1. Danish cookies

Dark part:

One cup sugar, one cup molasses, one cup butter and lard mixed, one teaspoon ginger, one teaspoon of cinnamon, one-half teaspoon cloves, one teaspoon baking soda, one-half teaspoon baking powder, three-quarters cup of water, one teaspoon of nutmeg, flour enough to make a stiff dough. Work on board for five minutes.

Light part:

Two cups sugar, one cup butter and lard mixed, one-half teaspoon nutmeg, one and one-half teaspoons baking powder, one cup water; flour enough to make stiff dough. Work on board four or five minutes.

Now cut each part in four pieces, roll out dark pieces first about a foot long and six inches wide; lay aside and roll out white part the same. Lay on the dark part, then roll up both together from each end till the rolls meet in the middle; then lay them in a cold place until next day. Slice off with knife and bake.

2. Chocolate cookies

One egg beaten well, one cup brown sugar, one-half cup melted butter, one-half cup sweet milk, one-half teaspoon soda, one half cup chopped walnuts, one cup chopped raisins, three tablespoons melted chocolate, pinch salt; flour enough to roll nicely. Cut and bake.

3. Fruit cookie recipe

Two cups sugar, one cup lard, two cups raisins, two eggs well-beaten, one cup of milk, two teaspoons baking powder and a pinch of salt, one tablespoon mixed spices and enough flour to roll nicely. Cut and bake.

4. Ginger cookies

One egg, one cup molasses, one cup sugar, one cup butter and lard mixed, one-half cup of boiling water, one level table spoon soda dissolved in the water, one table spoon ginger, one tablespoon of mixed spices; flour enough to roll nicely. Roll thin and bake in a quick oven.

5. Coconut cookies

One cup sugar, one egg, butter size of walnut, one-half cup sour cream, one-half cup molasses, one-half teaspoon of soda, one-half teaspoon baking: powder, one cup coconut, pinch of salt, three cups of flour, vanilla to taste. Roll, cut and bake.

(Article continues below)

From Miss Bertha Johnson, Loleta

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About this story

Source publication: The San Francisco Call

Source publication date: December 03, 1911

Filed under: 1910s, Christmas, Dessert recipes

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