3 each eggs
1 cup lard
1 cup milk, sweet
2 cup sugar
1 tsp salt
1 tsp baking soda
3 tsp baking powder
Directions
Mix as thin as can be handled.
Note: Add only enough flour to allow you to work with the dough. Less
flour, sticky dough, should be fine for drop cookies, more flour,
heavier rollable dough more suited for cut cookies. Bake in moderate
350 F. oven till done.
Source: Elsie Scanlon, Perryton Grange, Licking County, OH
Servings: 1 servings
Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is possible to track the history of `recipes` way back into history, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just simple pictorial recipes for preparing meals.
In fact, the oldest recipe found, according to historians are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans made use of many different herbs and spices, including some familiar names for example thyme, rue and dill. Later, there were two recipe books which were published in the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is served today, but instead descriptions of the types of food on the menus of the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes caused a surge in recipe manuscripts, the majority of which are now in private collections. For the decades that followed, the rich and powerful families of Europe competed to serve up the most extravagent meals, and as a result cooks and their recipes were much in demand. However, it wasn`t until the 1800s that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes of the day. By the time we get to the 1900s, cookery publications are highly popular mostly as a result of increased literacy, more free time and having more money. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Cookies recipe.
