THE COLUMBIAN COOK BOOK
Cookies and Doughnuts.
Fruit Cookies.
| One cup and a half of sugar, one cup of butter, one-half cup of sweet milk, one egg, two teaspoons of baking powder, one teaspoon of grated nutmeg, three tablespoons of English currants or chopped raisins. Mix soft and roll out, using just enough flour to stiffen sufficiently. Cut out with a large cutter; wet the tops with milk and sprinkle sugar on them. Bake on buttered tins in a quick oven. |
| MRS. D. M. MATHIAS. |
Sugar Cookies.
| One cup sugar, one-half cup sweet milk, one-half cup of butter, one egg, two teaspoons of baking powder, flour enough to roll and bake in a quick oven. |
| MRS. F. P. HOCKER. |
Cookies.
| One cup butter and two cups sugar, beaten to a cream, one cup sour cream, three eggs, well beaten, one teaspoon saleratus, seven cups flour, (sift before measuring.) The idea is to use sufficient to enable one to handle nicely on the board. After rolling out sprinkle with granulated sugar and cut out. Care should be taken not to mix the dough very much after taking on the board. Nutmeg, vanilla or lemon may be used for flavoring. |
| MRS. J. M. ROSENBURG. |
Cookies.
| One cup sugar, half cup butter, two eggs, three tablespoons water, two teaspoons baking powder and a pinch of salt. Mix stiff, roll thin and bake in a quick oven. |
| MRS. D. C. MOTT. |
Cookies.
| Two-thirds cup butter, two cups brown sugar, one cup hickory nuts, chopped, one quarter of a cup of warm water, two eggs, half teaspoon of cloves and cinnamon, one of nutmeg, one teaspoon soda and flour to mix. |
| MRS. W. H. COWLES. |
Ginger Snaps.
| Half cup butter, one cup sugar, half cup lard, one cup molasses, five tablespoons of cold water, one heaping teaspoon soda, two teaspoons ginger. Mix altogether and add flour enough to make very stiff. Roll thin, cut and bake in a quick oven. |
| MRS. F. S. WATTS. |
Soft Ginger Bread.
| One cup New Orleans molasses, one cup sour milk or buttermilk, one-half cup brown sugar, one-half cup butter, one egg, one teaspoon each of saleratus, ginger, and cinnamon, half cup raisins. Stir soft and bake slowly. |
| MRS. D. C. MOTT. |
Cinnamon Rolls.
Three-fourths of a quart of flour, two teaspoons Price's baking powder, little salt, half cup sugar, lard size of an egg and enough sweet milk to roll rather thin.
FILLING.--Spread thick coat of butter after it is rolled, thick coat of brown sugar on butter and add cinnamon; sift flour to take up butter. Roll, cut in thin slices and bake. |
| MRS. G. B. RUSSELL. |
Hermits.
| One and a half cups sugar, one and a half cups butter, one cup currants, one small teaspoon of soda, dissolved in two tablespoons of sour milk, two eggs, add cinnamon, cloves and nutmeg. Bake like cookies. |
| MRS. H. M. TALBOT. |
Cream Puffs.
Put one cup of hot water and scant half cup butter into sauce pan; when boiling add one cup of flour, well stirred in. Remove from fire and add four eggs, one at a time, beating thoroughly. Drop by spoonfuls on buttered pan and bake in moderate oven.
FILLING.--Mix one cup sugar, four cups flour (good measure,) pinch of salt, two eggs, slightly beaten. Pour on one pint hot milk, put in double boiler and cook ten minutes, stirring constantly at first then occasionally. |
| MRS. A. S. CULVER. |
Nut Wafers.
| Put wafers in oven, let remain till crisp; make a frosting as for cake in which stir English walnuts chopped fine; spread over wafers and return to oven. When frosting is dry they are ready to serve. Will keep for days. |
| MRS. G. B. RUSSELL. |
Cogswell's Doughnuts.
| One cup sugar, three eggs, two tablespoons lard, two-thirds cup of sweet milk, one quart flour, three teaspoons baking powder. Stir in extra flour sufficient to roll. |
| MRS. C. H. VAIL. |
Cream Doughnuts.
| Two cups of sugar, four eggs, one cup of sour cream, one cup of sweet milk, one-half teaspoon soda, two teaspoons baking powder, one teaspoon of grated nutmeg and a pinch of salt. Dissolve soda in sour cream and sift baking powder in flour. Make to soft dough, roll, cut and fry in hot lard. |
| MRS. H. D. WOODWARD. |
Doughnuts.
| One cup light brown sugar, four teaspoons melted butter, two eggs. Stir all to a cream. One cup sour milk, three cups sifted flour, one teaspoon soda. |
| MRS. E. B. COUSINS. |
Doughnuts.
[EXTRA FINE.]
| One cup sour cream, one and a half cups sugar, one cup sour milk, three eggs, one teaspoon salt, one teaspoon soda, (heaping) and flour to roll. Beat yolks and sugar together, add cream, milk, salt and beaten whites and flour containing soda. |
| MRS. T. B. CREVELING. |
Doughnuts.
| One cup sour cream, one cup sour milk, one cup sugar, (heaping) three eggs, one teaspoon salt, one teaspoon soda, (heaping) flour to roll. Beat yolks and sugar together, add cream, milk, salt, beaten whites and flour containing soda. Fry in smoking hot lard. |
| MISS MARY FORD. |
Doughnuts.
| One cup sour cream, one cup sour milk, one cup sweet milk, two cups sugar, two eggs, one teaspoon soda, half teaspoon salt and half teaspoon cinnamon. |
| MRS. G. H. JONES. |
Transcribed by Cheryl Siebrass, August, 2016 from page 47, 49, 51 and 53 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991. [NOTE: Pages 48, 50 and 52 contain advertisements, which will be added separately in the future.]
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