The Columbia herald. [volume] (Columbia, Tenn.) 18??-1935, 1905-10-27
ART OF cooKY-MAKINC.
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
1t. Merely a matter of knowledge an0
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 -four to roll. Beat
the eggs to a froth; add the sugar and
mix smooth; add the butter and lard,
warmed until soft, but not melted, and
nutmeg; stir until well mixed; then
add the flour and saleratus, stirring
often until as stiff as can be stirred
with spoon then take out, one spoon
full at time, upon a well Toured
holding 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 Toured tin, lifting care.
fully with a knife; bake to a light
brown in a 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 bit of
the dough. If too soft, add more -four.
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 moderate
oven
There are a few important "dont's"
that it Is we'll to remember, in cooky
Don't knead cooky dough.
Don't handle the dough any more than
necessary, nor make it too stiff Don't |
take the cookies up from the board
after cutting oSt, 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.
.er; glaze with white Of egg, and sprin-
lle with sugar.
II sour milk for these cookies is
not at hand, Stir a teaspoonful Of
cream OF tartar into cup Of sweet
milk and use in place of sour milk
Vick's Family Magasine.