Holiday Baking #23, continued

Grand Rapids Michigan 1930’s

Crisp Sugar Cookies                 

½ cup shortening

1 ¼ cup sugar

1 egg

3 ¼ cup flour

4 tea. B.P.

¾ tea. Salt

¼ cup milk

Cream shortening & sugar, add the egg and beat well, add sifted dry ingredients with the milk & flavor as you like.  Chill so that the dough may be rolled easily.  Brush the tops with slightly beaten egg white and decorate with colored sugar or sprinkle before baking at 400 degrees. 

Sour Cream Cookies                                         

1 cup sour cream

3 tbsp. sweet milk

1 teaspoon soda

Salt, 1 cup B. sugar

Flour to make in little balls, flatten down, bake.

Sugar Cookies                                    

5 cups flour

2 cups sugar

1 teas. B.P.

Pinch salt

Mix these together real well then add 1 cup lard, work in like pie crust, add 2 well beaten eggs

1 cup sour milk

1 teas. Soda

1 teas. Nutmeg

Roll & cut, Bake in quick oven. 

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees. 

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