“Kitchen Krafts,” Friend, July 1993, 23
Kitchen Krafts
Nauvoo Ginger Cookies
1/2 cup sugar
1/2 cup molasses
1/3 cup oil
1/3 cup water
1 egg
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
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In a large bowl, mix together the sugar, molasses, oil, and water. Beat in the egg.
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In a separate bowl, combine the dry ingredients.
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Add the dry mixture in three parts to the wet mixture, stirring well after each addition.
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Shape the dough into 1″ (2.5 cm) balls and place them on a greased cookie sheet. Bake at 350° F (175° C) for 8–12 minutes.
Johnnycake
1 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup honey
1 tablespoon molasses
1 tablespoon butter or margarine, melted
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Combine the dry ingredients in a large bowl.
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In a separate bowl, mix together the remaining ingredients. Blend this mixture into the dry ingredients, mixing just enough to combine.
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Put the batter into a greased 8″ (20 cm) square pan. Bake at 425° F (220° C) for 25–30 minutes. Serve hot with Homemade Butter.
Homemade Butter
1/2 cup whipping cream
1 tablespoon sour cream
pinch of salt, optional
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Put both creams into a jar with a tight-fitting lid; shake vigorously.
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After a lump of butter forms (about 15 minutes), pour off the remaining liquid (whey).
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Place the butter on a plate and press it gently with a spoon to remove the remaining liquid.
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If desired, sprinkle with salt.
Old-Fashioned Pickles
1 medium onion, thinly sliced
1 large cucumber
1 cup vinegar
2/3 cup water
1/2 cup sugar
1/2 teaspoon salt
pinch of pepper
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Put the onion slices into a one-quart glass jar that has a lid.
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With a fork, scrape down the length of the cucumber; repeat, going all around it. Slice the cucumber and add it to the jar.
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Combine the remaining ingredients in a bowl, then pour into the jar.
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Cover the jar and refrigerate for at least 24 hours before serving.
Photo by Craig Dimond; setting courtesy of the Beehive House