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Shaping the cookies

A historical recipe from Foods and Household Management, by Helen Kinne, Cooley, Anna M. (Anna Maria) (1914).

A historical recipe

Foods and Household Management: A Textbook of the Household Arts, by Helen Kinne, Cooley, Anna M. (Anna Maria) (1914). Project Gutenberg eBook #40796.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Foods and Household Management, by Helen Kinne, Cooley, Anna M. (Anna Maria) (1914). Digitised by Project Gutenberg, eBook #40796 (https://www.gutenberg.org/ebooks/40796). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Figure 49 shows you the apparatus.
  2. The dough is turned out upon the floured board, gently rolled out to a quarter of an inch, cut and placed in a floured pan;
  3. or cut off a small piece, roll in the flour, until it forms a ball, set the ball in the pan, and pat it down to a round.
  4. This may seem to take longer, but it is easier, and there is no board to clean afterward.
  5. A plainer cooky is made with 1/2 cup butter, and 1/2 cup water or milk, with somewhat more flour.
  6. =7.
  7. Butter cake.——A foundation recipe.
  8. Learn to make one cake well, and vary it by changing the forms and flavors.
  9. Butter 1/3 cup Sugar 1 cup Eggs 2 Milk 2/3 cup Flour 1-3/4 cup Baking powder 2-1/2 teaspoonfuls Salt 1/4 teaspoonful The flavoring may be 1 teaspoonful of vanilla or lemon essence, or 1/2 teaspoonful of almond, or two teaspoonfuls of spices.
  10. Raisins, 1/2 cup, citron 1/4 lb., nuts, 1/2 cup.
  11. The rind of 1/2 orange is delicious with the vanilla flavor.
  12. With the vanilla use 4 tablespoonfuls of cocoa, for a chocolate flavor.
  13. To make a plainer cake, omit one egg, use 1/4 cup butter, and 3/4 cup of milk.
  14. If you use 1/2 cup butter, making a richer cake, what other changes should be made?
  15. Bake in deep or shallow pan, jelly cake tins, or small tin cups.
  16. As layer cake, it may be used with a variety of fillings and icings,——jelly, cream filling, soft icing with nuts, raisins, or dates.