The Birmingham age-herald., 1913-07-18
Cookies Hard and Soft


II am in quest of recipe for children S
cookies that will keep soft. Mine get hard
and brittle. I come to you, hoping you
will comprehend my difficulty, and will
be able to tell me the cause of their being
so hard. is it in the cooking, do you
think? ] use gas. Must they cook quickly
or rather slowly? Perhaps you would
have time to give me what you would
consider a good cookie recipe (white)
which could be favored in various ways.
Also a ginger cookie recipe That which
children would like For children's cook
les you'd you roll them thicker than ordi-
nary? Could you give me any informa-
ton as to boxes that would carry cookies
through the mail? Could such be made
Where could | buy oil paper, wholesale?
Suppose l charge 10 cents dozen in a
mail order, would | be out the price of
postage? Any advice or suggestions
would be thankfully received. Trusting
to hear from you at your earliest conven-
ience. c. w. A. l."
Taking your last clause first, let me say
that stout paper boxes are used by con-
fectioners for mailing confectionery.
They are lined with oiled paper. You
may buy this by the ream from paper
stores or in department stores. I know
nothing of the rates of postage upon such
pound box under the head of ''merchan-
disc would leave a margin from Is cents
that would repay you for sending 1t.
Upon the principle of making one hand
wash the other, l insert in direct prox-
unity to your query respecting the cookies
letter dealing with the difficulty You
complain of:
inexperienced Housekeeper' wants a
recipe for cookies that will stay soft.
Dnrfnor fhp that 7 haxra kpnf bni1Ca
have not found one that will remain
soft for more than q day or two, except
the Dustan cookies. However, il you
will put the thin kind in paper bag, say
a dozen at time, and put the bag in the
bread box with the bread the cookies
will remain soft all the time When these
are used put in another bag of cookies,
and thus have soft ones all the time. Te
make Dustan cookies, take four cups II
-four two cups sugar, one cup sour cream.
one-half cup butter, three eggs, one small
teaspoon soda roll and cut round They
will be three-fourth inch thick. I should
also like to tell you how I can strawber-
ries. First, I get the fruit Jars ready,
when cap all the berries and put them
back into the boxes to keep them from
getting soft When all are capped put
one box at time into a wire strainer
and plunge strainer and berries into a
deep pan of water several times to re-
move sand and dirt Use pans holding one
and not more than two boxes of berries.
Sugar as you would for eating and cook
without any water in a hot oven. You
can have from four to six pans cooking
at once. When they boil up stir gently
with silver fork until all pans have been
well cooked then can in hot fruit jars.
Have tops and ruhbers in boiling water
The berries retain their color and flavor
| ing. "a e. NJ"
| The aforesaid communication from a
valued member is too good to be trimmed
| down to- suit our cramped quarters. |
could easily fill twice as much room as is
honestly ours, but justice to other depart
ments forbids the indulgence.
Kidding of Flies
J Being troubled with flies, mice and