| 569 | 570 | 571 | 572 | 573 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
1
/2 cup currants
1/4 cups flour
/2 cup raisins,
3
1
seeded and
chopped
Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water,
and one−half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and
remaining flour. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate
oven.
2
6
Cocoanut Cream Cookies
2
eggs
1
/2 cup shredded
cocoanut
cup sugar
1
1
3
cups flour
cup thick
cream
3
teaspoons baking
powder
1
teaspoon salt
Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with
baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one−half inch
thick. Sprinkle with cocoanut, roll one−fourth inch thick, and shape with a small round cutter,
first dipped in flour. Bake on a buttered sheet in a moderate oven.
2
7
Peanut Cookies
2
1
1
1
tablespoons butter
1
/4 teaspoon salt
/4 cup sugar
1
/2 cup flour
egg
2
teaspoons milk
teaspoon baking
powder
1
/2 cup finely
chopped peanuts
/2 teaspoon lemon juice
1
Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour;
add to first mixture; then add milk, peanuts, and lemon juice. Drop from a teaspoon on a
buttered sheet one inch apart, and place one−half peanut on top of each. Bake twelve to
fifteen
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
568
Page
Quick Jump
|