COOKIES AND SMALL CAKES
Reading edition
COCOA DROP CAKES
4 tablespoons shortening
1 cup sugar
1 egg
½ cup milk
1¾ cups flour
3 teaspoons Dr. Price's Baking Powder
½ cup cocoa
¼ teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, cocoa and salt into mixture; stir until smooth; add vanilla. Half fill greased muffin tins with batter and bake in moderate oven about 20 minutes. Cover with boiled icing page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.
RAISIN DROP CAKES
4 tablespoons shortening
1 cup sugar
1 egg
⅔ cup milk
1¾ cups flour
3 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
1 cup raisins
1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring; mix well. Put a small amount of mixture into greased individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.
ORANGE CAKES
4 tablespoons shortening
1 cup sugar
⅔ cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
1 teaspoon orange extract
Grated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at a time; then add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing page 18.
MOLASSES CAKES
1 cup molasses
½ cup sugar
½ cup melted shortening
½ cup boiling water
3 cups flour
3 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
½ teaspoon soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour, baking powder, salt, soda and spices which have been sifted together; add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet and bake in moderate oven 10 to 12 minutes.
SMALL FANCY CAKES. I
½ cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
½ cup milk
2 cups flour
2 teaspoons Dr. Price's Baking Powder
Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half one teaspoon lemon juice and the grated rind of half a lemon; to the other half of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in very small individual tins in hot oven about 15 minutes. If a large pan in used, when cool cut cakes into fancy shapes. Cakes should be less than an inch thick when baked. Spread with colored or marshmallow icing page 17.
SMALL FANCY CAKES. II
½ cup shortening
1 cup granulated sugar
⅔ cup water
1 teaspoon vanilla extract
2 cups flour
¼ teaspoon salt
3 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Cream shortening and sugar together until very light; add water very slowly beating constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into each small individual cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.
SPICE CAKES
½ cup shortening
1 cup brown sugar
1 egg
1¾ cups flour
3 teaspoons Dr. Price's Baking Powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
½ cup milk
1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.
HONEY DROP CAKES
⅓ cup shortening
¼ cup sugar
½ cup honey
1 egg
½ tablespoon lemon juice
1½ cups flour
1½ teaspoons Dr. Price's Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop from tip of spoon on greased baking sheet and bake in hot oven 10 to 15 minutes.
COOKIES
¾ cup shortening
2 cups sugar
2 eggs
¼ teaspoon grated nutmeg
1 teaspoon vanilla extract or grated rind of 1 lemon
4 cups flour
3 teaspoons Dr. Price's Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.
COCOA COOKIES
4 tablespoons shortening
1 cup sugar
¼ cup milk
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
½ cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt together and add. Roll out ¼-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.
FILLED COOKIES
⅓ cup shortening
1 cup sugar
1 egg
½ cup milk
1 teaspoon vanilla extract
3½ cups flour
4 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour
½ cup sugar
½ cup water
½ cup chopped raisins
½ cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.
MARSHMALLOW COOKIES
Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing page 17.
NUT BARS
½ cup shortening
1½ cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
½ cup blanched almonds
Reserve 1 egg yolk for top. Cream shortening and sugar together; add slowly beaten yolk and whites of two eggs and three tablespoons milk; mix well together. Sift together flour, baking powder and salt and add, mixing well. Roll half dough at a time ¼-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
COCOANUT COOKIES
¼ cup shortening
½ cup sugar
1 egg
½ teaspoon lemon juice or extract
½ cup milk
1½ cups flour
3 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.
FUDGE SQUARES
3 tablespoons shortening
1 cup sugar
1 egg
2 ounces unsweetened chocolate
½ teaspoon vanilla extract
⅓ cup milk
1 cup flour
1 teaspoon Dr. Price's Baking Powder
½ cup nut meats chopped—not too fine
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate which has been melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut meats and mix well. Spread very thinly on greased shallow cake pan, and bake in slow oven from 20 to 30 minutes. Cut into 2-inch squares while still warm and before removing from pan.
OATMEAL MACAROONS
2 eggs
1 cup sugar
1 tablespoon melted shortening
¾ teaspoon salt
2½ cups rolled oats
2 teaspoons Dr. Price's Baking Powder
1 teaspoon vanilla extract
Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about ten minutes in moderate oven.
HERMITS
6 tablespoons shortening
1 cup brown sugar
1 egg
½ cup milk
1½ cups flour
2 teaspoons Dr. Price's Baking Powder
¼ teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup seeded raisins
2 tablespoons cut citron
Cream shortening, add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; chop fruit; dredge with flour and add. Drop from spoon on greased tins and bake in moderate oven 15 minutes.
FRUIT SHORTCAKES
Although strawberries are more commonly used, other fruits such as raspberries, blackberries, loganberries, peaches, bananas, and oranges, and even stewed, dried or canned fruits can be substituted and make delicious shortcakes.
OLD-FASHIONED SHORTCAKE
2 cups flour
½ teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
¾ cup milk
1 quart berries
Sift dry ingredients; cut in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split while hot and spread between layers with crushed and sweetened berries or other fruit.
STRAWBERRY SHORTCAKE
2 cups flour
½ teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
1 egg
½ cup milk
Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Divide dough in half. Take one half, pat out lightly and put into greased deep layer tin; spread with butter; cover with other half of dough which has also been patted out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.
STRAWBERRY CAKE
1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
½ pint heavy cream
1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.