This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 cupful sugar
1/4 cupful butter or oleomargarine
1/4 cupful milk
1 cupful chopped hickory or walnut meats
2 squares (ounces) chocolate 1/8 teaspoonful salt 1 teaspoonful vanilla
Cream the butter and sugar, add the milk, the eggs, slightly beaten, the flour, salt and chocolate, melted; then add the nuts and vanilla. Spread one-fourth an inch thick on a shallow pan. Bake fifteen minutes in a moderate oven, and cut in squares like fudge while still warm.
3/4 cupful sugar
6 tablespoonfuls melted lard
1/4 teaspoonful pepper
1 teaspoonful soda, dissolved in 1/4 cupful warm water
1 cupful Barbadoes molasses 2 teaspoonfuls ground ginger 1 teaspoonful salt About 4 cupfuls pastry flour
Mix the ingredients in the order given, and add enough flour to roll out, keeping as soft as possible. Roll very-thin, shape with a cutter and bake about eight minutes in a quick oven.
1 cupful butter 2 cupfuls sugar
3 teaspoonfuls baking powder
1/2 teaspoonful salt 4 tablespoonfuls milk 1/2 tablespoonful vanilla Pastry flour to roll (about 5 cupfuls)
Cream the butter, add the sugar, gradually, the eggs, well-beaten, and the baking powder, milk and vanilla, with enough flour to roll. Roll very thin, shape with a doughnut cutter, dust with granulated sugar and shredded cocoanut, and bake about eight minutes in a quick oven.