The 1918 Fanny Farmer Cookbook

/4 cup boiling

water

/3 teaspoon grated

nutmeg

/2 cup brown

sugar

/8 teaspoon clove

/2 cup molasses

teaspoon salt

teaspoon soda

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

cup molasses

/2 teaspoon soda

/2 cup shortening

tablespoon ginger

1/4 cups flour

1/2 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.

rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to

more flour to dough, which makes cookies hard rather than crisp and short.

During

add

Molasses Cookies

cup molasses

tablespoon

ginger

/2 cup shortening,

butter and lard mixed

tablespoon soda

tablespoons

warm milk

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS

562