This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1 cup butter or oleomargarine
1 cup sugar
2 eggs
1/4 cup milk
3 cups flour
3 teaspoons baking powder 1 tablespoon cinnamon 1/2 cup sugar
Cream the butter, add the sugar, and the well-beaten eggs. Then add the milk alternately with the flour (sifted with the baking powder). Mix to the consistency of a soft dough, adding more milk if necessary. Roll lightly, cut in shapes, and dip in the 1/2 cup sugar and cinnamon that have been sifted together. Place on buttered sheets, and bake in a hot oven about 10 minutes. Slip from the pan and lay on a cake cooler. To make a softer cooky, use only 1/2 cup butter in the recipe. (3 dozen to 4 dozen.)
2 tablespoons butter or oleomargarine 1/4 cup sugar
1 egg
1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup flour
2 tablespoons milk 1/2 cup finely chopped
peanuts 1/2 teaspoon lemon juice 2 doz. whole peanuts, shelled
Cream the butter, add the sugar, and egg well-beaten. Mix and sift the dry ingredients, add to the first mixture, then add the milk, peanuts, and lemon juice. Drop from a teaspoon onto an unbuttered sheet,-an inch apart, and place 1/2 peanut on top. Bake 12 to 15 minutes in a moderate oven. {2 1/2 dozen to 3 dozen.)
2 egg whites
1 cup powdered sugar
1 teaspoon cinnamon
2 oz. grated chocolate
1 cup baker's bread crumbs
1 teaspoon vanilla
Beat egg whites to a stiff froth, add sugar gradually, and continue beating. Mix grated chocolate, cinnamon, and bread crumbs together, add gradually to eggs and sugar, then add vanilla. Drop from a teaspoon on to thin wafers. Bake in a moderate oven 20 minutes. (1 1/2 dozen to 2 dozen.)
1/2 cup butter
2 cups sugar
2 teaspoons cinnamon 1/2 nutmeg, grated
2 egg
1/2 cup milk 2 teaspoons baking powder Flour
Cream the butter, add the sugar with the cinnamon and nutmeg, then add the well-beaten eggs. Beat well, add milk and 1 cup flour sifted with baking powder, and enough more flour to make a dough that can be handled. Flour the hands and shape bits of dough in balls, roll each ball in granulated sugar, place on a well-greased pan some distance apart, and bake in a moderate oven. (3 dozen to 4 dozen.)
1/2 cup fat
1 cup brown sugar
2 eggs
3/4 cup milk or more 1 cup bran 1 cup oatmeal
1 cup white flour 1/2 teaspoon salt 4 teaspoons baking powder 1 teaspoon cinnamon 1 cup raisins
Cream the fat, add the sugar and well-beaten eggs. Then add the dry ingredients alternately with the milk. Keep the batter thick enough to retain a round shape on the pan when dropped from the spoon. Add raisins. Place on well-greased sheets and bake in a moderate oven 12 to 15 minutes. Makes 4 dozen.
1/2 cup butter
1/2 cup brown sugar
1 cup molasses 1/2 cup water
1 quart flour
2 teaspoons ginger
1/3 teaspoon cinnamon 1 teaspoon soda 2 1/3 cups powdered sugar 1/4 cup milk or water (heated) 1/2 teaspoon vanilla
Cream the butter; add the sugar and molasses; sift the ginger, cinnamon and soda with the flour and add alternately with the water to the butter and sugar. Let stand over night. In the morning roll out about 3/8 of an inch thick and spread on the bottom of large baking sheets. Bake in a moderately hot oven from 10 to 15 minutes. While the cookies are baking, make a frosting of the powdered sugar, hot milk and vanilla. Spread this on the cookies as soon as they come from the oven; then cut in 3 inch squares for serving. Makes 3 or 4 dozen.
3/4 cup butter or oleomargarine
1 cup sugar
2 eggs
1/4 cup sour milk or more 1 teaspoon cinnamon
1/2 teaspoon salt 3/4 teaspoon soda
1 teaspoon cream of tartar
2 cups flour
1 3/4 cups rolled oats 1 cup chopped raisins
Cream the butter, add sugar, then add well-beaten eggs. Sift cinnamon, salt, soda and cream of tartar with flour, and add alternately with milk, beat well, then stir in rolled oats and raisins. The batter should be stiff enough to retain its shape. Put by the teaspoonful on to well-greased pans some distance apart, and bake in a moderate oven 12 to 15 minutes. (2 1/2 dozen to 3 dozen.)
1 cup butter or oleomargarine
2 cups sugar 2 eggs
1 cup sour milk
1 teaspoon cloves
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon soda Flour 1 cup chopped raisins 1 cup chopped nuts
Cream the butter, add the sugar, and the well-beaten eggs. Sift spices and soda with 2 cups flour, and add alternately with the milk. Then add the raisins and nuts, and enough more flour to make a stiff batter. Put by the teaspoonful on well-greased baking pans some distance apart, and bake in a moderate oven 12 to 15 minutes. (3 dozen to 4 dozen.)
 
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