p. 58

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Transcription

Status: Complete

(p.58)

1/8 t. salt 1 egg
1/8 t. nutmeg 1/4 c. milk

Class Recipe.

3 tb. flour 1/2 tb. crisco
1/8 t. baking power 1 tb. sugar
1/16 t. salt 1 t. egg
1/16 t. nutmeg 1 t. milk
Method: Mix and sift dry ingredient. Cream crisco, add sugar and then
add beaten egg. Add flour and milk alternately, and stir until smooth. Re-
move to a lightly floured board, roll to 1/8 inch in thickness and shape with a
cutter. Bake in slow oven.

MOLASSESS COOKIES
1/2 c. and 2 tb. soda has been stirred.
crisco 1/2 t. salt
1/2 c. brown sugar 1 c. New Orleans
1 1/2 t. ginger 1/2 c. boiling water
1 t. cinnamon 2 t. soda
Flour to make soft dough (4-5 c.)
Mothed : Cream crisco; add brown sugar, to which seasonings have been
previously added, and continue creaming. Stir in molasses, then 1/2 boiling
water, and finally rest water, into which soda has been stirred. Add flour
until dough can be easily handled on the board. Roll and shape with cutter,
then bake in moderate oven.

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