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The 1918 Fanny Farmer Cookbook
2
1/2 cups bread flour
1 teaspoon salt
Heat molasses to boiling−point, add shortening, ginger, soda dissolved in warm milk, salt,
flour. Proceed as for Ginger Snaps.
and
1
3
Soft Molasses Cookies
1
1
cup molasses
1
/2 cup shortening,
melted
3/4 teaspoons
soda
2
teaspoons ginger
1
cup sour milk
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.
1
4
Spice Cookies
1
1
1
/2 cup molasses
2
cups flour
/4 cup sugar
1
/2 teaspoon soda
1/2 tablespoons
butter
1
1
/2 teaspoon salt
1/2 tablespoons lard
/2 teaspoon clove
1
1
tablespoon milk
1
/2 teaspoon
cinnamon
1
/2 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.
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
563
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