[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Cookies and Doughnuts

“A home without a cookie jar Is not the home for me; A home without a cookie jar I hope to never see.”

LEMON COOKIES

2 cups sugar 1 teaspoon soda

6 heaping tablespoons short- 2 teaspoons baking powder

ening 3 teaspoons lemon extract

1 ½ cups butter milk Flour

Mix the milk, soda and baking powder, stirring until it foams. Stir in the sugar and shortening. The [flour] enough to make the dough sufficiently stiff to roll thin. Sprinkle with sugar. Bake in a moderate oven. --Mrs. H. F. Jones, Green Castle



SUGAR COOKIES

2 cups sugar 1 pint sweet milk

2 eggs, well beaten 4 teaspoons baking powder

1 pint lard Flavoring

Cream sugar with lard, add eggs, milk, flavoring and baking powder; mix with flour to make a dough that is not too stiff; roll out on floured board and cut into shape. For small family use one-half recipe. --Mrs. Lucien Lotton, Bellflower



SUGAR COOKIES

1 cup butter 2 eggs

1 cup sour cream 1 teaspoon soda

2 small cups sugar Pinch of salt

Mix in a crock with spoon until well mixed. Put in flour bowl, mix until stiff enough to roll. Bake in hot oven. Flavor to taste. --Miss Effie Hadlock, Bolivar



COOKIES

1 cup sugar 2 eggs

½ cup butter 2 ½ teaspoons baking powder

¾ cup sweet milk Vanilla flavoring

Flour enough to make a stiff dough. Bake in a quick oven. --Myrtle Holder Eames, Corso



COCOANUT CREAM COOKIES

2 eggs 3 cups flour

1 cup sugar 3 teaspoons baking powder

1 cup thick cream 1 teaspoon salt

1/3 cup shredded cocoanut 1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat and roll ½-inch thick. Sprinkle with cocoanut, roll ¼-inch thick and shape with a small round cutter. Bake in a moderate oven. --Florence B. Newman, Kahoka



CHOCOLATE COOKIES

½ cup butter (melted) 1 cup sugar

1 ½ squares Bakers Chocolate ½ to 1 cup nuts

(melted) ½ cup flour

2 eggs (beat light) Flavoring

Add sugar to beaten eggs gradually. Mix nuts and flour together. Add vanilla of flavoring desired. Stir in the rest of the ingredients and bake in along shallow cake or bread pan in moderate oven for 20 minutes. Let cook in pan and then cut into small squares or oblong pieces. These are especially good after having been left in the bake or bread box a day or two. --Mrs. A. E. Bennett, Cassville



EXTRA GOOD COOKIES

1 cup of sugar 1 level tablespoon soda dis-

1 cup of molasses solved in

1 cup of lard 2 tablespoons of water

2 eggs 1 tablespoon of vinegar

½ teaspoon of black pepper

--Mrs. Bert Burkhart, Macon



MART ANN COOKIES

2 cups molasses (let come to 2 eggs

boil and cool) ½ cup buttermilk

½ cup sugar 2 teaspoons vanilla

1 cup lard 2 teaspoons ginger

Bake, and put together with boiled frosting.

--Mrs. Belle Plenge, Medill



VANILLA WAFERS

1/3 cup butter and lard 3 cups flour

1 cup sugar 2 teaspoons baking powder

1/3 cup milk 2 teaspoons vanilla

1 teaspoon salt 1 egg

Cream butter and sugar and egg, well beaten; add rest of ingredients and roll out as thin as possible on well floured board. Cut with small cutter and bake in moderate oven.

--Mrs. John Young, Elsberry



NUT COOKIES

2 cups of sugar 1 teaspoon baking powder

1 cup of lard ½ teaspoon salt

2 eggs 1 cup nuts

1 cup sour cream Flavoring and flour

--Mrs. J. W. Lemmon, Blockow



BUTTER SCOTCH COOKIES

6 cups flour 1 level teaspoon soda

4 cups brown sugar 1 tablespoon cream tartar

4 eggs Flavoring

1 cup butter (or lard and butter)

Let stand two hours, then add a little water or milk to dough. Bake in a moderate oven.

--Shady Grove W. P. F. C., Greenfield



BUTTER SCOTCH COOKIES

2 cups brown sugar 1 teaspoon soda

1 scant cup butter or lard 4 cups flour

2 eggs 1 cup walnuts

1 teaspoon cream tartar 1 teaspoon vanilla

Mix and make into a roll and let stand over night, slice ¼-inch thick and place in pan, leaving about 1-inch space between them.

--Byrd Redfearn, Bois D’Arc



OATMEAL COOKIES

1 cup lard or butter 10 tablespoons sweet milk

2 cups sugar 2 teaspoons cinnamon

3 eggs 1 cup raisins

4 cups flour 1 teaspoon soda dissolved

1 teaspoon baking powder in tablespoon of sweet

4 cups oatmeal milk

Mix lard, sugar and butter together, then the beaten eggs and oatmeal, sift the flour, baking powder and cinnamon three times before adding. Drop by spoonfuls in a greased pan and bake in a quick oven.

--Mrs. Frank Moore, Aurora



OATMEAL COOKIES

2 cups oatmeal ¾ cup butter or lard

2 cups sugar 3 eggs well beaten

2 cups flour 1 teaspoon soda

1 cup raisins or currants

Measure flour, sugar and soda and sift together, then add fruit and oatmeal. Mix well. Last add butter and eggs. Work well, pan into a loaf and let stand over night or several hours. Roll out and cut into squares. Place on oiled cookie tin and bake in a moderately hot oven.

--Mrs. Scott D. Elting, Seligman



ANISE COOKIES

2 ½ pounds sugar 10 drops of Anise Oil

12 eggs Flour enough to roll

4 teaspoon baking powder

Put sugar in a pan, and eggs, one at a time, until all are used in the batter, then stir one hour, add Anis Oil, put baking powder in flour and add to the batter, then roll and mark, cut and lay out on board to dry a few hours; then bake. They are best after they are a week or two old.



FRUIT SQUARES

1 cup sugar ½ cup shortening if cream

1 cup sour milk or cream (more is used

if milk) 1 teaspoon soda

2 eggs ½ cup raisins dredged in

1 teaspoon baking powder flour

1 cup sorghum Flavor with vanilla

Roll out like cookies, cut in squares and bake in hot oven. Ideal for “kiddies” lunches.



HONEY COOKIES

2 cups strained honey 2 teaspoons ginger

1 cup shortening 2 teaspoons soda dissolved

A pinch of salt in one cup hot water

Flour sufficient to roll out.



MACAROONS

3 egg whites (beaten) ½ package cocoanut

1 ½ cups powdered sugar ½ teaspoon almond extract

Mix gently together, drop from a teaspoon about 1 inch apart, on wax paper. Bake in moderate oven about 20 minutes. This makes three dozen.

--Miss Mary Elliott, Savannah



PEFFERENUESSE

2 cups sugar 1 teaspoon cinnamon

4 cups flour Add grated rind of one

2 teaspoons baking powder lemon

½ teaspoon each of cloves, mace, ½ cup citron

nutmeg 5 eggs

Sift together sugar, flour, baking powder, spices, grated rind of lemon, citron and eggs beaten together until very light. Mix into a dough, shape dough into small balls with buttered hands, bake in a buttered paper in a quick oven.

--Mrs. H. L. Hoemann, New Haven



“POP-OVERS”

1 pint sour cream 1 small teaspoon soda mixed

1 ½ pints flour in flour

1 egg A pinch of salt

Bake in muffin tins. Delicious for tea.





CORN FLAKE COOKIES

4 cups cornflakes ¾ cup sugar

1 cup shredded cocoanut Flavoring

2 eggs (beaten separately)

Mix sugar and yolks, add beaten whites, then cocoanut and flakes. [illegible] small spoonfuls in greased pan. Bake ten minutes in a slow oven.



FAVORITE FRUIT BARS

2 eggs beaten with pinch of salt 1 level cup chopped dates

¾ cup sugar 1 level cup flour

[illegible] tablespoons boiling water 1 teaspoon vanilla

[illegible] level cup chopped nuts 2 teaspoons baking powder

[illegible] well, then add other ingredients. Sift flour and baking powder together. Pour mixture into shallow greased pan and bake in moderate oven 15 or 20 minutes. Cut bars in 1x4 inches when cold. Dust powdered sugar on them.

--Mrs. H. O. Scholten, Hermann



OLD FASHIONED GINGER COOKIES

1 cup sorghum 1 cup boiling water

1 cup sugar 2 tablespoon soda

1 cup shortening 2 tablespoons ginger

1 cup flour

Mix sorghum, sugar and shortening together and pour water over this. Then sift soda, ginger and flour together and add to the above. Mix well. Add enough flour to make a stiff dough. Place in a cool place until next day. Roll to ½ inch, but in squares and bake.

--Mrs. Corda Trailkill Douthit, Odessa



GRAHAM GINGER COOKIES

1 cup sugar 2 teaspoons soda dissolved

2 tablespoons ginger in half cup hot water

3 eggs 2/3 whites flour

1 pint molasses 1/3 graham flour, will make

1 pint shortening (lard or butter) a soft dough

Mix in order named.

--Mrs. W. H. Douglas, Callao



SAMMIES

2 eggs (whites beaten) 1 cup and kind of nuts

1 cup sugar 3 cups corn flakes

1 cup cocoanut

Drop on buttered tins and bake in a moderate oven.

--Mrs. W. B. Jones, Centralia



RICE MUFFINS

2 ¼ cups flour 2 tablespoons sugar

¾ cup cooked rice 5 teaspoons baking powder

1 cup sweet milk ½ teaspoon salt

2 tablespoons melted butter 1 egg

Mix and sift well dry ingredients. Add half cup milk, egg well beaten, the other half cup milk mixed well with the rice and beat thoroughly; then add butter. Bake in buttered muffin rings in buttered pan or gem pans.



ROCKS OR SPICE CAKES

1 ½ cups brown sugar 3 teaspoons soda (level)

1 cup butter and lard mixed 1 tablespoon cinnamon

2/3 cup boiling water ¾ cup each raisins and nuts

2 ½ cups flour (chopped)

2 eggs

Mix like any batter cake and bake in gem pans in hot oven 15 to 20 minutes.





COCOANUT MUFFINS

1 cup sugar ½ cup cocoanut

1 cup milk ½ teaspoon vanilla

2 rounded teaspoons baking Flour enough to make batter

powder

Bake in muffin tins in moderately hot oven. Will make tw[illegible] muffins.



GEM CAKES

Drop an unbeaten egg in teacup. Finish filling with cream [illegible]. Mix one cup sugar, one and a half cups flour and rounding [illegible] baking powder and a pinch of salt together. Pour liquid mix[illegible] ingredients and flavor to suite taste. Bake in gem pans. Al[illegible] not thicken the same so it may take more flour sometimes [illegible] be thicker than for cake. Very nice for school lunches.

--Mrs. Victor Hillhouse, [illegible]



MOTHER’S CRULLERS

1 ½ cup sugar 1 ½ tablespoons melted butter

1 ½ cups sweet milk 1 ½ teaspoons salt

3 eggs [illegible] teaspoons baking powder

Flour to roll; flavor as desired. Fry in hot fat. When a doughnut comes to the top while you count to ten it is hot enough.

--Mary Fritchman, Savannah



RAISED DOUGHNUTS

2 cups sweet milk 1 egg

1 ½ cups sugar A little nutmeg and salt

½ cup shortening 1/3 cup yeast

Flour to stiffen

Stir stiff with a spoon at night. In the morning roll and cut out and let rise again before frying in hot lard.

--Mrs. John Minks, Bynumville



DOUGHNUTS

1 cup cream 1 teaspoon vanilla

½ cup buttermilk 1/3 teaspoon soda

1 egg 1 teaspoon baking powder

1 cup sugar Enough flour to roll out

Fry.

--Mrs. Vernon Roach, Bolckow



CLAYPOOLE DOUGHNUTS

¾ cup granulated sugar 2 level teaspoons baking

1 cup sweet milk powder

3 tablespoon butter 1 teaspoon salt

3 cups flour

Mix as for cake, cream butter and sugar and egg yolks together, add milk, then flour and baking powder sifted together, egg whites last. Make dough quite stiff so as not to absorb too much far. Roll and cut; fry in deep gar and roll in sugar.

--Mrs. A. T. Claypoole, Anabel



DOUGHNUTS

1 cup sugar 1 egg

1 cup milk (sour) 1 teaspoon soda

1 cup sour cream (not too thick) 1 teaspoon baking powder

Flavor with nutmeg stirred in flour

Mix pretty stiff and fry in hot lard.

--Miss Etta Keadle, Buell





DELICIOUS POTATO DOUGHNUTS

Boil four potatoes size of an egg, mash; one cup sugar, three-fourths cup sweet milk, two eggs, butter half size of an egg, one teaspoon nutmeg, one teaspoon salt, two heaping teaspoons baking powder, flour enough to make a soft dough; cream potatoes with butter and egg, add milk and other ingredients.

--Mrs. Edward King, Macon



DOUGHNUTS

3 eggs Pinch of salt

2 cups sugar 1 quart flour with

3 tablespoons butter 2 teaspoons baking powder

1 teaspoon lemon or vanilla sifted in it

1 ½ cups sweet milk

--Miss Norma Conrad



CREAM PUFFS

½ cup lard or butter 1 cup flour

1 cup boiling water 3 eggs

Put butter over the fire in the water; when again boiling, sift in the flour and stir and cook until mixture leaves sides of pan a smooth paste; turn into earthen bowl and beat in the eggs one at a time; beat each egg thoroughly before the next is added. Drop in baking pan; bake in oven with strong heat on bottom about 25 minutes. When done, cakes will feel light. When cool, open and insert filling. Filling:

2 cups milk 2 eggs

½ cup flour ¾ cup sugar

½ teaspoon salt 1 teaspoon vanilla

Stir a little milk with the flour and slat to make thin paste; cook this in rest of milk scaled over hot water, stirring until thickened. Beat eggs, add sugar and stir into hot mixture until egg is cooked. Let cool.

--Mrs. Loyd M. White, Ethel



CREAM PUFFS

1 cup hot water 3 eggs

½ cup butter 1 tablespoon sugar

1 cup dry flour

Take water and butter and let come to a boil. While boiling stir in flour. Mix well, then let cool; stir in eggs unbeaten, one at a time, and one tablespoon of sugar. Drop by spoonfuls on buttered tins and bake 25 minutes in hot oven. When cool fill with whipped cream.

--Mrs. Otto Althage, New Haven



CREAM PUFFS

2/3 cup butter 1 heaping cup of flour

2 cups water 4 large eggs

Put water and butter on to boil; as soon as it comes to a boil drop one cup of flour in at once and stir on stove till is goes in a lump and then take off and cool (not cold). Add eggs one at a time, beat each 5 minutes, then drop from spoon on greased tins and bake 40 minutes. If taken out of oven too soon they will fall. When cool make incision and fill with cream or cream filling. This will make fifteen puffs.

--Mrs. E. P. Mantels, Union



RAISINS TEA-RING

3 cups flour 3 tablespoons shortening

5 tablespoons sugar 1 egg

4 teaspoons baking powder 1 cup raisins

1 ¼ teaspoon salt ½ cup nuts if desired

1 cup milk, sweet (sour can be

used by adding soda)

Drop from a spoon in circle and bake similar to biscuits regarding heat. Serve with hot butter.

--Mrs. Avery Allen, Macon



INSERT: DUTCH APPLE PIE

(Makes 9-Inch Pie)



Developed and proved by Mary Elis Ames, Director Pillsbury’s Cooking Service



Temperature: 450°F. for 10 min. then 350°F. for about 40 min.

Plain Pastry for 1 crust ¼ teaspoon cloves

6 medium-sized apples 1 cup sour cream (25%)

3 tablespoons PILLSBURY’S BEST Flour ½ teaspoon cinnamon

1 cup sugar 1 ½ tablespoons sugar

1. Roll out crust to about 1/8-inch thickness and line pie pan. Flute edges. 2. Pare, core, and slice apples medium thin; fill pastry shell. 3. Mix flour, sugar, and cloves together. Add sour cream and mix thoroughly. Pour over apples. Sprinkle cinnamon and 1 ½ tablespoons sugar over top. 4. Bake in a hot oven 10 minutes, then reduce heat to moderate and finish baking. Serve warm or chilled.

Says Mary Ellis Ames: If you don’t happen to have Pillsbury’s Best, go ahead and bake this pie with whatever flour you have in the house. Then, the next time you need flour, get a bag of Pillsbury’s Best. Bake this pie again. We think you’ll notice a real difference!

If for any reason you’re not satisfied—not glad you changed to Pillsbury’s Best—your money will be refunded, without question. We believe you’ll like the rich flavor, tempting delicacy, and tenderness Pillsbury’s Best gives to every food you bake!