January 20, 1934; Currant Cookies & Venetian Cakes
La Habra California 1930 – 1960’s
Currant Cookies
1 lb. flour (2c.) ½ lb. currants (1/4 lb.)
½ lb. butter (1/2 c.) ½ t. soda, dissolved in water
¾ lb. sugar (1 ½ c.) ½ t. lemon. Grated rind & juice (1/4)
4 eggs (2 eggs) 1 t. cinnamon (1/2 t.)
Drop from spoon on well buttered paper, bake quickly.
“Aunt Reugger”
E.S.S. Jan 1934
(the amounts in the parentheses are for a half recipe)
Venetian Cakes *
Beat to a cream: –
½ c. powdered sugar
½ c. butter
Beat in 3 egg yolks & 1 ½ c. flour. Work to a stiff dough. Break in pieces in size of a marble. Roll into a ball, between hands. Roll in powdered sugar – press flat with hand. Bake quickly
Mrs. Bonebrake.
These sound very much like Mexican Wedding Cookies! Just without the nuts.
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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