- ½ cup of butter
- ½ cup of lard
- 3 eggs
- 1½ cups of sugar
- 1 tsp. of baking soda
- ½ tsp. of salt
- Flour enough to make a stiff dough
- 3 tsps. of boiling water
Preparation: Butter, lard, eggs and sugar are stirred well. The soda is dissolved in the hot water and added, then salt and not too much flour. The dough should be rather soft; roll it out, cut out cookies, sprinkle with sugar and bake to a golden yellow color.
No. 39—RAISIN CAKE.
- 1 cup of butter
- 3 eggs
- 1½ cups of sugar
- 1½ cups of finely chopped raisins
- 6 tbsps. of strong coffee
- 1½ cups of chopped English walnuts
- 1 tsp. of cinnamon
- 1 tsp. of baking soda
- ¼ cup of hot water
- 3 cups of flour
Preparation: The butter, eggs and sugar are stirred well, raisins, walnuts, coffee, cinnamon, soda dissolved in the hot water and flour mixed in. The pans are buttered well and the dough put on in teaspoonfuls, flattened a little and baked slowly.
No. 40—GINGER SNAPS.
- 1 cup of butter and lard
- 1 cup of brown sugar
- 3 eggs
- 1 cup of molasses
- ½ cup of sour milk
- 2 tsps. baking soda
- 1 tbsp. of ginger
- 1 tbsp. of cinnamon
- 1 tsp. of cloves
- Flour enough to make a stiff dough.
Preparation: Butter, lard, sugar and eggs are stirred well; baking soda dissolved in the sour milk, coffee, ginger, cinnamon, cloves added and flour to make a stiff dough. Roll it out, cut out the cookies with a tumbler and bake.
No. 41—BROWN PEPPERNUTS No. 1.
- 1½ lbs. of sugar
- 2 lbs of butter
- 1½ lbs. of syrup
- ¼ oz. of cardamom
- ¼ oz. of cinnamon
- 3 grated lemon rinds
- ½ lb. ground almonds
- ¼ lb. of finely chopped citron
- 1¼ ozs. of potash, dissolved in ¼ cup of rose water
- 5 lbs. of flour