Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-15

HOLD
/ lINTS


cooky jar was always full and 1.-The latch
string outv Fortunately for the integrity
of the children that it was. for boy with
the ever-present hunger upon him in addi-
ton to a coming appetite" could no more
resist the Establishments Of luscious fried
cake, or spicy cooky, than he could go with
out whistling, keep his hands out of his
pockets. or remember to wipe his feet" on
the door mat
And what a medium for barter those old
fashioned cookies were, with no question Of
huctuation! For a pocketful of "Auntie
Hurd's' cookies. Grandmother Jones "
crullers. or Cousin James, ginger snaps
one could command anything in the juvenil
market, from jackknife to a rabbit or
pouter pigeon.
The contents of those old cooky jars were
far cry from the dry as dust fancy
crackers that modern machinery has
launched upon the market, with little to
commend them save in the ingenuity dis
played In their Enthusiastically distorted trade
names or their gorgeous wrappngs.
POSSIBLY there is something in the en-
chantment lent by distance to the view, but
sure 1t is that one recalls the jolly and
filling doughnuts, the brown, delicious gin
gerbread, the crisp and enticing SNAP" or
the plump and delectable cooky of sugar or
molasses. can never do so without COM
mingled emotions of gratitude for favors
once received and an infinite longing for
more like them.
There is knack in the mixing and bak-
ing of cookies that the beginner cannot
hope to achieve without some practice
Trouble usually comes with the rolling,
when inexperienced fingers get in more flour
the formula for a good, plain sugar cooky
mixture it may be altered or expanded to
suit. For instance if thin. crisp cooky is
desired, much more flour will be required
than when dough is rolled thicker; or the
quantity of liquid may be reduced which
makes the product just so much richer, in
creasing as it does the proportion of butter,
sugar and flour.
Sour cream cookies are excellent when
fresh, but the acidity richness of the
cream vary so much that experience is
needed to tell just how much soda will be
required in place of baking powder, or what
reduction to make in the amount of short
enng. AS rule, one cupful of medium
sour milk calls for a half teaspoonful of
soda. If rich. sour cream is used the pro-
portions of soda would be the same, but no
butter, or but very little, would be neces-
Sary.
Sour Cream Cookies-This cannot be I'M
proved upon. Into one cupful of heavy,
sour cream beat half teaspoonful of soda.
Add two cups of sugar, two well-beaten
eggs, a saltspoon of salt and quart of sift-
ed flour, using more In rolling out If neces-
sary. Flavor with caraway, vanilla or nut
meg. Make a soft dough, roll into sheet
and cut out with cooky cutter. Put into
a buttered tin and bake in moderate oven.
When variety is desired, a portion Of the
dough may receive addition of melted
chocolate, few nut meats, chopped raisins
and citron or half cup of desiccated CO.
coanut.
For richer caraway cookies try this: Beat
to a cream one cupful OF butter and two
cups of sugar. Add two well-beaten eggs, a
half cup of milk a teaspoon and half of
hob fr,er CIT fa3 NIT l. 90 Ro,,,,
two teaspoonfuls caraway seed and enough
more flour to mix rather stiff. Roll thin,
cut in shapes and bake in quick oven.
Hickory Nut Cookies.-Cream together
one-half cupful of butter and two of sugar
and a half of baking powder, dissolved in
six tablespoonfuls of milk, one cup of
chopped nut meats. pinch of salt and flour
to roll stiff and thin. Cut in fancy shapes
and bake in quick oven.
Auburn Molasses Cookies-To one cupful
lard and butter mixed and melted allow
two cups New Orleans molasses, two tea
spoonfuls of soda dissolved first in two
tablespoonful of boiling water. Then
beaten into the molasses until it foams, two
eggs, pinch of salt, tablespoonful of
ginger and teaspoonful of cinnamon. Add
flour to mix very soft, and let the dough
stand for an hour before rolling out. Cut
into cookies a quarter of an inch thick and
bake in a rather hot oven until a rich
brown.
Drop Gingerbread.-Beat to a cream one
half cup OF brown sugar and one-half cup
butter or lard that has been softened. Add
two well-beaten eggs, one cup of molasses
two teaspoonfulS of cinnamon, tablespoon
of ginger. half cup of sour milk, with a
teaspoonful of soda beaten in; and lastly
three cupfuls of. flour. Cover the bottom
of dripping pan with buttered paper
drop the dough. on in spoonfuls, giving the
cakes ample room to rise and bake a rich
brown in moderate oven.
English JumsleS.-TheSe are similar to
rich cookies, but are cut in rings or fancy
shapes. They are always acceptable at tea
or luncheon and are delicious for picnics
when packed so that they do not break
Cream together one cupful of butter and
two of sugar. Add five well-beaten eggs,
one cupful thick sour cream into which a
teaspoonful of soda has been beaten, a tea
spoonful of orange or lemon extract and
flour to make a soft dough which can be
easily rolled out. Flour the moldIng board
well, turn out on 1t tablespoonful OF
dough at time, dredge lightly with flour
and roll thin with Toured rolling pin Dip
a fancy cutter into flour and cut the dough
into cakes. Place in a buttered dripping
pan and bake until nicely Drowned.
Marbled Jumbles-A little different rule
for these cakes is as follows: Stir to
cream one cupfu! of butter and two OF
sugar. Add four well-beaten eggs and
three scant cupfuls of flour which has been
slfted with two heaping teaspoonfuls of
baking powder. When beaten to a smooth
dough. divide in two parts, favoring one
with orange or almond and the other with
a tablespoonful of melted chocolate Sti,
these two portions together, just enough 10
give marbled effect, then turn on to the
Toured board, roll thin and cut
Raisin Cookies-To one cup of butter nd
two of sugar worked to a cream add thee
well-beaten eggs, one teaspoonful of soda
dissolved in two tablespoonfuls of rich
sour milk, one teaspoonful each of cinna-
mon and cloves, half a teaspoonful of mt.
meg, two cups of raisins, seeded and chop
ped, and -four to roll out. Bake in a mod
crate oven.
Ginger Snaps-Heat one cup Of molasses
and pour over half cup of sugar. Add ort.
tablespoonful Of ginger one-half cup soft
butter or lard, one teaspoOnful of soda and
flour to make stiff enough to roll very thin
Cut in circles and bake in a quick oven,
taking pains not to let them get too brown
Ginger Snaps No. 2.-Bring one cup of
molasses to a scald and stir into 1t one
tablespoonful of soda. Pour, while foam
ing, over one cup of sugar, add a beaten
egg, one tablespoonful of ginger and a
of vinegar. Put in enough
-four to roll as lightly as possible; cut and
bake.
Old-fashioned Scotch cakes.-The follow
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