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The 1918 Fanny Farmer Cookbook
Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture
teaspoonfuls on a thoroughly greased inverted dripping−pan one inch apart. Spread into
by
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.
1
8
Vanilla Wafers
/3 cup butter and
1
lard in equal
proportions
1
2
/4 cup milk
cups flour
1
1
cup sugar
2
powder
teaspoons baking
egg
1
/2 teaspoon salt
2
teaspoons vanilla
Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients
add to first mixture. Proceed as with Ginger Snaps.
and
1
9
Cream Cookies
1
/3 cup butter
2
teaspoons baking
powder
1
2
cup sugar
1
teaspoon salt
eggs
2
teaspoons yellow
ginger
/2 cup thin
1
cream
Flour to roll
Mix and bake same as Vanilla Wafers.
2
0
Imperial Cookies
1
/2 cup butter
21/2 cups flour
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
565
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