The Columbia herald. [volume] (Columbia, Tenn.) 18??-1935, 1905-10-27
ART OF cooKY-MAKING.
Handle the Dough as little as Pos
sible and Take from Pan with
Greatest Care.

Many otherwise good cooks protest
their utter inability to make good cook
les, and almost seem to imply their
belief In the necessity for exercising
some occult art, in order to secure the
! desired results in this particular
branch of cake making. That cooky
making is an art, no one will deny;
but there is really nothing occult about
IT. Merely a matter of knowledge anG
skill-certain causes producing Ger
/ tain results.
TO begin with, the good old nam
mey's infallible rule for all her tooth
some dainties: Jess put all the in
gregients into dat big pan, an stir UNI
all togedder wild dat big spoon" is not
available in cooky making; as the
manner of putting the "ingregients'
together is quite as important as are
the 'ingregients" in themselves. Then
the baking of the cookies is of no little
, importance; the best of ''ingregients
may, although put together in the
most approved manner, fail in being
the best of cookies, through the fault
of the baking.
If the following formulas, with &C
companying directions, are carefully
followed the result will be very sat
isfactory cookies:
Sugar Cookies-Two eggs; two cups
of graduated sugar; one cup of butter
and lard in about equal quantities; one
cup sour milk; one-half grated nut.
meg; one heaping teasponful of saler,
atus, sifted in with flour to roll. Beat
the eggs to froth; add the sugar and
mix smooth; add the butter and lard,
warmed until soft, but not melted, and
work to a cream; add the milk and
nutmeg; stir until we'll mixed; then
often until as stiff as can be stirred
with spoon; then take out, one spoon
full at time, upon a well Toured
molding board, mold lightly with the
fingers, until stiff enough to roll out,
using plenty of flour; roll to about one
fourth inch in thickness, and cut out;
place upon a Toured tin, lifting care
fully with knife; bake to a light
brown in quick oven; take from the
tin with knife and lay upon folded
paper to cool before piling together. 1t
is best to test the cooky dough before
beginning to bake by baking a bit of
the dough II too soft, add more flour.
Good Brown Cookies-Two eggs;
one and one-half cups brown sugar;
one cup Shortening" meat fryings are
best; one cup molasses; one cup sour
milk; one teaspoonful each of ginger
and ground cinnamon; two teaspoon.
fuls of saleratus sifted in with the
flour. In mixing, follow the directions
given for mixing sugar cookies. Bake
to a nice, rich brown in u moderate |
oven.
There are a few important "dont's"
that it is we'll to remember, in cooky |
making: Don't knead cooky dough. |
Don't handle the dough any more than |
nor make it too stiff. Don't |
take the cookies up from the board |
after cutting out, with the fingers. |
Don't remove from the tin, after bak. |
ing, by turning the tin upside down /
on the table. Don't pile the cookies |
together while warm, nor put away |
until thoroughly cool.
The recipes given are also excellent
for jumbles; roll to one-half inch in
thickness and cut with a tumble cut
ter; glaze with white Of egg, and sprin-
kle with sugar.
If sour milk for these cookies is
not at hand, stir a teaspoonful of
cream of tartar into a cup of sweet
milk and use in place of sour milk
Vicks Family Magazine.