Rich Cookies And Spice Cup Cakes

Two newspaper recipes pasted on an index card.

I haven’t quite figured out which newspaper these came from, but I’m working on it.

From a box sold in Winsted, Connecticut.

Rich Cookies

One-half cup butter, three-fourths cup flour, one-third cup sugar, one-half teaspoon vanilla, one egg well beaten, raisins,nuts or citron. Cream butter, add sugar gradually, egg, flour and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thinly with knife first dipped in cold water. Put four Sultana raisins on each cooky and almonds or citron cut in strips or small pieces.

Miss Helen Sullivan,
Worcester street, Indian Orchard.


Spice Cup Cakes

Recipe: One-third cup shortening, 1 cup brown sugar, 2 eggs, 1-3/4 cups pastry flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 cup sour or sweet milk, 3/4 cup Whipple’s Mince Meat.

Method: Cream shortening, add sugar gradually and mix well. Combine with teh well beaten eggs. Sift the dry ingredients and add alternately with the milk. Then add mince meat and mix thoroughly. Pour into greased cup pans. Bake 25 minutes in a slow oven. Makes 12 cup cakes.

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