| 14 | 15 | 16 | 17 | 18 |
| 1 | 11 | 22 | 32 | 43 |
|
1
1
1
1
2
/2 cup buttermilk
egg
teaspoon salt
/2 teaspoon nutmeg
cups flour
CREAM sugar and shortening. BEAT in eggs. STIR in buttermilk. SIFT and ADD
flour, soda, salt, nutmeg. DROP by teaspoon on greased cookie sheet. BAKE at
350°F for 10 to 12 minutes.
Tea Cakes (MW's) "Good."
1
2
1
1
1
2
1
1
/2 cup oleo
eggs
teaspoon baking powder
tablespoon sweet milk
cup sugar
cups flour
teaspoon salt
teaspoon vanilla
CREAM oleo, sugar, eggs. SIFT flour, baking powder, salt and ADD to creamed
mixture. ADD milk, vanilla. DROP by teaspoon on greased cookie sheet. Bake at
350°F for 15 minutes.
Tea Cakes (Times)
1
3
1
1
1
3
1
1/2 cups sugar
cups flour
cup Crisco (shortening)
/4 teaspoon salt
teaspoon baking soda
eggs (if you double recipe, use 5 eggs)
/2 teaspoon vanilla
MIX sugar, Crisco. ADD eggs and vanilla. BEAT well. MIX flour, salt, baking
powder in another bowl. ADD flour, small amount at a time to Crisco mixture.
BEAT well. DROP by spoon on cookie sheet. BAKE 'til first begin to brown--
350°F for 8 to 10 minutes.
Sand Tarts (EC's)
2
1
2
1
1
2
1
sticks oleo
/2 cup powdered sugar
teaspoons vanilla
/2 teaspoon salt
tablespoon water
cups flour
cup nuts, chopped
SIFT flour with salt. ADD to oleo and sugar. MAKE finger roll with hands. BAKE
on sheet at 350°F 'til slightly brown. ROLL in powdered sugar.
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