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The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
by Perkins, Evora Bucknum · Page 319 of 439 · 153,580 words
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Mix lightly, set in cold place, roll rather thin. =Honey Wafers= 1 cup honey boiled and cooled ⅔ cup butter 2 small eggs or 1 large one pinch salt 5 cups flour Cream butter with a little flour, add beaten egg and honey, then remainder of flour. =Molasses Cookies= ¾ cup molasses 2 eggs 1 cup butter ½ cup granulated sugar ½-¾ teaspn. lemon extract 2 tablespns. browned flour about 3½ cups pastry flour Heat molasses to boiling and pour slowly, stirring, over well beaten eggs; cool; cream butter and sugar, stir in browned flour mixed with a little of the white flour, add flavoring with eggs and molasses, then the remainder of the flour or enough to make a not too soft dough. Set in cold place and roll out the same as small cakes. Care must be taken in baking, as molasses burns easily. Or, boil and cool molasses, cream butter and sugar, add beaten eggs, a little flour, then molasses gradually, beating well, and finally, the flour. Browned flour may be omitted and a few drops of rose extract used in flavoring. =★ Molasses Cakes--no eggs= 1¼ cup oil or butter 2 cups molasses orange or lemon rind or coriander, anise, rose or vanilla flavoring pastry flour Cream butter with a little flour, add molasses which has been boiled and cooled, with flavoring, and flour for stiff dough, about 2¼ qts. Mix as little as possible, cover and set in cold place for several hours. Shape into small thick cakes, or, roll about ½ in. thick, prick with fork or crease and cut into small cakes. Bake in moderate oven. Remove from tins as soon as baked. With nice flavored molasses, no other flavoring is necessary. More shortening may be used. =★ Molasses Snaps--no eggs= ½ cup oil or butter, or half of each 1 cup sugar 2 cups flour 2 cups molasses flavoring more flour Cream butter, sugar and the 2 cups of flour, pour hot molasses over, add flavoring and flour for stiff dough, perhaps about 6 cups; press together lightly, set in cold place
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