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      Recipe for Patriotic Cookies from the “Official Recipe Book,” by the Illinois State Council of Defense, 1918

      Published August 10, 2019 at 760 × 570 in Historical Recipes and Nutrition Advice from the State of Illinois.
      Win the War in the Kitchen. Patriotic cookies. 153--Ginger cookies. 5 cups of flour (3 cups white flour, 2 cups rye flour), 1/2 cup of brown sugar, 1 tablespoon ginger, 3/4 teaspoon salt, 1 teaspoon soda, 1 teaspoon baking powder, 1/2 cup molasses or sorghum, 1/2 cup melted fat, 1 tablespoon vinegar, 1/2 cup water. Sift together the flour, soda and spice; mix the water, sugar molasses and fat, and add gradually to the dry ingredients. Mix well. Chill. Roll on a floured board to 1/8-inch thickness. Cut with a floured cutter. Bake in a moderate oven (185 C to 190 C) for about 10 minutes. This makes about ninety cookies. 154--Honey drop cookies. 3/4 cup honey, 1/4 cup fat, 1 egg, 1 1/2 cup white flour, 3/4 cup of rice flour, 1/2 teaspoon soda, 2 tablespoons water, 1 cup raisins, cut in small pieces, 1/4 teaspoon salt. Heat the honey and fat until the fat melts. Sift together the flour, soda and salt. To the cooled honey mixture add egg, well beaten, water and raisins. Add gradually to the dry ingredients. Drop by spoonsful on a greased sheet. Bake in a slow oven (180 C to 185 C) for about 12 to 15 minutes. This makes about 42 cookies. 1/2 teaspoon cinnamon and 1/8 teaspoon of cloves may be added to the honey mixture.

      Source: Government Publications, Chicago Public Library

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      Chicago Public Library
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      (312) 747-4300
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