Biscuits and scones for the end of the holidays
Everyone I know seems to be cooking up a storm for holiday guests. In a couple of days holidays will be over for most people. In the meantime, you might want a few biscuit and scone recipes. Handy for the collection I’m making on this blog, and handy for your store cupboard.
There’s always a guest who comes just after the holidays and who deserves home made biscuits. These ones are particularly sound in a political sense*. They may delight the heart of your after-holiday visitor or they may lure them to great wrath (”Women? Voting? Preposterous!!”) in which case you get to finish the plate in comfort after they’ve stormed off in high dudgeon.
Cookies
One cupful sour rich cream, one cupful white sugar, one-half teaspoonful soda, flour enough for a soft dough-only enough to roll out easily; salt and nutmeg if desired.
MRS. SARA T. L. ROBINSON.
Cream Cookies
Two cupfuls of sugar, one cupful of butter, one-half cupful of sour cream, one level teaspoonful of soda dissolved in a little hot water, enough flour to roll out as soft as possible.
EMILY S. BOUTON.
Fruit Cookies
One and one-half cupfuls sugar, one-half cupful butter, five tablespoonfuls milk, one teaspoonful soda, spice of all kinds, one cupful currants or raisins, chopped, flour to roll out thin.
MRS. L. W. JONES.
Lep Cookies
One gallon molasses, two pounds lard, one pound citron, one teacupful each of cinnamon and spice, one-half teacupful cloves, four or six nutmegs, two pounds picked nuts (hickory or pecans), flour to make a stiff dough; roll thin, and bake quickly; ice, and dry well before putting away.
MRS. JESSIE F. A. BANKS.
Molasses Cookies
Put into a large coffee-cup one teaspoonful of soda, two tablespoonfuls of hot water and three tablespoonfuls of melted butter. Fill the cup with molasses, add a little ginger if liked. Two cups are enough for one baking. Mix soft and bake quickly.
LOUISA G. ALDRICH.
Molasses Cookies
One egg, one cup molasses, one-half cup of sugar, one teaspoonful each of salt, soda and ginger; flour enough to roll easily. This receipt calls for neither milk or shortening, and makes very nice cookies. Bake in quick oven.
MRS. ELLIE A. HILL.
New Bedford Cookies
Two cups of sugar, one cup of sour milk with half a teaspoonful of soda dissolved in it, one cup of butter. Flour to roll not too stiff, and bake quickly.
EMILY A. FIFIELD.
Spiced Cookies
One cup of sugar, two cups of molasses, two-thirds of a cup of butter, one cup of milk, one teaspoonful of soda, one small teaspoonful of cloves, and one small teaspoonful of cinnamon, two eggs, one-half a nutmeg, and five cups of flour.
LOUISA G. ALDRICH.
Sugar Cookies
One egg, one cup of sugar, half a cup (scant) of butter, half a cup of milk, nutmeg to taste, two teaspoonfuls of cream of tartar, one of soda. Make soft dough as can be handled; roll thin and bake in quick oven.
MRS. ELLIE A. HILL.
Sugar Cookies
Two eggs, one cup sugar, two thirds cup of butter and lard, one teaspoonful cream-tartar, one scant teaspoonful soda, two tablespoonfuls cold water. Flavor with lemon; flour to roll. Roll thin. Bake in quick oven.
MRS. M. A. EVERETT.
*They come from the 2nd edition of The Woman Suffrage Cook Book, 1890.
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