  4 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt 1 teaspoon cinnamon 1 cup melted butter, or other shortening 1 cup granulated sugar ½ cup sifted brown sugar, firmly packed 2 eggs 2 cups shredded coconut ½ cup sweet milk 1. Sift, then measure the flour. Sift again with the baking soda, salt and cinnamon. 2. Combine melted shortening, granulated sugar, brown sugar, well beaten eggs, coconut and milk. Reserve part of coconut for garnish if desired. 3. To this mixture blend in the dry ingredients. 4. Form into two rolls 6 inches long. Wrap in wax paper. Place in refrigerator until thoroughly chilled or as needed. 5. Cut ¼ inch slices from roll as required. Bake in hot oven. Amount: 4 dozen cookies Temperature: 425°F. Time: 5-8minutes SOFT MOLASSES COOKIES4½ cups all-purpose flour 2 teaspoons Arm & Hammer or Cow Brand Baking Soda 3 teaspoons ginger 1 teaspoon salt 1 cup butter, or other shortening 1 cup sifted brown sugar, firmly packed 2 eggs ¾ cup molasses ¾ cup sour milk Granulated sugar 1. Sift, then measure the flour. Sift again with the baking soda, ginger and salt. 2. Cream shortening, add sugar gradually and beat until light and fluffy. 3. Blend in the well beaten eggs. Then add molasses and continue beating. 4. Alternately add the dry ingredients with the milk, beating until smooth after each addition. 5. Chill dough in refrigerator several hours. 6. Turn onto floured board. Roll to ¼-inch thickness and cut with scalloped cooky cutter, or form a roll of the dough and cut slices ¼ inch thick. Sprinkle with granulated sugar. 7. Place on greased baking sheet. Bake in a hot oven. Amount: 3 dozen, 3-inch cookiesTemperature: 400°F.Time: 12minutes {uncaptioned} FRUIT COOKIES3½ cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg ¾ cup butter 1 cup sugar 2 eggs ¾ cup molasses 1 cup raisins 1 cup nutmeats, coarsely cut 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Cream the butter until light and lemon colored. Add sugar gradually. 3. Slowly add the well beaten eggs, then the molasses, blending thoroughly. 4. Add the dry ingredients, beating until smooth. 5. Last, stir in the raisins and nuts. 6. Chill in refrigerator until firm enough to handle. 7. Turn onto a lightly floured board. Roll as thin as possible without causing dough to break. Cut with large size, floured cutter. 8. Bake on an ungreased baking sheet in a hot oven. Amount: 3½ dozen cookies Temperature: 425°F. Time: 8-10minutes FROSTED CHOCOLATE DROPS1¾ cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ cup butter, or other shortening ¾ cup sugar 1 egg 2 squares (2 ounces) unsweetened chocolate 1 teaspoon vanilla ½ cup sweet milk ½ cup nutmeats, coarsely cut 1. Sift, then measure the flour. Sift three times with the baking soda and salt. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Slowly add the well beaten egg, then the chocolate which has been melted and cooled. 4. Stir vanilla into the milk. Alternately add dry ingredients and liquid, beating until smooth after each addition. Stir in nutmeats. 5. Drop by spoonfuls on ungreased baking sheet. Bake in hot oven. 6. When cool, frost with Soft Chocolate Frosting. Amount: 3 dozen cookies Temperature: 425°F. Time: 8-10minutes OLD FASHIONED MOLASSES COOKIES8 cups all-purpose flour 4 teaspoons Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt 1 tablespoon ginger 1 teaspoon cinnamon 3 cups molasses 1 cup lard, melted ½ cup butter, melted 10 tablespoons boiling water Granulated sugar 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Combine the molasses, melted shortening and boiling water. 3. To these liquid ingredients, add 4 cups of dry ingredients and blend well. 4. Add remaining 4 cups of dry ingredients gradually, beating well after each addition. 5. Let stand in a cool place about 1 hour. 6. Turn onto a lightly floured board. Roll ¼ inch thick. Cut with large, floured cooky cutter. Sprinkle with granulated sugar. Bake in hot oven. Amount: 5 dozen cookies Temperature: 425°F. Time: 15minutes CRISP WHITE SUGAR COOKIES4 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1½ cups sugar 1½ cups butter, or other shortening ½ cup sour milk or buttermilk 2 eggs 1 teaspoon vanilla 1. Sift, then measure the flour. Sift again with the baking soda, salt and sugar. 2. Cut the shortening into the dry ingredients until it is as fine as corn meal. 3. Combine milk, slightly beaten eggs and vanilla. 4. Add the dry ingredients to the liquid ingredients, beating until smooth. 5. Cover dough closely with wax paper and chill in refrigerator overnight or several hours. 6. Then turn dough on a lightly floured board and roll thin. Cut with a floured cooky cutter. Garnish. Keep dough cold as it becomes sticky and hard to handle when warm. 7. Bake on ungreased baking sheet in a hot oven. 8. Remove to cooling rack. They will crisp as they cool. Amount: 4 dozen large cookies Temperature: 425°F. Time: 8-10minutes DOUGHNUTS4 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt ¼ teaspoon cinnamon ½ teaspoon nutmeg 2 eggs 2 tablespoons shortening, melted 1 cup sugar 1 cup sour milk 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Beat eggs slightly. Combine beaten eggs, shortening, sugar and sour milk. 3. Add flour mixture, stirring as little as possible. Chill. 4. Turn onto floured board. Roll or pat ? inch thick. Cut with floured doughnut cutter. 5. The fat, when ready for frying doughnuts, should be 360°-375°F., or it should brown a cube of bread in 60 seconds. 6. Carefully drop each doughnut into the fat to prevent splashing. Fry not more than 4 or 5 doughnuts at one time or fat will be cooled too quickly. Fry to a delicate brown, turning doughnuts once. 7. Drain on unglazed paper and sprinkle with sugar. Amount: 2½ dozen RAISIN ROCKS2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt ½ teaspoon cloves 1 teaspoon cinnamon ½ teaspoon nutmeg ½ cup butter, or other shortening ½ cup sugar 1 egg ½ cup sour milk ½ cup molasses 1 cup seedless raisins or currants ½ cup nutmeats, coarsely chopped 1. Sift, then measure flour. Sift three times with baking soda, salt and spices. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Add the unbeaten egg, blending well. 4. Combine milk and molasses. Alternately add dry ingredients and the liquid, beating until smooth after each addition. 5. Add raisins and nuts. Drop by spoonfuls on ungreased baking sheet. Bake in hot oven. Amount: 3 dozen Rocks Temperature: 400°F. Time: 10-12minutes {uncaptioned} |
|
