Almond Ice Box Cookies
1 cup brown sugar, 1 cup white sugar, 3/4 cup butter, 3/4 cup crisco or lard (creamed), 2 level tsp soda, 1 tsp vanilla, 3 eggs beaten very light, 4 cups flour, 1/4 lb blanched almonds or any nut not highly flavored. Mould until smooth, a little stiffer than usual for cookies. Make into rolls. Keep in ice box and slice off thin slices and bake as wanted. Watch them or you will bake them too hard.
-Mrs. J. H. Goetze
Best Ice Box Cookies
2 cups white sugar, 1 cup butter, 2 eggs, salt, 1 tsp vanilla, 3 1/2 cups flour sifted 3 times, 1 tsp soda in flour. Add nuts to half of batter, if desired. 5 dozen.
-Mrs. G. H. Seeley
Black Walnut Cookies
1 cup brown sugar, 1 cup white sugar, 1 cup butter, 2 beaten eggs, 1 level tsp soda dissolved in 1/4 cup hot water, 3 1/2 cups flour, 2 cups black walnuts broken up, pinch of salt, vanilla. Mix and form in two long rolls. Wrap and put in ice box until next day. Cut in thin slices. Sprinkle sugar on top and bake.
-Marjory Diddy
Butterscotch Cookies
1/2 cup butter or substitute
2 cups brown sugar
2 eggs
1/2 tsp vanilla
1/2 Tbsp cream of tartar
1/2 Tbsp soda
3 1/2 cups Swansdown cake flour
Mix in order given. Pack in hard loaf. Let stand over night. In morning slice and bake in hot oven.
Butterscotch Ice Box Cookies
2 cups brown sugar, 1 cup butter and lard, 2 eggs, 1 tsp vanilla, 1 cup cut nut meats, 1 cup dates, 1 tsp cream of tartar, 1 tsp soda, 3 – 4 cups flour. Place in refrigerator over night. Slice and bake. Good without nuts.
-Kern Bayliss
How to Make Cream Puffs
Put 1/2 cup butter and 1 cup water in a saucepan and place over the fire. As soon as it begins to boil add 1 cup flour, all at once, and stir briskly until the mixture leaves the side of the pan. Remove and cool, add 1 unbeaten egg, add another, beat and so on until four have been added. Drop by spoonfuls onto a buttered pan about 2 inches apart. Bake in moderate oven from 25-45 minutes or until puffs are firm and crusty to the touch. Cook. With a sharp knife make a cut and rill with cream filling or whipped cream. Cream puffs mixture may be fried in deep fat. Creamed vegetables and meat or fish may be served in the cream puff cases.
*Note: so the author means that the cream puff can be used for either a sweet or savory dish.
Caramel Squares
1/2 cup butter, 1 cup flour. Mix and spread in deep square tin. Bake 10 minutes.
2 eggs beaten, 1 1/2 cups brown sugar, 2 Tbsp flour, 2 tsp baking powder, 1/2 cup nut meats, 1/2 cup dates, 1/2 cup cocoanut, pinch of salt.
Spread this over crust and bake 20 minutes. Dates and cocoanut may be omitted if desired.
-Mrs. C. M. Sandy
Cheese Straws
1 cup flour
1/2 cup butter
1/2 cup grated cheese
Salt, pepper , nutmeg
1/2 tsp baking powder
Mix with milk or cream. Roll out like pie crust and cut into small trips. Bake.
-Mrs. Tollef Jacobson
Cheese Tarts
1 Blue Label cream cheese, 1/4 lb butter, 3 Tbsp cream, 1 cup flour, pinch of salt. Cream butter and cheese, add remaining ingredients. Roll thin on floured board. Cut with round cookie cutter. Daub of jelly on one piece and cover another. Use fork to press edges together. Bake in hot oven until light brown. Makes 30.
– Mrs. G. H. Seeley
Chocolate Brownies
1 cup sugar, 1/4 cup butter, 2 eggs, 2 small squares Baker’s chocolate melted, 1/4 cup milk, 1 cup chopped nuts, 1 tsp vanilla, pinch of salt, 2/3 cup flour, 1/2 tsp baking powder. Bake in thin sheet and cut in strips while warm. The recipe makes 3 dozen.
-Marjory Diddy
Chocolate Drop Cookies
1 cup brown sugar
1/2 cup butter
2 eggs
1/2 cup sweet milk
1/2 tsp soda
1 tsp baking powder
1 1/2 cups flour
2 sq chocolate, melted
3/4 cup chopped nuts
1/2 tsp vanilla
Drop into tin and bake. Frost with uncooked Icing: 1 egg beaten light, 1 1/2 cups powdered sugar, 1 square chocolate, melted, 2 Tbsp cream.
-Mrs. C. A. Cosgrave
Chocolate Nougat
2 eggs, 2 square chocolate, 1 cup sugar, 1 scant cup flour, 1/2 cup melted butter. Beat eggs together, add sugar and beat well. Melt butter and chocolate together. Then add to eggs and sugar. Add flour and bake in slow oven about 30-40 minutes.
-Mrs. Ralph Thatcher
Chocolate Cookies
1 cup brown sugar packed in cup, 1/2 cup melted butter, 1 egg, 2 squares melted chocolate, 1/2 cup sweet milk, 1 1/2 cups flour, 2 tsp baking powder, 3/4 cup nut meats. Drop in baking sheet, size of a walnut and bake 10 minutes. 400F. Makes 3 1/2 dozen.
Frosting: Butter size of walnut, 4 Tbsp hot coffee, 4 Tbsp cocoa. Add powdered sugar to make the right consistency.
Chocolate Squares
2 eggs
1 cup sugar
2 squares of melted chocolate
2 Tbsp butter
1 tsp baking powder
1 cup flour
1/2 cup walnuts
1 tsp vanilla
Pinch of salt
Beat eggs with sugar, add butter, chocolate, salt. Then rest of ingredients. Bake in shallow pan in moderate oven 350F 20 minutes. Cut in squares before removing from pan.
Cocoanut and Chocolate Cookies
Melt 2 squares of Baker’s chocolate, 2 large cups dry cocoanut, 1 can Borden’s condensed milk, a little vanilla. Mix together. Drop from spoon onto greased pan. Bake about 25-30 minutes. Makes 25-30 cookies.
-J. W. Sterrett
Cocoanut Tarts
Make shells from pastry. Filling: 1 cup sugar, 2 Tbsp cornstarch, 1/2 tsp salt, 1 cup boiling water, 3 egg yolks, 4 Tbsp butter, 1/4 tsp vanilla, 2 tsp lemon juice, 1 1/4 cups cocoanut, 1/4 cup almonds or filberts. Mix sugar, cornstarch and salt and add to boiling water in double boiler. Cook 20 minutes. Add egg yolks and cook 2 minutes longer. Remove from fire and add butter, vanilla and lemon juice, 1 cup cocoanut and nuts. Cool and fill shells. Cover with remaining cup. Bake 20 minutes.
Corn Flake Macaroons
4 egg whites, 2 cups granulated sugar, 1 cup chopped walnuts, 1 cup cocoanut, 4 cups corn flakes, 1 tsp vanilla, pinch of salt. Beat whites until very stiff. Add sugar, gradually. Then dry ingredients. Bake in slow oven about 300F for 25 minutes or until a delicate brown. Makes about 3 dozen small macaroons.
-Mrs. W. B. Roberts
Corn Flakes Kisses
Whites of 3 eggs, beaten stiffly
3/4 cup sugar
2 cups cornflakes
1/2 cup cocoanut
Pinch of salt
Drop from spoon on greased pan and bake in slow oven.
-Mary W. Hedge
Date Bars #1
1 pkg dates
1 cup nut meats
3 eggs
1 1/3 cups sugar
1 1/3 cups flour
1 heaping tsp baking powder
Beat eggs and add sugar. Then the other ingredients and bake 15 minutes. Slice while warm.
-Mrs. Lewis Miner
Date Bars #2
1 cup stoned dates, 1 cup powdered sugar, 2 eggs, 1 Tbsp melted butter, 1 Tbsp lemon juice, 4 Tbsp flour, 1/4 tsp salt. Put the dates and nuts through a food-chopper and add to them the sugar and well beaten eggs, which have been combined. Add the melted butter, lemon juice, flour and salt and mix thoroughly. Spread 1/4″ thick in a shallow pan and bake at 325F for about 1/2 hour. While still hot cut in strips and roll in powdered sugar.
-Mrs. H. A. H. Baker
Date Bars #3
3 eggs
1 cup sugar
1 cup flour
1 cup chopped dates
1/2 cup chopped nuts
1 tsp vanilla
1/4 tsp salt
1 tsp baking powder
Beat eggs until light, add sugar, beat 2 minutes, add rest of ingredients and pour into shallow greased pan. Bake 30 minutes in slow oven.
-Mrs. I. C. Gilman
English Lemon Cheese Cakes
2 cups sugar, 5 eggs (not beaten), 2 Tbsp butter, 1 large lemon (juice and grated rind), Cook and stir in double boiler till thick as cream (will keep). Line shallow patty pans with pastry (pie crust). Fill half full with the lemon mixture. Bake till crust is browned. These are very rich.
-Nettie E. Waite
Old English Lemon Tarts
1 heaping cup sugar, grated rind of 1 lemon and juice of 1 1/2 lemons, 1 heaping Tbsp butter melted. Add beaten yolks of 3 eggs and blend well. Lastly add stiffly beaten egg whites. Line small tart tins with this rich pie crust. Put lemon mixture into crust until 2/3 full. Bake in rather hot oven. Serve cold, heaped upon a large sandwich plate. About 2 dozen. These are splendid for a man’s dinner, served with cheese and coffee.
-Mrs. Albert P. Reed
Filled Cookies
1/2 cup butter
1/2 cup sugar
1 egg
3/4 cup cornstarch
3/4 cup flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
Mix well, drop tsp. full on buttered tins, flatten and drop jelly on top and bake in a moderate oven.
-Mrs. F. E. Creighton
Fruit Cookies
1 cup granulated sugar, 1 cup brown sugar, 1 cup butter, 3 eggs beaten well, 1 tsp soda dissolved in scant cup sour milk, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1 cup chopped nuts, 1 cup raisins, 3 cups flour. Drop in teasponfuls on buttered tins and bake in moderate oven.
-Mrs. M. A. Allen
Fudge Bars
1/2 cup shortening, 1 cup sugar, 1/2 cup flour, 2 eggs slightly beaten, 1 cup walnuts, 3 squares Baker’s chocolate melted.
-Kern Bayliss
Hermit Cookies
1 cup butter, 1 1/2 cups brown sugar, 3 eggs, 1 cup chopped seedless raisins, 2 cups chopped walnut meats, 2 scant cups flour, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, 1 level tsp salt, beaten, 1 tsp soda, 1/2 cup hot water. Cream butter, add sugar, eggs well beaten, soda dissolved in hot water, flour sifted with spices and salt, walnuts and raisins. Drop from spoon on greased pan and bake in moderate oven.
Hermits
1 cup butter and bacon grease, 1 1/2 cups sugar, 1 tsp soda dissolved in 3 Tbsp hot water, 1 1/2 tsp each of cinnamon and cloves, 1 tsp allspice, 1/2 tsp ginger, salt, 2 cups flour, 1 cup raisins or currants, 1 cup nuts broken in pieces. Drop from tsp. about 2″ apart. Make in a quick oven. They are better after a day or two.
Ice Box Ginger Cookies
1 1/2 cups shortening, 2 cups sugar, brown and white, 2 eggs, 1/2 cup molasses, 4 1/2 cups flour or a little more, 3 tsp ginger, 1 tsp soda, 1 scant tsp salt. Make into a loaf and place in ice box over night. Bake in moderate oven.
-Mrs. I. C. Gilman
Ice Box Ginger Creams
Cream 1/2 cup butter, 1/2 cup drippings, 1 cup brown sugar. Add 1 cup molasses and 1 cup hot water, beating constantly. Mix and sift 2 cups flour, 1 Tbsp soda, 1 Tbsp ginger, 1 Tbsp cinnamon, 1 tsp cloves, 1/2 tsp salt. Add to first mixture and add flour, about 1 cup to make a soft dough. Pack in bread tins and set in ice box over night. Roll 1/2″ thick and bake in moderate oven 15 minutes.
-Mrs. Benjamin Sandy
Jelly Patties
Line 6 gen tins with rich pie paste rolled thin. Put 1 Tbsp of following mixture into each patty shell and bake in hot oven 25 min. 1 cup sugar, 1/4 cup butter or substitute, creamed. Beat in 1 egg and 1/2 glass jelly. Serve with whipped cream
Lace Cookies
2 eggs, well beaten
2 cups sugar
1 cup melted butter
2 Tbsp flour
2 tsp baking powder
2 cups quick oat meal
Beat eggs well, add sugar and continue beating. Add melted butter, slightly cooled; then add flour and baking powder mixed. Add quick oat meal and mix well. Butter cookie sheet and dust with flour. Drop very small portion of dough from tip of tsp. about 2″ apart. Bake in moderate oven first on lower rack(?) until raised, then remove to top rack(?) for browning. Cool slightly before removing from sheet. Butter and flour sheet before each each baking.
*(?) the original said rust I replace with rack as that made more sense.
Lady Fingers
Whites of 3 eggs, 1/3 cup powdered sugar, yolks of 2 eggs, 1/3 cup Swansdown cake flour, 1/3 tsp salt, 1/4 tsp vanilla. Beat whites until stiff, fold in sugar, beaten egg yolks and flavoring. Fold in flour mixed and sifted with salt. Shape 4×1″ wide on tin covered with oiled paper. Bake 20-25 minutes in rather slow oven 350F.
Lemon Cheese Tarts
1/2 cup sugar
2 eggs
1/4 cup currants
1 cup cottage cheese
1/4 tsp salt
Grated rind of 1/2 lemon
2 Tbsp cream
Nutmeg
Press cheese thru sieve. Add salt, cream and seasoning. Beat sugar and eggs, then combine two mixtures and add currants. Fill unbaked shells 2/3 full, bake in hot oven, 450F, for 5 minutes. Reduce heat to 325F and bake until brown.
-Mrs. Lewis Miner
Little Venetian Cakes
1/2 cup butter, 1 1/2 cups flour, 1/2 cup sugar, 3/4 cup almonds, yolks of 3 eggs, 1 tsp vanilla. Mix ingredients in order given. Roll paste into balls. Dip lightly into powdered sugar and place 1/2 almond on top of each. Bake in a moderate oven until golden brown. Nice with tea.
Oatmeal Nut Cookies
1/2 cup fat, 1 cup brown sugar, 1/4 cup warm water, 1 cup rolled oats, 1/2 tsp soda, 1 1/2 cups flour, 1/3 cup chopped nuts (black walnuts, peanuts or filberts). Chill. Roll small portions very thin. Bake until brown. May leave part in ice box and bake later. Makes about 6 dozen.
-Mrs. Nettie E. Waite
Peanut Butter Cookies
1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup shortening, creamed. 1/2 cup peanut butter, 1 egg well beaten, 1 tsp soda, 2 Tbsp cream, 1 1/2 cups flour, 1/4 tsp salt. Shape like walnuts and press down with fork. Bake on buttered tin.
-May E. Kennedy
Preserved Ginger Ice Box Cookies
3/4 cup butter, 2 eggs, 1 1/2 tsp baking powder, 2 cups brown sugar (packed solidly), 3 1/2 cups flour, 1/2 tsp salt, 1/4 cup evaporated milk, 1/2 cup chopped preserved ginger. Cream butter and sugar thoroughly. Add well beaten eggs and mix. Sift flour, baking powder and salt together twice and add alternately with the milk to the first mixture. Stir in ginger and form into a roll (more flour may be required). Wrap in waxed paper and place in ice box to chill over night. Slice in thin slices and bake on greased sheet in moderate oven, 325F to 350F for 10-12 minutes.
-Mrs. H. A. H. Baker
Raisin Cookies
1 1/2 cups sugar
1 cup shortening
Salt
3/4 tsp soda
3/4 tsp baking powder
2 Tbsp milk
2 eggs
1 cup ground raisins
3 cups flour
Make into little balls. Flatten with a fork, dipped in milk. Bake in oven 400F. Makes about 4 dozen.
-Mrs. J. R. Swansen
Rice Flake Cookies
1/2 cups brown sugar, 1/2 cup white sugar, 1 egg slightly beaten, 1 cup rice flakes, 1 tsp vanilla, 2 3/4 cups flour, 1/2 tsp soda, 3/4 cup melted butter. Cream sugar and butter, add egg, rice flakes. Sift flour and soda 3 times, add to egg, sugar and butter mixture. Mix well and pack lightly in pan and chill overnight. Cut in thin slices and bake in hot oven (425F) from 5-7 minutes. Makes about 4 dozen cookies.
-Mrs. J. H. Goetze
Sand Tarts
2 lbs flour
2 lbs sugar
1 1/2 lbs butter
3 eggs
Rub butter and flour together, then sugar wet with 3 eggs. Roll very thin and sprinkle with sugar, cinnamon and powdered nuts.
-Mrs. Ralph Thatcher
Short Bread
1/2 lb butter
1/2 cup brown sugar
2 cups flour
Cream well and add sugar. Use bread flour. Add 3/4 lb almonds, chopped fine. Bake in slow oven.
-Mrs. R. G. Marshall
Snappy Ginger Cookies
1/2 cup brown sugar, molasses, lard each
Blend well.
1/4 egg beaten
1/2 Tbsp each of ginger and vinegar mixed with 1/2 tsp soda
2 1/4 cups flour
Roll very thin. Watch for burning. Makes about 6 dozen.
-Nettie E. Waite
Sugar Cookies
(all level measurements)
3/4 cup shortening, 1 3/4 cup sugar, 1/2 cup thick sour cream, 2 eggs, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp vanilla extract, 1/2 tsp lemon extract, Swansdown cake flour, enough to roll.
Tea Sticks
Make pastry of 3/4 lb butter and 1 lb flour. Roll out thin. Crumb together 1/4 lb butter with 1 lb brown sugar. Spread on pastry and sprinkle with cinnamon. Roll 3 times, cut in small squares and bake, placing a small lump of butter on each square. Bake until brown.
-Mrs. H. O. McMillan
White Cookies
1 cup lard, 2 cups sugar, 1 cup sour milk, 2 eggs, 1/4 tsp salt, 5 cups flour, 1 heaping tsp baking powder, 1 tsp soda. Flavor with nutmeg and vanilla. Mix well and roll on floured board. Do not roll too thin. Best when medium sized cutter is used. Bake in hot oven.
White Cookies (Rich)
2 cups sugar, 1 cup butter, 1 cup sour cream, 2 eggs, 1 tsp soda, flour to roll. Bake in quick oven.
-Mrs. C. L. Pillsbury
Church Lady Recipes 