The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1920-12-23
LET YOUR no DAY
CAKES BE COOKIES
BY MARGARET sHAMEL!N.
From New York Tribune. &

From New York Tribune.
4 like anything with moiasses; in s
IT." is the universal cry when the
boys and girls come hone for the
holidays. Warm gingerbread served
with whipped cream or melted choco-
late Is a special favorite, and If they
know where the ceokeys Jar is kept
they will hardly know When to stop,
bles can be made without making
supply.
The girls are partial to the crisp
sEappy ones, while the boys demand
the thick, crumbly cookies. that fill
fellow up" Make the cookies or
snaps two or three days before serv-
ing, but the spiced dropcakes arc
best when fresh and warm from the
oven.
Fortunately all Of these little cakes
can be made without either white or
brown sugar, and with the strain Of
getting through the holiday cooking
on four pounds Of sugar per person
per month it is great help to find
q CONNECTION which does not require
it's use.
For the 'crispy snaps" boil one
pint of dark molasses, half 7cupful
of shortening and one cupful OF
crushed maple sugar for eight min
ptes. When lukewarn add q scant
tablespoonful of ground ginger, one
teaspoonful of ground cinnamon, one
teaspoonful of baking soda and suffi-
eient finely sifted-. flour to form
dough that will roll very thin. Bake
IN a rather quick oven.
For the old fashioned cookies, near
iy half an inch thick, take two cup
.fuls of molasses, three-quarters of
cupful of shortening, two scant tea
spoonfuls of baking soda. half a cup
7 ful each of sour milk and water, halt
teaspoonful. of salt, one teaspoon
full of ground ginger, one grated nut
meg, one teaspoonful of ground Gin
namon and a half teaspoonful of all
spice. Mix the ingredients (dissolv-
ing the soda In the sour milky until
very smooth; then stir in enough
carefully sifted flour to form a soft
dough. Use as little flour as possible
Flour the board and rolling pin, roll
| out AMI then cut the dough and use
! a cake turner to remove the cookies
| to the baking pan. A few chopped
seeded raisins may be added to this
recipe, as no sugar is used.
Honey Nut Cookies.
Melt a quarter Of a cupful Of oleo,
| add one cupful of strained honey,
one tablespoonful of lemon juice, the
grated rind of one lemon, two ounces
of chopped sweet almonds (blanched),
one-quarter of teaspoonful of
ground mace, half a teaspoonful of
baking soda and about two and a
half cupfuls Of finely sifted flour.
Mix thoroughly and set aside covered
in cold place overnight Roll into
sheet half an inch thick, cut in
squares and bake in a moderate oven.
Rolled Oats, Fruit and Nut Cookies.
Cream half cupful Of oleo and
beat in a scant half cupful of corn
syrup one lightly whipped egg, two
tablespoonfuls of milk, half a cupful
of chopped raisins, one-quarter Of a
cupful Of chopped peanuts, one large
cupful each of rolled oats and finely
sifted flour and half a teaspoonful OF
baking soda; roll into a thin sheet
and cut into rounds. This recipe
makes about rs cookies.
Hermits.
These are probably the most popu-
lar of all cookies. Cream one-quar-
ter Of cupful Of clarified beef drip
ping and add half cupful of corr
syrup (map1e syrup may be used il
preferred), one lightly beaten egg
half a teaspoonful each of salt ant
cinnamon, oEe-quarter of a teaspoon
full of cloves and third of cup
full Of cold water. Sift together on,
and a half cupful Of wheaton flou.
and three teaspoonfuls Of baking
powder and gradually blend with tn
other ingredients. Beat the bate
vigorously and add quarter of
cnrfnl each of chopped raisins. cur
rants and nuts. Drop the spoonful
onto buttered sheet and bake in
moderate oven from Is to 20 minutes
Prune Marshmaliow Cookies.
Beat to a cream one third of a cup
full of any preferred shortening an
half a cupful each of corn syrup an.
maple syrup, half a cupful Of mil
and half a teaspoonful each Of groun
cinnamon and nutmeg. Then blen
in gradually one and three-quarte
cupfuls Of finely sifted flou1 and tire
teaspoonfuls of baking powder. HAY
ready a scant half pound of prune
that have been washed, stoned an
cut in bits with sharp scissors. F1ou
these lightly, add to the batter an
drop from the spoon onto bakiG
sheet. When cooked, cover with
thin layer of frosting made frol
melated marshmallows.
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