Cookies, Drop Cakes and Doughnuts
“Bake, bake, bake! For the cookie jar piled high
But yesterday, in some curious way,
Is empty again, O my!
Stir, stir, stir, in the froth of yellow and white
For well she knows how the story goes
Of a small boy’s appetite.”
—J. W. Foley.
GERMAN CHRISTMAS COOKIES.—There are many different kinds and I will give you the names of them just as they are called in German as some names cannot be well translated into English language. The first will be Springelie. One pound of sugar, one pound of flour, four eggs, butter the size of a walnut and one half teaspoon of baking powder. Beat sugar and butter, and eggs one at a time, beating for fifteen minutes, then add flour with baking powder, now roll and cut, sprinkle baking board with flour and anise seeds, and lay cookies on that until next morning, then bake in a moderate oven a light yellow.
WEISSE PFEFFER NUSSE.—One pound of flour, one pound of sugar, four large eggs, three ounces of citron, the grated rind of one lemon, one nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one teaspoon of baking powder. Eggs, sugar, baking powder and spices must be well beaten, then mix with flour and citron; roll and cut and let lay over night or form into little balls and bake until they become dry inside.
EIER KRANZE.—One pound of flour, one pound of butter, one fourth pound of sugar, the yolks of six hard boiled eggs, one half cupful of brandy. Rub the boiled yolks and mix with the flour and butter, (which have been rubbed smooth together like pie crust) then sugar is added and the grated yolks of hard boiled eggs; then add brandy. Roll and cut with doughnut cutter, brush with beaten egg and sprinkle with sugar, cinnamon and chopped almond. Bake in hot oven.
BAISORS OR KISSES.—Beat the whites of six eggs and three cups of sugar one hour or until the egg beater will stand in the mixture without falling, then flavor with vanilla and drop by spoonful on a tin and bake in a moderate oven.—Mrs. John Bruegger demonstrated all of the above recipes in the German Cookery series for the club meeting of June 9, 1909.
COOKIES.—Take two quarts of flour and two cups of sugar, sift the two together, then add one heaping cup of lard or butter; rub well through the flour and sugar and then add four teaspoons of baking powder and rub well through the flour, sugar and butter. Then make a hole in the center and into it break five eggs and a half cup of sweet milk and flavor to taste. Stir these contents together, roll out and bake in hot oven.—Mrs. F. Kleinsorge.
MRS. HAYES’ DATE COOKIES.—One cup butter, one half cup lard, one and one half cups brown sugar, one half cup sour milk, one teaspoon soda, three cups oat meal, two cups flour, mix, one pound dates, one cup sugar, one cup water, boil one hour till it is a smooth paste. Roll the dough as thin as you can and cut with a small round cutter. Place one teaspoon of date paste on a cooky, then cover with another. Bake in a moderate oven.—Mrs. Creaser.
ROSETTES.—Two eggs, one teaspoonful of sugar, one fourth teaspoonful salt, one cup of milk, one cup of flour, (a little more if necessary). Mix flour and milk smooth then add sugar and salt and the beaten eggs. Heat the rosette iron in the hot lard then dip into batter, not letting batter come over the top of iron, now return to the hot lard covering the iron with same for at least twenty five seconds. Drain and sprinkle with powdered sugar and serve as cakes.—Mrs. J. Bruegger.
MARGUERITES.—One cup sugar, one third cup water. Boil until it threads or hairs and beat into beaten white of eggs. Add nuts and spread on Saratoga flakes and brown in oven.—Mrs. G. A. McIntosh.
OAT MEAL COOKIES WITH DATE FILLING.—One cup light brown sugar, one and one half cups butter, one half cup sour milk, three cups oat meal, two cups flour, one teaspoon soda in milk.
DATE FILLING.—One pound dates chopped, one cup sugar, one cup boiling water, cook until thick. Spread between cookies. Press together on edges and bake.—Mrs. G. A. McIntosh.
OAT MEAL COOKIES.—One cup butter, one cup sugar, two eggs, six tablespoons sweet milk, three fourths teaspoon soda, one half teaspoon each of cinnamon, cloves and nutmeg, one cup chopped raisins, one half cup currants, two cups flour, two cups oat meal, three fourths cup chopped walnuts. Drop from teaspoon into greased pan and bake.—Contributed.
OAT MEAL COOKIES, DATE FILLING.—Four cups of oat meal, two cups of flour, one cup of shortening, three quarters cup of sugar, one teaspoon of soda, water to roll. Roll thin, bake and put two together with cooked dates.—Mrs. Geo. Farries.
OAT MEAL DROP COOKIES.—Three quarters cup butter, one cup sugar, cream together, three eggs well beaten, two cups flour, two cups of rolled oats, one and one half cups seeded chopped raisins, one teaspoon cinnamon, three quarters teaspoon soda. Drop on buttered tins and bake in slow oven.—Mrs. Geo. Farries.
GOOD COOKIES.—One and a half cups sugar, three fourths cup butter. Rub butter and sugar to a cream, (three eggs) beating them into the cream one at a time, three tablespoons of cream, or sweet milk, one teaspoon cream tartar, half teaspoon soda, (soda dissolved in milk, cream of tartar put through sieve with flour), flour enough to roll thin, flavor with teaspoon nutmeg and vanilla. Sprinkle with sugar and cut out. Bake in a hot oven.—Mrs. John Heffernan.
CHOCOLATE COOKIES.—One tablespoon lard, one half cup butter, one cup sugar, pinch of salt, one half teaspoon cinnamon, one half teaspoon soda, dissolve in very little cold milk, two ounces melted chocolate, two cups flour. Roll very thin, cut and bake in greased tins.—Mrs. Aaron J. Bessie.
EGGLESS COOKIES.—Two cups sugar, one cup sweet milk, one cup butter, one half teaspoon soda, (dissolved in cold water), lemon extract, flour enough to roll out.—Mrs. Aaron J. Bessie.
OAT MEAL COOKIES.—One cup butter, one and one third cups sugar, two eggs, one and three fourths cup raw oat meal, two cups flour, three fourths teaspoon of soda, one half teaspoon salt, one teaspoonful cinnamon, one and one half cups raisins, and three fourths cup of sour milk. Drop by teaspoonful into floured tins and bake in a very moderate oven.—Clara Cooper.
ALMOND RINGS.—Three fourths pound of butter creamed with one half pound powdered sugar; add three yolks of eggs (beaten) and one pound of flour. Flavor with vanilla or almond extract. Mix and roll thin. Cut in large rings. Beat three whites of eggs to a froth, brush over the cookies and sprinkle thickly with chopped almond, granulated sugar and cinnamon. Brown in the oven.—Mrs. Whitehead.
CHOCOLATE NUT KISSES.—Ten ounces of powdered sugar beaten with the whites of six eggs for one hour. Add ten ounces of grated chocolate and seven ounces of ground almond. Bake like kisses in a moderate oven.—Mrs. Whitehead.
COCOANUT DROP CAKES.—Two cupfuls of sugar boiled with one cupful of water until it threads from the spoon. Beat the whites of two eggs very light. Beat in the hot syrup and beat until light and thick, flavor with vanilla or lemon and stir very stiff with shredded cocoanut. Drop in little stiff cakes on buttered papers on tins and brown a delicate color in a moderate oven. Invert the papers and brush the backs of paper with a little cold water when the cakes will readily slip off. Chopped pecans may be used instead of cocoanut but there must be enough nuts to make a stiff mixture that will not run when dropped on the papers.—Mrs. Whitehead.
ROCKS.—Two cups brown sugar, one cup butter, one cup cold strong coffee, two eggs, one level teaspoon soda, one teaspoon baking powder, sifted with three cups flour, one teaspoon cinnamon, one teaspoon nutmeg, two cups seeded raisins, one cup nuts chopped but not fine. Roll out and cut into cookies. Bake in quick oven. Very good.—Mrs. Alta Southard.
VANILLA WAFERS OR CRISP COOKIES.—One half cup of lard and butter mixed. Cream with one cup of sugar; add one well beaten egg, one fourth cup of milk, two and one half cups of flour, one teaspoon baking powder, one half teaspoon of salt and two teaspoons of vanilla. Mix soft in order given, flour board and roll very thin. Cut into small cookies and bake in a hot oven.—Mrs. Whitehead.
SUGAR COOKIES.—One half cup butter creamed with one cup sugar, add two beaten eggs, one fourth cup milk, two and one half cups flour, one large teaspoon baking powder, one half teaspoon of lemon extract and grated nutmeg if liked. Mix soft and roll but sprinkle with sugar, roll it in then cut and bake in greased pans in a hot oven.—Contributed.
BROWN COOKIES.—Mix two cups of brown sugar with one cup of lard, add one cup of cooking molasses, and one cup of boiling water with two teaspoons of soda dissolved in it, one tablespoon of ginger. Mix in flour enough to make a stiff dough and let it stand over night. Roll out quite thick, cut and bake. When cool spread with a stiff icing of lemon juice and powdered sugar.—Mrs. Harry Hanson.
MOTHER’S WHITE COOKIES.—Two eggs, one cup of sugar, one cupful of butter, one half cupful of sour milk, one half teaspoon of soda, nutmeg to taste, one teaspoonful of baking powder. Flour enough to make soft dough. Roll thin and bake.—Mrs. E. G. Schollander.
GINGER SNAPS.—Heat to boiling point one cup butter, add one cup molasses, two cups brown sugar, one tablespoon ginger, one tablespoon cinnamon, one scant teaspoon soda. Take from fire, beat well, add two eggs. Roll with six cups of flour. Let stand over night.—Mrs. E. Schollander.
CLARA’S DROP CAKES.—Two cups sugar, two eggs, one cup sweet milk, one teaspoon soda, one teaspoon cinnamon, one cup raisins, one cup shortening, one cup molasses, four cups flour, one teaspoon salt, one teaspoon cloves, one cup currants. Mix together sugar and shortening, stir in eggs beaten lightly, add soda dissolved in molasses, cloves, cinnamon, milk, fruit, mixed with a little of the flour and lastly the flour and salt sifted together. Drop from teaspoon on greased tin and bake in moderate oven. This makes quite a large amount.—Clara Monroe.
PEPPER GINGER COOKIES.—One cup sugar, one cup molasses, one cup shortening (mixed lard and butter, one tablespoon ginger, 1 fourth teaspoon (scant) black pepper, one teaspoon soda in one cup boiling water. Mix with flour enough to roll out, about three large cups. Roll thin, cut into cookies and bake in greased tins in a moderate oven. Cheap and good.—Contributed.
OAT MEAL COOKIES WITH DATE FILLING.—One cup of sugar, one cup butter, creamed together, add two eggs, beat and then add one half of a large cup of sour milk with one teaspoon soda dissolved in it, two cups of raw rolled oats and two cups of flour, a little salt. Flavor with vanilla or lemon and roll and cut into small cookies. Chopped raisins may be mixed with the dough or a date filling may be used, made as follows: Boil one pound of stoned dates with one cup of water and one cup of sugar to a thick paste. Spread a teaspoon of Dates on each cookie, cover with another cookie, press edges together firmly and bake in moderate oven.—Mrs. Whitehead.
SOFT MOLASSES COOKIES.—Two cups molasses boiled, one cup lard and butter put into boiling molasses, two eggs or yolks of four or five, two cups sugar, one cup sour milk, one half teaspoon nutmeg, one half teaspoon cloves, one heaping teaspoon each of ginger and cinnamon, pinch of salt, two heaping teaspoons soda, flour to roll very soft. Do not let molasses boil more than a minute or two.—Mrs. Paul Leonhardy.
HERMITS.—One and one half cups brown sugar, one cup butter, one half teaspoon soda, three eggs, pinch of salt, nutmeg, one and one half cups chopped raisins or dates, one and one half cups chopped nuts, three and one half cups flour, one teaspoonful of cream of tartar. Drop these in small, stiff, rough cakes on greased tins and bake brown. For chocolate hermits, add one half cup of grated Bakers chocolate before baking or shave the chocolate and melt it in a little hot water. Cocoa may be substituted for chocolate.—Contributed.
FATTIGMAND. (Scandinavian).—Three well beaten eggs, three tablespoons of sugar, three teaspoons of cream, add cardamom seeds to flavor and one teaspoon of brandy. Stir well together, add flour to roll soft, roll, cut in fancy strips or small cookies and fry in hot lard like crullers.—Contributed.
BERLINER KRARZE. (Scandinavian). Four raw egg yolks, three hard boiled egg yolks (grated), one cup sugar, one cup butter, three and one half cups of flour. Flavor with one tablespoon of brandy or with any favorite extract. Roll thin, cut, dip cookies into beaten whites of eggs, then into rolled loaf sugar and bake or finely chopped nuts and cinnamon may be sprinkled on them just before baking.—Contributed.
“S” FINGERS. (Scandinavian).—One cup sugar, one half cup butter, two eggs, four tablespoons of milk, two teaspoons of baking powder. Flour to roll stiff and flavoring. Roll thin, cut into letter “S” fingers and bake in greased pans.
JUMBLES.—One cup sugar, one cup molasses, three eggs, one cup sour cream mixed with two level teaspoons of soda. Add four cups flour, one half teaspoon ginger, one fourth teaspoon cloves and a little salt. Drop in small cakes on greased pans and bake in moderate oven.—Contributed.
PUFF BALLS.—Three eggs, one cup sugar, four cups of flour, two teaspoons melted butter, one and one half cups sweet milk, two teaspoons baking powder. Flavor, mix and drop in small balls into deep, smoking hot fat. Drain and roll in powdered sugar.—Wahpeton Cook Book.
HERMITS.—Two eggs, one and one half cups brown sugar, one cup butter and lard mixed, two thirds cup sour milk, one teaspoon of soda, one teaspoon cinnamon, one teaspoon vanilla, one half teaspoon cloves, one cup chopped raisins, one cup chopped nuts, about three cups of flour. Drop dough on buttered pans with spoon. Bake.—Contributed.