Crescent cook book / [Crescent Manufacturing Company].

  • Crescent Manufacturing Company (Fremont, Ohio)
Date:
[1920?]
Catalogue details

Licence: Public Domain Mark

Credit: Crescent cook book / [Crescent Manufacturing Company]. Source: Wellcome Collection.

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    GRANDMA’S COOKIES 1 cup Sugar 14 cup Shortening 1 Egg 14 cup sweet Milk 1144 teaspoons Crescent Baking Powder Pinch Salt Flour to make soft dough Cream shortening and sugar; add well beaten egg; sift baking powder, salt and flour and add alternately with milk. Make dough quite soft, just so it can be handled. Roll out thin, cut out and bake in quick oven. OATMEAL COOKIES 1 Egg 1% cup Sugar 14 cup sweet Cream 1% cup Milk 1% cup fine Oatmeal cups Flour 1 teaspoon Crescent Powder 1 teaspoon Salt Beat egg until light; add sugar, cream and milk; then these to oatmeal, flour, powder and salt mixed and sifted. Toss on a floured board, roll thin, cut in shape, bake in moder- ate oven, Baking GINGER SNAPS % cup Lard 14 cup Butter large cup brown Sugar cup Water : tablespoon Crescent Extract Ginger 1 teaspoon each Crescent Ex- tract Cinnamon and Cloves 1 quart Flour 1144 teaspoons Crescent Baking Powder Rub to a smooth paste the lard, butter and sugar. Rub it into the flour and powder sifted together. Mix into a firm dough with the wa- ter and extracts, Roll out thin on a floured board, cut out with round biscuit cutter and hake on greased pan, ee — et [PAGE TWENTY-ONE] CARDAMOM COOKIES 14 cup Butter 34, cup Sugar 2 Eggs 1 scant teaspoon Cardamom Extract 2 cups Flour 1 teaspoon Crescent Powder Beat the butter and sugar to a cream; add the beaten eggs, then the extract, and lastly the flour and baking powder sifted together. Roll thinly, cut into rounds or diamonds and bake ten minutes in a moderate oven, BERKSHIRE COOKIES cup Molasses teaspoon Soda dissolved in a half cup cold water teaspoon Salt tablespoon melted Butter dessertspoon Ginger teaspoon Crescent Powder Add flour enough to roll out to the thick- ness of an inch. Cut and bake ten minutes. Baking — eee Baking PEANUT COOKIES 14 cup Butter 14 cup Sugar 2. Eggs 4 tablespoons Milk 1 teaspoon Lemon Juice 14 teaspoon Salt 1 cup Flour 1 teaspoon Crescent Powder 2 cups finely chopped Peanuts Drop by spoonfuls on buttered tins and bake ten to twelve minutes. LADY FINGERS Whites of 3 Eggs Ys cup powdered Sugar Yolks of 2 Eggs 14 teaspoon Vanilla Extract VY, cvp Flour Pinch of Salt Beat the whites of eggs till quite stiff; add the sugar, then the yolks beaten separately till thick, Next put in the vanilla, and lastly the flour and salt. Shape with a spoon on a greased pan or a pan lined with greased pa- per, sprinkle with fine sugar and bake about eight minutes, Baking
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