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The 1918 Fanny Farmer Cookbook
1
cup powdered
sugar
1
tablespoon breakfast
cocoa
2
1
eggs
2
tablespoons sugar
cup flour
/4 teaspoon
powdered cinnamon
/3 teaspoon salt
/4 teaspoon vanilla
Shredded cocoanut
1
1
1
Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a
buttered inverted dripping−pan, decorate with almonds blanched and cut in strips, and bake in
slow oven. Cut in desired shape, using heart, spade, and diamond shaped cutters before
removing from pan. To give variety, divide mixture in halves. To one−half add sugar, cocoa,
cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.
Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS
577
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