Strawberry Short Cake (Mrs. Marie Vawter) from the P.E.O. Cook Book
Take two cups sifted flour and two teaspoons baking power, sift and mix two tablespoons heaping full of cold butter through the flour and mix into a soft dough with sweet milk. Roll out and cover a large pie plate, spread with butter and roll another thick crust and butter well the inside of both layers. If strawberries are gritty, wash carefully and sprinkle with plenty of sugar and let them stand half an hour to drain the juice out before the short cake is baked. Fill immediately and serve hot or cold.
Lebkuchen, Honey Cookies (makes about 5 dozen) from the book Seasons of Plenty
1 tablespoon baking soda 2 eggs
3 tablespoons whiskey 1 1/2 pounds flour
2 cups honey Vanilla frosting
1/2 pound (1 cup and 1 tablespoon) sugar
Preheat over to 350 degrees.
Dissolve soda in whiskey. In a very large mixing bowl, stir together dissolved baking soda and whiskey, honey, and sugar. Stir until foamy. Add eggs, beating well after each. Then slowly add flour. A soft dough will form. Cover and set bowl in a cool place or refrigerate overnight.
Turn out a portion of the dough on a floured board. Kneading the dough is very important to the quality of the finished product, so take your time and knead until the dough feels springy and light, but not dry. Roll into 1- to 2-inch-thick ropes. Cut ropes into 2- or 3-inch-long pieces and place on a greased baking sheet.
Bake 10 minutes. Cookies should be golden brown, oval shaped, and about 1/3 to 1/2 inch thick. When cool, frost with vanilla frosting.
P.E.O. Cook Book (Souvenir Edition), edited by David E. Schoonover
Seasons of Plenty, by Emilie Hoppe