I hope you enjoy
this collection of Victorian Cookie Recipes from Ingall's Home
Magazine, December 1890
Walnut
Cookies
One cup of walnut
meats chopped rather fine, one cup of sugar, one well-beaten
egg, two tablespoonfuls of sweet milk, one heaping teaspoonful
of baking powder, with enough sifted flour to roll out thin as
possible. Bake in a quick oven (400ºF) and keep in a dry place.
The older children will want a share of these dainty cakes.
Hickory Nut
Drops
One egg, well
beaten, one tablespoonful of sweet milk, one half-cup of flour,
sifted with one-half a teaspoonful of baking powder. Drop on
buttered tins, two inches apart, a tablespoonful for a drop, and
bake in a quick oven (400ºF). Almond drops may be made in the
same way. Use butter, washed free from salt, to grease the tins.
Cocoanut
Jumbles
Use two cups of
sugar, three-quarters of a cup of butter, two eggs, half of a
grated cocoanut, one heaping teaspoonful of baking powder,
sifted with the flour, using just enough flour to roll thin.
Bake in a rather brisk (400ºF) oven.
Chocolate Sponge Drops
Beat four eggs to a stiff froth, add
one cup of granulated sugar, one rounded cup of flour, sifted
with one-half teaspoonful of baking powder, last a tiny pinch of
salt, and juice of a lemon. Bake in cup tins fifteen minutes.
Ice top and sides with chocolate icing, which may be simply made
by stirring two large tablespoonfuls of grated chocolate into a
teacupful of common plain icing.
Variety Cakes
Make a plain cake batter as you
choose. Bake in the many fanciful tin shapes which are cheaply
bought at the stores. Ice with plain icing and while still moist
decorate the top in any manner your fancy may suggest, some with
hickory nut meats, or almonds blanched and halved, with a half
of an English walnut meat, with a few raisins or candies
arranged in fanciful shapes; you may color part of the icing
with bright fruit juice, two tablespoonfuls to a cup of icing.
You will in this way secure an endless Varity at small
expenditure of time and labor.
