Recipes for Cookies and Crackers

CHEAP COOKIES.  MRS. BELLE BLAND.

One teaspoonful of baking powder mixed in flour, two cups of white
sugar, one cup of butter, one cup of sour milk, one teaspoonful of
soda dissolved in the milk, one cup of chopped hickory nuts.  Take
enough flour to mix very stiff, and bake in a quick oven.

COOKIES.  MRS. L. M. DENISON.

Two cups sugar, one cup butter, two eggs, one teaspoon soda in two
tablespoons boiling water, flavoring to taste, flour sufficient to
roll.

COOKIES.  MRS. JOHN LANDON.

One cup butter, two cups sugar, one cup cold water, one teaspoonful of
saleratus, two teaspoonfuls cream tartar, two eggs, flour enough to
roll, and no more.

COOKIES.  MRS. W. C. BUTCHER.

Two cups of sugar, three eggs, one cup of butter, one-half cup of
lard, four tablespoons of water, one teaspoon of soda, one teaspoon of
cream tartar, a pinch of salt, and nutmeg, or vanilla.

COOKIES.  MRS. P. G. HARVEY.

Two cups of light brown sugar, one cup of shortening (butter and lard
mixed), four eggs, one-half cup of boiling water, one teaspoon of soda
dissolved in water, flour to thicken, and roll.

COOKIES.  MRS. G. M. BEICHER.

Two cups sugar, one-third cup lard, and two-thirds cup butter; mix
like pie crust.  Three eggs, three tablespoons water, one small
teaspoon soda sifted with sugar; add enough flour to roll.  Roll very
thin.

CREAM COOKIES.  MISS KITTIE SMITH.

One egg, one cup sugar, one cup thick sour cream, a pinch of salt, one
teaspoon each of saleratus and cream tartar; mix soft, and bake in a
quick oven.

GOOD COOKIES.  MRS. L. A. JONES.

Two cups sugar, one cup butter, one cup sour milk, one teaspoon soda
in milk, yolks of two eggs, one teaspoonful baking powder in flour.
Flavor to taste.  Flour enough to roll thin.

GOOD COOKIES.  MRS. JENNIE KRAUSE.

Two eggs, one and one half cups brown sugar, one cup butter, three
tablespoons sour milk or cream, one teaspoon soda, one-half teaspoon
salt, one-half teaspoon lemon extract, flour enough to mix soft.

COOKIES.  MRS. H. A. MARTIN

One coffee-cup butter, one coffee-cup sugar, four eggs, four
tablespoonfuls sweet milk.  Flavor with nutmeg; mix soft.  Beat butter
and sugar to a cream first.  [RB:  2 teaspoons baking powder?]

COOKIES.  ANN THOMPSON.

One cup granulated sugar, one cup coffee A sugar, one-half cup butter,
two level teaspoonfuls cinnamon, one-half level teaspoonful cloves,
one-half small nutmeg; cream together carefully; add two well beaten
eggs.  Sift the flour, and begin with one pint, and two slightly
heaping teaspoonfuls baking powder; add more flour as you beat.  When
thick enough to handle, take a small piece in the hand, make into a
ball, and roll; then place in buttered pans.  Bake light brown in a
moderate oven.

SPLENDID EGGLESS COOKIES.  MRS. E. S. BOALT.

Two cups sugar, one cup butter, one cup sweet milk, teaspoon soda, one
teaspoon vanilla, one pinch salt, just enough flour to roll them out.

HARD COOKIES.  MRS. SALMON.

One and one-half cups granulated sugar, one cup butter, three eggs,
one-fourth cup sweet milk, one-half teaspoon soda dissolved in milk,
flour enough to roll out thin; sift granulated sugar on top, and
gently roll it in.

COOKIES.  MRS. LIZZIE MARTIN.

One cup butter, one pint sugar, three eggs, three tablespoons water,
two pints flour, two teaspoons baking powder, nutmeg to taste.

MY GRANDMOTHER’S COOKIES.  MRS. J. EDD THOMAS.

Three eggs, two cups sugar, one cup butter and lard, two-thirds cup
sour milk, one teaspoon soda, two teaspoons cream tartar.  Flavor with
vanilla.  Use flour enough to roll.  Stir only with a spoon.

MOLASSES COOKIES.  MRS. C. E. MARTIN.

Whites and yolks of two eggs (beaten separately), one cup brown sugar,
one cup melted lard and butter, one cup New Orleans molasses, one
dessert spoon of ginger, one dessert-spoon soda, four tablespoons
boiling water, flour to stiffen.  Do not roll too thin.

GINGER NUTS.  MRS. BECKIE SMITH.

Two cups molasses, one cup sugar, one cup shortening, one
tablespoonful soda in a little milk, ginger to taste, flour to
stiffen, and roll.

GINGER SNAPS.  MRS. HARRY TRUE.

One cup molasses (scalded), one cup brown sugar, one cup butter, one
tablespoon ginger, two even teaspoons soda dissolved in one-fourth cup
water, flour to roll out stiff.

GINGER COOKIES.  MRS. JACOB HOBERMAN.

One pint of molasses, one cup of sugar, one cup of lard, one pint of
sour milk, one tablespoon of soda, one tablespoon of ginger, one
tablespoon of cinnamon, three eggs.

GINGER COOKIES.  MRS. CHAS. MOORE.

One pint New Orleans molasses, and one cup butter; let come to a boil;
take from fire, and cool, then dissolve an even tablespoonful soda in
hot water.  Pour into molasses, and stir.  Mix in enough flour to
roll, and two tablespoons ginger.

GINGER COOKIES.  FLORENCE ECKHART.

One cup brown sugar, one pint molasses, one-half pint lard, one-half
ounce alum, one-half pint warm water, one ounce soda, two tablespoons
ginger, flour enough to stiffen, and roll.  Beat an egg well, and
spread on the top of cakes just before baking.

SUGAR SNAPS.  MRS. SUSIE SEFFNER.

One cup butter, two cups sugar, three eggs, one teaspoon soda, one
tablespoon ginger.

SAND CAKES.  MRS. ABBIE A. LUCAS.

One pound corn starch, one-half pound butter, one pound sugar, eight
eggs, two teaspoonfuls baking powder.  Beat the butter and sugar to a
cream; then add one egg and a little corn starch alternately until the
whole is in.  Bake a light brown in patty pans, in a quick oven.  They
are improved by frosting.

COCOANUT COOKIES.  MRS. A. A. LUCAS.

Two cups sugar, one cup butter, one-half cup sour cream, one-fourth
teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake
quick.  Make an icing of whites of four eggs, one pound of sugar, and
as much grated or desiccated cocoanut as you can stir in.  Spread on
cookies after they are baked.

LEMON CRACKERS.  MRS. A. O. JOHNSON.

Three cups of sugar, one cup of lard, one pint of sweet milk, two
eggs, five cents worth of lemon oil, five cents worth of baking
ammonia.  Pound the ammonia fine, and pour on it half a teacup of
boiling water.  Mix as stiff as bread; roll out, and cut.

HICKORY NUT MACAROONS.  MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS.

One cup of nut kernels (chopped fine), one cup of light brown sugar;
rub well together one-half cup flour, one egg (beaten light); mix
well, and drop with a spoon on buttered dripping pan.  Bake with a
slow fire.

Mrs. Josie Yager adds to this a pinch of baking powder.

HICKORY MACAROONS.  MRS. W. H. ECKHART.

Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons
water, one-half teaspoon baking powder, two cups hickory nut meats.

COCOANUT MACAROONS.  MRS. J. C. WALTERS.

Two-thirds cup white sugar, one-half cup water; boil as for candy;
remove from the fire; stir in one-half pound crystallized cocoanut;
then add by degrees the beaten whites of three eggs.  Mix thoroughly
with a spoon; drop and spread in small cakes on buttered tins; bake
until slightly browned.

CHOCOLATE MACAROONS.  MRS. ECKHART.

One cake German sweet chocolate, one egg, one cup sugar, one-half cup
milk, one lump butter size of a walnut.

HICKORY NUT COOKIES.  OZELLA SEFFNER.

Two cups coffee A sugar, three eggs, one cup butter, one cup sweet
milk, one pint nut kernels (chopped fine), two large teaspoonfuls
baking powder, one tablespoon vanilla, flour to roll out.  Bake in
moderate oven.

HICKORY NUT COOKIES.  ANN THOMPSON.

Two cups brown sugar, two eggs, one-fourth cup butter, two cups
hickory nuts, three tablespoons water, one teaspoon baking powder,
flour to stiffen very stiff.

HICKORY NUT CAKES.  MRS. O. W. WEEKS.

One cup meats, one cup sugar, one and one-half cups flour, one egg, a
pinch of baking powder; roll thin, and cut into small cakes.  Bake in
quick oven.

CREAM PUFFS.  MRS. T. H. LINSLEY.

Two cups water boiled with one cup butter, one and one-half cups
flour; let stand until cool; then stir in five eggs, one at a time;
drop on tins by the spoonful, and bake.  Open one side, and put in
this–

CREAM.–Two cups milk, one cup sugar, three eggs, and one-half cup
flour.  Cook like custard, and flavor with lemon.

KISSES.  FLORENCE ECKHART.

White of one egg (beaten stiff), one teaspoonful of baking powder to
the white of an egg; thicken with powdered sugar to drop from the
spoon; add one small cup of nuts.  Flavor to taste.  Drop on buttered
pans, and bake until light brown on top.