a tiny
biscuit-cutter and put together in pairs with White Mountain Cream (see
p. 528) between and on top.
Neuremburghs
2 eggs
½ cup powdered sugar
¾ cup flour
⅓ teaspoon salt
⅓ teaspoon cinnamon
⅛ teaspoon clove
1 tablespoon orange peel, finely cut
Grated rind ½ lemon
¾ cup Jordan almonds
Beat the whites of the eggs until stiff, and add sugar gradually,
continuing the beating. Then add yolks of eggs well beaten, flour mixed
and sifted with salt and spices, orange peel, and lemon rind. Blanch
almonds, cut in small pieces crosswise, and bake in a slow oven until
well browned. Fold into the mixture, and drop by spoonfuls on a sheet
dredged with corn-starch and powdered sugar in equal proportions. Bake
in a moderate oven.
Sand Tarts
½ cup butter
1 cup sugar
1 egg
1¾ cups flour
2 teaspoons baking powder
White 1 egg
Blanched almonds
1 tablespoon sugar
¼ teaspoon cinnamon
Cream the butter, add sugar gradually, and egg well beaten; then add
flour mixed and sifted with baking powder. Chill, toss one-half mixture
on a floured board, and roll one-eighth inch thick. Shape with a
doughnut cutter. Brush over with white of egg, and sprinkle with sugar
mixed with cinnamon. Split almonds, and arrange three halves on each at
equal distances. Place on a buttered sheet, and bake eight minutes in a
slow oven.
Swedish Wafers
½ cup butter
½ cup sugar
2 eggs
5 ozs. flour
¼ teaspoon vanilla
Shredded almonds
Cream the butter, add sugar gradually, eggs slightly beaten, flour, and
flavoring. Drop by spoonfuls on an inverted buttered dripping-pan.
Spread very thinly, using a knife, in circular shapes about three inches
in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from
pan, and shape at once over the handle of a wooden spoon.
Marguerites I
2 eggs
1 cup brown sugar
½ cup flour
¼ teaspoon baking powder
⅓ teaspoon salt
1 cup pecan nut meats, cut in small pieces
Beat eggs slightly, and add remaining ingredients in the order given.
Fill small buttered tins two-thirds full of mixture, and place pecan nut
meat on each. Bake in a moderate oven fifteen minutes.
Marguerites II
1 cup sugar
½ cup water
5 marshmallows
Whites 2 eggs
2 tablespoons shredded cocoanut
¼ teaspoon vanilla
1 cup English walnut meats
Saltines
Boil sugar and water until syrup will thread. Remove to back of range
and add marshmallows cut in pieces. Pour onto the whites of eggs beaten
until stiff; then add cocoanut, vanilla, and nut meats. Spread saltines
with mixture and bake until delicately browned.
Kornettes
¾ cup finely chopped popped corn
¾ tablespoon soft butter
White 1 egg
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Blanched and chopped almonds
Candied cherries
Add butter to corn. Beat egg white until stiff, and add sugar gradually,
continuing the beating. Combine mixtures; then add salt and vanilla.
Drop mixture from tip of spoon on a well buttered sheet, one inch apart.
Shape in circular form with case knife first dipped in cold water.
Sprinkle with almonds and place a piece of candied cherry on the centre
of each. Bake in a slow oven until delicately browned.
Rolled Wafers
¼ cup butter
½ cup powdered sugar
¼ cup milk
⅞ cup bread flour
½ teaspoon vanilla
Cream the butter, add sugar gradually, and milk drop by drop; then add
flour and flavoring. Spread very thinly with a broad, long-bladed knife
on a buttered inverted dripping-pan. Crease in three-inch squares, and
bake in a slow oven until delicately browned. Place pan on back of
range, cut squares apart with a sharp knife, and roll while warm in
tubular or cornucopia shape. If squares become too brittle to roll,
place in oven to soften. If rolled tubular shape, tie in bunches with
narrow ribbon. These are very attractive, and may be served with
sherbet, ice cream, or chocolate. If rolled cornucopia shape, they may
be filled with whipped cream just before sending to table. Colored
wafers may be made from this mixture by adding leaf green or fruit red.
If colored green, flavor with one-fourth teaspoon almond and
three-fourths teaspoon vanilla. If colored pink, flavor with rose.
Colored wafers must be baked in a very slow oven and turned frequently,
otherwise they will not be of the uniform color that is desired.
Almond Wafers
Before baking Rolled Wafers, sprinkle with almonds blanched and chopped.
Other nut meats or shredded cocoanut may be used in place of almonds.
English Rolled Wafers I
½ cup molasses
½ cup butter
1 cup flour (scant)
⅔ cup sugar
1 tablespoon ginger
Heat molasses to boiling-point, add butter, then slowly, stirring
constantly, flour mixed and sifted with ginger and sugar. Drop small
portions from tip of spoon on a buttered inverted dripping-pan two
inches apart. Bake in a slow oven, cool slightly, remove from pan, and
roll over handle of wooden spoon.
[Illustration:
ENGLISH ROLLED WAFERS I-II.—_Page 494._
]
[Illustration:
MARGUERITES I.—_Page 493._
]
[Illustration:
MOCHA CAKES.—_Page 518._
]
[Illustration:
SMALL ÉCLAIRS.—_Page 519._
]
[Illustration:
ICE CREAM CAKE (_Page 517_) WITH NUT CARAMEL FROSTING.—_Page 530._
]
English Rolled Wafers II
To English Rolled Wafers I, add one and one-half cups rolled oats.
Nut Bars
2 tablespoons brown sugar
¼ cup butter
¼ cup boiling water
½ cup brown sugar
½ cup flour
⅛ teaspoon salt
2 tablespoons English walnut meat, finely chopped
Halves of walnuts or almonds
Caramelize two tablespoons sugar, add butter and water, and boil two
minutes. Remove from fire, add remaining sugar, flour mixed with salt,
and walnut meat. Spread as Rolled Wafers, crease in two-inch squares,
and decorate with nut meats. Bake in a slow oven, and remove from pan at
once.
Nut Macaroons
White 1 egg
1 cup brown sugar
1 cup pecan nut meats
¼ teaspoon salt
Beat white of egg until light and add gradually, while beating
constantly, sugar. Fold in nut meats, finely chopped and sprinkled with
salt. Drop from tip of spoon, one inch apart, on an unbuttered sheet,
and bake in a moderate oven until delicately browned.
Brownies
1 cup sugar
¼ cup melted butter
1 egg, unbeaten
2 squares Baker’s chocolate, melted
¾ teaspoon vanilla
½ cup flour
½ cup walnut meats, cut in pieces
Mix ingredients in order given. Line a seven-inch square pan with
paraffine paper. Spread mixture evenly in pan and bake in a slow oven.
As soon as taken from oven turn from pan, remove paper, and cut cake in
strips, using a sharp knife. If these directions are not followed paper
will cling to cake, and it will be impossible to cut it in shapely
pieces.
Card Cakes
⅓ cup butter
1 cup powdered sugar
2 eggs
1 cup flour
⅓ teaspoon salt
Jordan almonds
1 tablespoon Breakfast Cocoa
2 tablespoons sugar
¼ teaspoon powdered cinnamon
¼ teaspoon vanilla
Shredded cocoanut
Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread
mixture on bottom of a buttered inverted dripping-pan, decorate with
almonds blanched and cut in strips, and bake in slow oven. Cut in
desired shape, using heart, spade, and diamond-shaped cutters before
removing from pan. To give variety, divide mixture in halves. To
one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and
sprinkle with shredded cocoanut.